If you do not have time to prepare the sauce in this recipe, just substitute 2 cups of your favorite bottled pasta sauce. This dish may be prepared a day ahead, tightly sealed with foil and refrigerated, and baked the next day.
Serves 8.
Ingredients:
Sauce:
- 1 Tbsp olive oil
- 1/2 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 1-15 oz can tomato sauce
- 1 Tbsp minced fresh basil
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh oregano
Pasta and Other Ingredients:
- 1 lb dry ziti pasta
- 1-14 oz can artichokes in water
- 8 oz bottled roasted red peppers (half a bottle)
- 1 c sour cream
- 6 oz vegetarian beef crumbles
- 6 oz shredded pepper jack cheese (divided use)
- 6 Tbsp grated Parmesan cheese (divided use)
Directions:
- To make the sauce: Heat oil in a heavy saucepan over medium low heat. Add onions and celery and saute 5 minutes. Add garlic and saute another minute. Add tomato sauce, basil, thyme, and oregano. Bring to simmer and simmer 10 minutes. Remove from heat and set aside.
- Cook ziti in plenty of salted water until al dente. Rinse under cold water and drain well. Place in large bowl.
- Preheat oven to 350 degrees F and brush a 13 x 9 x 2 inch baking dish with olive oil.
- Rinse and drain artichokes and place in food processor with drained roasted peppers. Pulse until minced (or mince them by hand). Add to bowl of pasta.
- To the pasta, vegetable mixture, add sauce, sour cream, uncooked beef crumbles, 2/3 of the jack cheese, and 4 tablespoons of the Parmesan cheese. Toss all together until well-combined.
- Pour the pasta mixture into the prepared pan and level the top. Sprinkle with remaining pepper jack cheese and Parmesan.
- Cover baking dish with foil, and bake covered 30 minutes. Remove foil and bake another 15 minutes. If desired, place under broiler a minute or two to brown top. Allow to stand 15 minutes before serving.