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Baked Ziti and Roasted Veggies

  • 75minutes
  • 473calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsSelenium, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb eggplant , cubed

  2. 1 large red onion , cubed

  3. 2 yellow peppers, chopped

  4. 1 tablespoon olive oil

  5. 1/2 teaspoon salt

  6. 1 teaspoon olive oil

  7. 1 cup onion , finely chopped

  8. 2 teaspoons garlic , minced

  9. 1/4 teaspoon crushed red pepper flakes

  10. 1/4 teaspoon crushed fennel seed

  11. 28 ounces canned crushed tomatoes

  12. 1/4 teaspoon salt

  13. 1/2 teaspoon fresh ground pepper

  14. 1/4 teaspoon sugar

  15. 1/4 teaspoon thyme

  16. 2 tablespoons parsley , chopped

  17. 1 (16 ounce) package ziti pasta , cooked according to directions on package

  18. 1 (10 ounce) package frozen chopped spinach , chopped

  19. 1 cup shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 450F.

  2. Toss eggplant, red onion, peppers, oil and salt in shallow pan.

  3. Roast 30 minutes stirring once or twice until vegetables begin to brown.

  4. Sauce: Heat oil in saucepan.

  5. Add onions& cook covered over medium heat 10 min.

  6. Stir in garlic, red pepper and fennel Cook 30 seconds.

  7. Add tomatoes salt pepper sugar and thyme.

  8. Bring to boil reduce heat and simmer 15 minutes.

  9. Stirr in parsley.

  10. Makes 3 cups.

  11. Reduce oven heat to 400F.

  12. Toss ziti with vegetables sauce and spinach in bowl.

  13. Spread in shallow 3-quart baking dish.

  14. Sprinkle mozzarella over top.

  15. Bake 20 minutes or until bubbly.

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