Baked Ziti with Seasonal Inspired Vegetables
Viva Bertolli®! Finally, a marinara sauce that offers an authentic Tuscan taste. Spring is in the air which means more fresh seasonal vegetables to incorporate in my sauces. Some evenings I work late and don’t want to fix a sauce. I found a solution, Bertolli® Riserva Marinara part of a new line of Tuscan Inspired sauces that are ready to go, all you have to do is pop open the lid. I love that it has a short list of ingredients like my own homemade sauce. The taste is amazing. I decided to get a little fancy with my Italian-Inspired Meal and make Baked Ziti with Asparagus and Spinach.
Baked Ziti reminds me of when I was a little girl. When my oldest sister Marilyn married she moved to New Jersey where her new husband Vinny was born and raised. Vin was from a very Italian family. They were wonderful. Marilyn is 14 years older than I am so when she married I was only 7 years old. Vinny’s mother and father were like the grandma and grandpa I never knew. I remember when we would visit in the summer, we always went to their house and that was the first time I tasted grandma’s Rose’s baked ziti I was in love with it, after that she would make ziti every time we visited because she knew how much I loved it. I was a very picky eater and the fact I would eat the baked ziti was pretty amazing. I will never forget the sweet little Italian grandma who would fuss over me and make baked ziti for me.
15 ounces cooked penne pasta
1 jar Bertolli Reserva Marinara (24 ounces) 2 jars if you like extra sauce $1.50 off COUPON
24 ounces ricotta cheese
3 cups shredded mozzarella cheese
1 egg beaten
1/4 cup fresh parmesan
6 ounces fresh spinach
asparagus about 30 thin
Pre-heat oven to 350 degrees F.
Arrange the asparagus on a foil-lined baking sheet and lightly sprinkle with olive oil and garlic powder and pepper. Bake until tender and browned lightly, about 8 minutes depending on the thickness of the asparagus stalks.
Remove from oven and set aside.
Top with remaining sauce.
Sprinkle lightly with fresh parmesan cheese.
Bake covered 25 to 30 minutes. Uncover and bake another 5 to 10 minutes or until heated through.
Remove and allow the ziti to rest for 10 minutes before eating.
- 15 ounces cooked penne pasta
- 1 jar Bertolli Reserva Marinara (24 ounces)
- 24 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 egg beaten
- ¼ cup parmesan
- 6 ounces fresh spinach
- asparagus about 24 thin
- Pre-heat oven to 350 degrees F.
- Arrange the asparagus on a foil-lined baking sheet and lightly sprinkle with olive oil and garlic powder and pepper. Bake until tender and browned lightly, about 8 minutes depending on the thickness of the asparagus stalks.
- Remove from oven and set aside.
- In a large bowl mix together the cooked pasta, ⅔ jar of sauce, ricotta cheese, 2 cups mozzarella cheese, beaten egg.
- Add the spinach and mix.
- Spread into a lightly greased baking dish
- Top with remaining sauce.
- Top with the remaining mozzarella cheese.
- Arrange the oven roasted asparagus on top of the cheese layer.
- Sprinkle lightly with fresh parmesan cheese.
- Bake covered 25 to 30 minutes. Uncover and bake another 5 to 10 minutes or until heated through.
- Remove and allow the ziti to rest for 10 minutes before eating.
Bertolli sauces are a combination of unique pairings of quality ingredients at a reasonable price. They are rich flavorful sauces that you would be proud to serve your family and friends. Plus an added bonus, you’ll spend less time cooking, and more time with your family and friends.
You can also follow their Facebook page for even more inspiration. Tell me what Italian-Inspired meal will you create using one of these amazing rich sauces? I used the Reserva Marinara, the Five Cheese looks delicious too, I love cheese. 🙂