Ingredients

vegetable cooking spray
2 tsp. olive oil, garlic flavor
1 eggplant (about 1 pound), peeled and cubed
2 medium zucchini, cubed
10 oz. fresh mushrooms, diced
1 medium onion, diced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 C. prepared marinara sauce
1/2 pound rigatoni, cooked according to package directions
1/4 C. parmesan cheese, freshly grated
1 C. mozzarella cheese, shredded, reduced fat
fresh rosemary sprigs, if desired

Cooking Instructions

Heat oven to 450 degrees F. Lightly coat 2 jellyroll pans with vegetable cooking spray. Drizzle oil over eggplant, zucchini, mushrooms and onion; toss. Arrange vegetables on both pans. Sprinkle with salt and pepper. Roast 30 minutes, until vegetables are tender. Reduce oven temperature to 400 degrees F. Spread 1/2 C. sauce over bottom of baking dish, 13 by 9 inches. Combine pasta, vegetables, 1 C. sauce, and parmesan in bowl. Spoon into prepared dish. Spread remaining 1/2 C. sauce over top; sprinkle with mozzarella cheese. Bake 20 to 25 minutes, until bubbly. Garnish with rosemary.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)