Roasted Vegetable Baked Ziti

I've been roasting vegetables a lot lately. They taste so good roasted and add big flavor to any dish, so I decided to try it with baked ziti. It was delicious. I used low-fat cheeses to keep the point value down, but if you're not on WW, go ahead and use the full-fat versions. The smokey flavor of the roasted vegetables added such great flavor to the ziti, it'll become your favorite too.

Roasted Vegetable Baked Ziti
Serves 4 or 6

8 ounces Ronzoni Smart Pasta penne (or other brand pasta)
2 small eggplants, diced
2 medium zucchini, diced
2 cups cherry tomatoes
6 cloves garlic, peeled
1 can Hunt's Fire Roasted Diced Tomatoes
1/2 cup spaghetti sauce
1/3 cup part-skim ricotta cheese
1/2 cup reduced fat shredded mozzarella cheese

Cook pasta according to package directions for al dente. Spray a medium baking dish with nonstick cooking spray.

Meanwhile, preheat oven to 400F. Line a baking pan with foil and spray with nonstick cooking spray. Add the diced eggplant, diced zucchini, cherry tomatoes and garlic. Coat with nonstick cooking spray. Roast vegetables until softened and charred around the edges, about 30 minutes. Remove from oven.

Reduce oven to 350F. Add fire-roasted tomatoes and spaghetti sauce to roasted vegetable mixture in pan. Mix well. Place cooked pasta to prepared dish. Add the roasted vegetable mixture to pasta and mix to combine. Dot the ricotta cheese onto pasta mixture, folding to combine. Sprinkle mozzarella cheese on top. Cover dish with aluminum foil. Bake for 30 minutes. Remove foil and bake until cheese is bubbly and starting to brown, about 10 minutes longer.

(For 6 servings, each is 4 pts. If serving 4, it's 7 pts. each)


Heidi said…
Can't wait to try this this weekend!

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