Rigatone with Vegetables

Name: Rigatone with Vegetables
Yield: 5
Ingredients: 2 tablespoons of olive oil; 1 chopped onion; 2 minced garlic cloves; 1 red bell pepper, diced; 1 cup of broccoli florets; 1 cup of green corn kernels; 1 and 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; 1 package of rigatoni pasta; 2 tablespoons of chopped fresh parsley

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

Ingredients

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

Directions

1
Preheat the oven to 350°F
2
In a large skillet, heat the olive oil and sauté the onion and garlic until softened
3
Add the bell pepper, broccoli, and corn kernels and cook until the vegetables are tender
4
Set aside
5
In a large bowl, combine the tomato sauce, ricotta cheese, cottage cheese, and Parmesan cheese
6
Stir in the cooked vegetables and season with salt and black pepper
7
Set aside
8
Cook the rigatoni pasta in boiling salted water until al dente
9
Drain
10
Combine the cooked pasta and sauce, stirring gently to combine
11
Cover with aluminum foil and bake for 15 minutes
12
Sprinkle with chopped parsley.