This asparagus pasta bake is a slightly fancier version of the baked ziti classic.
Ingredients
- ziti pasta: 1 pound
- ricotta cheese: 1 container (15 ounce container)
- tomato sauce: 1 jar (28 ounce jar, divided)
- mozzarella cheese: 2 cups (divided, finely shredded)
- fresh parsley: 0.33333 cup (chopped)
- asparagus: 0.5 pound (trimmed)
- olive oil: 3 Tbsp
- medium onion: 1 piece (chopped)
- red bell pepper: 1 piece (diced)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C).
-
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.
-
Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
-
Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
-
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.
-
Spread 1 cup tomato sauce on the bottom of a 9x13-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.
-
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.
