Cheesy Vegetable Pasta

- 1/2 pound dry ziti or penne
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon kosher salt
- 1/4 cup olive oil
- 2 medium zucchini, halved lengthwise
- 2 medium eggplants, halved lengthwise
- 1/2 large yellow onion, quartered
- 2 large cloves garlic, minced
- 1 1/2 teaspoons fresh oregano or 1/2 teaspoon dried oregano
- 4 plum tomatoes, chopped
- 1 cup pasta sauce
- 3/4 cup (3 ounces) crumbled Feta
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 cups (8 ounces) shredded mozzarella

Cook the pasta according to the package directions.

Meanwhile, whisk together the vinegar, 1/2 teaspoon of the salt, and 1 tablespoon of the oil in a small bowl. Place the zucchini, eggplants, and onion on a baking sheet. Brush with the vinaigrette. Heat broiler on high. Broil until tender, 8 minutes per side.

Heat oven to 350° F. Chop the roasted vegetables. Place a large pot over low heat. Add the garlic and the remaining oil and cook for 3 minutes. Add the drained pasta, vegetables, oregano, tomatoes, pasta sauce, Feta, black pepper, red pepper flakes, and the remaining salt and toss. Transfer to a 9-by-13-inch baking dish. Sprinkle with the mozzarella. Cover and bake for 30 minutes. Uncover and bake for 20 minutes more.

To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 30 minutes. Uncover and heat for 10 minutes more.

Tip: To make individual servings, freeze the pasta in ramekins or small ovenproof bowls. Cover and heat for 20 minutes, then uncover and heat for 10 minutes more.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 670(43% from fat); FAT 32g (sat 6g); SUGAR 18g; PROTEIN 30g; CHOLESTEROL 49mg; SODIUM 998mg; FIBER 13g; CARBOHYDRATE 73g