Baked Ziti And Roasted Veggies Recipe

Ingredients for Baked Ziti And Roasted Veggies

• 1 medium eggplant (diced)
• 1/2 red onion (diced)
• Yellow Peppers
• Olive Oil
• 1 teaspoon salt
• Onion
• 2 cloves minced garlic
• Crushed Red Pepper Flakes
• Fennel Seed
• Crushed Tomatoes
• Fresh Ground Pepper
• 1 tablespoon sugar
• 1 teaspoon dried thyme
• 1/4 cup chopped fresh parsley
• Ziti Pasta
• Frozen Chopped Spinach
• Mozzarella Cheese

How to Make Baked Ziti And Roasted Veggies

1. Preheat oven to 450°F (232°C).
2. In a large bowl, toss 1 medium eggplant (diced), 1/2 red onion (diced), 1 bell pepper (diced, any color), 2 tablespoons olive oil, and 1 teaspoon salt. Spread in a single layer on a baking sheet.
3. Roast for 30 minutes, stirring once or twice, until vegetables are tender and beginning to brown.
4. While vegetables roast, prepare the sauce: Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
5. Add 1/2 cup chopped onion and cook, covered, for 10 minutes, until softened.
6. Stir in 2 cloves minced garlic, 1/4 teaspoon red pepper flakes, and 1 teaspoon fennel seeds. Cook for 30 seconds until fragrant.
7. Add 2 (28-ounce) cans crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon sugar, and 1 teaspoon dried thyme.
8. Bring to a boil, then reduce heat and simmer for 15 minutes.
9. Stir in 1/4 cup chopped fresh parsley.
10. Reduce oven temperature to 400°F (204°C).
11. In a large bowl, combine 1 pound ziti pasta (cooked al dente), roasted vegetables, tomato sauce, and 1 cup fresh spinach.
12. Pour mixture into a shallow 3-quart baking dish.
13. Sprinkle 2 cups shredded mozzarella cheese over the top.
14. Bake for 20-25 minutes, or until bubbly and cheese is melted and golden brown.