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Sweet and Cheesy Heirloom Tomato Pasta

"A delicious recipe, this vegetarian dish features fresh ingredients from your local farmers market. Serve hot as an entree or refrigerate and serve cold as a side dish."

Ingredients :

1 (16 ounce) box rigatoni pasta
2 tablespoons extra-virgin olive oil
1 red onion, chopped
3 cloves fresh garlic, minced
1 garlic scape, minced
3 large heirloom tomatoes, stemmed
1 sweet pepper, chopped
1 cup chopped broccoli
3 baby bella mushrooms, chopped, or more to taste
1 (6 ounce) can tomato paste
1 teaspoon white sugar
8 fresh basil leaves
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
1 dash ground cinnamon
salt to taste
1 (8 ounce) package soy chicken strips (such as Morningstar Farms®)
1 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H9M

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Heat olive oil in a large pot over medium-high heat. Add red onion, garlic, and garlic scape; cook, stirring occasionally, until fragrant, about 2 minutes. Squeeze tomatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms. Simmer until flavors combine, about 5 minutes.
Stir tomato paste, white sugar, basil, Italian seasoning, red pepper flakes, cinnamon, and salt into the pot. Reduce heat to medium-low; cook until broccoli is tender. Add chicken strips; simmer sauce for 20 minutes.
Stir rigatoni into sauce. Mix in Parmesan cheese, mozzarella cheese, and feta cheese.