Baked Ziti w/Roasted Vegetables

[Guest guest]

This recipe takes some time but it was just wonderful and it makes

plenty for leftovers!

 

 

* Exported from MasterCook *

 

Baked Ziti with Roasted Vegetables

 

Recipe By : Ladies' Home Journal - Jan. 1995

Serving Size : 6 Preparation Time :0:55

Categories : Low-Fat/Low-Cal Pasta

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

-----TOMATO 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

pinch thyme

2 tablespoons fresh parsley -- chopped

--

16 ounces ziti pasta -- 1 package

10 ounces spinach -- chopped

1 cup mozzarella cheese, lowfat -- shredded

 

1. Heat oven to 450F. Toss eggplant, red onion, peppers, oil, and

salt

in jellyroll 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. Stir in

parsley. Makes 3 cups.

 

3. 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.

 

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