Roasted Vegetable Baked Ziti

Ingredients

• 1 crown broccoli
• 1 small eggplant
• 1/2 lb. 4 medium carrots
• 1 medium squash, yellow or zucchini
• 1 medium yellow onion
• 2 Tbsp olive oil
• Salt and pepper
• 1/2 tsp dried oregano
• 3/4 lb. 12 oz. uncooked ziti
• 1 cup ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella, divided
• 1 jar marinara sauce

Directions

1. Set your oven to 400 degrees. Dice the eggplant into 1/2-3/4 inch pieces, make matchstick cuts from the carrots, slice the onion, cut the squash into quarter-round pieces, and break the broccoli into small florets. Line baking sheets with foil, then spread the vegetables between them. Pour 1 Tbsp olive oil onto each pan. Add 1/4 tsp salt to each, then 1/4 tsp dried oregano, and be liberal with freshly cracked pepper. Turn everything right on the pans until the vegetables are lightly coated with the oil and seasonings. Roast for 30 minutes, until the vegetables are tender and the edges are a little charred; stir 1 time at the halfway point.
2. While the vegetables roast, prepare the pasta according to the package directions; boil for 7-10 minutes, just until al dente. Drain the pasta, set it back in the pot with the burner off, and stir in the sauce until everything is coated.
3. In a medium bowl, mix the ricotta, egg, 1 cup shredded mozzarella, 1/4 tsp salt, and plenty of freshly cracked pepper. Stir until the mixture is smooth and even.
4. Use non-stick spray on an 8x8 inch casserole dish. Spoon 1/3 of the sauced pasta across the bottom. Add 1/2 of the ricotta mixture over that, then add 1/2 of the roasted vegetables. Repeat those 3 layers, then make 1 final layer with the remaining pasta and sauce. Scatter the final 1 cup of shredded mozzarella over the top.
5. Lower the oven temperature to 375 degrees. Bake the casserole for 30 minutes, until it is hot all the way through and the cheese on top is melted with a little browning around the edges.