Roasted Vegetable Ziti Bake Recipe

4.5 4 6
Roasted Vegetable Ziti Bake Recipe
Roasted Vegetable Ziti Bake Recipe photo by Taste of Home
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Roasted Vegetable Ziti Bake Recipe

Read Reviews
4.5 4 6
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 or canola oil
  • 1/2 teaspoon salt
  • SAUCE:
  • 1-1/2 cups chopped onions
  • 2 teaspoons olive or canola 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 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.
Originally published as Roasted Vegetable Ziti Bake in Light & Tasty October/November 2001, p10

Nutritional Facts

1 cup: 230 calories, 5g fat (1g saturated fat), 5mg cholesterol, 497mg sodium, 40g carbohydrate (0 sugars, 4g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.

  • 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 or canola oil
  • 1/2 teaspoon salt
  • SAUCE:
  • 1-1/2 cups chopped onions
  • 2 teaspoons olive or canola 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
  1. 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 oil; sprinkle with salt. Bake, uncovered, at 400° for 35-45 minutes or until edges of peppers begin to brown, stirring every 10 minutes.
  2. 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.
  3. 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.
  4. 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.
Originally published as Roasted Vegetable Ziti Bake in Light & Tasty October/November 2001, p10

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Reviews forRoasted Vegetable Ziti Bake

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jdh0731 User ID: 3723039 111023
Reviewed Mar. 8, 2014

"I absolutely HATE eggplant! I used mushrooms in its place and it was wonderful."

MY REVIEW
scsvatek User ID: 4971420 81119
Reviewed Jul. 13, 2011

"We really enjoyed this meal, but felt there was too much pasta. I will make it again, but I will decrease the pasta by half and increase the veggies and sauce amount."

MY REVIEW
joniotto User ID: 1827180 81659
Reviewed May. 21, 2010

"This is a great recipe that stands on its own for dinner! Also, it makes a HUGE amount, so it's a great dish for larger get-togethers or you can freeze some for later. The sauce is very flavorful and I've tried it as it is written and with my own seasoning variations as well. Turns out great either way! Thanks for a different & delicious recipe!!"

MY REVIEW
lotia16 User ID: 1074888 95762
Reviewed Aug. 27, 2008

"I love this recipe. Occasionally I add extra spinach, which I hardly notice taste-wise, but it makes it even more healthy!"

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