Ovenbaked Veggie Pasta By Michel Nilles

Ovenbaked Veggie Rigatoni
Serves 4
Tasty Pasta Treat For Foodies
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
  1. 300g Dry Rigatoni Pasta
  2. 1 Zucchini
  3. 2 Eggplants
  4. 2 Tomatoes
  5. 2 Bell Peppers
  6. 2 Onions
  7. 1 Head of Garlic
  8. 8 Green Chilies
  9. 1 Glas of Veggie Broth
  10. 400g Can of Peeled Tomatoes
  11. 1 Tbs Dry Oregano
  12. 1 Tbs Dry Thyme
  13. 1 Tbs Spanish Paprika
  14. Olive Oil
  15. Black Pepper
  16. Salt
  1. Clean, slice and dice the fresh veggies and toss them in a bowl. Flavor the veggies with thyme, salt and pepper and add a splash of olive oil before spreading them on a baking tray and put it in the oven for 30 to 45 minutes at 180 degrees.
  2. Cook the pasta in a pot in salted boiling water till al dente, drain the water and put the pasta back in the pot.
  3. Add the peeled tomatoes from the can to the noodles, add the spanish paprika and the oregano season with pepper and salt and let the sauce heat-up and enrobe the pasta.
  4. When hot add the pasta to a bowl and mix with the ovenbaked veggies.
  5. The pasta goodnes is now ready to be served.
  6. Enjoy and bon appetit
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