'2 tablespoons of olive oil '
'1 finely chopped onion '
'2 cloves of garlic, minced '
'1 red bell pepper, seeded and cubed '
'1 cup of broccoli '
'1 cup of green corn '
'1 1/2 cups of tomato sauce '
'1 cup of ricotta '
'1/2 cup of cottage cheese '
'2 tablespoons of grated Parmesan cheese '
'Salt and black pepper to taste'
'1 package of rigatone pasta '
'2 tablespoons of chopped fresh parsley'
'2 tablespoons of olive oil '
'1 finely chopped onion '
'2 cloves of garlic, minced '
'1 red bell pepper, seeded and cubed '
'1 cup of broccoli '
'1 cup of green corn '
'1 1/2 cups of tomato sauce '
'1 cup of ricotta '
'1/2 cup of cottage cheese '
'2 tablespoons of grated Parmesan cheese '
'Salt and black pepper to taste'
'1 package of rigatone pasta '
'2 tablespoons of chopped fresh parsley'
'1 Preheat the oven to 350°F.'
'In a large skillet, heat the olive oil over medium heat
Add the onion and garlic and sauté until softened.'
'Add the red bell pepper, broccoli, and corn, and continue to cook until the vegetables are tender.'
'Reserve.'
'In a large bowl, combine the tomato sauce, ricotta, cottage cheese, and Parmesan cheese
Mix well.'
'Add the cooked pasta to the bowl and toss with the vegetable mixture.'
'Season with salt and black pepper to taste.'
'Transfer the pasta mixture to a baking dish and cover with aluminum foil.'
'Bake for 15 minutes, then remove the foil and top with additional Parmesan cheese
Return to the oven for an additional 5-10 minutes or until the cheese is melted and bubbly.'
'Remove from the oven and sprinkle with chopped fresh parsley
Serve hot.'
