Veg*n Cooking and Other Random Musings: Vegetarian Baked Ziti

Tuesday, October 13, 2009

Vegetarian Baked Ziti

As most of you who have read this blog with any regularity know, I don't really "do" Italian food. I'm not the biggest pasta fan (I know, I am a freak, I also don't like ice cream either, believe it or not), and I went vegetarian before I really learned too awful much beyond homemade pasta sauce and pesto.

But Brett is a fan of the Italian food, vegetarian, meat laden, or otherwise, so I decided to be nice and make something he would really enjoy. When I asked him if I should get some meat to put it in, he requested a vegetarian version of Baked Ziti, so that is what I made!

































The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms

Vegetarian Baked Ziti
For an 8x8 pan

1/2 box penne pasta (we used "mini penne"), cooked according to package directions
1 jar pasta sauce or 3-4 cups homemade (we used the St. Louis made Zia's pasta sauce, local and delicious!) +
1 package white button mushrooms, sliced
1 large yellow onion, chopped *
1 ball of fresh mozzarella, shredded
1/2 cup Gruyere, shredded
1 container whole milk fresh ricotta
2 tbsp safflower oil
salt
pepper

Preheat oven to 350.

While noodles are cooking, heat oil in a large skillet. Add the mushrooms and onions, and saute for about 10 minutes or until soft.

Meanwhile combine ricotta with half the mozzarella and half the Gruyere. Combine the other half the of mozzarella and Gruyere.

Add the pasta sauce to the veggies and season with salt and pepper. Heat through.

Combine pasta and sauce/veggie mixture.

In an 8x8 baking pan, layer half the noodles and the ricotta mozzarella mixture, then the last layer of noodles and top with the mozzarella/Gruyere mixture.

Bake uncovered for about an hour until top is golden brown and contents are bubbling.

Enjoy!


5 comments:

Bianca said...

I love Italian food! I used to have a tee-shirt that said "I Run On Pasta Power." And I wore it at least once a week. I'd like to try some vegan baked ziti subbing out the mozz cheese for FYH. Thanks for the inspiration, as always!

livinginalocalzone said...

I guess I'm weird right along with you - I don't really like pasta at all. My father adores it though(and would gladly eat it every day). I haven't made it for him in a while - maybe I'll give it a shot, with Bianca's suggested sub-out for mozz.

Catherine said...

I do love pasta myself, but Jen, I didn't think you could eat dairy!??!!

Courtney said...

You made this for Brett and you can't even eat it?! You are super sweet! It looks really good...it I hope he liked it!

Courtney

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Hey thanks for this post! because I have a friend and he's vegetarian and he come to dinner with some friends tonight and the idea it's to have some food for him right. Keep sharing.