Garden Hearty Baked Rigatoni

It's a comfort mood day. We all have them. This also happens to be a "hurry up and get dinner to the table" day! Baseball is still alive and well in this family and despite school being out, things haven't slowed down. The Tortured Teenager managed to pin down a summer job! (My wallet is breathing a sigh of relief!) And due to Mother Nature being confused on what season it is, fire season may be a little late. Oh I'm not complaining. I hope it waits till after All Star season!

I know it's summer but I like this year round. It sneaks in vegetables. And it's great for making ahead. You can cover and bake the next day or put in freezer containers. The Ballplayer has an aversion to mozzarella cheese so cream cheese is used instead. It creates a cheesy sauce and eliminates the stringy cheese bites that The Ballplayer dislikes.

Garden Hearty Baked Rigatoni



1 pkg Italian sausage
1 zucchini cubed
1 red bell pepper cubed
1/2 red onion diced
2 jars of your favorite spaghetti sauce
1 tsp red pepper flakes
1 tsp garlic powder
Salt and pepper
1 cube cream cheese
1 package rigatoni pasta
1 TB olive oil
1 cup freshly grated Parmesan cheese

Heat olive oil in a big sauce pan. Chop and dump veggies into the pot. Season with garlic powder salt and pepper and red pepper flakes. Cook until veggies are tender.

Start water boiling for noodles. Cook till al dente. Do not over cook. They will continue to cook in the oven.
Add raw sausage to the pan. Crumble and cook.

Add two jars of your favorite sauce. Let simmer fifteen minutes.

Add cream cheese. Stir gently until all the cheese is melted.

Add drained, cooked pasta to the sauce.

Pour into a casserole dish. Cover with fresh grated Parmesan cheese.

Bake 350 for 25 minutes.