This is a standby meal that I make frequently for my family and for guests. It’s inexpensive, vegetarian, and everyone seems to like it. I love the roasted vegetables, especially the eggplant. I don’t have many good eggplant recipes, so when I see them in season at the grocery store, I’m eager to make this dish.
If you don’t have the exact vegetables called for, substitute away. I’ve probably never made this quite the same way twice! I’ve included a recipe for homemade tomato sauce, but I frequently use canned sauce. The Trader Joe’s brand marinara is especially good.
Ziti with Roasted Vegetables
3 cups diced eggplant
1 large red onion, chopped
1 yellow pepper, chopped
1 red pepper, chopped
2 Tbls. olive oil
1/2 teaspoon salt
1 pound cooked ziti or other round or hearty pasta
1/2 pound washed, chopped fresh spinach
1 1/2 cups mozzarella cheese, shredded
Tomato Sauce
1 Tbls. olive oil
1 cup onion, chopped
1 large clove of garlic, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon fennel seeds, crushed
1 teaspoon dried oregano
2 Tablespoons fresh Italian parsley, chopped
1 can (28 ounces) chopped tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar
1. Coat the vegetables, (except the spinach) in the oil and salt by putting stirring everything together in a bowl, or by mixing in a zip-top style plastic bag. Place vegetables in a jelly roll pan and roast for about half an hour on 450 degrees. Stir once or twice. Vegetables are done when they just begin to brown.
2. To make the sauce, heat the oil in a saucepan and sauté the onions and garlic until onion is soft. Stir in the rest of the ingredients. Mash up the tomatoes a little with the fork. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Toss the cooked ziti, roasted vegetables, 3 cups of sauce and spinach in a bowl. Spread in a shallow 3-quart baking dish. Sprinkle the cheese on the top. Bake until heated through and cheese is melted, 20 – 30 minutes.