Baked Ziti with Roasted Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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nice baked pasta dish w/lots of good veggies Ingredients:
1 pound eggplant,cut in 1 cubes |
1 large red onion,cut in 1 cubes |
2 yellow peppers,chopped |
1 tablespoon olive oil |
1/2 teaspoon salt |
sauce |
1 teaspoon olive oil |
1 cup onions,finely chopped |
2 teaspoons garlic,minced |
1/4 teaspoon crushed red pepper |
1/4 teaspoon fennel seed,crushed |
28 ounces tomatoes, canned,crushed |
1/4 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon sugar |
1 pinch thyme |
2 tablespoons fresh parsley,chopped |
16 ounces ziti pasta,1 package |
10 ounces spinach,chopped |
1 cup mozzarella cheese, lowfat,shredded |
Directions:
1. Heat oven to 450°F. Toss eggplant, red onion, peppers, oil, and salt in jellypoll pan. Roast 30 minutes, stirring once or twice, until vegetables begin to brown.
2. Make sauce: Heat oil in saucepan. Add onions and cook covered over medium-low heat 10 minutes. Stir in garlic, red pepper, and fennel; cook 30 seconds. Add tomatoes, salt, pepper, sugar, and thyme. Bring to boil, reduce heat and simmer 15 minutes. Sitr in parsley. Makes 3 cups.
3. Reduce oven heat to 400°F. Toss ziti with vegetables, sauce and spinach in bowl. Spread in shallow 3-quart baking dish. Sprinkle mozzarella over top. Bake 20 minutes or until bubbly.
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