nutritional information

Per 1-cup serving:

  • Calories: 299
  • Protein: 11 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 53 g
  • Cholesterol: 0 mg
  • Sodium: 742 mg
  • Fiber: 6 g
  • Sugar: 11 g
Vegan

Baked Ziti with Zucchini, Chickpeas, and Olives

Serves 6

30 minutes or fewer

Everyone can enjoy this reliable bake-and-take casserole. It comes together quickly and can be made ahead and reheated. Use panko breadcrumbs, tossed with Italian seasoning, in place of the Italian-seasoned breadcrumbs, if desired.
  • 8 oz. ziti, rigatoni, or penne pasta
  • ½ lb. zucchini, coarsely chopped (2 cups)
  • 1 ½ cups cooked chickpeas, or
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, juices included
  • 1 cup tomato purée
  • ¼ cup chopped kalamata olives, divided
  • 1 Tbs. olive oil
  • 1 Tbs. tomato paste
  • 2 cloves garlic, minced (2 tsp.)
  • 2 Tbs. Italian-seasoned breadcrumbs

1. Preheat oven to 350°F. Coat 11- x 7-inch baking dish with cooking spray. Set aside.
2. Cook ziti according to package directions for al dente in large pot of boiling salted water. Drain, rinse under cold water, and drain again. Return ziti to pot, and set aside.
3. Meanwhile, combine zucchini, chickpeas, tomatoes and juices, tomato purée, 2 Tbs. olives, oil, tomato paste, and garlic in large saucepan. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Stir zucchini mixture into ziti, and season with salt and pepper, if desired.
4. Transfer ziti mixture to prepared baking dish. Sprinkle with breadcrumbs and remaining 2 Tbs. olives. Bake 20 to 25 minutes, or until pasta is heated through and breadcrumbs are golden brown.

May/June 2010 p.28

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comments

This recipe is really great. It's simple but tastes wonderful. I added some basil to mine and also sprinkled some shaved Parmesan and asiago cheese on top which made it even better.

Jillian Duett - 2012-10-29 03:01:28

This was good, and super easy and fast! I think next time I'll add some parmesan, and maybe some chopped veg italian sausage for a little extra protein.

Jill - 2012-04-23 01:44:21

Fast recipe and delicious. I sprinkled cheese at the end to give it a bit more substance. I originally thought the bread crumbs were going to be chunks or cubes but instead I bought breadcrumbs that look more like a spice.

Berenice - 2011-02-03 00:17:35