Baked Ziti with Roasted Vegetables

Title:
Baked Ziti with Roasted Vegetables

Yield:
6 Servings

Categories:
Low-Fat,
Pasta,
Vegetables,
Cheese




Ingredients:





     1 lb Eggplant; cut in 1" cubes


     1 lg Red onion; cut in 1" cubes


     2    Yellow peppers; chopped


     1 tb Olive oil


   1/2 ts Salt





--------------------------------TOMATO
SAUCE--------------------------------


     1 ts Olive oil


     1 c  Onions; finely chopped


     2 ts Garlic; minced


   1/4 ts Crushed red pepper


   1/4 ts Fennel seed; crushed


    28 oz Tomatoes, canned; crushed


   1/4 ts Salt


   1/2 ts Fresh ground pepper


   1/4 ts Sugar


     1 pn Thyme


     2 tb Fresh parsley; chopped


    16 oz Ziti pasta; 1 package


    10 oz Spinach; chopped


     1 c  Mozzarella cheese, lowfat;


          -shredded





 1. 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. 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. Sitr in parsely. 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.


 Recipe By     : Ladies' Home Journal - Jan. 1995


 


 Posted to MC-Recipe Digest V1 #244


 


 Date: Tue, 15 Oct 1996 04:10:02 +0000


 


 From: Patti McCoy