Baked Ziti With Vegetables and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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recipe Ingredients:
1 tablespoon vegetable oil |
1 cup onion (chopped) |
1 cup green bell pepper (chopped) |
1 cup red bell pepper (chopped) |
1 1/2 cups portabella mushrooms or 1 1/2 cups cremini mushrooms (chopped) or 1 1/2 cups button mushrooms (chopped) |
4 garlic cloves, chopped |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 (14 1/2 ounce) can stewed tomatoes, undrained and chopped |
1 (8 ounce) can tomato sauce |
7 cups spinach (about 1/2 pound) |
2 1/4 cups ziti pasta |
cooking spray |
1 cup part-skim ricotta cheese |
1/4 cup parmesan cheese (grated) |
Directions:
1. Preheat oven to 375°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add mushrooms and garlic; sauté 2 minutes. Stir in basil, salt, black pepper, tomatoes, and tomato sauce, and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Stir in spinach; cook 1 minute or until spinach wilts. Stir in pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Dollop with ricotta.
3. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Parmesan. Bake an additional 5 minutes or until lightly browned.
4. Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight. Let stand 30 minutes at room temperature, and bake as directed.
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