Dinner

Roasted Veggie and Ricotta Rotini is for Dinner.

Roasted Veggie and Ricotta Rotini takes 30 minutes to prepare.

Roasted Veggie and Ricotta Rotini takes 40 minutes to cook.

Roasted Veggie and Ricotta Rotini makes 4 servings.

The ingredients for Roasted Veggie and Ricotta Rotini are:

1 lb fresh eggplant, unpeeled, cubed
7 oz (about 1 medium) zucchini, cut into half-moon chunks
1 small sweet onion, chopped
Salt and coarse-ground pepper
6 cloves garlic, whole
1 3/4 cups canned diced tomatoes, divided
1 cup low-fat (1%) cottage cheese, drained well
1 tsp basil
1 tsp oregano
8 oz whole-wheat rotini, cooked and drained

Here is how you make Roasted Veggie and Ricotta Rotini:

Heat oven to 450F, line baking sheets with foil or parchment.Spread eggplant, zucchini and onion on the sheets in one layer and sprinkle with salt and pepper.Wrap the garlic cloves in foil and place on the baking sheet.Roast, stirring once, for about 25 minutes. Set aside.Puree 3/4 cup of the diced tomatoes with the roasted garlic cloves, cheese, basil and oregano.In a large saucepot, combine remaining diced tomatoes and the roasted vegetables.Bring to a simmer, then add the cheese mixture and stir in until well blended.Add the pasta and toss well.Serve hot!Number of Servings: 4Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Roasted Veggie and Ricotta Rotini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 303.3

• Total Fat: 0.9 g
• Cholesterol: 2.3 mg
• Sodium: 443.1 mg
• Total Carbs: 58.9 g
• Dietary Fiber: 9.8 g
• Protein: 15.8 g

Roasted Veggie and Ricotta Rotini is Italian cuisine.

The dietary needs meet for Roasted Veggie and Ricotta Rotini is Vegetarian