#3.18 Baked Ziti with Roasted Vegetables

So it's finals week and that means I de-stress by cooking! I was pursuing my favorite food blog site and this was the post of the day. It fits as a list item for another vegetarian meal and surprise this doesn't have spinach in it like 90% of all the other ones I've made lately. I even branched out and tried cooking eggplant for the first time!!

 I highly recommend checking out Budget Bytes site or her cook book.  All the recipes are made with easy to find ingredients and is budget conscious in time and money. Plus everything usually is great to freeze for a later date. Bonus for those busy students! The website is super organized and I love the flavors and ethnic food recipes. There isn't a recipe yet I haven't enjoyed. Check out some of my older posts for some favorites: summer vegetable tian, naan, fall harvest roasted veggies and sausage

easy peasy steps...mmmm

Baked Ziti with Roasted Vegetables
     Total time: about 1 1/2 hrs   Cook time 1 hr          servings: 12
Ingredients

• 1 c  broccoli 
• 1 small eggplant 
• ½ lb. (4 medium) carrots 
• 1 medium squash (yellow or zucchini) 
• 1 package mushrooms
• 1 medium yellow onion
• 1 small red pepper
•  1 tsp garlic powder 
• 2 Tbsp olive oil 
• salt and pepper 
• 1 tsp dried oregano or italian seasonings blend 

• ¾ lb. (12 oz. box) uncooked ziti 
• 1 cup (8 oz) low fat ricotta cheese 
• 1 large egg 
• 2 cups shredded low fat mozzarella, divided 
• salt and pepper 
• 1 (24 oz.) jar tomato basil marinara sauce, divided
• the more flavorful your sauce the better!

Instructions

1.  Preheat the oven to 400 degrees. Chop the eggplant, squash, mushrooms into small cubes (1/2-3/4 inch), cut the carrots and pepper into matchsticks, slice the onion, and cut the broccoli into small florets. Place chopped veggies into large bowl.
2.  Drizzle veggies with 1-2 Tbsp olive oil, ¼ tsp salt, 1/2 tsp dried oregano, and a generous amount of freshly cracked pepper. Toss the vegetables well, until evenly coated with oil and spices
3.  Cover two baking sheets with foil and spray with nonstick spray.  Divide vegetables and place in an even layer on baking sheets. Sprinkle remaining oregano and garlic powder. Roast the vegetables in the preheated oven for 30 minutes, or until they are soft and slightly charred on the edges. Stir once, half way through roasting. Remove and reduce oven to 375 when complete.
4. Cook the pasta until al dente [boil for 7-10]. Drain the pasta and return it to the pot with the burner turned off. Add the 2/3 jar of sauce and toss to coat.
5. In a medium bowl, stir together the ricotta, the egg, 1 cup of the shredded mozzarella, ¼ tsp salt, and a generous amount of freshly cracked pepper. Stir until even.
6. Coat a large casserole dish with non-stick spray (9 x13 rectangle might work but you want high sides to fit all the layers). Spread ⅓ of the pasta and marinara sauce mixture over the bottom. Layer ½ of the ricotta mixture over the pasta, then ½ of the roasted vegetables. Repeat these three layers, then end with one final layer of pasta and add reaming 1/3 jar of sauce and the final cup of shredded mozzarella.
7.  Cover loosely with foil and bake the casserole for 20 minutes, or until heated through. Remove cover, turn off oven and let it sit for 10 more minutes until cheese on top is melted and slightly browned on the edges.

recipe adapted from budget bytes