Too hot to roast veggies in the oven? You can roast them in your air fryer instead! This week's veggie focus in partnership with @davisnaturalproduce is fresh eggplant! Your whole family will love this veggie loaded pasta bake. Its a fan favorite in our house!
2 cups (205g) small cauliflower florets
2 cups (227g) zucchini, cubed
2 cups (155g) eggplant, cubed
1 cup (100g) onion, coarsely chopped
8 ounces (227g) cremini mushrooms, quartered
1 medium red bell pepper (175g), coarsely chopped
2 tablespoons olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon black pepper
12 ounces (340g) uncooked ziti
1 (24-ounce/680g) jar low-sodium marinara sauce
1 1/2 teaspoons smoked paprika
1 1/2 cups (170g) shredded part-skim mozzarella
Preheat the oven to 450°F (230ºC). Coat a large sheet pan with cooking spray. On the pan, toss together cauliflower, zucchini, eggplant, onion, mushrooms, bell pepper, oil, salt and pepper. Spread vegetables into an even layer on the pan. Roast until tender, about 25 minutes, stirring after 15 minutes. Reduce oven temperature to 375°F (190ºC).
While the vegetables roast, cook pasta according to package directions; drain. In a large bowl, stir together marinara sauce and smoked paprika. Add cooked pasta and roasted vegetables. Spoon mixture into a 13-by-9-inch baking dish coated with cooking spray. Sprinkle evenly with cheese. Bake, uncovered, until cheese melts and sauce is slightly bubbly, 20 minutes.
Turn broiler to high. Broil just until cheese browns, 1–2 minutes.
If you don't have a CSA share, you can grab amazing, fresh, locally grown veggies from Davis Natural Produce 7 days a week at International Mountain Equipment in North Conway, and on Saturday at Tuckerman Brewery from 3pm to 7pm. All of their produce is grown in the Albany Town Forest behind Kennett Middle School.