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Yield: 12 Servings
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RECIPE INGREDIENTS
| 1 pound eggplant, peeled and cut into 1-inch cubes |
| 1 large red onion, cut into 1-inch pieces |
| 2 medium sweet yellow peppers, cut into 1-inch pieces |
| 1 tablespoon olive oil or canola oil |
| 1/2 teaspoon salt |
| For the Sauce: |
| 1 1/2 cups chopped onions |
| 2 teaspoons olive oil or canola oil |
| 6 garlic cloves, minced |
| 1/2 teaspoon crushed red pepper flakes |
| 1/2 teaspoon fennel seeds, crushed |
| 1 can (28 ounces) crushed tomatoes |
| 1 can (14 1/2 ounces) diced tomatoes, undrained |
| 1/4 cup minced fresh parsley |
| 1 1/4 teaspoons salt |
| 1/2 teaspoon pepper |
| 1/4 teaspoon sugar |
| 1/8 teaspoon dried thyme |
| 1 package (16 ounces) ziti or other small tube pasta |
| 4 cups chopped fresh spinach |
| 1 cup (4 ounces) shredded part-skim mozzarella cheese |
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DIRECTIONS
In a 15-by-10-by-1-inch baking pan coated with nonstick cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400 degrees F for 35-45 minutes or until edges of peppers begin to brown, stirring every 10 minutes.
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Meanwhile, in a saucepan, saute onions in oil until tender. Add garlic, red pepper flakes and fennel; cook and stir for 1 minute. Add the tomatoes, parsley, salt, pepper, sugar and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Cook pasta according to package directions; drain.
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In two greased 2-quart baking dishes, spread 1/2 cup sauce each. In each dish, layer a fourth of the pasta, a fourth of the roasted vegetables and 1/2 cup sauce. Top with 2 cups spinach and 1/2 cup sauce. Top with remaining roasted vegetables, pasta and sauce.
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Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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