This spin on baked ziti captures all of the comforting attraction of the basic in a better-for-you approach. It is made with entire grain pasta (though common pasta can be high quality, in case you favor it), filled with greens — sauteed mushrooms, broccoli, and sun-dried tomatoes — and made tacky and creamy with a extra healthful than typical steadiness of part-skim ricotta, mozzarella and Parmesan.
Lively time: 35 minutes; Complete time: 1 hour 15 minutes
Storage Notes: Refrigerate for as much as 4 days, or cowl tightly and freeze for as much as 3 months.
Servings:
8 – 10
Examined dimension: 8-10 servings
Components
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1 pound entire grain or common penne pasta, or different tube formed pasta
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2 tablespoons olive oil, plus extra for brushing the pan
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1 pound child bella (cremini) mushrooms, sliced
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6 cloves garlic, thinly sliced
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1 (16-ounce) bag frozen broccoli, defrosted (could substitute with 5 cups blanched recent chopped broccoli)
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7 sun-dried tomatoes, soaked in sizzling water for 10 minutes, drained and thinly sliced (about 1/3 cup)
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon high quality sea salt
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1/2 teaspoon freshly floor black pepper
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1 (16-ounce) container part-skim ricotta cheese
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4 cups marinara sauce (selfmade or store-bought)
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1 cup (4 ounces) shredded part-skim mozzarella cheese
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1/4 cup (1/2 ounce) grated Parmesan cheese
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Chopped recent flat-leaf parsley, for serving (elective)
Instructions
Carry a big pot of water to a boil. Add the pasta and prepare dinner for two minutes lower than recommended within the package deal instructions. Drain and return the pasta to the pot.
In the meantime, place a rack in the course of the oven and preheat to 375 levels. Brush a 9-by-13-inch ovenproof dish with oil.
In a big skillet over medium warmth, warmth the oil till shimmering. Add the mushrooms and prepare dinner, stirring often, till their liquid evaporates and so they start to brown, about 8 minutes. Add the garlic and prepare dinner, stirring steadily, till fragrant, 2 minutes extra. Add the broccoli, sun-dried tomatoes, basil, oregano, salt and pepper and stir to mix.
Add the cooked greens to the drained pasta within the pot, together with the ricotta and marinara, and stir to mix properly. Switch the combination to the ready dish and evenly unfold it out. Sprinkle the highest with the mozzarella and Parmesan cheeses, and canopy the dish loosely with foil.
Bake for quarter-hour, then take away the foil and bake for an extra 20 to 25 minutes, or till the sauce is effervescent and the cheese is melted. Let sit for 10 minutes earlier than serving.
Recipe Supply
From cookbook writer and registered nutritionist Ellie Krieger.
Examined by Olga Massov.
Electronic mail inquiries to the Meals Part at meals@washpost.com.
