Roasted Vegetable Ziti Bake Recipe

Name: Roasted Vegetable Ziti Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant, peeled and cut into 1-inch cubes; 1 large red onion, cut into 1-inch pieces; 2 medium sweet yellow peppers, cut into 1-inch pieces; 1 tablespoon olive oil; 1/2 teaspoon salt; 1-1/2 cups chopped onions; 2 teaspoons olive oil; 6 garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon fennel seed, crushed; 1 can (28 ounces) crushed tomatoes; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1/4 cup minced fresh parsley; 1-1/4 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon sugar; 1/8 teaspoon dried thyme; 1 package (16 ounces) ziti or other small tube pasta; 4 cups chopped fresh spinach; 1 cup shredded part-skim mozzarella cheese

Servings: persons

1 pound eggplant, peeled and cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
2 medium sweet yellow peppers, cut into 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
1-1/2 cups chopped onions
2 teaspoons olive oil
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup minced fresh parsley
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sugar
1/8 teaspoon dried thyme
1 package (16 ounces) ziti or other small tube pasta
4 cups chopped fresh spinach
1 cup shredded part-skim mozzarella cheese

1
In a 15x10x1-in. baking pan coated with cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400u00b0 for 35-45 minutes or until edges of peppers begin to brown, stirring every 10 minutes.
2
Meanwhile, in a saucepan, saute onions in oil until tender. Add garlic, red pepper flakes and fennel; cook and stir for 1 minute. Add the tomatoes, parsley, salt, pepper, sugar and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Cook pasta according to package directions; drain.
3
In two greased 2-qt. baking dishes, spread 1/2 cup sauce each. In each dish, layer a fourth of the pasta, a fourth of the roasted vegetables and 1/2 cup sauce. Top with 2 cups spinach and 1/2 cup sauce. Top with remaining roasted vegetables, pasta and sauce.
4
Cover and bake at 350u00b0 for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

654

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound eggplant, peeled and cut into 1-inch cubes, 1 large red onion, cut into 1-inch pieces, 2 medium sweet yellow peppers, cut into 1-inch pieces, 1 tablespoon olive oil, and more.

Yes, Roasted Vegetable Ziti Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Ziti Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions