Baked Ziti with Roasted Vegetables
Source of Recipe
Q&ER
List of Ingredients
1 pound eggplant -- cut in 1" cubes
1 large red onion -- cut in 1" cubes
2 yellow peppers -- chopped
1 Tbsp olive oil
1/2 tsp salt
Tomato Sauce
1 tsp olive oil
1 cup onions -- finely chopped
2 tsp garlic -- minced
1/4 tsp crushed red pepper
1/4 tsp fennel seed -- crushed
28 ounces tomatoes, canned -- crushed
1/4 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp sugar
1 pinch thyme
2 Tbsp fresh parsley -- chopped
16 ounces ziti pasta -- 1 package
10 ounces spinach -- chopped
1 cup mozzarella cheese, part skim milk -- shredded
Recipe
Heat oven to 450F.
Toss eggplant, red onion, peppers, oil, and salt in jellypoll pan.
Roast 30 minutes, stirring once or twice, until vegetables begin to brown.
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 parsely. Makes 3 cups.
Reduce oven heat to 400F. 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.
SERVES 6
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