Vegetarian Baked Ziti

YIELDS: 6 servings

PREP TIME: 15 mins

TOTAL TIME: 1 hr

Easy baked ziti you can make ahead! This vegetarian baked ziti is a crowd pleaser that you can throw together any night of the week or make it ahead as part of your meal prep (it will keep well in the fridge for 3 nights or so.) It’s the perfect way to sneak in some veggies and make a cozy fall meal.

Spinach, one of the ingredients featured in this recipe, it is considered in Chinese medicine nutrition to nourish Blood and stop bleeding, calm and soothe the Liver, astringe Yin and moisten Dryness.

In terms of Western nutrition, the edible parts of spinach are a good source or protein and carbohydrates, along with trace elements including iron, calcium and phosphorous as well as vitamin C.

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INGREDIENTS

1 lb. ziti pasta

1 tbsp. extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 tbsp. tomato paste

1 tsp. dried or fresh oregano

1 (28-oz.) can crushed tomatoes

1 1/2 c. fresh ricotta

1 (10-oz). package frozen spinach, drained and chopped

Zest of 1/2 lemon

1/2 tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper

2 tbsp. thinly sliced basil, plus more for garnish

1/2 c. grated Parmesan

2 c. shredded mozzarella

INSTRUCTIONS

1. Preheat oven to 350°. In a large pot of boiling salted water, cook pasta until very al dente; drain.

2. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes minutes.

3. Stir in garlic, tomato paste, and oregano and cook 2 minutes more, until slightly darkened. Add crushed tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and Favors have melded, 15 to 20 minutes. Remove from heat and stir in basil.

4. While sauce is reducing, stir to combine combine ricotta, spinach, lemon zest, and crushed red pepper flakes in a medium bowl.

5. In a large bowl, combine sauce and pasta. Fold in ricotta mixture, leaving large clumps. Spread about half of the pasta mixture into the bottom of a large casserole dish. Sprinkle half of the mozzarella and Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with the remaining cheeses.

6. Cover with foil and bake until cheese is bubbling, about 20 to 25 minutes. Garnish with more basil before serving.

photo and recipe credits to Delish