BAKED ZITI WITH EGGPLANT RECIPES
RATATOUILLE BAKED ZITI RECIPE - PILLSBURY.COM
Serve your family with this cheesy casserole baked using pasta and veggies – a perfect dinner.
Provided by Pillsbury Kitchens
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Yield 11
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In large Dutch oven, cook and drain pasta as directed on package, using minimum cook time. Return pasta to Dutch oven.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 seconds. Add eggplant, zucchini, yellow squash and salt; cook 8 minutes, stirring frequently, until tender. Add roasted peppers; cook 2 minutes or until thoroughly heated.
- Add vegetables and pasta sauce to pasta in Dutch oven; mix well. Spoon into casserole. Sprinkle with cheeses.
- Bake uncovered 30 minutes or until bubbly around edges and cheese is melted. Garnish with basil.
Nutrition Facts : Calories 342 , CarbohydrateContent 46 g, FatContent 1 , FiberContent 4 g, ProteinContent 16 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 593 mg
INSTANT POT BAKED ZITI (ONE POT MEAL) - SKINNYTASTE
Steps:
- Using the saute button, when hot add the oil and garlic; stir 1 minute, or until golden.
- Add water and salt to the pot to deglaze, making sure the garlic is not stuck to the bottom of the pot.
- Add spinach and pasta and stir.
- Pour the marinara sauce evenly over the uncooked pasta, making sure it's covering all the pasta. Do not stir.
- Cover and cook high pressure 7 minutes.
- Quick release, then open the lid, stir the pasta, dollop in the ricotta, top with Pecorino and the mozzarella.
- Cover the lid 3 to 4 minutes, until the cheese melts.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 452 kcal, CarbohydrateContent 64 g, ProteinContent 24 g, FatContent 12.5 g, SaturatedFatContent 5 g, CholesterolContent 29.5 mg, SodiumContent 855.5 mg, FiberContent 10 g, SugarContent 6.5 g
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Vegetable baked pasta loaded with veggies, pockets of ricotta cheese, and topped with melty mozzarella. The vegetables you use can be adapted based on seasonality, check our article above for more suggestions. For a vegan variation, leave out the ricotta and mozzarella and instead stir a couple of tablespoons of nutritional yeast into the marinara sauce.
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