Baked Ziti

This hearty dish is perfect for delivering dinner to friends or storing in the freezer for a last minute meal.

Recipe from Smithfield
Baked Ziti
40 mins
by 4.5 3  people
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  • 1 6 ounce package Smithfield Italian Pork Strips
  • 4 tablespoons olive oil
  • 1 small eggplant, cut into 1/2 cubes
  • 1 yellow onion, diced
  • 3 garlic cloves minced
  • 1/2 cup dry red wine
  • 1 28 ounce can crushed tomatoes
  • 8 ounces ziti, cooked al dente
  • 1/3 cup kalamata olives, rinsed and chopped
  • 2 1/2 cups mozzarella, shredded
  • 1/2 cup Parmigiano Reggiano, grated
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Prepare ziti as directed on the box. Drain and rinse with cold water. Preheat oven to 350 degrees F.
Saute eggplant in 2 tablespoons of olive oil for 6 minutes over medium heat in a large skillet, stirring occasionally. Transfer to a large bowl. Add 2 additional tablespoons of olive oil to pan. Saute the garlic and onion until soft about 5 minutes. Add red wine and tomatoes to pan and bring to a boil. Add this mixture to the eggplant, olives and 2 cups of mozzarella. Mix well and place in a prepared 9x13 inch casserole dish. Top with remaining cheese. Cover and bake for 25 minutes or until bubbling.
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