- 1 (16 ounce) package Barilla® Rigatoni
- 2 tablespoons olive oil
- 1 (8 ounce) package fresh button mushrooms, sliced
- 1 medium yellow squash, coarsely chopped
- 1 medium zucchini, coarsely chopped
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 (24 ounce) jar Barilla® Meat Sauce
- 1/4 cup shredded Parmesan cheese
- In a 12-inch deep skillet heat the olive oil over medium heat, then add the mushrooms, squash, zucchini, onion, garlic and salt.
- Cook and stir for 5 to 6 minutes or until just tender, then stir in the Meat Sauce and reduce heat to a low simmer.
- Meanwhile, bring 4 to 6 quarts of water to a rolling boil, adding salt to taste along with the Rigatoni, and stir gently.
- Cook pasta according to package directions. Remove from heat and drain well.
- Stir the pasta into the Meat Sauce mixture in the skillet.
- Serve topped with Parmesan.
03/29/2018
recipepes.com
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