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Prep 30min
Total60min
Ingredients12
Servings11
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Ingredients
1
package (16 oz) ziti
2
tablespoons olive oil
2
cloves garlic, finely chopped
2
cups cubed (1 inch) unpeeled eggplant
1
1/2 cups sliced zucchini
1
1/2 cups sliced yellow summer squash
1/4 teaspoon salt
1
jar (7 oz) roasted red bell peppers, drained, chopped
2
jars (24 oz each) tomato and basil pasta sauce
2
cups shredded mozzarella cheese (8 oz)
1
cup crumbled chèvre (goat) cheese (4 oz)
Chopped fresh basil leaves, if desired
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Steps
1
Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In large Dutch oven, cook and drain pasta as directed on package, using minimum cook time. Return pasta to Dutch oven.
2
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 seconds. Add eggplant, zucchini, yellow squash and salt; cook 8 minutes, stirring frequently, until tender. Add roasted peppers; cook 2 minutes or until thoroughly heated.
3
Add vegetables and pasta sauce to pasta in Dutch oven; mix well. Spoon into casserole. Sprinkle with cheeses.
4
Bake uncovered 30 minutes or until bubbly around edges and cheese is melted. Garnish with basil.
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Pick any tubular pasta like penne for this recipe so that the sauce will cling to its ridges.
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Nutrition Facts
Serving Size:1 Serving
Calories
342
Total Fat
11g
0%
Saturated Fat
5g
0%
Sodium
593mg
0%
Total Carbohydrate
46g
0%
Dietary Fiber
4g
0%
Protein
16g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1/2 Vegetable; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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