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Roasted Vegetable Ziti Bake

 Roasted Vegetable Ziti Bake
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
12 ServingsPrep: 40 min. Bake: 40 min.

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
  • 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 (4 ounces) shredded part-skim mozzarella cheese

Directions

  • In a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray,
  • combine the eggplant, red onion and yellow peppers. Drizzle with

2 of 2

Roasted Vegetable Ziti Bake (continued)

Directions (continued)

  • 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. Yield: 12 servings.
Nutritional Facts: One serving (1 cup) equals 230 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 497 mg sodium, 40 g carbohydrate, 4 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.