Bakedzitiandsummervegetables Recipes

BAKED ZITI AND SUMMER VEGETABLES

Steps:

• Cook pasta according to package directions, omitting salt, and drain.
• Preheat oven to 400 degrees.
• Heat a large skillet over medium-high heat, and add oil to pan.
• Add squash, zucchini, and onion and saute for 5 minutes.
• Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
• Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
• Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
• Bake 400 degrees or until bubbly, and browned.

SUMMER VEGETABLES BAKED ZITTI

Steps:

• Cook rotini pasta for 5 minutes. DO NOT overcook your pasta. Rest of the cooking process will continue in the oven.
• Drain and toss pasta with 1 tbsp. olive oil. Set it aside.
• Meanwhile, wash and pat dry the veggies. Cut into cubes.
• Heat oil in a pan. Add broccoli florets and cook for 2 minutes on medium-low flame.
• Preheat oven to 350 degrees F. Add mushrooms, bell pepper, and onions. Cook until fork-tender.
• Pour in the sauce along with fresh basil leaves, chili flakes, white wine, and salt.
• Give the sauce a good stir.
• Grease a baking tray. Start by spreading a layer of tomato-veggie sauce at the bottom of the pan. Layer it with a single layer of pasta followed by cheese. Then add another layer of tomato-veggie sauce followed by pasta and cheese. Keep repeating until you reach the top.
• Finish the casserole with shredded cheese.
• Cover with foil and bake in a preheated oven for 20 minutes or until the cheese layer is all melted and gooey.
• Remove from oven.
• Garnish with fresh basil leaves.
• Serve hot with your favorite bread for a great meal tonight.
• Or treat yourself to an individual baked ziti bowl.

ROASTED VEGETABLE BAKED ZITI

Steps:

• Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.

BAKED ZITI AND SUMMER VEGGIES

Steps:

• 1. Cook pasta according to package directions, drain when cooked. Preheat oven to 400.
• 2. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
• 3. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.