Winter Veggie Baked Ziti from Whole Foods Market
The holiday season is very much upon us, and that has me in the mood for all of the holiday party dishes! Naturally, I headed to my local Whole Foods to pick up some fresh and seasonal products to make a dish that I'll be serving at my holiday dinner this year, a winter veggie baked ziti. They had everything I needed from organic pasta to sauce to seasonal fresh veggies and cheese. Plus you can even order online at the Whole Foods Market E-Store! We all know how hectic the holiday season can be, so WFM is making it as easy as possible.
For this dish, I decided to go with some of my favorite seasonal veggies - brussels sprouts, cauliflower, kale, and mushrooms. They all remind me of this time of year and would make for the perfect healthier baked ziti dish. Mix in some pasta, sauce, and cheese, and you have yourself a a veggie-packed meal that even the kids will love! It really is the perfect easy-to-make main course for any holiday gathering.
PREP TIME
—
COOK TIME
—
INGREDIENTS
16
Serves: 10-12
Ingredients
- 1/2 head1/2 head1/2 head Cauliflower, cut into florets
- 1 bunch1 bunch1 bunch Brussels Sprouts, halved (20-25)
- 8 oz8 oz8 oz Baby Bella Mushrooms, (10-15)
- 2 cups2 cups2 cups Kale, chopped
- 3 cloves3 cloves3 cloves Garlic, minced
- 1 lb1 lb1 lb Pasta, (ziti)
- 25 oz25 oz25 oz Marinara Sauce
- 1.5 cups1.5 cups1.5 cups Mozzarella Cheese, shredded
- 1 cup1 cup1 cup Ricotta
- 111 Egg
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, seperated
- 1 tsp1 tsp1 tsp Avocado Oil, seperated
- 3/4 tsp3/4 tsp3/4 tsp dried Oregano, separated
- 3/4 tsp3/4 tsp3/4 tsp dried Basil, separated
- Sea Salt, to taste
- Black Pepper, to taste
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Toss the brussels sprouts, cauliflower, and mushrooms with 2 tbsp avocado oil, 1/4 tsp oregano, 1/4 tsp basil, sea salt, and pepper, spread the veggies on a baking sheet, and roast in a preheated 425 degree oven for 25 minutes. Once done, decrease the temperature to 375.
- While the veggies are roasting, cook the pasta according to the instructions on the box.
- In a large pan on the stove top, heat up 1 tsp avocado oil over medium high heat. Add in the 3 cloves of minced garlic and 2 cups of kale. Cover and cook for about 5-7 minutes, stirring occasionally. Remove from heat.
- Reserve 1 cup of marinara sauce from the 25 oz jar.
- In a large bowl, thoroughly mix together the cooked pasta, roasted veggies, sauteed garlic and kale, 1 cup shredded mozzarella, 1 cup ricotta, marinara sauce (minus the 1 cup), egg, 1/2 tsp basil, 1/2 tsp oregano, sea salt, and black pepper.
- Pour the mixture into a large, greased baking dish.
- Top the mixture with the reserved cup of marinara sauce and 1/2 cup shredded mozzarella.
- Bake the dish in the preheated 375 degree oven fro 30-40 minutes until fully cooked through.
- Serve, and enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Pescetarian Shellfish Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 405 |
| Fat: | 18 g |
| Carbohydrates: | 20 g |
| Protein: | 42 g |
| Cholesterol: | 31 g |
| Sodium: | 849 mg |
| Fiber: | 5 g |
| Sugars: | 1 g |
| Calculated for total recipe. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.