Baked Ziti with Mediterranean Cheese and Olive Tapenade

With bold and zesty Mediterranean flavours — likes olives, parsley and capers — this vegetarian baked ziti dish delivers a wallop of flavour in under an hour.

  • 14
    Ingredients
  • 50
    Minutes
  • 4-6
    Servings

Ingredients

Tapenade

    • 1 cup (250 mL) pitted black olives
    • 1/4 cup (60 mL) packed fresh parsley leaves
    • 2 tbsp (30 mL) drained capers
    • 1 tbsp (15 mL) fresh thyme leaves
    • 1/2 tsp (2 mL) dried herbes de Provence
    • 2 cloves garlic (whole)
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 1/3 cup (75 mL) olive oil
    • 2 tbsp (30 mL) white wine vinegar

Baked Ziti

    • 12 oz (375 g) ziti pasta
    • 2 cups (500 mL) tomato sauce
    • 1 pkg (320 g) Cracker Barrel Mediterranean Medley Blends, divided
    • 1/3 cup (75 mL) thinly sliced fresh basil leaves, divided

Directions

  1. Tapenade: In food processor, blend olives, parsley, capers, thyme, herbes de Provence, garlic, salt and pepper until finely ground. Drizzle in oil and vinegar; pulse to combine.
  2. Baked Ziti: Preheat oven to 400˚F (200˚C). Grease 13 x 9-inch (33 x 22 cm) baking dish.
  3. In large pot of boiling salted water, cook ziti according to package directions; drain, reserving 1/4 cup (60 mL) cooking liquid.
  4. In large bowl, toss together ziti, reserved cooking liquid, tomato sauce, half the cheese, tapenade and 1/4 cup (60 mL) basil. Transfer to prepared baking dish. Sprinkle with remaining cheese.
  5. Bake for 18 to 20 minutes or until cheese has melted and is bubbly. Garnish with remaining basil.

Helpful Hint:

Alternatively, use store-bought tapenade.