Make-Ahead or Freezer Meals

Baked Spinach and Mushroom Ziti

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Baked Spinach and Mushroom Ziti

  • Author: Ruthy Kirwan

Description

This simple vegetarian ziti is “beefed up” by adding minced mushrooms, which adds and earthy flavor that makes you not even miss any meat! The nutritional yeast adds a slightly salty, cheesy flavor and really rounds out the mixture before topping everything with cheese (vegan or dairy) and baking it to melty, delicious perfection.

 

I make my marinara sauce from scratch and very simply; sweat diced onions in olive oil or butter, then add 2 cups of crushed tomatoes, 2-3 cloves of minced garlic, and a tablespoon of oregano. Simmer until the onions and garlic are cooked through.


Scale

Ingredients

1 pound dried penne or ziti noodles

8 ounces frozen chopped spinach, thawed

8 ounces button mushrooms

2 cloves garlic

1 tablespoon nutritional yeast

2 cups marinara sauce

1 cup shredded mozzarella


Instructions

1- Cook the noodles until al dente in boiling salted water, then set aside.

2- In a food processor, blend the mushrooms and garlic until a rough paste is formed (no food processor available? Then mince very finely with a knife).

3- Combine the mushrooms, garlic, spinach, and nutritional yeast in a bowl until thoroughly mixed.

4- When the noodles are done cooking, transfer to a large bowl or container and add the marinara and spinach mixture.

5- Stir to combine thoroughly, then pour into 8”x8” baking dish or lasagna pan.

6- Scatter the shredded cheese evenly on top.

If freezing for later use: Wrap tightly and thaw before baking.

If consuming immediately: Bake in preheated 400* oven until cheese is melted and beginning to brown.

To bake after freezing: Thaw ziti in the fridge overnight or as necessary. Place in preheated 400*F oven and bake, 20-25 minutes, until the cheese has melted and begun to brown.

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