Baked Pasta with Summer Veggies
Claudia
ingredients
- cooking spray
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 2 T olive oil
- salt and pepper to taste
- 1 lb ziti or penne pasta
- 1 c part skim ricotta cheese
- 1/4 c parmesan cheese, plus 1/2 c
- pinch of nutmeg
- 2 tomatoes, chopped
- 1 T fresh oregano, chopped
- 1/2 lb fresh mozzarella, cubed
- 1/2 c bread crumbs
- ADD MILK? NEEDS TO BE CREAMIER
directions
- 1
Preheat oven to 425. Lightly coat a large shallow baking dish with cooking spray. Place a large pot of salted water over medium heat.
- 2
Toss onion, garlic, red pepper and zucchini in a large bowl with olive oil. Season with salt and pepper to taste. Place vegetables on baking sheet and bake for 10 minutes.
- 3
While vegetables are roasting, add pasta to water and boil about 2 minutes short of package directions. Drain.
- 4
In a large bowl, mix ricotta, 1/4 c parmesan and nutmeg. Season with salt and pepper. Gently toss pasta with ricotta mixture, vegetables, tomatoes, oregano and mozzarella. Pour mixture into baking dish.
- 5
Sprinkle top with remaining parmesan and bread crumbs. Bake uncovered until lightly brown and bubbly- about 20 minutes. Serve immediately.
Source: Claudia
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