Roasted Vegetable Baked Ziti
To be honest with you, I used to loath vegetables. I'd pitch a fit as a kid if I had to eat one. From time to time, I would eat corn or the occasional green bean. But for the most part, I hated veggies. Sad but true. Part of it was the stigma that vegetables have. The other part was how they were prepared for me growing up. Nothing against my mom's cooking. But usually if veggies were made as a side, they often came from the freezer or a can. Frozen or canned veggies are appropriate for cooking depending on what you are making. But when the veggie is the prominent star of the dish, having some limp, mushy, icky thing is not good eats. That's why, when I now eat veggies, I prefer them to be fresh and prepared properly.
Unfortunately, I probably don't eat as many veggies as I should. I try to incorporate them into my daily diet when I can, but it's difficult when you prefer them fresh and having to go to the grocery store constantly is a pain in the ass. Part of that has been resolved by me growing some veggies in the garden this year. My red bell pepper plants seem to be doing well (when the critters don't get to my peppers first!). Maybe next year, I'll try to grow even more yummy things.
Anyways, I happened upon this Roasted Vegetable Baked Ziti recipe awhile back and I finally got around to making it about a week ago. At this point in time in my cooking hobby, I'm not quite ready for coming up with my own recipes just yet. Frankly, I just don't have the time nor energy. But I'll modify the heck out a recipe to suit my tastes. I'll include my mods below. This recipe is definitely a winner in my opinion. Normally, I like my ziti loaded with meat, sauce, and cheese. But with this version, I didn't miss the meat at all. In my head, I like to pretend that this dish is quasi-healthy given the veggie content. If my mom had prepared dishes like this, I know I would have loved eating vegetables as a kid.
Look at all of the colorful veggies! I used squash, onion, red bell pepper, and asparagus. But the veggie mix could definitely be mixed up depending on your tastes. I could see myself trying out a version with mushrooms or eggplant. Or perhaps even a Mexican version with Poblano peppers, salsa, beans, and corn!
And here's my new instrument of destruction. It makes me kinda feel like a semi-professional chef.
And here's the final result. I like my ziti's to be loaded with cheese so that they are all types of ooey and gooey.
Roasted Vegetable Baked Ziti
Ingredients:
2 red peppers, cored, deseeded and cut into 1-inch wide strips
12 -16 thin asparagus, cut into 1-inch strips
2 yellow squash, quartered lengthwise and cut into 1-inch cubes
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup olive oil
Pinch of Kosher Salt
1 lb. ziti
3 cups marinara sauce (I used Publix Garden Style sauce from a jar to up the veggie content)
2 cups fresh mozzarella, grated
1 /4 cup fresh Parmesan, grated and extra for the topping
1. Preheat oven to 450 F
2. Coat the vegetables with the olive oil and salt in a large bowl
2. Line a baking sheet with aluminum foil and toss on the peppers, asparagus, squash and onion. Bake for about 15 minutes, or until tender enough that a fork spears them
3. Meanwhile, bring a pot of salted water to a boil and cook ziti for approximately 10 minutes. You don’t want them too overcooked since they will be put in the oven.
4. Drain the cooked pasta in a colander and place in a large bowl.
5. Add the vegetables, marinara, Parmesan, and 1 cup of the mozzarella along with a pinch of Kosher salt and a crank of pepper. Mix with a spatula until everything is completely combined.
6. Pour into a oiled 9×13 baking dish and lightly sprinkle with Parmesan and the remaining mozzarella. Bake for about 30 minutes at 350 F or until crispy and the cheese has melted.
Unfortunately, I probably don't eat as many veggies as I should. I try to incorporate them into my daily diet when I can, but it's difficult when you prefer them fresh and having to go to the grocery store constantly is a pain in the ass. Part of that has been resolved by me growing some veggies in the garden this year. My red bell pepper plants seem to be doing well (when the critters don't get to my peppers first!). Maybe next year, I'll try to grow even more yummy things.
Anyways, I happened upon this Roasted Vegetable Baked Ziti recipe awhile back and I finally got around to making it about a week ago. At this point in time in my cooking hobby, I'm not quite ready for coming up with my own recipes just yet. Frankly, I just don't have the time nor energy. But I'll modify the heck out a recipe to suit my tastes. I'll include my mods below. This recipe is definitely a winner in my opinion. Normally, I like my ziti loaded with meat, sauce, and cheese. But with this version, I didn't miss the meat at all. In my head, I like to pretend that this dish is quasi-healthy given the veggie content. If my mom had prepared dishes like this, I know I would have loved eating vegetables as a kid.
Look at all of the colorful veggies! I used squash, onion, red bell pepper, and asparagus. But the veggie mix could definitely be mixed up depending on your tastes. I could see myself trying out a version with mushrooms or eggplant. Or perhaps even a Mexican version with Poblano peppers, salsa, beans, and corn!
And here's my new instrument of destruction. It makes me kinda feel like a semi-professional chef.
And here's the final result. I like my ziti's to be loaded with cheese so that they are all types of ooey and gooey.
Roasted Vegetable Baked Ziti
Ingredients:
2 red peppers, cored, deseeded and cut into 1-inch wide strips
12 -16 thin asparagus, cut into 1-inch strips
2 yellow squash, quartered lengthwise and cut into 1-inch cubes
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup olive oil
Pinch of Kosher Salt
1 lb. ziti
3 cups marinara sauce (I used Publix Garden Style sauce from a jar to up the veggie content)
2 cups fresh mozzarella, grated
1 /4 cup fresh Parmesan, grated and extra for the topping
1. Preheat oven to 450 F
2. Coat the vegetables with the olive oil and salt in a large bowl
2. Line a baking sheet with aluminum foil and toss on the peppers, asparagus, squash and onion. Bake for about 15 minutes, or until tender enough that a fork spears them
3. Meanwhile, bring a pot of salted water to a boil and cook ziti for approximately 10 minutes. You don’t want them too overcooked since they will be put in the oven.
4. Drain the cooked pasta in a colander and place in a large bowl.
5. Add the vegetables, marinara, Parmesan, and 1 cup of the mozzarella along with a pinch of Kosher salt and a crank of pepper. Mix with a spatula until everything is completely combined.
6. Pour into a oiled 9×13 baking dish and lightly sprinkle with Parmesan and the remaining mozzarella. Bake for about 30 minutes at 350 F or until crispy and the cheese has melted.