Rigatoni with Vegetables

Name: Rigatoni with Vegetables
Yield: 5
Ingredients: 1 package of rigatoni pasta; 2 tablespoons of olive oil; 1 chopped onion; 2 cloves of garlic, minced; 1 red bell pepper, seeded and cubed; 1 cup of broccoli florets; 1 cup of green corn kernels; 1 1/2 cups of tomato sauce; 1 cup of ricotta cheese; 1/2 cup of cottage cheese; 2 tablespoons of grated Parmesan cheese; Salt and black pepper to taste; 2 tablespoons of chopped fresh parsley

1
1 package of rigatoni pasta
2
2 tablespoons of olive oil
3
1 chopped onion
4
2 cloves of garlic, minced
5
1 red bell pepper, seeded and cubed
6
1 cup of broccoli florets
7
1 cup of green corn kernels
8
1 1/2 cups of tomato sauce
9
1 cup of ricotta cheese
10
1/2 cup of cottage cheese
11
2 tablespoons of grated Parmesan cheese
12
Salt and black pepper to taste
13
2 tablespoons of chopped fresh parsley

Ingredients

1
1 package of rigatoni pasta
2
2 tablespoons of olive oil
3
1 chopped onion
4
2 cloves of garlic, minced
5
1 red bell pepper, seeded and cubed
6
1 cup of broccoli florets
7
1 cup of green corn kernels
8
1 1/2 cups of tomato sauce
9
1 cup of ricotta cheese
10
1/2 cup of cottage cheese
11
2 tablespoons of grated Parmesan cheese
12
Salt and black pepper to taste
13
2 tablespoons of chopped fresh parsley

Directions

1
Heat the olive oil and sauté the onion and garlic until softened
2
Add the bell pepper, broccoli, and corn kernels and cook until the vegetables are tender. Reserve
3
In a large mixing bowl combine the tomato sauce, ricotta cheese, cottage cheese, and Parmesan cheese
4
Add the vegetable mixture and season with salt and black pepper to taste. Reserve
5
Cook the rigatoni pasta according to package instructions and drain
6
Combine the cooked pasta with the sauce and mix gently
7
Cover with aluminum foil and bake in a medium oven for 15 minutes
8
Sprinkle with parsley and serve immediately.