Baked Ziti with Roasted Vegetables Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 pound eggplant -- cut in 1" cubes
1 large red onion -- cut in 1" cubes
2 yellow peppers -- chopped
1 tablespoon olive oil
1/2 teaspoon salt
***Tomato Sauce***
1 teaspoon olive oil
1 cup onions -- finely chopped
2 teaspoons garlic -- minced
1/4 teaspoon crushed red pepper
1/4 teaspoon fennel seed -- crushed
28 ounces tomatoes, canned -- crushed
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon sugar
1 pinch thyme
2 tablespoons fresh parsley -- chopped
16 ounces ziti pasta -- 1 package
10 ounces spinach -- chopped
1 cup mozzarella cheese, part skim milk -- shredded

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Directions:

Heat oven to 450F. Toss eggplant, red onion, peppers, oil, and salt in jellyroll pan. Roast 30 minutes, stirring once or twice, until vegetables begin to brown.

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.

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.

This recipe from CDKitchen for Baked Ziti with Roasted Vegetables serves/makes 6

Recipe ID: 34460

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