Individual Baked Pastas

Whole wheat rigatoni pasta (we used about half of a 1 pound bag)

1 eggplant, sliced 1 T. olive oil ½ onion, chopped 2 cloves, garlic, minced Crushed red pepper, a dash Fennel seeds, dash 2 15 oz. cans of diced tomatoes, low sodium Roasted peppers, about ½ cup, chopped (we had some in the freezer) Dried basil, a couple dashes Italian seasoning, a couple dashes Salt and pepper, to taste Mozzarella cheese, shredded-use what you like, but I went light on the cheese! Parmesan cheese-just a bit for a kick. we used the good stuff so a little went a long way!

Directions: 1. Boil the whole wheat pasta in salted water. Cook until al dente. You don't want it all the way done because it will finish in the oven. 2. Place the zucchini and eggplant on a greased cookie sheet. Add salt and pepper. Put under the broiler for about 5-7 minutes, or until the veggies are tender. 3. Chop up the eggplant. 4. Heat olive oil in a large saucepan. Add onion. Then add garlic, red pepper, and fennel. Stir in roasted peppers, zucchini, and eggplant. Cook until soft. 5. Add in diced tomatoes, basil, Italian seasoning, and salt/pepper. 6. Simmer for 10 minutes. 7. Spray your dishes. Put some sauce on the bottom and then add some pasta. Add another layer of sauce, then some cheese, and then more pasta, and sauce. 8. Bake in the oven at 400 degrees for about 15 minutes, or until bubbly. 9. Garnish with fresh basil if you wish.