Baked ziti with roasted vegetables

6 Servings

Ingredients

QuantityIngredient
1poundsEggplant -- cut in 1\" cubes
1largeRed onion -- cut in 1\"
Cubes
2Yellow peppers -- chopped
1tablespoonOlive oil
½teaspoonSalt
TOMATO SAUCE-----
1teaspoonOlive oil
1cupOnions -- finely chopped
2teaspoonsGarlic -- minced
¼teaspoonCrushed red pepper
¼teaspoonFennel seed -- crushed
28ouncesTomatoes, canned -- crushed
¼teaspoonSalt
½teaspoonFresh ground pepper
¼teaspoonSugar
pinchThyme
2tablespoonsFresh parsley -- chopped
16ouncesZiti pasta -- 1 package
10ouncesSpinach -- chopped
1cupMozzarella cheese, lowfat --
Shredded

Directions

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