Veggie Baked Ziti

To prove my love for this dish, I must tell you that I ate this for dinner, and then for a snack and then for lunch the next day.  It takes a little more time to prepare, but the outcome is worth it and with all the fresh veggies and fresh ricotta the flavors make you want to savor and enjoy each bite!  It would be a great dish to bring to a potluck, share with friends, or a nice Sunday dinner with your family.

Shopping List:
1) Penne Pasta (I like the Rozoni Smart Taste b/c it has the benefits of a wheat but tastes more like regular)

2) Garden Style Pasta Sauce

3) 1 16oz Can of Stewed Whole Tomatoes

4) 1 Red Pepper

5) 1 Green Pepper

6) 1 Medium Sized Sweet Onion

7) 2 Handfuls of Fresh Spinach

8) 8 oz Fresh Ricotta (I use Part Skim)

9) 1 Bag of Shredded Mozzarella  (or a small block)

10) Seasoning: Basil, Minced Garlic, Oregano, Rosemary, Salt and Pepper

11) Cornstarch
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To Begin:
Start by boiling water for the pasta.  Place a tablespoon of minced garlic into the water, it adds great flavor to the pasta while it boils.  Once you place the pasta into water cook on the lower side of tender so it is tender but still firm.

While water is going, dice up your onion.  In a pan, place a tablespoon of olive oil and put the onion in it with some salt and pepper.  Let cook for about 5 minutes.  Dice up your peppers while the onion is cooking. 
Add peppers to the onions.  Cook an additional 2 minutes.

To the onions and peppers add 1 1/2-2 cups tomato sauce.  Then drain your can of stewed tomatoes and with a knife just quickly cut them in half.  Pour tomatoes in as well. 

To the sauce add 2 teaspoons of oregano, basil and rosemary and 1 tablespoon minced garlic.  Also add another dash of salt and pepper.  Then add about 1-2 tablespoons of cornstarch, to thicken the sauce.  Stir.  Let come to a boil and let simmer for about 5-10 minutes.

Preheat oven to 350.

Once pasta is done, drain and then place back in pot and butter and salt the pasta.  Cover it until sauce is ready. 

When sauce is ready pour into the pot with the pasta and mix together well.

Then pour into a baking dish.  Place dollops of ricotta across the top of the pasta and then sprinkle with about 1 to 2 cups of mozzarella cheese.

Let bake for about 25 minutes.  Serve and ENJOY!  YUM!

                                                     Hot out the oven and looking delish!