Baked Ziti with Spring Vegetables

Another recipe that uses my favorite Marinara! Ashley's Favorite Sauces: Marinara

I am adding steamed asparagus and spinach to this one, because I didn’t like the vegetables in the original recipe I found. 😊

I am also using Tinkanyada macaroni, because if gluten-free ziti is a thing, I’ve never found it!

Using my own marinara, of course, from a blog post several weeks ago. That recipe makes a batch, and I had some frozen. So much better - and healthier! - than buying a jar at the store!

BAKED ZITI WITH SPRING VEGETABLES 

2 lbs asparagus, trimmed into bite-sized, and steamed

40 oz fresh spinach, steamed

1 lb Tinkanyada brown rice pasta

4 C Ashley's Favorite Sauces: Marinara

2 C mozzarella, divided 

1/2 C fresh Parmesan

15 oz part-skim ricotta

3 cloves minced garlic

2 t dried oregano

3 t dried parsley

Preheat oven to 375.

Steam asparagus and spinach; cook pasta according to package directions.

Mix ricotta, Parmesan, 1/2 C mozzarella, garlic, oregano, and parsley.

Pan-spray a 9x13 casserole dish. Layer marinara, pasta, vegetables, and ricotta filling twice; top with marinara and remaining mozzarella cheese.

Bake at 375 until mozzarella is melted.

*This could be made ahead and refrigerated until time to bake. You could also make ahead and freeze, I suppose, just leave out the asparagus (which doesn’t freeze well!).