Pasta Bake with Fresh Asparagus

Ingredients 0/8

Step 1

Lightly heat your oven to 350°F (175°C). Meanwhile, bring a large 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 the pasta and toss it in a big bowl with the ricotta, 1 1/2 cups of tomato sauce, mozzarella, and some chopped parsley. Give everything a good mix and set it aside.

Step 2

Trim the asparagus and chop it into thin slices, keeping the tips separate from the stems. Warm 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 toss in the bell pepper and cook for 2 to 3 more minutes. Finally, add the asparagus tips and cook just until they’re tender, around 2 to 3 minutes.

Step 3

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

Step 4

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