INGREDIENTS:
1 pound uncooked rigatoni pasta
¼ cup extra virgin olive oil, divided
2 cups chopped brown mushrooms
2 cups sliced sweet onion
1 pound zucchini, diced
6 cloves garlic, peeled and minced
6 scallions, sliced
¼ cup chopped fresh basil leaves
¼ cup halved and pitted kalamata olives
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried parsley
¼ teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 (28 ounce) can crushed tomatoes (undrained)
2 cups (8 ounces) shredded part skim mozzarella cheese
½ cup (2 ounces) grated fresh Parmesan cheese
DIRECTIONS:
1. Preheat your oven to 350 degrees Fahrenheit. Cook pasta to al dente according to package directions. Drain and set aside.
2. Heat 2 teaspoons of the olive oil in a large saute pan over medium-high heat. Add the mushrooms and saute for 2 minutes until golden. Remove from pan and set aside.
3. Add another 2 teaspoons of oil to the pan and add the onion; saute for 5 minutes. Add the zucchini and cook for another 3 minutes. Add the garlic, scallions, basil, olives, spices, salt, and pepper. Cook for 30 seconds.
4. Add the tomatoes and let the mixture come to a boil. Cover the pan and simmer for 15 minutes. Return the mushrooms to the sauce and stir well.
5. Transfer the cooked pasta and sauce to an oiled 13 x 9 baking dish and toss well. Stir in the mozzarella and top with the Parmesan. Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 5 minutes. Cool for 15 minutes before serving.
Source: The Wanderlust Kitchen
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