March 14, 2010

Bad-Ass Baked Ziti


Let’s get something straight: I do not spend my days eating rabbit food. I do eat healthily, but I certainly have a taste for heavy dishes as well and I have no problem with indulging that on occasion. It usually happens at a restaurant, but if I have the means to make such a dish at home, I will certainly do so.

Behold, the means:


Bertolli sent me two of their new pasta sauces via Foodbuzz’s Tastemaker program. In fact, if you visit Bertolli’s website, the tagline is “The restaurant experience you create at home.” SO! There you have it. Let’s inspect the goods.


Four Cheese Rosa and Arrabbiata sauces. The former is rather like a tomato-infused alfredo sauce, and the latter is a slightly spicy tomato sauce.

Last weekend, I was craving some baked-pasta-gooey-comforting bizness like whoa, at which point I remembered I had the Arrabbiata on hand to make it with. The recipe you're about to read mutated as I went along, resulting in a rather unorthodox yet amazing pasta dish that satisfied my craving and then some.

Bad-Ass Baked Ziti


  • 1/2 of a large eggplant
  • 1/2-3/4 cup seasoned whole wheat bread crumbs
  • almond (or other) milk for drizzling
  • 6 oz uncooked whole wheat ziti
  • 1 24oz jar Bertolli Arrabbiata sauce (or other tomato sauce)
  • 1 cup frozen chopped spinach, thawed
  • 1 cup Bertolli Four Cheese Rosa sauce
  • bacon bits for topping, optional (but bad-ass!)


1. Preheat oven to 350*.

2. Slice eggplant in quarters lengthwise, then in thin slices (no more than 1/4 inch). Place in a large bowl.


3. Drizzle milk over eggplant lightly, just enough to moisten all surfaces. Toss with your hands.

4. Add bread crumbs and continue to toss until eggplant is well coated.

5. Spread slices on a greased cookie sheet in a single layer. Bake for 20 minutes.


6. Meanwhile, boil pasta according to package directions. Once done, drain and toss with Arrabbiata sauce and spinach.


7. Alternate layering pasta mixture and eggplant slices in a 2-quart casserole dish.

8. Bake 20 minutes, then spread Four Cheese Rosa sauce over the top and sprinkle on bacon bits (if using). Bake 10 more minutes, or until warmed through and bubbling slightly.

Serves 4


Like I said, this recipe evolved as I was making it. I’d originally intended to do sort of a standard baked ziti + eggplant casserole, but then I was like, I don’t feel like making a salad…I’m just gonna throw in some spinach so it’ll be a one-pot meal.


Meanwhile, I’m wondering what I’ll do with the Four Cheese Rosa, now that I’d found a use for the Arrabbiata. I don’t ordinarily make myself meals with cream sauces—these kinds of ingredients are the kinds I tend to reserve for restaurant dining. But then my inner Paula Deen piped up: Honey, just pour that stuff on top! And add some bacon while you’re at it.


No, I wasn’t aware I had an inner Paula Deen. Not altogether a bad thing, though, if your dinner comes out as good as mine did. It was a practical move too—the cheese sauce eliminated the need to add cheese (not to mention actually go through the labor of grating it), and I’ve had some vegan bacon bits lurking in my fridge for so long that I rarely remember to use them.


So, while a legit Italian chef might cringe at my use of pasta and various sauces all in one place (and correct my use of the word “ziti” in place of what is obviously penne), I was quite happy to have conducted this experiment.


Recipes are overrated, anyway. Unless they’re mine, that is. [WINK!]

What’s your favorite Italian dish?


Dori said...

I am salivating! That looks amazing. My problem is that I am usually too lazy to go through so much trouble, although I really should! I need to get some bread crumbs. This looks amazing. I like your inner Paula Deen.

christie, honoring health said...

Oh my, that looks delish!! We must embrace our inner Paula Deen from time to time :D

Fayinagirl (means Free One) said...

Oh honey, you make me WANT to throw caution to the wind and sit down to a big ol' bowl of that ziti!! ;-)

Anonymous said...

i've never had baked ziti! i want to try this!

Dominique said...

I almost never eat eggplant due to a hives outbreak when I was young, but your photos make me wish I had some on-hand right now so I could make your recipe! I think I might throw caution to the wind, pick some up at the store tomorrow and whip up a batch of Diana's Bad-Ass Baked Ziti!

Anonymous said...

the fact that you called this bad-ass, just makes me love you even more!!!

beaaaaaaaaaaautiful! there is something about pasta!! it never gets old!

katherine said...

Well of course your cravings were satisfied - eggplant, cheesy goodness, pasta, tasty sauces (two in one dish) - what more could a girl ask for??

Mamma Sarah said...

This sounds oh so yummy... does the main sauce you used have dairy in it? I know the cream based does, but I would just use our "fake" mozz in place. This sounds mmmmmmmm so good, especially to a prego with massive Italian cravings!!

Averie (LoveVeggiesAndYoga) said...

you are the queen of new recipes this past week!! Wow girl, are you sure food network didnt call you? xoxo

Anonymous said...

this looks delicious!!!
favorite indian dish? I don't know much about indian cuisine other than curry and naan. Maybe you want to teach me some? ;)

Sophie @ yumventures said...

This looks amazing!! I love recipes that develop as you are making them. I am now seriously craving some cheesy pasta goodness =)

Katie said...

YUM. I don't even normally THINK about ziti, but this past weekend I was seriously craving it! I will have to make some soon.

I love linguine pescatora, with all kinds of seafood!

Mo Diva said...

my favorite italian dish is the beauty you just pictured above! it looks perfect! like really really perfect! love it!

Gabriela said...

This looks awesome! Damn, I used the last of my eggplant last night, or I'd totally make this tonight! My favorite italian dish is definitely gnocchi. SOOOO good!

Christine (The Raw Project) said...

Looks like an awesome use for eggplant!

Astra Libris said...

I just discovered your wonderful blog, and I'm so glad I did! :-) Your baked ziti looks out of this world heavenly - and I love the recipe title! :-)

Gena said...

Paula Deen/Giada:

This looks awesome. I love eggplant pastas! I wonder if we could find a way to veganize it with a vegan "cream" sauce of sorts? Let us consider...

Erica said...

Girl! That looks so freakin good. I need to go to the store, I might NEED to pick up some eggplant now. I love stuffed shells. Hope you're having a nice Thursday

Natalia said...

Dude...I made a meat version of this (meaning the vegan bits because pancetta) and I added some cheese at the top (and squash in the pasta)...which means its a greatly adulterated version. BUT! holy jesus...I gained four pounds, so Good!