Baked Ziti with Roasted Veggies

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Sauce Ingredients

1 teaspoon extra-virgin olive oil

1 cup onions, finely chopped

2 teaspoons garlic, minced

1/4 teaspoon crushed red pepper

1/4 teaspoon fennel seed

2 pounds tomatoes, crushed

salt and pepper, to taste

1/4 teaspoon organic sugar

1 pinch thyme

2 tablespoons fresh parsley

 Roasting Ingredients

1 pound eggplant, cut into 1" cubes

1 large red onion, cut into 1 inch cubes

2 yellow peppers, quartered

1 tablespoon extra-virgin olive oil

1/2 teaspoon sea salt

16 ounces rigatoni pasta, cooked (gluten free options include: brown rice pastas, quinoa pastas, corn pastas, and more)

1 bunch fresh spinach, chopped

1 cup non-dairy cheese, optional



1 Heat oven to 450F.  Toss eggplant, red onion, peppers, oil, and salt in a small baking dish.  Roast altogether for 30 minutes, stirring once or twice until vegetables begin to brown.

2 While vegetables are roasting, make the sauce. Heat oil in a saucepan.  Add onions and cook covered over medium-low heat for 10 minutes.  Stir in garlic, red pepper, and fennel seed--cook 30 seconds.  Add tomatoes, salt, pepper, sugar, and thyme.  Bring to a boil, reduce heat and simmer 15 minutes.  Stir in parsley (makes 3 cups).

3 Reduce oven heat to 400F.  Toss ziti pasta with vegetables, sauce, spinach, and cheese in a bowl.  Spread in shallow 3-quart baking dish and bake 20 minutes or until bubbly.


Ready in about 50 minutes

Makes 6 servings


Originally from here

Recipe Adapted From: Vegan Coach

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