Baked ziti with roasted vegetables

Yield: 6 Servings

Measure Ingredient
1 pounds Eggplant -- cut in 1\" cubes
1 large Red onion -- cut in 1\"
\N \N Cubes
2 \N 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
\N pinch Thyme
2 tablespoons Fresh parsley -- chopped
16 ounces Ziti pasta -- 1 package
10 ounces Spinach -- chopped
1 cup Mozzarella cheese, lowfat --
\N \N 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

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