My goal is always to recreate traditional dishes into a clean version; not just lower in calories and fat, but with real food that builds up your immune system as opposed to breaking it down. You CAN enjoy your favorite foods without the health risks associated with them.
There is no cholesterol and 35 grams of protein per serving.
I've made baked ziti a few times and have always adapted it slightly. This weekend I made my best batch yet, and couldn't wait to share it with you. The ricotta cheeze mixture in this recipe can be used to stuff shells, manicotti, ravioli, or layered in lasagna. Click here to check out my favorite clean eating lasagna recipe. But whatever you do, don't substitute "fake" cheeze. It's processed, and does not taste the same!
This baked ziti is extremely filling, but not the food-coma, bloated feeling that dairy leaves you with. It freezes well, so is great for later meals when you need something quick.
Don't worry about the ricotta cheeze being too runny. The cashews absorb water and the flax helps to thicken it as it bakes. I usually use jarred marinara sauce, but I have made my own when I'm feeling adventurous. It is pretty easy to whip up, but sometimes that extra step is just too much. Do what you have time for!
Shredded broccoli, carrot, or cauliflower all make excellent vegetable add-ins if you want to skip the zucchini. Don't be afraid to experiment!
And lastly before we get started, sorry for the lack of photos... Nya was helping me and it can be a bit of a challenge to remember to snap with each step!
What you need:
1 jar (about 25 ounces) marinara sauce (I use this one) or sub homemade marinara below
16 ounces organic ziti pasta (or sub another pasta preference - make sure it's organic to avoid genetically modified wheat. Also, many pastas add a lot of fillers, so look for ones with only one ingredient.)
2 - 3 small zucchini, shredded (Buy organic to avoid GMOs)
Ricotta Cheeze
18 - 20 ounces organic, non-GMO tofu, extra firm (90% of soy is genetically modified, so make sure to look for non-GMO)
1 c fresh basil loosely packed
1 c mixed greens (I used a combination of kale, spinach, and chard)
2 tsp garlic powder (or 10 cloves garlic)
1 c raw cashews
Juice of 1 lemon
1/2 c nutritional yeast
1 Tbsp ground flax
1/2 tsp sea salt
1/4 tsp black pepper
1 c water
"Parmesan Cheeze"
1/2 c almond flour (you can use almond meal but the flour works best because the almonds are blanched and it's more fine)
1/4 c nutritional yeast
What you do:
1. Preheat oven to 350 degrees.
2. Cook the pasta until it just becomes al dente, then drain and rinse in cool water. Set aside.
3. Make the ricotta cheeze: Blend all ingredients in a high speed blender until smooth.
4. Pour half a jar of marina sauce (or 1/2 of the homemade marinara sauce) in the bottom of a 13 x 9 pan, making sure to coat well.
5. Pour pasta, shredded zucchini, and ricotta cheeze into the baking dish, mixing to evenly distribute.
6. Pour remaining sauce on top, without mixing.
7. Sprinkle Parmesan mixture on top of the sauce. (I didn't bother mixing beforehand. I sprinkled the almond flour first, then topped it with the nutritional yeast. Do whatever is easier for you!)
8. Cover with foil and bake for 70 minutes. Serves 10.
* Homemade Marinara
3 cans diced tomatoes (fire roasted work best)
1 large onion, chopped
5 cloves garlic, pressed
1 Tbsp dried oregano
1/4 c fresh basil, chopped
Water saute onion and garlic until translucent. Add basil, oregano, and diced tomatoes and continue cooking on med heat, stirring occasionally. After about 15 minutes, mash the mixture or pulse in food processor/high speed blender.
Enjoy!!
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