Baked Ziti with Roasted Vegetables

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Title: Baked Ziti with Roasted Vegetables
Yield: 6 Servings
Categories: Low-Fat, Pasta, Vegetables, Cheese


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;

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