Roasted Veggie and Rigatoni Bake

Tender Vegetables, Slowly Brought Together

There is something quietly satisfying about a baked pasta — the way the oven does its patient work, coaxing vegetables into softness and pulling everything into a kind of harmony you couldn't quite rush on the stovetop. This is that kind of dish. Humble in its ingredients, generous in the way it fills a table. It asks very little of you and gives back abundantly — a warm, unhurried thing that feels equally at home on a Tuesday evening or a slow Sunday afternoon.

Ingredients

• 2 zucchinis, chopped
• 1 jar Alessi Flame Roasted Red Pepper, drained and chopped
• 1 onion, chopped
• 2 tablespoons Alessi Extra Virgin Olive Oil
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 pound Alessi Organic Rigatoni
• 2 cups Alessi Crushed Tomatoes
• 1 teaspoon dried oregano
• 1/2 cups shredded Italian cheese

Instructions

1. Preheat oven to 425.
2. In a baking dish, toss zucchini, pepper, and onion with olive oil and season with salt and pepper.
3. Bake for 20 minutes until vegetables are tender.
4. Cook pasta according to package directions and drain.
5. In a large bowl combine pasta with cooked vegetables and tomatoes and season with oregano.
6. Transfer to a large baking dish, or two small ones and cover with shredded cheese.
7. Bake for 8-10 minutes until cheese is golden and bubbly.