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Bake Ziti With Red Pepper Bechamel

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  Canola oil 2 Teaspoon
  Red bell pepper 1 Large, thinly sliced
  Finely chopped red onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Canned italian tomatoes 1⁄4 Cup (4 tbs), crushed
  Rosemary sprig 1 Small
  Dried red pepper flakes 10 Pinch
  Bechamel sauce 1⁄4 Cup (4 tbs)
  Ziti 6 Ounce, cooked, drained
  Grated parmesan cheese 2 Tablespoon
  Chopped fresh flat leaf parsley 1 Tablespoon

1. Preheat oven to 375°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In medium nonstick skillet, heat oil; add pepper. Saute, stirring, 3 minutes, until just tender. Add onion and garlic; saute 2 minutes, until onion is softened.
3. Add tomatoes, 1/2 cup water, rosemary and pepper flakes; cover and simmer until peppers are completely soft, 20 minutes. Uncover and cook until any remaining liquid evaporates.
4. Press mixture through medium disk of a food mill (or through a wire mesh sieve). Transfer to large bowl; stir in Bechamel Sauce. Add pasta and 1 tablespoon of the Parmesan cheese; toss to combine.
5. Scrape mixture into prepared pan; sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake 15 minutes; sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Side Dish
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 242 Calories from Fat 66

% Daily Value*

Total Fat 8 g11.8%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 7.8 mg2.6%

Sodium 206.1 mg8.6%

Total Carbohydrates 37 g12.3%

Dietary Fiber 5.7 g22.7%

Sugars 6 g

Protein 11 g21.3%

Vitamin A 31.2% Vitamin C 82.1%

Calcium 12.1% Iron 8.2%

*Based on a 2000 Calorie diet

Bake Ziti With Red Pepper Bechamel Recipe