Baked Rigatoni With Roasted Vegetables

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A Nutritionist Eats
Nutrition per serving    (USDA % daily values)
CAL
470
FAT
46%
CHOL
39%
SOD
493%

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Ingredients for 6 servings

1 lb rigatoni

1 x eggplant, peeled & diced

1 x zucchini, diced

1 x red bell pepper, diced

1/2 x onion, diced

2 tbsp olive oil

3 cup marinara sauce (homemade is best, but store-bought will do)

1/2 cup parmesan cheese, freshly grated

3 oz goat cheese

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