Vegetarian Ziti Gratin
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- 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.
- Cook the ziti according to label directions. Drain and then toss with ricotta cheese, eggs, olive oil, Parmesan, and the remaining teaspoon of salt.
- 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.
- Per Serving
- Calories 1002
- Calcium 610mg
- Carbohydrate 103g
- Cholesterol 198mg
- Fat 47g
- Fiber 9g
- Iron 6mg
- Protein 44mg
- Sat Fat 20g
- Sodium 1619mg
What does this mean? See Nutrition 101 .