Vegetarian Ziti Gratin

Serves 4
preparation
45
minutes
cooking
75
minutes

Ingredients

3
tablespoons
olive oil
1
onion, thinly sliced
4
garlic cloves, peeled and sliced
1
small bay leaf
1
small eggplant, cut into 1/2-inch pieces (about 3 cups)
1
small zucchini, halved lengthwise and cut into thin slices
1
red bell pepper, cut into slivers
4
plum tomatoes, coarsely chopped (about 1 1/4 cups)
2
teaspoons
kosher salt
1/2
cup
shredded fresh basil leaves
freshly ground black pepper
1
pound
ziti
1
15-ounce container ricotta cheese
2
eggs, beaten
2
tablespoons
olive oil
1/2
cup
grated Parmesan
1
cup
shredded Cheddar

Directions

  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and 1 teaspoon of the salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in basil and a few grinds of fresh pepper to taste.
  3. Cook the ziti according to label directions. Drain and then toss with ricotta cheese, eggs, olive oil, Parmesan, and the remaining teaspoon of salt.
  4. Spoon half the ziti into a lightly greased 4-quart casserole. Top with the ratatouille and then the remaining ziti. Sprinkle with Cheddar. Cover and bake in a preheated 350° F oven for 20 minutes. Uncover and cook 10 minutes more.

 

Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 1002
  • Calcium 610 mg
  • Carbohydrate 103 g
  • Cholesterol 198 mg
  • Fat 47 g
  • Fiber 9 g
  • Iron 6 mg
  • Protein 44 mg
  • Sat Fat 20 g
  • Sodium 1619 mg
What does this mean? See Nutrition 101.