Baked Ziti with Vegetables
Colleen
ingredients
- 2 tablespoons olive oil
- 1 medium green pepper; diced
- 1 medium red bell pepper; diced
- 2 large onions; coarsely chopped
- 2 large garlic cloves; finely chopped
- 1/4 pound mushrooms; chopped
- 1 can (16 oz) tomatoes; undrained
- 1 can (8 oz) tomato sauce
- 1/4 cup dry red wine
- 1 teaspoon basil; crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon oregano; crumbled
- 1/2 pound fresh spinach; cleaned and stemmed
- 1/2 cup frozen corn
- 8 ounces ziti; cooked
- 1 container (8 oz) part-skim ricotta cheese
- 1/4 cup parmesan; grated
directions
- 1
Heat 1 tablespoon oil in large skillet over medium heat. Add green and red pepper; saute until barely tender, about 5 minutes. Remove with slotted spoon and set aside.
- 2
Heat remaining tablespoon oil in skillet. Add onion; saute until softened, 4-5 minutes. Add garlic and mushrooms; saute 2 minutes.
- 3
Break up tomatoes with fork and add with liquid to skillet along with tomato sauce, wine, basil, salt, pepper, and oregano. Bring to boiling. Lower heat; simmer, uncovered, until slightly thickened, about 20 minutes. Add spinach and corn; cook, stirring, until spinach wilts.
- 4
Preheat oven to 375 degrees. Coat inside of one 2 1/2 quart casserole dish or insides of four 2 1/2 cup casserole dishes with nonstick cooking spray.
- 5
Combine ziti, tomato mixture, ricotta and two-thirds of peppers in large bowl. Spoon ziti mixture into prepared casserole(s). Sprinkle with parmesan.
- 6
Bake in preheated oven for 25 minutes for large casserole or 20 minutes for small casseroles. Garnish with remaining peppers.
- 7
Make-Ahead Tip: The casserole(s) can be assembled 2 to 3 hours ahead and refrigerated, covered. Bring to room temperature and bake in preheated oven.
Source: Colleen Pleis
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