This asparagus pasta bake is a slightly fancier version of the baked ziti classic.

PaulD

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

  • Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.

  • Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.

  • 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.

  • 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.

  • 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.

Cook's Note:

You can use rotini instead of ziti for this. You can use cilantro instead of parsley, if you like.

Nutrition Facts

456 calories; protein 23.3g 47% DV; carbohydrates 55.2g 18% DV; fat 15.8g 24% DV; cholesterol 32.6mg 11% DV; sodium 801.2mg 32% DV. Full Nutrition
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