Roasting the vegetables first gives this pasta dish deeper flavors. Great for these cooler fall days.
Ziti with roasted potatoes, tomatoes, and leeks (modified from AMA Family Health Cookbook)
2 tablespoons extra virgin olive oil
1/2 pound red potatoes, unpeeled, cut into 3/4″ cubes
1/2 pound plum tomatoes, cut into 1/2″ slices
2 leeks, white and light green parts, cut into 1/2″ slices
1 tablespoon fresh chopped rosemary
1 14.5 ounce can Italian-style stewed tomatoes
1 1/2 cups vegetable broth
1/2 dry white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ziti
4 ounces shredded soy mozzarella
1/4 cup soy parmesan
Preheat oven to 450 degrees F. Pour the olive oil into a 9×13″ baking dish. Add the potatoes, tomatoes, and leeks. Toss to coat the vegetables with the oil, then spread them out to cover the bottom of the pan. Sprinkle with the rosemary. Roast the vegetables, stirring occasionally, until just tender and lightly colored, about 15-20 minutes. Add the stewed tomatoes, broth, wine, salt, and pepper and stir gently to mix. Reduce the oven temperature to 350 degrees and bake, uncovered, until the sauce is slightly reduced and the vegetables are tender, 30 minutes.
Meanwhile, cook the pasta in a large pot of boiling salted water until just al dente. Drain well. Stir the pasta into the sauce. Sprinkle with both cheeses. Bake until the cheese is melted and bubbly, about 15 minutes longer. Makes 6 servings.