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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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When you are given tons of zucchini and you've grown eggplant, there are just so much you can do with them before your family is giving you the evil eye. I've always made baked ziti as it is on of my husband's favorites. This time....I snuck in some zucchini and eggplant.....they loved it! Ingredients:
1 (13 1/4 ounce) box ziti pasta |
30 ounces part-skim ricotta cheese |
16 ounces shredded mozzarella cheese |
8 ounces shredded parmesan cheese |
2 eggs |
3 tablespoons italian seasoning |
2 cups grated zucchini |
1 cup grated eggplant |
1 (14 1/2 ounce) can diced tomatoes |
1 (26 ounce) jar spaghetti sauce |
8 ounces shredded mozzarella cheese |
Directions:
1. In a large bowl add Ricotta, Mozzarella (16 oz), Parmesan, eggs, and Italian seasoning - Mix well and set aside.
2. Grate both zucchini and eggplant. Squeeze out as much water as possible. Add to the cheese mixture.
3. Open and drain the can of diced tomatoes and place in another bowl.
4. Open spaghetti sauce and add to the diced tomatoes.
5. Add the sauce mixture to the cheese mixture and mix well.
6. In a large lasagna pan, pour in half of the ziti and mix in half the cheese/sauce mixture.
7. Pour in the remaining ziti and cheese/sauce mixture and mix well.
8. Cover pan and bake at 350 for 40 minutes.
9. After the ziti bakes for 40 minutes, remove the cover, sprinkle 8 oz of Mozzarella cheese on top and bake for an additional 10 minutes.
10. ENJOY!
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