Meatless Mondays: Best Baked Ziti

Photo/Tim Rodenberg

It's true. I have a pasta addiction. And this Baked Ziti recipe from 1,000 Vegetarian Recipes, a previous winner of The Julia Child Cookbook Awards, keeps me and my fork going back to the plate. There's a reason baked ziti has been a kitchen favorite for so long. It's so darn delicious!

If you want to make sun dried tomatoes from fresh tomatoes, click here. It's healthier and tastier. Also check out Healthy Eating's article on Sun-Dried vs. Raw Tomatoes. 

Yield: Makes 10 cups; Serves 6 to 8

Baked Ziti

1,000 Vegetarian Recipes, Carol Gelles

Ingredients

• 2 tablespoons olive oil
• ½ cup chopped onions
• 2 cups water
• One 14½-ounce can whole peeled tomatoes, undrained
• One 6-ounce can tomato paste
• ¹⁄₃ cup chopped fresh parsley
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• 1 pound ziti
• 3 medium roasted red bell peppers, sliced
• 2 cups shredded mozzarella, divided
• ½ cup grated Parmesan Cheese
• ¹⁄₃ cup chopped sun-dried tomatoes (optional)

Preparation

1. In a 2-quart saucepan, heat the oil over medium-high heat. Add the onions; cook, stirring until softened, about 2 minutes. Add the water, tomatoes (with liquid, tomato paste, parsley, oregano, and basil. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.

2. Preheat the oven to 350°F.

3. Cook pasta according to package directions; drain. Return to pot, but do not heat; stir in the tomato sauce, the roasted bell peppers, 1½ cups of mozzarella, Parmesan, and sun-dried tomatoes (if used).
4. Spoon into a 9-inch square baking dish. sprinkle remaining mozzarella over the top. Bake 20 minutes or until heated through and the cheese has melted.
5. Enjoy!