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Italian-Inspired Meals ~ 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.

Italian Inspired Meals - Baked Ziti with Seasonal Inspired Veget 062Baked 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.

You’ll need:
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.

Italian Inspired Meals - Baked Ziti with Seasonal Inspired Veget 003In a large bowl mix together the cooked pasta, 2/3 jar of sauce, ricotta cheese, 2 cups mozzarella cheese, beaten egg.

Italian Inspired Meals - Baked Ziti with Seasonal Inspired Vegetables bAdd the spinach and mix.

Italian Inspired Meals - Baked Ziti with Seasonal Inspired Veget 027Spread into a lightly greased baking dish

Italian Inspired Meals - Baked Ziti with Seasonal Inspired Veget 033

Top with remaining sauce.

Italian Inspired Meals - Baked Ziti with Seasonal Inspired Veget 034Top with the remaining mozzarella cheese.

Italian Inspired Meals - Baked Ziti with Seasonal Inspired Veget 038Arrange the oven roasted asparagus on top of the cheese layer.

Italian Inspired Meals - Baked Ziti with Seasonal Inspired Veget 041Sprinkle 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.

Italian Inspired Meals - Baked Ziti with Seasonal Inspired Veget 062

5.0 from 3 reviews
Italian-Inspired Meals ~ Baked Ziti with Seasonal Inspired Vegetables
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8 serv
 
Ingredients
  • 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
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. 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.
  3. Remove from oven and set aside.
  4. In a large bowl mix together the cooked pasta, ⅔ jar of sauce, ricotta cheese, 2 cups mozzarella cheese, beaten egg.
  5. Add the spinach and mix.
  6. Spread into a lightly greased baking dish
  7. Top with remaining sauce.
  8. Top with the remaining mozzarella cheese.
  9. Arrange the oven roasted asparagus on top of the cheese layer.
  10. Sprinkle lightly with fresh parmesan cheese.
  11. Bake covered 25 to 30 minutes. Uncover and bake another 5 to 10 minutes or until heated through.
  12. Remove and allow the ziti to rest for 10 minutes before eating.

 

Italian Inspired Meals - Baked Ziti with Seasonal Inspired Vegetables f

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.

Would you like to bring the authentic Tuscan taste into your own meal creations? Check out Bertolli® for over 150 meal creations using Bertolli®sauces.

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. 🙂

Don’t forget your $1.50 Off COUPON!

Italian Inspired Meals - Baked Ziti with Seasonal Inspired Vegetables long

14 thoughts on “Italian-Inspired Meals ~ Baked Ziti with Seasonal Inspired Vegetables”

  1. Alicia says:

    I love bertoli, but haven’t seen the Reserva in the store yet. Thanks for the coupon. I’ll keep my eyes open for the product.

    1. Diane says:

      I hadn’t noticed it in the store until I looked closely. It honestly has a wonderful rich flavor. The coupon makes it a fantastic deal! 🙂

  2. Roslyn says:

    This is an adult healthy version of baked ziti & I love it. I have all the ingredients on hand, oops have to buy the cheeses, but when I do, I will be making it. Our 4 year old granddaughter asks for baked ziti & I’ve been buying it from our local pizzeria. No more.

    1. Diane says:

      Thanks, Roslyn. It tastes even better left-over.

  3. Emily S. says:

    I’ve only had this in a restaurant, but never thought to make it myself! This recipe looks absolutely mouth-watering and delicious. Thanks for the step-by-step.

    1. Diane says:

      You’re welcome Emily. It’s very easy to make especially with the Bertolli!

  4. Scott says:

    We’re so close to fresh season! Will keep this idea on hand for our first batch of fresh asparagus!

    1. Diane says:

      The spinach and oven roasted asparagus add extra nutrition and flavor.

  5. Vera Sweeney says:

    This looks so good! I never thought to put veggies in our Ziti before I will have to try this out this summer.

  6. Crystal says:

    This sounds awesome! Pasta is also a big hit, but getting the kids to eat veggies isn’t. Asparagus mixed in is a big win.

  7. Jeanine says:

    Oh yum! This would be a huge hit in my house, my kids would love this. Would LOVE to give it a try!

  8. SHELLEY says:

    I simply cannot wait to try this. The addition of the asparagus on the top is exciting.

  9. Nicole Escat says:

    oh, my goodness, this looks so tempting. I wanna grab it from my screeeen.

  10. Marilyn says:

    Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThingsfor more sharing fun! Don’t forget to comment your link #’s so I can be sure to visit.

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