Roasted Vegetable Ziti Bake Recipe Source: Light & Tasty magazine 12 Servings RECIPE INGREDIENTS 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 or canola oil 1/2 teaspoon salt For the Sauce: 1 1/2 cups chopped onions 2 teaspoons olive oil or canola oil 6 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon fennel seeds, 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 (4 ounces) shredded part-skim mozzarella cheese RECIPE METHOD In a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400 degrees F 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 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted. Roasted Vegetable Ziti Bake Recipe Source: Light & Tasty magazine 12 Servings RECIPE INGREDIENTS 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 or canola oil 1/2 teaspoon salt For the Sauce: 1 1/2 cups chopped onions 2 teaspoons olive oil or canola oil 6 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon fennel seeds, 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 (4 ounces) shredded part-skim mozzarella cheese RECIPE METHOD In a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400 degrees F 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 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.
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