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.
ZITI WITH SKILLET-ROASTED ROOT VEGETABLES
Provided by Bon Appétit Test Kitchen
Categories Pasta Roast Christmas Dinner Beet Parsnip Sweet Potato/Yam Winter Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; sauté until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.
- Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/3 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.
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
BAKED ZITI WITH VEGETABLES AND MUSHROOMS
Make and share this Baked Ziti With Vegetables and Mushrooms recipe from Food.com.
Provided by fallenrunner
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add mushrooms and garlic; sauté 2 minutes. Stir in basil, salt, black pepper, tomatoes, and tomato sauce, and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Stir in spinach; cook 1 minute or until spinach wilts. Stir in pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Dollop with ricotta.
- Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Parmesan. Bake an additional 5 minutes or until lightly browned.
- Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight. Let stand 30 minutes at room temperature, and bake as directed.
Nutrition Facts : Calories 233.9, Fat 5.9, SaturatedFat 2.4, Cholesterol 12.3, Sodium 528.9, Carbohydrate 35.7, Fiber 3.8, Sugar 6.8, Protein 11.2
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4.8/5 (13)Total Time 1 hrCategory Main Dishes, PastasCalories 475 per serving
- Pasta: Bring a large pot of water to a boil, then add a generous spoon of salt (it should taste like ocean water). Add pasta and cook according to the instructions on the package, until al dente. When finished, drain and set aside.
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4/5
- Heat the oven to 450°. In a large bowl, toss the eggplant, zucchini, and red onion with 2 tablespoons of the oil. Spread in a single layer on one large or two smaller baking sheets, preferably nonstick. Roast, stirring occasionally, until well browned and tender, about 30 minutes.
- Meanwhile, place the tomatoes cut-side up in a small baking dish and sprinkle with 1/4 teaspoon of the salt. Roast until soft, about 20 minutes. Transfer to a food processor or blender and puree.
- In a large pot of boiling, salted water, cook the ziti until just done, about 12 minutes. Drain the pasta and toss with the tomato puree, the roasted vegetables, the basil, the remaining 2 tablespoons olive oil, the vinegar, the remaining 1 teaspoon salt, and the pepper.
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5/5 (36)Total Time 55 minsCategory EntreeCalories 299 per serving
- Bring a large pot of salted water to a boil. When ready, add the pasta and cook to al dante according to package. When ready, drain pasta but save about 1/2 cup cooking water.
- While the pasta is cooking , cook the vegetables. In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so, tossing regularly, then add diced zucchini, bell pepper, and garlic. Raise heat to medium-high and cook for about 6 to 8 minutes, tossing regularly, until vegetables have softened and cooked through. Season with kosher salt, oregano and paprika. Sit aside till needed.
- In a mixing bowl, combine the ricotta, 1/4 cup grated Paremsan and 3 tbsp Mozzarella. Mix well. (If needed, add a drizzle of extra virgin olive oil to help mix the cheese)
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