Vegetarian Baked Ziti

Wanna pack this baked ziti with even MORE veggies? Try throwing in some chopped red peppers, sliced zucchini, or swap the spinach for kale!  

#Meatless Meals Photo Parker Feierbach

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 1 HOUR 0 MINS

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

  1. Preheat oven to 350°. In a large pot of boiling salted water, cook pasta until very al dente; drain.
  2. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes  
  3. Stir in garlic, tomato paste, and oregano and cook 2 minutes more, until slightly darkened. Add crushed tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 15 to 20 minutes. Remove from heat and stir in basil.
  4. While sauce is reducing, stir to combine ricotta, spinach, lemon zest, and crushed red pepper flakes in a medium bowl.
  5. In a large bowl, combine sauce and pasta. Fold in ricotta mixture, leaving large clumps. Spread about half of the pasta mixture into the bottom of a large casserole dish. Sprinkle half of the mozzarella and Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with the remaining cheeses.
  6. Cover with foil and bake until cheese is bubbling, about 20 to 25 minutes. Garnish with more basil before serving.

Article by Lena Abraham for Delish©

Source: Vegetarian Baked Ziti Recipe – How to Make the Best Veggie Ziti Casserole (delish.com)

Our Best Quiche Recipes

With so many ways to reinvent this classic dish, it’s no wonder quiche is a guaranteed crowd-pleaser.

Egg-ceptionally Delicious Ideas

Family breakfasts, weekend brunch, holiday get-togethers and more: when you’re looking for an easy-yet-impressive egg recipe to add to your menu, try quiche. It’s incredibly versatile and can be adapted to just about any ingredients that you have on hand. And, it’s just as enjoyable fresh from the oven as it is at room temperature, so it’s a great make-ahead option, too. One of our favorite flavor combinations? Turkey, Cheddar and fresh herbs. You’ll be surprised how a few fronds of fresh dill totally transform this dish, infusing it with lots of fresh, herbaceous flavor.

  • Level: Intermediate
  • Total: 3 hr 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings

Ingredients

Crust:

1 3/4 cups all-purpose flour, plus more for dusting

2 tablespoons sugar

1/2 teaspoon fine salt

12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced and kept very cold

4 teaspoons cider or white vinegar

1/3 cup ice water, plus more if needed

Filling:

1/2 cup chopped scallions

1/2 cup shredded roasted turkey

1 cup shredded Cheddar

Custard:

1 1/4 cups heavy cream

3 large eggs

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh dill

Directions

  1. Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
  2. Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
  3. Preheat the oven to 375 degrees F.
  4. Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.

For the filling:

  1. Sprinkle the scallions evenly into the crust. Combine the turkey with the Cheddar and sprinkle it in an even layer over the scallions.

For the custard:

  1. Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill.
  2. Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature
  3. Copyright 2016 Television Food Network, G.P. All rights reserved.

Source: Turkey and Cheddar Quiche Recipe | Food Network Kitchen | Food Network