Categories: Main Dish, Pasta, Rachael Ray, Vegetarian
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 large shallots, thinly sliced 3 large garlic cloves, finely chopped
- 1 (28 ounce) can plum tomatoes
- salt and pepper
- 4 sprigs tarragon, leaves removed, chopped (or 1/2 tsp. dried)
- 1/2 cup fresh basil, thinly sliced (10 leaves)
- 1 lb ziti pasta, rigate (with lines)
- 1 lb thin asparagus, trimmed, chopped into 1-inch pieces
- 1 cup frozen peas
- 1 cup ricotta cheese
- 1 cup grated parmigiano-reggiano cheese
- 1 teaspoon lemon zest
- 1/2 lb fresh mozzarella cheese, thinly sliced
Directions
- Preheat the oven to 400*F.
- Place a large pot of water over high heat and bring to a boil for pasta.
- While water is coming to a boil, heat the oil in a large skillet over medium heat.
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Saute the shallots and garlic for 3-5 minutes, then stir in tomatoes and crush them with a wooden spoon or potato masher.
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Season the sauce with salt and pepper to taste.
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Cook for 5 more mintes, then stir in the tarragon and basil and remove from the heat.
- While the sauce is simmering, salt the boiling water and cook the pasta to just under al dente-a nice bite left to it.
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After the pasta has been cooking for 5 minutes, add the asparagus and frozen peas to the pot for a minute or two before draining.
- Drain the pasta and veggies.
- Add the ricotta, half the Parmigiano cheese, and the lemon zest to the hot pasta pot.
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Return the hot pasta to the pot and stir to coat evenly.
- Pour half the tomato sauce into a large baking dish.
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Add all of the ziti and top with the remaining Parmigiano.
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Bake until the top is brown and bubbly, about 12 minutes. Enjoy!