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.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)