Asparagus Pasta Bake

This asparagus pasta bake is an upgraded version of the baked ziti classic, complete with creamy texture from ricotta and mozzarella cheese.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 456 Calories

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large red bell pepper, diced
• ⅓ cup chopped fresh parsley
• 1 (15 ounce) container ricotta cheese
• 1 pound ziti pasta
• 1 (28 ounce) jar tomato sauce, divided
• 2 cups finely shredded mozzarella cheese, divided
• ½ pound asparagus, trimmed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.

Step 3

Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.

Step 4

Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.

Step 5

Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.

Step 6

Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.

Step 7

Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.