Friday Recipe: Zucchini Ziti

This is an easily adaptable meal that serves many, so it's great for either a big group of people or to make and have for leftovers. Except that I've eaten most of the leftovers and don't have a great final slice/plate picture, but I prmise it's good. I have witnesses, err tasters. They ate it and liked it.


Zucchini Ziti
Serves ~8-10

1 lb. whole-wheat pasta (I prefer penne or the corkscrews)
16 oz. low-fat/skim ricotta
1 package tofu
1 c. part-skim mozzarella, shredded
1 onion, chopped
2 zucchinis, sliced
1 jar sauce (I like TJ's Organic Vodka Tomato Sauce, but pick your favorite or make some)
Salt
Pepper
Oregano
Rosemary (fresh, if possible)

1. Boil the pasta. When done, drain and return to pot or put in a bowl
2. Saute the chopped onion and zucchini together

3. In a blender, puree the ricotta, tofu, 1/2 c. mozzarella, and spices (to taste).
4. In a blender (if space) or in a bowl, mix together the cheese and the onion/zucchini.
4. Preheat oven to 350 degrees.
5. In a dutch oven or oven-safe pot/baking dish with a lid, layer 1/4 tomato sauce, 1/4 pasta, 1/4 cheese/zucchini mixture. Continue layering until you've used up everything. Sprinkle the remaining 1/2 cup of mozzarella on the top.


6. Cover and bake for ~25 minutes or until the cheese is melted.
7. Eat!

Notes:
*You can easily add other vegetables. Spinach works particularly well but try anything you like.

*I like adding tofu because it adds protein. I don't view this as hiding the tofu as much as making it into a healthier dish. By pureeing it with the ricotta, the blended version is smooth. If you truly hate tofu, you could substitute more ricotta, but I recommend trying it this way first.

*When you layer the ziti, it's important to start with the sauce so the noodles don't burn on the bottom of the dutch oven/pot.