Asparagus and Pasta Casserole

Ingredients

• 1 pound ziti pasta
• 1 (15 ounce) container ricotta cheese
• 1 (28 ounce) jar tomato sauce, divided
• 2 cups finely shredded mozzarella cheese, divided
• ½ pound asparagus, trimmed
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large red bell pepper, diced

Step 1

Warm your oven to 350°F (175°C). Meanwhile, bring a big pot of salted water to a boil and cook the ziti until it’s tender but still has a bit of bite—about 8 minutes. Drain it and toss it into a large bowl.

Step 2

Mix in the ricotta, 1 1/2 cups of tomato sauce, 1 cup of mozzarella, and some chopped parsley with the pasta. Set this mixture aside for now.

Step 3

Slice the asparagus into thin rounds, keeping the tips separate from the thicker stems. Heat some oil in a pan over medium-high heat and sauté the onion for about 5 minutes until it softens. Add the asparagus stems and cook for another 3 minutes, then stir in the bell pepper and cook for 2 to 3 minutes more. Finally, toss in the asparagus tips and cook just until they’re tender, about 2 to 3 minutes.

Step 4

Spread a cup of tomato sauce on the bottom of a 9x13-inch baking dish. Layer half of the pasta mixture evenly over the sauce, then sprinkle half of the cooked veggies on top. Add half a cup of mozzarella cheese over the veggies. Repeat the layers with the remaining pasta and vegetables, pour the rest of the tomato sauce over everything, and finish with the remaining mozzarella.

Step 5

Pop the casserole in the oven on the middle rack and bake it uncovered for about 30 minutes. Then move it up to the top rack and bake for another 5 minutes or until the cheese is bubbly and melted. Let it sit for 5 to 10 minutes before serving to let everything settle.