Rigatone with Vegetables

Name: Rigatone with Vegetables
Total time: 30 min
Yield: 5
Ingredients: 1 package of rigatone 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; 2 tablespoons of chopped parsley, fresh; Salt and black pepper to taste

1
1 package of rigatone 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
2 tablespoons of chopped parsley, fresh
13
Salt and black pepper to taste

Ingredients

1
1 package of rigatone 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
2 tablespoons of chopped parsley, fresh
13
Salt and black pepper to taste

Directions

1
Heat the olive oil and sauté the onion and garlic until softened
2
Add the bell pepper, broccoli, and corn; 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. Reserve
5
Cook the rigatone pasta according to package instructions and drain
6
Combine the pasta with the sauce mixture and stir gently
7
Cover with aluminum foil and bake in a preheated oven at medium temperature for 15 minutes
8
Sprinkle with fresh parsley and serve immediately