I hope everyone is staying healthy and staying home. I know it’s hard to do, but in the end it’ll all be worth it. We made it through our first week of homeschooling and had a blast doing it. Not much free time for me, but we have to do what we have to do. This week we start our new online learning. I was proud to see my schedule was actually close to what we will be doing so it won’t be much change for my little one.
So along the lines of staying healthy here’s an easy recipe to add in some veggies. Neither my husband or son noticed we had extra veggies. I promise it’ll be a hit. I’m a HUGE fan of Dave’s Gourmet Butternut Squash sauce. I mostly only use this sauce over any tomato sauce and you won’t tell a difference!
Ellen’s Baked Ziti
(Adapted from Double Delicious! By Jessica Seinfeld)
14 ounces whole-wheat ziti
2 cups jarred tomato sauce
1/2 cup carrot puree
1 cup part-skim ricotta cheese
1/2 cup cauliflower puree
2 large egg whites
1 cup shredded part-skim mozzarella
2 cloves garlic, finely chopped
1/4 teaspoon pepper
1/4 cup grated Parmesan
Preheat the oven to 450 degrees F. Cook the pasta a few minutes less than the package instructions indicate so that it will still be firm when baked. Drain and set aside.
Pour the tomato sauce into a medium bowl. Add the carrot puree and mix until well combined.
In another small bowl, combine the ricotta, cauliflower puree, egg whites, 1/2 cup of the mozzarella, garlic, and pepper.
Spread about half of the tomato sauce onto the bottom of the glass pan or casserole dish. The add a layer with half the pasta.
Spoon the ricotta mixture on top and cover with the rest of the pasta.
Top it off with remaining sauce.
Then sprinkle with the Parmesan and remaining mozzarella.
Bake for about 30 minutes, until the cheese starts to brown and the filling is hot. Or cover with aluminum foil, refrigerate, and bake the next day.