Friday night was a lot of fun. I went over to Lauren’s apartment, where we drank wine, made baked vegetable ziti , and chatted the night away.
It was delish! This is one of my favorite kinds of dishes – it’s very easy to make, tastes awesome, and feels like comfort food while sneaking in the good-for-you-stuff.
Baked Vegetable Ziti
- 3 cups mixed chopped vegetables (we used zucchini, yellow squash, red peppers, carrots & mushrooms)
- 1 tbs EVOO
- salt & pepper to taste
- 1 box tri-color (or whole wheat) rotini
- 2 cups marinara sauce
- 1 cup part skim ricotta cheese
- 1 cup part skim mozzarella
Preheat oven to 375 degrees. On the stove, bring a large pot of water (with salt & a little EVOO in it) to boil.
Chop all vegetables and arrange in a casserole dish. Drizzle with EVOO and sprinkle with salt & pepper.
Roast for 20 minutes.
Meanwhile, cook your pasta, according to direction, until al dente.
Drain and add cooked pasta to roasted veggies and mix to distribute.
Add marinara sauce and ricotta cheese and mix again to evenly distribute.
Cover the top of the dish with shredded mozzarella.
Cook at 375 for 30 minutes.
Serve and enjoy!