One of my favorite pasta dishes growing up was baked ziti with meat sauce. I have fond memories of the smell in the house and knowing that I was going to have good leftovers for a few days. Elizabeth and have been going the more vegetarian route of late so when I found this baked ziti recipe in our vegetarian cookbook I was a bit skeptical but it turned out pretty good.
Baked Ziti: Serves 6-8
- 2 Tbs Olive Oil
- 1/2 cup chopped Onion
- 2 cups water
- One 14.5 oz can of whole peeled tomatoes, undrained
- 1/3 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1lb Ziti
- 3 medium roasted red bell pepers, sliced
- 2 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan cheese
1. In a 2 quart saucepan, heat the oil over med high heat. Add the onions, stir untill softened (2 minutes). Add water, tomatoes (with liquid), tomatoe paste, basil, oregano, parsely. Break the tomatoes with the back of your stirring spoon. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
2. Preheat oven to 350
3. Cook pasta according to package; drain and return to pot but don’t heat. Stir in the sauce you just made, the roatsted bell peppers, 1 1/2 cups of mozzarella, and the parmesan.
4. Spoon into 9 inch or a 8 x 11 inch baking dish. Sprinkle the rest of the mozzarella over top. Bake 20 minutes or until heated through and the cheese has melted.
Roasted Red Bell Peppers
1. Preheat the broiler
2. Cut the peppers in half lenghtwise. Clean out the seeds and pith.
3. Place peppers in one layer on a cookie sheet. Broil, 4 inches from the heat, 5 minutes or until quite charred. Turn and cook until second side is charred.
4. Place in a paper bage to cool.
5. Peel and discard skin
(you can use any color bell pepper for roasting)
