Winter Veggie Baked Ziti from Whole Foods Market (Edit recipe)

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.

Difficulty:

Intermediate

Show nutritional information

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.

by All Roads Lead to Healthy

View original recipe

Serves: 10-12

Ingredients

1/2 head Cauliflower, cut into florets
1 bunch Brussels Sprouts, halved (20-25)
8 oz Baby Bella Mushrooms, (10-15)
2 cups Kale, chopped
3 cloves Garlic, minced
1 lb Pasta, (ziti)
25 oz Marinara Sauce
1.5 cups Mozzarella Cheese, shredded
1 cup Ricotta
1 Egg
2 Tbsp Avocado Oil, seperated
1 tsp Avocado Oil, seperated
3/4 tsp dried Oregano, separated
3/4 tsp dried Basil, separated
Sea Salt, to taste
Black Pepper, to taste

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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!