Root and Ziti Bake

Jr Iron Chef Vermont: Mixing Marauders

Simple, elegant, and delicious. Packed full of vegetables and overflowing with flavor, this dinner is sure to be a hit!

Prep Time

20 minutes

15 minutes

10 Servings

1 pound pasta, whole grain penne ziti

2 tablespoons olive oil (or canola oil)

1⁄4 cup onion (chopped)

1⁄2 cup squash, butternut (diced)

1⁄2 cup parsnip (chopped)

1⁄4 cup carrot (diced)

1⁄4 cup rutabaga (chopped)

3 1⁄2 cups tomato puree

1⁄2 cup tomato (diced)

1⁄2 teaspoon salt

1 teaspoon garlic (minced)

1 teaspoon basil, dried

1⁄2 teaspoon oregano, dried

1 1⁄2 cups cheese, cheddar (shredded)

Cook pasta al dente, drain and place in casserole dish.
Warm tomato puree in medium saucepan over low/medium heat, stir in the herbs, salt and garlic.
Saute the onions, butternut squash, and root vegetables in oil.
Add the vegetables to the sauce along with the diced tomatoes and cook for 10 minutes.
Pour cauce into the pasta mixing well to ensure all is covered.
Sprinkle shredded cheese over the top of the pasta and bake for 10 - 15 minutes until the cheese is melted and slightly golden.