Baked Ziti with Zucchini, Chickpeas & Olives
(from culinarysarah’s recipe box)
Everyone can enjoy this reliable bake-and-take casserole. It comes together quickly and can be made ahead and reheated. Use panko breadcrumbs tossed with Italian seasoning in place of the Italian-seasoned breadcrumbs if desired.
Source: May/June 2010 Vegetarian Times
Serves 6 peopleCategories: pasta
Ingredients
- 8 oz ziti, rigatoni, or penne pasta
- 1/2 lb zucchini, coarsely chopped (2 cups)
- 1 15 ounce can chickpeas, rinsed and drained
- 1 14.5 ouce can diced tomatoes with basil, garlic, and oregano, juices included
- 1 cup tomato puree
- 1/4 cup chopped kalamata olives, divided
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 cloves garlic, minced (2 teaspoons)
- 2 tablespoons Italian-seasoned breadcrumbs
Directions
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Preheat oven to 350 degrees. Coat 11×7 inch baking dish with cooking spray. Set aside.
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Cook ziti according to package directions for al dente in large pot of boiling salted water. Drain, rinse under cold water, and drain again. Return ziti to pot and set aside.
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Meanwhile, combine zucchini, chickpeas, tomatoes and juices, tomato puree, 2 tablespoons olives, oil, tomato paste, and garlic in large saucepan. Bring to a boil.
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Reduce heat to medium-low and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally.
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Stir zucchini mixture into ziti and season with salt and pepper if desired.
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Transfer ziti mixture to prepared baking dish. Sprinkle with breadcrumbs and remaining 2 tablespoons olives.
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Bake 20 to 25 minutes or until pasta is heated through and breadcrumbs are golden brown.