Baked Ziti with Roasted Vegetables
| Yield: | 6 Servings |
| Categories: | Pasta, Low-Fat, Vegetables, Cheese |
| 1 | lb | Eggplant; cut in 1" cubes |
| 1 | lg | Red onion; cut in 1" cubes |
| 2 | Yellow peppers; chopped | |
| 1 | tb | Olive oil |
| 1/2 | ts | Salt |
| TOMATO SAUCE | ||
| 1 | ts | Olive oil |
| 1 | c | Onions; finely chopped |
| 2 | ts | Garlic; minced |
| 1/4 | ts | Crushed red pepper |
| 1/4 | ts | Fennel seed; crushed |
| 28 | oz | Tomatoes, canned; crushed |
| 1/4 | ts | Salt |
| 1/2 | ts | Fresh ground pepper |
| 1/4 | ts | Sugar |
| 1 | pn | Thyme |
| 2 | tb | Fresh parsley; chopped |
| 16 | oz | Ziti pasta; 1 package |
| 10 | oz | Spinach; chopped |
| 1 | c | Mozzarella cheese, lowfat; shredded |
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