As the weather cools, there’s nothing quite like enjoying a warm, hearty dish. This baked ziti recipe from the Mayo Clinic is a perfect blend of comfort and nutrition, packed with healthy vegetables and rich flavors. Serves two.
INGREDIENTS
⅔ cup uncooked ziti (about 2 ounces)
1 can (14 ounces) low-sodium tomatoes, drained (keep ½ cup of the juice)
½ cup sliced carrots
1 cup chopped broccoli
½ cup diced green bell pepper
¼ cup sliced mushrooms
2 garlic cloves, minced
1 tsp dried basil
1 tsp dried oregano
½ tsp ground black pepper
½ cup reduced-fat shredded mozzarella cheese
½ cup grated Parmesan cheese
DIRECTIONS
1. Heat the oven to 375° F. Lightly coat a small- to medium-sized baking dish with
cooking spray.
2. Fill a large pot ¾ full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or use the package directions. Drain the pasta.
3. In a nonstick frying pan over medium heat, add the juice from the canned tomatoes. Stir in the carrots, broccoli and green pepper. Sauté the vegetables until tender, about 5 minutes.
4. Add the mushrooms and garlic, and cook for another 5 minutes. Add the tomatoes, basil, oregano and black pepper to the vegetable mixture. Cook over low heat for 3 to 5 minutes. Put the cooked vegetables in a large bowl.
5. Add the cooked pasta and shredded mozzarella cheese. Toss gently to mix. Spoon the mixture into the prepared baking dish.
6. Sprinkle with the grated Parmesan cheese. Cover with aluminum foil and bake until the mixture is hot and bubbly, about 15 minutes.
7. Remove the aluminum foil and bake for 15 more minutes. Put each serving of pasta into a warmed bowl.