ZITI WITH SKILLET-ROASTED ROOT VEGETABLES
Provided by Bon Appétit Test Kitchen
Categories Pasta Roast Christmas Dinner Beet Parsnip Sweet Potato/Yam Winter Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; sauté until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.
- Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/3 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.
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.
SKILLET ZITI AND VEGETABLES
A quickie from Cooking Light. Per serving: 244 calories, 4.9 g fat, 11.2 g protein, 39.6 g carb, 4.1 g fiber, 10 mg cholesterol.
Provided by ratherbeswimmin
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine pasta sauce and water in a large skillet; bring to a boil.
- Add in pasta and vegetables; cover and lower heat.
- Simmer 15 minutes or until pasta is tender.
- Remove from heat; sprinkle with cheese.
Nutrition Facts : Calories 198.9, Fat 5, SaturatedFat 2.9, Cholesterol 11.4, Sodium 148, Carbohydrate 28.7, Fiber 1.2, Sugar 0.8, Protein 9.2
ROASTED VEGETABLE ZITI BAKE
This fresh-tasting and well-seasoned entree is a real crowd-pleaser. "I combine roasted vegetables, zesty sauce and just the right touch of melted cheese to create this pasta dish that's deliciously filling," says Helen Carpenter from her home in Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a 15x10x1-in. baking pan coated with cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400° for 35-45 minutes or until edges of peppers begin to brown, stirring every 10 minutes., Meanwhile, in a saucepan, saute onions in oil until tender. Add garlic, red pepper flakes and fennel; cook and stir for 1 minute. Add the tomatoes, parsley, salt, pepper, sugar and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Cook pasta according to package directions; drain., In two greased 2-qt. baking dishes, spread 1/2 cup sauce each. In each dish, layer a fourth of the pasta, a fourth of the roasted vegetables and 1/2 cup sauce. Top with 2 cups spinach and 1/2 cup sauce. Top with remaining roasted vegetables, pasta and sauce. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 230 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 497mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
VEGETARIAN ITALIAN BAKED ZITI
A long simmered sauce with mushrooms and vegetables flavors this rich, meatless Italian dish. Don't let the cook time fool you--while the sauce is simmering and the ziti is baking, you can relax!
Provided by laura
Categories Pasta and Noodles Pasta by Shape Recipes
Time 3h40m
Yield 10
Number Of Ingredients 18
Steps:
- Heat olive oil in a 12-inch skillet over medium-high heat. Add mushrooms, onion, bell pepper, celery, and garlic; saute until tender, 5 to 7 minutes. Stir in spaghetti sauce, tomatoes, parsley, 1 teaspoon oregano, and basil. Cover, reduce heat, and simmer for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking pan.
- Just before the sauce is finished, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Combine cottage cheese, mozzarella cheese, 1/2 of the Parmesan substitute, egg, salt, and pepper in a bowl. Mix remaining Parmesan substitute and 1/2 teaspoon oregano in another small bowl.
- Spread 1 cup sauce in the bottom of the prepared pan. Layer 1/3 cup ziti, 1 cup sauce, and 1/3 cottage cheese mixture; repeat layers twice more. Top with any remaining sauce, then sprinkle with oregano-Parmesan blend.
- Cover with foil and bake in the preheated oven until bubbly, about 1 hour.
Nutrition Facts : Calories 352.9 calories, Carbohydrate 36.6 g, Cholesterol 36.3 mg, Fat 15.8 g, Fiber 7.5 g, Protein 17 g, SaturatedFat 4.2 g, Sodium 781 mg, Sugar 9.8 g
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- Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; sauté until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.
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- Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/3 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.
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