ROASTED VEGETABLE ZITI BAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Vegetable Ziti Bake image

This fresh-tasting and well-seasoned entree is a real crowd-pleaser. "I combine roasted vegetables, zesty sauce and just the right touch of melted cheese to create this pasta dish that's deliciously filling," says Helen Carpenter from her home in Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 21

1 pound eggplant, peeled and cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
2 medium sweet yellow peppers, cut into 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
SAUCE:
1-1/2 cups chopped onions
2 teaspoons olive oil
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup minced fresh parsley
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sugar
1/8 teaspoon dried thyme
1 package (16 ounces) ziti or other small tube pasta
4 cups chopped fresh spinach
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a 15x10x1-in. baking pan coated with cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400° for 35-45 minutes or until edges of peppers begin to brown, stirring every 10 minutes., Meanwhile, in a saucepan, saute onions in oil until tender. Add garlic, red pepper flakes and fennel; cook and stir for 1 minute. Add the tomatoes, parsley, salt, pepper, sugar and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Cook pasta according to package directions; drain., In two greased 2-qt. baking dishes, spread 1/2 cup sauce each. In each dish, layer a fourth of the pasta, a fourth of the roasted vegetables and 1/2 cup sauce. Top with 2 cups spinach and 1/2 cup sauce. Top with remaining roasted vegetables, pasta and sauce. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 230 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 497mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

Fikile Mahlangu-Ncube
[email protected]

This is one of my favorite recipes. It's easy to make and it's always a hit with my guests.


Eddie Mogorosi
[email protected]

I would definitely make this dish again. It's a keeper.


Arbaj Khan
[email protected]

This dish is a little time-consuming to make, but it's worth it. The flavors are incredible.


Buddy Walser
[email protected]

I'm not a fan of ziti, but I loved this dish. The roasted vegetables and the creamy sauce were amazing.


Daniel Cummings
[email protected]

This is a great recipe for a special occasion. It's elegant and delicious.


Aadan Mohammad
[email protected]

I made this dish for my kids and they loved it. It's a great way to get them to eat their vegetables.


ShaQ McKinnies
[email protected]

This is a great recipe for a vegetarian meal. It's packed with vegetables and it's very flavorful.


Sami Hoque
[email protected]

I'm going to try this recipe with different types of vegetables next time. I think it would be good with broccoli or cauliflower.


Divyanshu Sah
[email protected]

This is a great recipe for a potluck or party. It's easy to make ahead of time and it travels well.


Street Jesus
[email protected]

I would recommend this recipe to anyone who is looking for a quick and easy weeknight meal.


Eraj Shah
[email protected]

Overall, this is a good recipe. It's easy to make and it's healthy. I'll definitely make it again.


safal Magar
[email protected]

The ziti was a little overcooked for my taste. I'll cook it for a shorter amount of time next time.


KELVIN AGIMOGIM
[email protected]

This dish was a little too bland for me. I think I'll add some more spices next time.


Sudip Biswas
[email protected]

I'm not a big fan of zucchini, but I loved it in this dish. The roasting process really brings out the flavor.


Amy Kelley
[email protected]

I added some cooked chicken to this dish and it was delicious. It's a great way to use up leftover chicken.


Shafiq Mashal
[email protected]

I love that this recipe uses roasted vegetables. It gives the dish a nice smoky flavor.


Riiana Seumanu
[email protected]

This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.


Kevin Wheeler
[email protected]

I've made this dish several times now and it's always a crowd-pleaser. It's easy to make and the leftovers are just as good the next day.


Sashineak Reid
[email protected]

This roasted vegetable ziti bake was a hit with my family! The vegetables were roasted to perfection and the ziti was cooked just right. The flavors all came together perfectly.