Baked Pasta

 

INGREDIENTS :

1 pound dried penne or ziti pasta

1 tablespoon extra virgin olive oil

Zucchini, Bell Pepper, kale, broccoli, 

1/2 teaspoon fennel seeds 

3 cups Plum tomato  or Sauce 

Handful of fresh basil leaves, coarsely chopped

6 tablespoons ricotta cheese

2 cups coarsely shredded mozzarella

Salt and fresh ground black pepper

DIRECTIONS

• PREPARE OVEN AND START PASTA

Heat the oven to 350 degrees Fahrenheit. prepare a 3-quart baking dish by lightly greasing with olive oil.

Bring a large pot of salted water to a boil, and then cook the pasta. Check the package for cook time, but cook the pasta two minutes less than what is recommended on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.

While the pasta cooks, prepare the vegetables. Slice all veggies Zucchini, Bell Pepper, kale, broccoli into 1/4-inch thick slices.

Heat a wide skillet over medium-high heat. Add the oil then add the Zucchini, in one layer, and cook until browned on one side, 2-3 minutes. Stir then add the Kale, Broccoli, and peppers. Cook another 2 to 3 minutes or until the veggies are starting to soften and have some browned edges. add salt and black pepper (I usually add 1/4 teaspoon of each).

• BAKE PASTA

Stir the fennel, tomato puree sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.

 Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered until the cheese melts and is bubbling, 20 to 25 minutes

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