FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

BAKED ZITI

 

Just Tell Me What to Eat!
by Timothy S. Harlan
Baked pasta dishes are perfect for your healthy diet. Use lots of roasted veggies for savory flavor, add high-fiber whole wheat pasta, and top with rich cheese.
Servings: 6
Serving Size: 2.67 ounces pasta

If multiplying this recipe, use more than one baking pan
Cooking Time: 60 minutes
Leftovers are great! They can be divided and placed in zippered plastic bags and frozen.

INGREDIENTS

    • 1 medium-size yellow pepper, peeled, seeded, and cut into 1-inch squares
    • 1 medium-size red pepper, peeled, seeded, and cut into 1-inch squares
    • 1/2 pound cremini mushrooms, halved
    • 1 cup small shallots, peeled
    • Spray olive oil
    • 1 pound whole wheat ziti
    • 3 cups tomato sauce
    • 1 tablespoon fresh rosemary
    • 1 tablespoon fresh thyme
    • 3 ounces fontina cheese, shredded
    • Freshly ground black pepper
    • 1 ounce Parmigiano-Reggiano, grated
     

DIRECTIONS

1. Preheat the oven to 375°F.

2. Place the peppers, mushrooms, and shallots in a roasting pan and spray lightly with olive oil.

3. Place the roasting pan in the preheated oven and roast the vegetables until slightly soft, 15 to 20 minutes.

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

5. Prepare a 12 by 9 by 2-inch oblong pan (Pyrex is a good choice) by lightly spraying the inside with olive oil. Set aside. (Lining the pan with nonstick aluminum foil works as well.)

6. Place the tomato sauce, rosemary, thyme, fontina cheese, and black pepper in a glass or stainless-steel bowl. Stir well and add the ziti. Toss the pasta to coat well.

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

8. Sprinkle the grated cheese over the top.

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

    NUTRITION FACTS
    Serving size 1/6 casserole (2.67 ounces of pasta)
    Servings 6

    Calories 444
    Calories from Fat 76
    Total Fat 9 g (13%)
    Saturated Fat 4 g (20%)
    Trans Fat 0 g
    Monounsaturated Fat 3 g
    Cholesterol 21 mg (7%)
    Sodium 271 mg (11%)
    Total Carbohydrates 74 g (25%)
    Dietary Fiber 5 g (21%)
    Sugars 8 g
    Protein 19g
    Vitamin A (31%)
    Vitamin C (224%)
    Calcium (22%)
    Iron (24%)
    * Parenthetical percentages refer to % Daily Value.

     

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Pasta 'Pear' to 'Z' pg 3   |   Pear Pistachio & Pork with Pasta   |   Pork & Pasta with Fresh Pesto   |   Pasta Primavera   |   Pasta Primavera, Spring   |   Pasta Provencal   |   Pasta, Smoked Salmon, Scotch & Capers   |   South Beach Pasta   |   Pasta, Spicy Sausage & Mushrooms   |   Pasta, Sweet Potato Sauce   |   Tomato Basil Pasta  |   Pasta, Tomato Lemon Sauce   |   Pasta with Walnut Sauce   |   Warm Tomato Pepper Pasta   |   PENNE PASTA RECIPES >>>>>   |   Pumpkin Sausage Pasta   |   Cheese Ravioli, Pumpkin Sauce   |   Dried Plum Ravioli, Sage Butter   |   Spinach Cheese Ravioli   |   Rigatoni, Braised Fennel & Ricotta   |   Rigatoni Caprese   |   Rigatoni with Eggplant   |   Rigatoni w/Eggplant, Artichokes & Bell Peppers   |   Ham & Rigatoni Casserole   |   Rigatoni with Meatballs   |   Rigatoni, Olives & Bacon   |   Rigatoni Vegetable Casserole   |   Rotini, 10 minute Sauce   |   Rotini, Avocado Sauce   |   Shells w/Artichoke Cream & Smoked Chicken   |   Baked Pasta Shells   |   South of the Border Stuffed Shells   |   Shell Pasta with Smoked Salmon   |   Shells, Stuffed with Broccoli   |   Shells Stuffed with Potatoes & Cheese   |   Shiitake Mushroom Pasta   |   Sicilian Roasted Cauliflower & Pasta   |   SPAGHETTI RECIPES >>>>>   |   Spicy BBQ Duck Lo Mein   |   Summer Squash Pasta & Herbs   |   Tagliolini with Saffron   |   Tortellini Baked w/Pesto Cheese Sauce   |   Tortellini w/Fresh Peas   |   Tortellini, Mushroom Garlic Sauce   |   Tortellini with Shiitakes   |   Tortellini In Sun Dried Tomato Sauce   |   Wagon Wheels with Artichoke Pesto   |   White Pekin Duckling Pasta with Red Wine   |   Dutch Oven Baked Ziti   |   Healthy Baked Ziti  
  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.