Baked ziti with roasted vegetables

Yield: 6 Servings

Measure Ingredient
1 pounds Eggplant -- cut in 1" cubes
1 large Red onion -- cut in 1"
2 Yellow peppers -- chopped
1 tablespoon Olive oil
½ teaspoon Salt
1 teaspoon Olive oil
1 cup Onions -- finely chopped
2 teaspoons Garlic -- minced
¼ teaspoon Crushed red pepper
¼ teaspoon Fennel seed -- crushed
28 ounces Tomatoes, canned -- crushed
¼ teaspoon Salt
½ teaspoon Fresh ground pepper
¼ teaspoon Sugar
pinch Thyme
2 tablespoons Fresh parsley -- chopped
16 ounces Ziti pasta -- 1 package
10 ounces Spinach -- chopped
1 cup 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

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