Baked Ziti With Roasted Vegetables

Ingredients

1 lb eggplant -- cut in 1 cubes 1 large red onion -- cut in 1 1 cubes 2 yellow peppers -- chopped 1 tbsp olive oil 1/2 tsp salt TOMATO SAUCE 1 tsp olive oil 1 cup onions -- finely chopped 2 tsp garlic -- minced 1/4 tsp crushed red pepper 1/4 tsp fennel seed -- crushed 28 oz tomatoes, canned -- crushed 1/4 tsp salt 1/2 tsp fresh ground pepper 1/4 tsp sugar 1 pinch thyme 2 tbsp fresh parsley -- chopped 16 oz ziti pasta -- 1 package 10 oz spinach -- chopped 1 cup mozzarella cheese, lowfat -- 1 shredded

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Preparation
 
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

 

 
Servings: 6

 

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