Ziti with Roasted Potatoes, Tomatoes, and Leeks
2 Tbs    extra-virgin olive oil  
1/2 lb    red potatoes, unpeeled, cut into 3/4 " cubes  
1/2 lb    plum tomatoes, seeded, cut into 1/2" slices  
2   leeks, white and light green parts only, cut into 1/2" slices  
1 tsp    dried rosemary  
1   14 1/2 oz. c Italian-style stewed tomatoes  
1 1/2 cups    chicken broth  
1/2 cup    dry white wine  
1/4 tsp    salt  
1/4 tsp    black pepper  
1/2 lb    ziti or penne pasta (preferably whole wheat)  
4 oz    reduced-fat mozzarella cheese, shredded  
1/4 cup    Parmesan cheese, grated  
1 Preheat the oven to 450 degrees. Pour the olive oil into a shallow 3-quart casserole or 9x13-inch baking dish. Add the potatoes, tomatoes, and leeks. Toss to coat the vegetables with the oil, then spread them out to cover the bottom of the pan. Sprinkle with the rosemary. Roast the vegetables, stirring occasionally, until just tender and lightly colored, 10 to 15 minutes.
2 Add the stewed tomatoes, broth, wine, salt, and pepper and stir gently to mix. Reduce the oven temperature to 350 degrees and bake, uncovered, until the sauce is slightly reduced and the vegetables are tender, 25 to 30 minutes.
3 Meanwhile, cook the pasta in a large pot of boiling salted water until just al dente, about 10 minutes. Drain well.
4 Stir the pasta into the sauce. Sprinkle with both cheeses. Bake until the cheese is melted and bubbly, about 10 minutes longer.
Servings: 4
Cooking time: 1 hour
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