Baked Ziti

Baked Ziti

- 444 Calories

Delicious and easy to make. This simple pasta recipe will satisfy the senses. -


  • 1 medium yellow bell pepper
  • 1 medium red bell pepper
  • 1/2 lb crimini mushrooms
  • 1 cup small shallots
  • 1 lb ziti
  • 5 quarts water
  • 3 cups tomato sauce
  • 1 Tbsp fresh rosemary leaves
  • 1 Tbsp fresh thyme leaves
  • 1 ounce Parmigiano-Reggiano
  • pepper
  • 3 ounces fontina cheese


  1. Preheat the oven to 375°F.
  2. Peel and seed the peppers; then cut into 1 inch squares. Place the mushrooms, shallots and peppers in a roasting pan and spray lightly with olive oil.
  3. Place the roasting pan in the preheated oven and roast the vegetables until slightly soft (about 15 – 20 minutes).
  4. While the vegetables are roasting, bring 5 quarts of water to a boil and add the ziti. Cook until slightly underdone (about 12 – 15 minutes). Drain.
  5. Prepare a 12” oblong pan (pyrex is a good choice) by lightly spraying the inside with olive oil. Set aside. (Lining the pan with Release non-stick foil works as well).
  6. Place the tomato sauce, rosemary leaves, thyme, parmesan, and pepper in a glass or stainless steel bowl. Stir well and add the ziti. Toss the pasta to coat well.
  7. Add the vegetables and gently fold together until well blended. Pour the ingredients into the prepared oblong pan.
  8. Sprinkle the grated fontina cheese over the top.
  9. Bake at 375°F for 15 - 20 minutes until the top is slightly browned.

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