Best Recipes Ever Vol.21,Num.9 - (Page 62)

Ratatouille Baked Ziti PreP Time: 30 minuTes sTarT To Finish: 1 hour servings: 11 1 package (16 oz) ziti 2 tablespoons olive oil 2 cloves garlic, finely chopped 2 cups cubed (1 inch) unpeeled eggplant 11⁄2 cups sliced zucchini 11⁄2 cups sliced yellow summer squash 1⁄ 4 teaspoon salt 1 jar (7 oz) roasted red bell peppers, drained, chopped 2 jars (24 oz each) tomato and basil pasta sauce 2 cups shredded mozzarella cheese (8 oz) 1 cup crumbled chèvre (goat) cheese (4 oz) Chopped fresh basil leaves, if desired 4 Bake uncovered 30 minutes or until bubbly around edges and cheese is melted. Garnish with basil. Per Serving (1 cup): Calories 342; Total Fat 11g (Saturated Fat 5g); Sodium 593mg; Total Carbohydrate 46g (Dietary Fiber 4g); Protein 16g; exchanges: 3 Starch, 1⁄2 Vegetable, 1 Medium-Fat Meat, 1 Fat; Carbohydrate Choices: 3 1 Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In large Dutch oven, cook and drain pasta as directed on package, using minimum cook time. Return pasta to Dutch oven. 2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 seconds. Add eggplant, zucchini, yellow squash and salt; cook 8 minutes, stirring frequently, until tender. Add roasted peppers; cook 2 minutes or until thoroughly heated. 3 Add vegetables and pasta sauce to pasta in Dutch oven; mix well. Spoon into casserole. Sprinkle with cheeses. [ ingredient tiP ] Pick any tubular pasta like penne for this recipe so that the sauce will cling to its ridges. 62 PILLSBURY  BEST RECIPES EvER!

Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9

Best Recipes Ever Vol.21,Num.9
Contents
What's in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index

Best Recipes Ever Vol.21,Num.9