Baked Ziti with Asparagus

1. 1

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

2. 2

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

3. 3

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

4. 4

   Cut the trimmed asparagus into 1/4-inch pieces, keeping the stems and tips separate.

5. 5

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

6. 6

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

7. 7

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

• Calories 342.01 kcal Moderate
• Protein 21.22 g Good Source
• Carbs 17.43 g Moderate
• Total Fat 22.74 g High
• Saturated Fat 11.37 g High
• Trans Fat 0.18 g High
• Cholesterol 67.2 mg High
• Sodium 723.05 mg High
• Fiber 3.0 g Moderate
• Sugar 4.61 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 540.71 mg Good Source
• Iron 1.62 mg Low Source
• Potassium 458.02 mg Low Source
• Vitamin A 267.55 mcg_rae Good Source
• Vitamin C 29.09 mg Good Source
• Vitamin D 0.12 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅