Root and Ziti Bake


SourceJr Iron Chef Vermont: Mixing Marauders
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes


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


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
1 teaspoon
garlic (minced)
1 teaspoon
basil, dried
1/2 teaspoon
oregano, dried
1 1/2 cup
cheese, cheddar (shredded)


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