Baked Ziti with Vegetables

To my knowledge, I've never eaten a ziti and I certainly have never made one, but I've always loved the name. Ziti. Ziti. Ziti. Isn't it great?! When the spinach manicotti was gobbled up, eldest daughter was still fuming that she didn't get her fair share, and she pleaded for me to make another. She kinda had a point, because her sister and I eat like normal people and she eats like a bird, but I didn't want to make exactly the same recipe right away, so I decided it was time to investigate Baked Ziti.

I didn't want to make a classic ziti, which is primarily a pasta and cheese casserole, sometimes with meat – I wanted to fill it with vegetables. I often scheme how to get more vegetables into my kids. They like most vegetables, and they do eat salads (especially the dancer), but feeding them a variety of cooked vegetables can be a challenge, and vegetables are where the nutrition is, baby. :)

Neither daughter cares much for mushrooms, but the eldest will eat them if they aren't obvious - she has stated it's ok in this situation. (The youngest would feel betrayed if she discovered that I hid them in her food, but she's not around this week and, even if she were, she's eating gluten free for the next few weeks.) So I decided that mushrooms would definitely be included, and also zucchini, another veggie she isn't crazy about. She likes carrots and spinach, so of course those would also be included.

I had trouble finding a recipe that met my requirements. There was a Baked Ziti Primavera on allrecipes.com that was kinda sorta what I wanted, but not quite. There was an uber healthy Baked Ziti with Vegetables on the Mayo Clinic website. I used features from both recipes, added my own ideas, and here you go. I have no idea if it's anything like a "real" ziti, but it's a pasta casserole with vegetables and cheese and the mushrooms are almost invisible, so it's a "home run", as far as I'm concerned. :)

Baked Ziti with Vegetables

Pasta

• 1-16oz box Barilla Ziti pasta (or equivalent)
  

Vegetable mixture

• 2 small zucchini, finely diced
  
• 2 carrots, finely diced
  
• 1-8oz box crimini mushrooms, finely diced (any sort of mushrooms could be substituted)
  
• ~5oz baby spinach (I used most of a 6oz bag of Trader Joes organic baby spinach)
  
• 1-14.5 oz can Muir Glen Fire Roasted Diced Tomatoes (or equivalent)
  
• 1/2 cup No Chicken broth
  
• 4 cubes Dorit crushed garlic (or equivalent)
  
• 1 tsp dried oregano
  
• additional broth, or water, as needed
  
• salt and pepper to taste
  

Final mixture

• 1-24oz jar prepared pasta sauce
  
• 1-15oz container of ricotta
  
• 2 Tbsp fresh basil, cut into chiffonade, or 2 tsp dried
  
• 1/2 cup grated cheese mixture (plus extra for topping)
  
• parmesan (also for topping)
  

A little mise-en-place

Instructions:

1. Preheat oven to 375°F.
   
2. Bring a pot of water to boil and cook ziti, as directed. The Barilla box says to simmer for 11 minutes. Drain and set aside.
   
3. Heat a large skillet and add about 1/2 cup broth. When hot, add the carrots and cook for a bit. Then add the zucchini and mushrooms and cook for a bit more. Add more broth, or water, as needed. Finally, add the diced tomatoes with juice, the spinach, the 4 cubes of crushed garlic, the dried oregano and dried basil (if using dry). Add salt and pepper to taste. Cook until all veggies are cooked and it tastes yummy.
   

   

4. In a large bowl, place the veggie mixture, the ricotta cheese, the fresh basil (if using fresh - I used fresh), and the jar of pasta sauce. Mix together and add the pasta, separating the pieces if necessary. Add about a 1/2 cup of grated cheese (whatever kind you like). Mix thoroughly.

5. Place the mixture into a lasagna pan which has been sprayed with a non-stick spray. (I have one of those All Clad cast iron enamel roasting pans. It weighs a ton, but I love it.)
   
6. Sprinkle with parmesan and any other cheese mix that you like.
   
7. Cover with foil and place in preheated oven. Bake for 40 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbly.
   

Notes: Eldest daughter loved the taste, but felt it needed more sauce. For now, I'm serving it with extra pasta sauce, but next time I need to make it "saucier." :)

Spinach Manicotti

Wow, I goofed. I forgot to take a photo of the Manicotti right away and the hordes descended. I had to content myself with photographing the post-apocalyptic remains. An acrimonious fight ensued over how the remainder should be equitably divided.

This is slightly modified from the Barilla Manicotti box, which includes 6oz of mushrooms in the spinach saute. My youngest draws the line at mushrooms.

The soup and frittata, along with green salads with feta, got me through most of the week, but I figured I'd bring out the fattening pasta for the end of the week. I was paid in hugs. I also made a pumpkin pie this week – it was a special request, but was told that, while it was good, I should keep experimenting with other recipes. :)

Spinach Manicotti

• 1 box (8oz) of Manicotti shells, such as Barilla
  
• olive oil
  
• 2 cubes of frozen crushed garlic, or two cloves, crushed
  
• 1 bag (6 oz) of fresh spinach, chopped
  
• 2 eggs
  
• 1 container (15 oz) ricotta cheese
  
• 1/3 cup chopped fresh basil
  
• 1 tsp salt
  
• 1 24 oz jar Marinara sauce
  
• 1/2 cup freshly grated parmesan and gruyere (mixed)
  

Preheat oven to 350°F.

Cook manicotti as directed on package. Cool on wire rack, separating each piece.

Heat oil in large skillet over medium heat. Add garlic and saute briefly. Add spinach and continue to saute approx 5 minutes. Set aside to cool.

Beat eggs lightly in medium bowl. Stir in ricotta, basil, and salt. Stir in cooked spinach.

Spray 14x9x2 baking dish with nonstick spray. Spread 3/4 cup marinara sauce over the bottom of the baking dish. Fill manicotti and arrange single layer in dish. Pour remaining sauce over shells. Sprinkle with 1/2 cup cheese. Cover with foil. Bake for 30 minutes. Uncover and continue baking 5-10 minutes or until cheese is melted.

Notes:

Wow, the extra garlic makes this soooo good. This causes fights in my house.

Zucchini Pie

Several days ago my eldest daughter asked me if I could make "that zucchini pie you used to make." I stared at her blankly. I had no idea what she was referring to. It took me a few minutes, but I finally dredged up a memory of a dish that I used to make for my kids. I made it a lot.

This recipe, created by Donna, the owner of the Yahoo vegetarian_group, is a really great recipe. It's similar to a frittata or crust-less quiche, but uses egg whites, and loads of zucchini and other veggies. But you can easily change up the veggies to use whatever you want. It does contain eggs and cheese, but you can make it vegan by substituting egg replacer and your favorite faux cheese. It is delicious at room temperature and was a staple in my kids lunchboxes, back when I made their lunches. It was always a favorite and my kids have been known to fight over the last slice. How could I have forgotten about it?

I made this one last night, took a photo, placed a towel over it to cool, and then went off to bed. I am so glad that I took a photo right out of the oven, because when I got up this morning, it was missing two large slices. I suspect they ate it for breakfast, because today is parent-provided hot lunch day at school and I gave each of them $6 to buy lunch.

So, thanks to Donna for a really great recipe! If you join the yahoo group, they have a huge files section full of a ton of recipes submitted by members.

Another nice feature of this recipe is I get to use my fluted ceramic quiche pan. I can't remember where I got it, but this is pretty much the only thing I use it for. By the way, this is my version of the recipe, which is mostly identical to hers, with the one exception that I also grate the onion. I also add a lot more fresh basil. I keep a basil plant over my kitchen sink at all times. This can be prepared in one bowl - at least that's the way I do it. :)

Zucchini Pie

• 3 cups grated zucchini
  
• 1 grated carrot (optional, but I like to include it)
  
• 1 grated onion
  
• 1 cup flour (whole wheat or white)
  
• 1 cup grated provolone or mild cheddar (or substitute another cheese or faux cheese)
  
• 1/4 cup canola or vegetable oil
  
• 3 egg whites beaten (or egg replacer to equal - I don't bother beating the egg whites)
  
• 3 Tbsp grated Parmesan (you can omit this, but I use it)
  
• 2 tsp chopped basil, parsley or chives (dried or fresh - I use fresh basil, and more of it)
  
• 1 tsp baking powder
  
• 1 tsp salt (regular, kosher, or sea salt)
  

Preheat oven to 350° F. Combine all ingredients in a large bowl and mix well. Spoon zucchini mixture into a 10 inch glass pie or quiche plate that has been coated with vegetable cooking spray. Bake for 45-50 minutes or until golden brown. Cool for 15 minutes before slicing. This stores well as a leftover for lunch the next day also.

Notes:

I slice it, wrap each slice individually, and place them in the fridge where the kids can just grab one. By the way, this is not a favorite recipe of mine. I am not a big lover of egg-centric dishes, so I generally make it just for the kids.