RIGATONI WITH VEGETABLES Vegetable cooking spray 2 teaspoons garlic-flavored olive oil 1 eggplant (about 1 lb.), peeled and cubed 2 medium zucchini, cubed 1 package (10 oz.) mushrooms, diced 1 medium onion, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cups prepared marinara sauce 1/2 pound rigatoni, cooked according to package directions 1/4 cup freshly grated Parmesan cheese 1 cup shredded reduced-fat mozzarella cheese Fresh rosemary sprigs, if desired 1. Heat oven to 450 degrees. Lightly coat 2 jelly-roll 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. 2. Reduce oven temperature to 400 degrees. Spread 1/2 cup sauce over bottom of 13x9-inch baking dish. Combine pasta, vegetables, 1 cup sauce and Parmesan in bowl. Spoon into prepared dish. Spread remaining 1/2 cup sauce over top and sprinkle with mozzarella cheese. Bake 20 to 25 minutes, until bubbly. Garnish with rosemary, if desired. Makes 6 servings
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