Cheesy Vegetable Pasta

Serves 4
preparation
25
minutes
cooking
80
minutes

Ingredients

1/2
pound
dry ziti or penne
1
tablespoon
balsamic vinegar
3/4
teaspoon
kosher salt
1/4
cup
olive oil
2
medium zucchini, halved lengthwise
2
medium eggplants, halved lengthwise
1/2
large yellow onion, quartered
2
large cloves garlic, minced
1 1/2
teaspoons
fresh oregano or 1/2 teaspoon dried oregano
4
plum tomatoes, chopped
1
cup
pasta sauce
3/4
cup
(3 ounces) crumbled Feta
1/4
teaspoon
black pepper
1/2
teaspoon
red pepper flakes
2
cups
(8 ounces) shredded mozzarella

Directions

  1. Cook the pasta according to the package directions. Meanwhile, whisk together the vinegar, 1/2 teaspoon of the salt, and 1 tablespoon of the oil in a small bowl. Place the zucchini, eggplants, and onion on a baking sheet. Brush with the vinaigrette. Heat broiler on high. Broil until tender, 8 minutes per side.
  2. Heat oven to 350° F. Chop the roasted vegetables. Place a large pot over low heat. Add the garlic and the remaining oil and cook for 3 minutes.
  3. Add the drained pasta, vegetables, oregano, tomatoes, pasta sauce, Feta, black pepper, red pepper flakes, and the remaining salt and toss. Transfer to a 9-by-13-inch baking dish. Sprinkle with the mozzarella. Cover and bake for 30 minutes. Uncover and bake for 20 minutes more.
     
    To freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
     
    To reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 30 minutes. Uncover and heat for 10 minutes more.

 

April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 43 %
  • Fat 32 g
  • Sat Fat 6 g
  • Cholesterol 49 mg
  • Sodium 998 mg
  • Carbohydrate 73 g
  • Fiber 13 g
  • Sugar 18 g
  • Protein 30 g
What does this mean? See Nutrition 101.