Baked Pasta Dish
Submitted by gmkherani
Vegetarian baked pasta with mushrooms, bell pepper, and tomatoes, layered with a cottage cheese filling and topped with savory tomato sauce. Lighter, lower-fat take on classic baked ziti.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
1½ hrsThis is baked ziti’s lighter, vegetable-forward cousin. Cottage cheese stands in for the usual ricotta, egg whites replace whole eggs, and a generous load of mushrooms and bell peppers adds substance without meat. The dish still delivers comfort-food satisfaction at a meaningful calorie reduction.
Using low-fat cottage cheese instead of ricotta is the smart swap. Cottage cheese has nearly the same protein but a fraction of the fat, and its larger curds bake into similar pockets of creaminess. Drain the carton briefly before mixing if it looks watery.
The 30-minute tomato sauce simmer is essential. Tomato paste tastes raw and bright straight from the tube; cooked into the sauce, it caramelizes and deepens into rich, restaurant-style sauce. Don’t rush this step or you’ll taste it in the final bake.
Cook the pasta one minute shy of al dente. It continues cooking in the oven and absorbing sauce; fully-cooked pasta turns to mush after 30 to 40 minutes baked. Aim for slightly firm in the bite.
The pasta-cheese mixture goes in the pan first, with the tomato mixture layered on top. This unconventional order keeps the cheese filling protected from oven heat and prevents it from drying out, while the tomato sauce caramelizes on top into a flavorful crust.
Pro Tips
- Use a sturdy short pasta (penne, rigatoni, ziti) that holds sauce in the tubes.
- Top with extra grated Parmesan in the last 10 minutes for golden cheese topping.
- Let rest 10 minutes after baking; cuts cleaner and the layers hold.
- Make ahead: assemble, refrigerate, then bake adding 15 minutes to oven time.
Variations
- Stir in fresh chopped spinach or frozen broccoli with the pasta for added greens.
- Add a layer of fresh mozzarella between the pasta and sauce for melty pockets.
- Use whole wheat pasta for added fiber.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large saucepan, heat oil over medium heat.
Cook onions, bell peppers, mushrooms, and garlic until tender.
Add tomatoes, tomato sauce, tomato paste, water, sugar, basil, oregano, pizza seasoning, salt, black pepper, and parsley.
Simmer, uncovered, for 30 minutes.
Cook pasta according to package directions and drain.
In a mixing bowl, combine egg whites, cottage cheese, and Parmesan cheese.
Stir in pasta mixture and pour into a 13×9x 2 inch pan.
Top with tomato mixture.
Bake for 30 to 40 minutes.
Sprinkle with additional Parmesan cheese, if desired.
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