Sicilian Baked Ziti
Type: Main Dishes
A hearty one-dish meal, this pasta dish features eggplant, mushrooms, and roasted red pepper, along with lots of cheese!
Serves: 8 servings
- 12 ounces ziti pasta (about 4 1/2 cups)
- 1/4 cup plus 2 tablespoons grated nonfat or regular Parmesan cheese
- 2 cups shredded nonfat or reduced-fat mozzarella cheese
- 1 can (28 ounces) crushed tomatoes
- 2 cups diced peeled eggplant (about 1 medium-small)
- 2 cups sliced fresh mushrooms
- 1 medium onion, chopped
- 1 1/2 teaspoons crushed fresh garlic
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon crushed red pepper
- 1 jar (12 ounces) roasted red peppers, drained and coarsely chopped
- To make the sauce, place all of the sauce ingredients except for the roasted peppers in a 3-quart pot, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 25 minutes, or until the vegetables are tender. Add the peppers, and simmer for 5 additional minutes. Remove the pot from the heat, and set 1 1/2 cups of the sauce aside in a medium-sized bowl.
- Cook the ziti al dente according to package directions. Drain the pasta, and return it to the pot. Add the sauce (except for the reserved sauce) and the Parmesan, and toss to mix.
- Coat a 9-x-13-inch baking pan with cooking spray, and spread the ziti mixture evenly in the pan. Top first with the reserved sauce, and then with the mozzarella.
- Cover the pan with aluminum foil, and bake at 350°F for 25 minutes. Remove the foil, and bake uncovered for 15 additional minutes, or until the cheese is bubbly and lightly browned. Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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