VEGGIE BAKED ZITI RECIPES

Name: Baked Ziti
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1 tablespoon canola oil; 1 large white onion, diced; 2 cloves garlic, lightly crushed with the side of a knife blade, and minced; 1 (29 to 32-ounce) can crushed red tomatoes in puree; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh basil leaves, plus about 6 small sprigs for garnish; 1 tablespoon dried Italian seasoning; Salt; 1 pound dried ziti pasta; 1 cup (about 6 ounces) shredded mozzarella; 1 cup (about 6 ounces) shredded Parmesan

BAKED ZITI RECIPE | ROBERT IRVINE | FOOD NETWORK

Baked Ziti Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 large white onion, diced
2 cloves garlic, lightly crushed with the side of a knife blade, and minced
1 (29 to 32-ounce) can crushed red tomatoes in puree
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus about 6 small sprigs for garnish
1 tablespoon dried Italian seasoning
Salt
1 pound dried ziti pasta
1 cup (about 6 ounces) shredded mozzarella
1 cup (about 6 ounces) shredded Parmesan

Steps:

Heat canola oil in a saute pan over medium heat and add onion and garlic. Saute until the onions become translucent. Add tomatoes, parsley, basil, and Italian seasoning. Cover and let simmer about 25 minutes.
Preheat oven to 325 degrees F. Bring a pot of water to boiling for the pasta. Add salt and pasta and boil until pasta is al dente - about 10 minutes.
Drain pasta well stir into pot of sauce. Transfer to a baking dish and top with cheeses. Bake until cheese is melted.

RATATOUILLE BAKED ZITI RECIPE - PILLSBURY.COM

Ratatouille Baked Ziti Recipe - Pillsbury.com image

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

Ingredients

1 package (16 oz) ziti
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 cups cubed (1 inch) unpeeled eggplant
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow summer squash
1/4 teaspoon salt
1 jar (7 oz) roasted red bell peppers, drained, chopped
2 jars (24 oz each) tomato and basil pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1 cup crumbled chèvre (goat) cheese (4 oz)
Chopped fresh basil leaves, if desired

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

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