Roasted Vegetable Baked Ziti

• Vegetarian

• Produce

  • 2 cups Broccoli florets
  • 2 Carrots, chopped (about 1 cup, medium
  • 2 cups Squash

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 (26 oz. jar Marinara sauce

• Pasta & Grains

  • 12 oz Ziti pasta

• Baking & Spices

  • 1/8 Scant tsp Nutmeg, freshly ground
  • 1/4 tsp Red pepper flakes
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Dairy

  • 1 1/4 cups Mozzarella cheese
  • 1 (15 oz. container Ricotta cheese, part skim

Found on thewholesomedish.com

Description

Ingredients

• 2 cups squash (zucchini, summer, or a mix), chopped
• 2 medium carrots, chopped (about 1 cup)
• 2 cups broccoli florets, chopped into bite-sized pieces
• 1 tsp. extra virgin olive oil
• Salt and freshly ground pepper
• 12 oz. ziti pasta
• 1 (15 oz.) container part-skim ricotta cheese
• 1 large egg, lightly beaten
• 1 1/4 cups shredded mozzarella cheese, divided
• Scant 1/8 tsp. nutmeg, freshly ground
• 1/4 tsp. crushed red pepper flakes, or to taste
• 1 (26 oz.) jar marinara sauce

Directions

• Preheat oven to 375 degrees Fahrenheit. Toss the squash, carrots, and broccoli with the olive oil and a pinch each of salt and pepper. Mix well and place in a single layer on a baking sheet. (You may need two sheets.) Roast for 35-40 minutes until just tender. While the vegetables are cooking, make the ziti. Bring a large pot of salted water to a boil and add the ziti. Cook until just al dente, then drain but do not rinse. In a large bowl, mix together the ricotta cheese, egg, ½ cup mozzarella cheese, nutmeg, crushed red pepper flakes and a few cracks of freshly ground pepper. Add the vegetables and pasta to the cheese mixture and stir until just combined. Reduce oven to 350 degrees Fahrenheit. Pour 1 cup of the marinara sauce in a 9×13-inch baking dish, enough to cover the bottom. Add the ziti mixture and cover with remaining sauce. Top with ¾ cup mozzarella. Lightly tent with foil so that the cheese doesn’t stick to the foil, and bake for 30 minutes. Remove the foil and cook another 15 minutes until bubbly and hot. Remove from oven and let stand 15 minutes before serving.
• Preheat oven to 375 degrees Fahrenheit. Toss the squash, carrots, and broccoli with the olive oil and a pinch each of salt and pepper. Mix well and place in a single layer on a baking sheet. (You may need two sheets.) Roast for 35-40 minutes until just tender.
• While the vegetables are cooking, make the ziti. Bring a large pot of salted water to a boil and add the ziti. Cook until just al dente, then drain but do not rinse.
• In a large bowl, mix together the ricotta cheese, egg, ½ cup mozzarella cheese, nutmeg, crushed red pepper flakes and a few cracks of freshly ground pepper. Add the vegetables and pasta to the cheese mixture and stir until just combined.
• Reduce oven to 350 degrees Fahrenheit. Pour 1 cup of the marinara sauce in a 9×13-inch baking dish, enough to cover the bottom. Add the ziti mixture and cover with remaining sauce. Top with ¾ cup mozzarella. Lightly tent with foil so that the cheese doesn’t stick to the foil, and bake for 30 minutes. Remove the foil and cook another 15 minutes until bubbly and hot. Remove from oven and let stand 15 minutes before serving.