Categories: PASTA

Ingredients

• 1 package (16 oz) ziti
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 2 cups cubed (1 inch) unpeeled eggplant
• 1 1/2 cups sliced zucchini
• 1 1/2 cups sliced yellow summer squash
• 1/4 teaspoon salt
• 1 jar (7 oz) roasted red bell peppers, drained chopped
• 2 jars (24 oz each) tomato and basil pasta sauce
• 2 cups shredded mozzarella cheese (8 oz)
• 1 cup crumbled chevre (goat) cheese (4 oz)
• Chopped fresh basil leaves, if desired

Directions

1. Heat oven to 350. Spray 3-quart casserole with cooking spray. In large Dutch oven, cook and drain pasta as directed on package, using minimum cook time. Return pasta to Dutch oven.

2. Meanwhile in 12-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 seconds. Add eggplant, zucchini, yellow squash and salt; cook 8 minutes, stirring frequently, until tender. Add roasted peppers; cook 2 minutes or until thoroughly heated.

3. Add vegetables and pasta sauce to pasta in Dutch oven; mix well. Spoon into casserole. Sprinkle with cheeses.

4. Bake uncovered for 30 minutes or until bubbly around edges and cheese is melted. Garnish with basil.

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