Saturday, May 7, 2011

Vegetarian, Corn and Gluten Free Baked Ziti

This dinner is a little out of the ordinary in that it is more HOMEMADE than most of what I make is. The spaghetti sauce is made from tomatoes, basil and onions from our garden last summer that I canned. The cheeses (Ricotta and Mozarella) was homemade from our own goatsmilk. OF course if you don't have these things, store bought would work well!!!!

Gluten Free Penne or Ziti pasta - cook according to package directions until Al Dente
1 onion - diced
1 head of broccoli, chopped fine,
1 container of baby shitake mushrooms.
spinach (I prefer fresh
1 - 8 oz container of ricotta cheese
1 - package of mozarella shredded.
1 - quart jar of pasta sauce (homemade or whatever tickles your fancy!)
Mix all the ingredients together EXCEPT the mozarella, dump into a baking dish and
top with Mozarella cheese. Put in the oven for about 20 min on 350* until cheese is melty and bubbly, slightly browned. Oh yeah! Eat Hearty!!!!!
BTW- you could easily add any veggies you want: grated zucchini, carrots, olives etc. and if you don't want to eat VEG. go ahead and add some meat: Italian Sausage, ground beef, lamb, goat or turkey would work great.

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