Creamy Tomato Rigatoni Bake

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Prep Time:  20 minutes
Cook Time:  30 minutes
Yield:  6 ample servings

I doubled this recipe and it easily made enough for a large family and then some! The recipe below is the original single version, to be made in a 9x9 pan.

Ingredients

300 gr rigatoni pasta (uncooked)
2 cups your favorite pasta sauce (I used garlic and herb)
1/2 cup of spreadable cream cheese (from a tub)
2 cups frozen, or steamed vegetables (I used a California mix)
1 cup of shredded mozzarella, divided in 2
1/3 cup crushed garlic croutons
2 tbsp margarine, melted

Instructions

Cook pasta as directed on package, drain and set aside.

In a large sauce pan, melt cream cheese in pasta sauce. Add in 1/2 cup mozzarella cheese and vegetables and mix well. 

Add pasta to the cheese/tomato sauce. Pour into a prepared 9x9 pan. 

In a small bowl combine the remaining mozzarella cheese, melted butter and crouton crumbs. Sprinkle on top of pasta mixture. Bake for 30 minutes at 350 F. 

Optional: This is a great meatless dinner, but if you can add cooked ground beef or cooked chicken, cut into bite sized pieces with the vegetables.

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