Roasted Vegetable Ziti Bake

By mahto

Ingredients

• For the Sauce:
• Cooking.com
• Roasted Vegetable Ziti Bake
• Source: Taste of Home
• 12 Servings
• Rec Image
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• Red Recipe Rock by Architec
• Red Recipe Rock by Architec
• Roasting the eggplant and peppers limits the fat in this veggie-filled comfort meal, while red pepper flakes add a spicy touch to the sauce.
• INGREDIENTS
• 1 pound eggplant, peeled and cut into 1-inch cubes
• 1 large red onion, cut into 1-inch pieces
• 2 medium sweet yellow peppers, cut into 1-inch pieces
• 1 tablespoon olive oil or canola oil
• 1/2 teaspoon salt
• 1 1/2 cups chopped onions
• 2 teaspoons olive oil or canola oil
• 6 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon fennel seeds, crushed
• 1 can (28 ounces) crushed tomatoes
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1/4 cup minced fresh parsley
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon sugar
• 1/8 teaspoon dried thyme
• 1 package (16 ounces) ziti or other small tube pasta
• 4 cups chopped fresh spinach
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Details

Servings 12
Adapted from cooking.com

Preparation

Step 1

In a 15-by-10-by-1-inch baking pan coated with nonstick cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400 degrees F for 35-45 minutes or until edges of peppers begin to brown, stirring every 10 minutes.

Meanwhile, in a saucepan, saute onions in oil until tender. Add garlic, red pepper flakes and fennel; cook and stir for 1 minute. Add the tomatoes, parsley, salt, pepper, sugar and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

Cook pasta according to package directions; drain.

Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.