Asparagus Pasta Bake
Description
This asparagus pasta bake is an upgraded version of the baked ziti classic, complete with creamy texture from ricotta and mozzarella cheese.
Ingredients
•
1 pound ziti pasta
•
1 (15 ounce) container ricotta cheese
•
1 (28 ounce) jar tomato sauce, divided
•
2 cups finely shredded mozzarella cheese, divided
•
1/3 cup chopped fresh parsley
•
1/2 pound asparagus, trimmed
•
3 tablespoons olive oil
•
1 medium onion, chopped
•
1 large red bell pepper, diced
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
4
Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
5
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.
6
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.
7
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.