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Baked Ziti

Servings = 6 | Serving size =2 and 2/3 ounces pasta

This recipe can be multiplied by 2, 3.

Leftovers are great! They can be divided and placed in ziplock bags and frozen.

Use whole wheat pasta for an even healthier dish. Whole grains are great for you and whole wheat pasta is an easy way to eat more in your diet.

If you wish, you can make your own tomato sauce for this recipe.

1 medium	yellow bell pepper
1 medium	red bell pepper
1/2 lb	crimini mushrooms
1 cup	small shallots
1 lb	ziti
5 quarts	water
3 cups	tomato sauce
1 Tbsp	fresh rosemary leaves
1 Tbsp	fresh thyme leaves
1 ounce	Parmigiano-Reggiano
	pepper to taste
3 ounces	fontina cheese

Preheat the oven to 375°F.

Peel and seed the peppers; then cut into 1 inch squares. Place the mushrooms, shallots and peppers in a roasting pan and spray lightly with olive oil.

Place the roasting pan in the preheated oven and roast the vegetables until slightly soft (about 15 – 20 minutes).

While the vegetables are roasting, bring 5 quarts of water to a boil and add the ziti. Cook until slightly underdone (about 12 – 15 minutes). Drain.

Prepare a 12” oblong pan (pyrex is a good choice) by lightly spraying the inside with olive oil. Set aside. (Lining the pan with Release non-stick foil works as well).

Place the tomato sauce, rosemary leaves, thyme, parmesan, and pepper in a glass or stainless steel bowl. Stir well and add the ziti. Toss the pasta to coat well.

Add the vegetables and gently fold together until well blended. Pour the ingredients into the prepared oblong pan.

Sprinkle the grated fontina cheese over the top.

Bake at 375°F for 15 - 20 minutes until the top is slightly browned.

Nutrition Facts

Serving size: 1/6 of casserole, 2.67 ounces of pasta | Servings 6

Calories 444 | Calories from Fat 76

Amount Per Serving (% Daily Value)

Total Fat 9g (13%) | Saturated Fat 4g (20%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 21 mg (7 %) | Sodium 271 mg (11 %)

Total Carbohydrates 74g (25%) | Sugars 8g

Dietary Fiber 5g (21%) | Protein 19g

Vitamin A 31% | Vitamin C 224 % | Calcium 22% | Iron 24%

Vitamin K 8 mcg  | Potassium  89 mg | Magnesium  80 mg