Vegetable Pasta Oven Dinner

Can be made ahead and frozen- we love having this ready to pull out for dinner on a busy autumn day.

½ lb. dry ziti or penne pasta

1 Tbsp. balsamic vinegar

½ tsp. kosher salt

¼ cup olive oil

2 cloves garlic, minced

2 medium zucchini, cut into bite sized pieces

2 medium fairytale eggplants, peeled and cut into bite sized pieces (salt and drain)

¼-½ medium onion, peeled and chopped

½ tsp. dried oregano (or 1-2 tsp. fresh)

2 small-meduim tomatoes, chopped

1 cup tomato/spaghetti sauce

3 oz. crumbled feta cheese

¼ tsp. black pepper

½ tsp. red pepper flakes

8 oz. shredded mozzarella cheese

Cook the pasta according to package directions. Preheat oven to 375.

Whisk the vinegar, salt, olive oil and garlic together and toss with the veggies to coat. Spread in a single layer on baking sheet and bake for approx.15 minutes, until vegetables are brown and tender. Reduce oven heat to 350. In a large bowl toss roasted vegetables with cooked pasta and remaining ingredients, except mozzarella cheese. Transfer to a greased 9x13 baking dish. Sprinkle with the mozzarella. Cover and bake for 30 minutes, uncover and bake 20 minutes more.

If freezing: Assemble into 9x13 baking pan, but don’t bake. Cover tightly with 2 layers of foil. Store up to 3 months. When ready to serve, thaw overnight in the refrigerator or partially in the microwave. Cover and bake in a 350 oven for 30 minutes. Uncover and bake 10 minutes more.

To make individual servings, freeze in small oven proof dishes. To reheat, cover and bake for 20 minutes, uncover and bake for 10 minutes more.

Recipe created or adapted by Liz Talley, Urban Graze

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