4 Servings; MFP
2-3 cups veggies - squash zucchini, carrots, broccoli, spinach, frozen veggies, etc.
5g/1 tsp. extra virgin olive oil
Salt and freshly ground pepper
Scant 1/8 tsp. nutmeg freshly ground
1/4 tsp. crushed red pepper flakes or to taste
113 g/4 oz. penne pasta
142g/5 oz. ricotta cheese
77g shredded mozzarella cheese divided
20g grated Parmesan, divided
480 g/2 cups marinara sauce
Use 8x8 pan for 4 servings.
Heat oven to 375 degrees F.
Cook the pasta. Save about 1/2 cup cooking water.
Cook the vegetables.
Combine the ricotta and Parmesan and half of the Mozzarella. Mix well.
Add veggies, sauce and splash of cooking water to cooked pasta.
Spread half the pasta mix and dollop the cheese mixture and add remaining pasta mix.
Top with remaining mozzarella cheese.
Bake uncovered for 20-30 minutes or so. Remove from heat and let rest about 10 to 15 minutes before cutting through. garnish with fresh basil.
https://www.themediterraneandish.com/baked-ziti-vegetarian/#tasty-recipes-31821-jump-target