Baked Ziti with Roasted Red Peppers, Baby Kale, and Ricotta
Cozy pasta bakes are a no-fail way to make dinner more delicious! And this baked ziti with roasted red peppers, baby kale, and ricotta is no exception.
Yield: 6 servings
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 5 oz baby kale
  • 15.5 oz jar of roasted red peppers, drained, seeded, and pureed
  • salt and black pepper, to taste
  • ½ cup heavy cream
  • 2 cups ricotta
  • 1 lb ziti
  • 8 oz mozzarella, grated
  1. Heat oven to 400F. Bring a large pot of salted water to a boil.
  2. Meanwhile, heat the butter and olive oil in a large pan over medium heat. Add the onion to the pan and saute for 4-5 minutes or until starting to brown. Stir in the garlic and and saute for 1 minute or until fragrant. Add the baby kale to the pan and saute until wilted, about 2-3 minutes.
  3. Pour the roasted red pepper puree into the pan and season to taste with salt and black pepper. Stir in the heavy cream and ricotta. Simmer until ricotta has loosened and warmed through, about 2-3 minutes. Remove from the heat.
  4. Cook the pasta in the boiling water until al dente, according to package directions. Drain and toss with the roasted red pepper sauce.
  5. Grease a 9x13-inch baking pan with olive oil. Pour half of the pasta into the prepared pan. Top with half of the grated cheese. Add the remaining pasta to the pan and top with the remaining cheese.
  6. Bake for 25 minutes, or until cheese starts to brown and sauce is bubbling. Let cool for 5 minutes before serving.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at