This asparagus pasta bake is a slightly fancier version of the baked ziti classic.
Ingredients
- 1 pound ziti pasta
- 1 (15 ounce) container ricotta cheese
- 1 (28 ounce) jar tomato sauce, divided
- 2 cups finely shredded mozzarella cheese, divided
- 1/3 cup chopped fresh parsley
- ½ pound asparagus, trimmed
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 large red bell pepper, diced
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
Step 3
Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
Step 4
Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
Step 5
Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
Step 6
Spread 1 cup tomato sauce on the bottom of a 9×13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
Step 7
Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.
Cook’s Note:
You can use rotini instead of ziti for this. You can use cilantro instead of parsley, if you like.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 456 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat7g | 37% |
Cholesterol33mg | 11% |
Sodium801mg | 35% |
Total Carbohydrate55g | 20% |
Dietary Fiber5g | 16% |
Total Sugars8g | |
Protein23g | |
Vitamin C39mg | 195% |
Calcium399mg | 31% |
Iron4mg | 22% |
Potassium652mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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