We were Invited over to a friend’s house for dinner and she introduced our family to this amazing recipe! I wanted her to take some pics and blog about it, but I couldn’t wait to make it again so I had her email me the recipe with a promise to give her the credit:)
Here is Richan’s Baked Ziti (with a little newbie flare)
Baked Ziti with Veggies
Preheat oven to 400 degrees and boil pasta according to package directions.
1 lb whole wheat pasta (ziti or penne)
1 16-18oz Jar spaghetti sauce (preferably organic and meat free)
10-12 baby portabella mushrooms, chopped
1 red pepper, chopped
3-5 kale leaves rinsed, chopped, and saved for after the dish is baked (optional, but highly recommended 🙂
Cashew cheese sauce: I have seen this recipe in several locations, here’s my take on it.
1 box firm SILKEN tofu (make sure it says silken on it)
1/3 cup raw cashews
1 Tbsp fresh squeezed lemon juice (half of a lemon)
1/2 tsp salt
For the topping:
1/2 cup bread crumbs
3 Tbsp nutritional yeast (found only at health food stores, but worth the extra drive!)
1/2 tsp. salt
1 1/2 Tbsp. olive oil
In a separate bowl, mix topping ingredients and set aside. Place ingredients for cheese sauce in a high powered blender or food processor and blend until smooth. Gently combine pasta, spaghetti sauce, chopped veggies, and cheese sauce in a large bowl. Spray 9×13 baking dish with cooking spay or coat with olive oil. Pour mixture in baking dish and top with the crumb and nutritional yeast topping mix. Cover with foil and bake 20 minutes, Uncover and bake 5-7 more minutes.
Chop kale and place one serving of pasta on top of a pile of chopped kale, the warm pasta with slightly steam the kale and taste oh so good!!
My kids went nuts over this dish!! Another successful night at Newbie’s house!!
Source: WFM 1-10