ROASTED VEGETABLE ZITI BAKE
This fresh-tasting and well-seasoned entree is a real crowd-pleaser. "I combine roasted vegetables, zesty sauce and just the right touch of melted cheese to create this pasta dish that's deliciously filling," says Helen Carpenter from her home in Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a 15x10x1-in. baking pan coated with cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400° 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., In two greased 2-qt. baking dishes, spread 1/2 cup sauce each. In each dish, layer a fourth of the pasta, a fourth of the roasted vegetables and 1/2 cup sauce. Top with 2 cups spinach and 1/2 cup sauce. Top with remaining roasted vegetables, pasta and sauce. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 230 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 497mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
BAKED ROASTED VEGETABLE ZITI
The best Baked Ziti with tons of delicious roasted vegetables and topped with melted mozzarella cheese. Easy and so delicious.
Provided by Kristen McCaffrey
Categories Dinner
Time 50m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat your oven to 450 degrees.
- Toss the vegetables with olive oil, salt, pepper, and Italian seasoning. Roast for 15 minutes or until tender. Set aside one serving for lunch later in the week.
- Turn the oven down to 400 degrees.
- Meanwhile, cook the pasta according to package directions but take out of the water after 8 minutes or when the pasta is very al dente. It will cook again in the oven so this will prevent it from over-cooking.
- Toss together the roasted vegetables, pasta, and marinara sauce. Pour into a prepared baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20 minutes until cheese is melted and bubbling.
Nutrition Facts : ServingSize 1.25 cups, Calories 365 cal, Carbohydrate 55 g, Fat 10 g, Protein 16 g, Fiber 11 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 678 mg, Sugar 16 g
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
BAKED ZITI WITH ROASTED VEGETABLES
This amazing baked ziti recipe is lightened up with roasted vegetables. Golden mozzarella, sizzling red sauce and tender pasta make this vegetarian ziti super delicious! Recipe yields 8 servings.
Provided by Cookie and Kate
Categories Main dish
Time 1h20m
Number Of Ingredients 10
Steps:
- To roast the veggies: Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
- Place the cauliflower florets on one pan. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Sprinkle the salt over the two pans. Gently toss until the vegetables on each pan are lightly coated in oil.
- Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping their rack positions halfway (lower rack to upper rack, and vice versa). Leave the oven on at 425, because we're going to bake the dish at the same temperature. If you end up with any stray burnt onion pieces, discard them, and set the vegetables aside.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot.
- Add 2 cups of the marinara, the chopped basil, and 1/2 cup of the mozzarella to the pasta. Gently stir to combine.
- It's assembly time! Spread 1 cup of additional marinara sauce inside a 9×13″ baker. Top with half of the pasta mixture, and gently spread it into an even layer. Evenly sprinkle the roasted cauliflower on top, then dollop 1 cup of the cottage cheese over the cauliflower (it doesn't need to be spread into an even layer), followed by 1/2 cup of the mozzarella.
- Top the mozzarella with the remaining pasta. Then sprinkle the roasted peppers and onion on top, dollop the remaining cup of ricotta on top, then dollop the remaining cup of marinara on that, then sprinkle the remaining cheese all over.
- Place a clean, rimmed baking sheet on the lower oven rack to catch any drippings. Place the ziti, uncovered, on top of the baking sheet. Bake for 30 minutes, then transfer to the upper rack for 2 to 5 more minutes until the cheese is deeply golden, if desired.
- Remove the baker from the oven and let it cool for 10 minutes before serving (trust me). Sprinkle freshly torn basil on top, slice with a sharp knife, and serve.
Nutrition Facts : ServingSize 1 medium serving, Calories 366 calories, Sugar 11.2 g, Sodium 855.5 mg, Fat 15.5 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 38.4 g, Fiber 6.7 g, Protein 20.8 g, Cholesterol 27.7 mg
ROASTED VEGETABLE BAKED ZITI
Steps:
- Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.
BAKED ZITI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
- Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
- Preheat the oven to 375 degrees F.
- In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
- Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
- Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
- Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
BAKED ZITI AND SUMMER VEGETABLES
I recommend this 40 minute dish. Perfect for a weeknight dinner, and paired with recipe#459021#459021, is a nice complimentary meal.
Provided by weekend cooker
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, omitting salt, and drain.
- Preheat oven to 400 degrees.
- Heat a large skillet over medium-high heat, and add oil to pan.
- Add squash, zucchini, and onion and saute for 5 minutes.
- Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
- Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
- Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
- Bake 400 degrees or until bubbly, and browned.
Nutrition Facts : Calories 291.4, Fat 11.3, SaturatedFat 4.7, Cholesterol 69.3, Sodium 663.5, Carbohydrate 32.4, Fiber 3.7, Sugar 6.8, Protein 16.2
VEGETARIAN BAKED ZITI
Baked ziti is one of our family favorites; I developed this to serve at dinner when a good friend who is a vegetarian comes over.
Provided by HisHouseCook
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 3-quart baking dish with cooking spray.
- Heat oil in a large saute pan over medium heat. Add eggplant, zucchini, tomatoes, bell pepper, onion, and garlic; cook, stirring occasionally until vegetables are tender, about 10 minutes. Sprinkle with Italian seasoning and salt; stir to combined.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse in cold water.
- Mix spaghetti sauce and diced tomatoes together in a medium bowl.
- Spread 1/3 of the sauce mixture in the bottom of the prepared casserole. Layer ingredients as follows: 1/2 of the ziti, 1/2 of the vegetable mixture, 1/2 of the Parmesan substitute, 1/2 of the mozzarella slices, 1/2 of the remaining sauce, all of the remaining ziti, all of the remaining vegetables, all of the remaining Parmesan substitute, and all of the remaining sauce. Set remaining mozzarella slices aside.
- Cover loosely and bake in the preheated oven until bubbly, 25 to 30 minutes. Remove from the oven, uncover, and top with remaining mozzarella slices. Return to the oven and bake, uncovered, until cheese is melted and slightly browned, 10 to 15 minutes longer.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 47.3 g, Cholesterol 25.7 mg, Fat 14 g, Fiber 7 g, Protein 18.7 g, SaturatedFat 4.8 g, Sodium 866.9 mg, Sugar 11.2 g
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- Heat oven to 450°F. Cut mushroom caps into quarters. Combine mushrooms, bell peppers, fennel, zucchini, onion, tomatoes, and garlic in a large bowl. Add olive oil and 1/2 teaspoon each of the salt and pepper; toss well to coat. Arrange vegetable mixture in a single layer on a rimmed baking sheet. Bake in preheated oven until well browned but not crispy, about 45 minutes, stirring after 30 minutes. Cool 10 minutes on baking sheet. Reduce oven temperature to 350°F.
- Stir together cooked pasta, ricotta, provolone, egg, egg yolk, basil, oregano, cayenne, 1 cup of the mozzarella, 1/2 cup of the Parmesan, and remaining 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
- Spread 1 cup of the marinara in the bottom of a 13- x 9-inch baking dish coated with cooking spray. Layer one-half of pasta mixture in dish; top evenly with vegetable mixture. Spread 1 cup of the marinara over vegetables; top with remaining half of pasta mixture. Spread remaining marinara evenly over top, and sprinkle with remaining mozzarella and Parmesan cheeses. Bake at 350°F until bubbly and golden brown, 35 to 40 minutes.
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