CooQ : Recipe: Baked Ziti

Baked Ziti

Italian | Mains

Vegetables
375 calories/serving
45 mins
A baked pasta finish with in-house tomato sauce and lots of ooey-gooey cheese.
Recipe by:
NYT Cooking

Ingredients

dried pasta shapes
vegetable oil
red onion
red bell pepper
yellow bell pepper
zuccini
salt
black pepper
garlic
tomato puree
dried oregano
dried thyme
tinned tomato
double cream
fresh baby spinach
cheddar cheese
mozzarella cheese
parsley
water

Instructions

1. Preheat the oven to 190°c / 375°f.

2. Boil a large pan of water and cook 400 gms dried pasta shapes (rigatoni used in this recipe) for 1 minute less than recommended on the package. drain.

3. Whilst the pasta is cooking, heat 1 tbsp vegetable oil on a medium heat, in a large frying pan. add 1 large red onion chopped into wedges and cook for 3-4 minutes until the onion starts to soften.

4. Add 1 red bell pepper deseeded & chopped into large chunks, 1 yellow bell pepper deseeded & chopped into large chunks, 1 large zucchini or 2 small courgette chopped into chunks, 1/4 tsp salt, 1/4 tsp black pepper, 2 minced garlic cloves, 1 tbsp tomato puree, 1/2 tsp dried oregano and 1/2 tsp dried thyme. stir and cook for 2-3 minutes.

5. Stir in 800 gms (28 oz) tinned tomatoes and 1/2 cup double (heavy) cream, bring to a gentle bubble.

6. Then add the boiled rigatoni pasta and 100 gms of baby spinach. stir everything together, then transfer to a large baking dish.

7. Top with 100 gms grated cheddar cheese and 100 gms grated mozzarella cheese, and place in the oven for 20-25 minutes, until the cheese is golden brown.

8. Take out of the oven and top with torn parsley before serving.

Notes

1. Courgette can also be used in place of zucchini.

By Kitchen Sanctuary

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