Author Notes:
Casseroles, like this baked pasta, are great make ahead choices. You can prepare this recipe through step 3, cover with plastic wrap and refrigerate overnight. When you’re ready for a fresh, delicious dinner, just remove the plastic wrap and put the dish in the oven. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/baked-tuscan-pasta —Healthline
Serves: 6
Ingredients
-
8
ounces uncooked penne pasta
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1
(15 oz) can chickpeas, rinsed and drained
-
1
(14.5 oz) can fire-roasted diced tomatoes
-
1
cup tomato sauce
-
1/2
pound zucchini, diced
-
1/4
cup chopped kalamata olives, divided
-
1
tablespoon tomato paste
-
1
teaspoon minced garlic
-
1
tablespoon Italian-seasoned breadcrumbs
-
vegetable cooking spray
Directions
- Preheat oven to 350°F. Coat 2-quart baking dish with vegetable cooking spray.
- Cook pasta according to package directions; drain, rinsing under cold water, and set aside.
- In a large saucepan over medium-high heat, stir together chickpeas and next 7 ingredients; bring to a boil, reduce heat and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Combine pasta and zucchini mixture into ziti. Pour into prepared dish and sprinkle with breadcrumbs.
- Lightly spray breadcrumbs with cooking spray. Bake until pasta is heated through and bubbly and breadcrumbs are golden brown, about 30 minutes.
Photo by www.healthline.com