No-Boil Veggie Baked Ziti
Not only will this recipe give you enough for multiple meals, but also, most of the work is done in the oven - which means passive cooking time for you. Oh, and did I mention how delicious it is?!
Ingredients
- 1/3 cup mushrooms any kind
- 1/2 cup kale de-stemmed
- 2-3 small carrots peeled
- 1 pound fresh mozzarella cheese
- 2 24- ounce jars marinara sauce
- 2 cups freshly grated Parmesan cheese
- 1 pound ziti pasta
- 1 16- ounce container whole milk ricotta cheese
- Salt
- Pepper
- Basil for garnish
Instructions
- Preheat the oven to 400 F.
- Very finely chop the mushrooms, kale, and carrots. Roughly cut the mozzarella into 1-inch cubes. Set aside.
- In a 9x13-inch baking dish, add both of the jars of marinara sauce. Add the chopped mushrooms, kale, and carrots and the chopped mozzarella. Add 1 cup of the parmesan cheese and all of the ziti pasta to the baking dish.
- With a wooden spoon, stir everything together well, so that all of the pasta is covered with sauce. Add salt and pepper to taste.
- Using a spoon, add dollops of the ricotta cheese on top of the pasta mixture. Sprinkle the remaining 1 cup of parmesan cheese on top.
- Cover tightly with aluminum foil and bake in the oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20 minutes.
- Broil for 4-5 minutes at the end, or until some of the cheese gets golden on top. Garnish with fresh basil and serve.