Wanna percent this baked ziti with even greater vegetables? strive throwing in a few chopped purple peppers, sliced zucchini, or swap the spinach for kale! just because it's carb-y and tacky doesn't mean it has to be absolutely bad.
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
DIRECTIONS
- Preheat oven to 350°. In a massive pot of boiling salted water, cook pasta until very al dente; drain.
- In a huge saucepan over medium heat, warmth oil. add onion and cook, stirring often, until onion is gentle, about 5 mins mins.
- Stir in garlic, tomato paste, and oregano and prepare dinner 2 minutes greater, until barely darkened. add crushed tomatoes and season with salt and pepper. deliver sauce to a simmer, lessen warmth and cook dinner, stirring on occasion, till barely decreased and flavors have melded, 15 to twenty mins. take away from warmth and stir in basil.
- while sauce is lowering, stir to mix combine ricotta, spinach, lemon zest, and crushed purple pepper flakes in a medium bowl.
- In a large bowl, integrate sauce and pasta. Fold in ricotta combination, leaving huge clumps. unfold about half of the pasta mixture into the bottom of a large casserole dish. Sprinkle 1/2 of the mozzarella and Parmesan over the pasta. pinnacle with the relaxation of the pasta mixture and sprinkle with the closing cheeses.
- cowl with foil and bake until cheese is bubbling, approximately 20 to 25 minutes. Garnish with more basil earlier than serving.
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