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roasted vegetable ziti recipe

Written on Wednesday, August 17, 2016 | 9:56:00 AM

Serves : 10 - 12

Ingredients : 
- 2 cups (250 g) squash (zucchini, summer squash or a mix of both), chopped
- 2 medium carrots, chopped (about 1 cup [128 g])
- 2 cups (180 g) broccoli florets, chopped into bite-sized pieces
- 1 tsp extra virgin olive oil
- Salt and freshly ground black pepper
- 12 oz (340 g) ziti pasta
- 1 (15-oz [425-g]) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1¼ cups (140 g) shredded mozzarella cheese, divided
- Scant ⅛ tsp nutmeg, freshly ground
- ¼ tsp crushed red pepper flakes, or to taste
- 1 (26-oz [737-g]) jar marinara sauce or 3 cups [710 ml] Sunday Red Sauce

Preparation Method :
1) Preheat oven to 375°F (190°C). Toss the squash, carrots and broccoli with the olive oil and a pinch each of salt and pepper. Mix well and place in a single layer on a baking sheet. (You may need two sheets.) Roast for 35–40 minutes until just tender.

2) While the vegetables are cooking, make the ziti. Bring a large pot of salted water to a boil and add the ziti. Cook until just al dente, then drain but do not rinse.

3) In a large bowl, mix together the ricotta cheese, egg, ½ cup (57 g) mozzarella cheese, nutmeg, crushed red pepper flakes and a few cracks of freshly ground pepper. Add the vegetables and pasta to the cheese mixture and stir until just combined.

4) Reduce oven to 350°F (176°C). Pour 1 cup (237 ml) of the marinara sauce in a 9x13-inch (23x33-cm) baking dish, enough to cover the bottom. Add the ziti mixture and cover with remaining sauce. Top with ¾ cup (85 g) mozzarella. Lightly tent with foil so that the cheese doesn’t stick to the foil, and bake for 30 minutes. Remove the foil and cook another 15 minutes until bubbly and hot. Remove from oven and let stand 15 minutes before serving.

NOTE: For easy cleanup, place all of the prepped vegetables in a large mixing bowl. Then, use the same bowl to mix the cooked vegetables in with the pasta and cheese.


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