Baked Ziti 07/14/2009 1 Comment   This is one of my Italian restaurant faves, with a few tasty veggies added. I got the recipe from my new friend Eowyn, a real Italian girl who's considering becoming a veg too. I told her to consider swapping half of the ricotta for tofu (like I do in the lasagne recipe). If you use fresh spinach, just toss a bag's worth into a pan with some water, cover and steam. For either frozen or fresh, make sure the spinach is well drained before adding to the pasta.   1 pound Ziti, cooked 2 cups Ricotta -OR- 1 cup Ricotta/1 cup Tofu, mashed 3 cups Mozzarella 10 oz. Spinach, either frozen or fresh, well drained    1 16 oz. container Baby Bella Mushrooms, sliced 36 oz. Tomato Sauce (add more as needed) 1 cup Fresh Romano Cheese, grated Preheat oven to 375*. Cook pasta according to package directions, drain, and mix with all ingredients aside from Romano cheese. Place in casserole dish, and sprinkle Romano cheese on top. Cover with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes, until cheese is light brown and bubble. Let cool for a few minutes before serving.    Comments Tiffany 09/16/2009 9:25am I made this one finally, and realized it definitely needed some seasoning--I would add in a tsp of salt, maybe some herbs like thyme or basil. ALSO, it might be a good idea to to saute the mushrooms first. I'm thinking in some red wine for a little oomph? Reply Your comment will be posted after it is approved. Leave a Reply

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