Baked Ziti
Servings
6Serving size
1/6th panThis recipe can be multiplied by using multiple pans. Leftovers are great! They can be divided and placed in ziplock bags and frozen. If you wish, you can make your own tomato sauce for this recipe.
Ingredients
| 1 pepper, large (3-3/4 inch long, 3 inch dia) Yellow bell peppers (peeled, seeded and cut into 1 inch squares) |
| 1 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers (peeled, seeded and cut into 1 inch squares) |
| 1 cup sliced Crimini mushrooms (halved) |
| 16 Tbsp. chopped Shallots, raw (peeled) |
| 1 pound Whole Wheat Ziti |
| 160 fluid ounces Water |
| 3 cup No salt added tomato sauce |
| 1 Tbsp. Rosemary, fresh |
| 6 tsp. Fresh thyme |
| 1 ounce Parmesan cheese (grated) |
| 3 ounce Fontina cheese (shredded) |
Instructions
Peel and seed the peppers; then cut into 1 inch squares. Place the mushrooms, shallots and peppers in a roasting pan and spray lightly with olive oil.
Place the roasting pan in the preheated oven and roast the vegetables until slightly soft (about 15 - 20 minutes).
While the vegetables are roasting, bring 5 quarts of water to a boil and add the ziti. Cook until slightly underdone (about 12 - 15 minutes). Drain.
Prepare a 12 oblong pan (pyrex is a good choice) by lightly spraying the inside with olive oil. Set aside. (Lining the pan with Release non-stick foil works as well).
Place the tomato sauce, rosemary leaves, thyme, parmesan, and pepper in a glass or stainless steel bowl. Stir well and add the ziti. Toss the pasta to coat well.
Add the vegetables and gently fold together until well blended. Pour the ingredients into the prepared oblong pan.
Sprinkle the grated fontina cheese over the top.
Bake at 375°F for 15 - 20 minutes until the top is slightly browned.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is one of those recipes that has it all. It is pretty simple to make, delicious and a complete meal with healthy fats, whole grains, veggies, fruit (tomatoes) and 13 grams of fiber.