This is a vegetarian recipe that I really love. It has a wonderful flavor with all the veggies, herbs and cheeses. It is hearty, even though it is vegetarian, and is really great when served with a nice, buttery garlic bread.
Vegetarian Ziti Gratin
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
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 salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of pepper to taste.
Cook ziti according to the label directions. Drain the ziti, then toss with ricotta cheese, eggs, olive oil, Parmesan, and 1 teaspoon 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 350ยบ F oven for 20 minutes. Uncover and cook 10 minutes more.
4 servings
1002 calories per serving
Vegetarian Ziti Gratin
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
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 salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of pepper to taste.
Cook ziti according to the label directions. Drain the ziti, then toss with ricotta cheese, eggs, olive oil, Parmesan, and 1 teaspoon 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 350ยบ F oven for 20 minutes. Uncover and cook 10 minutes more.
4 servings
1002 calories per serving
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