Tonight I was in the mood for comfort food, and for me, that means pasta. So, I made a quick, vegetarian baked ziti with grilled eggplant and zucchini on the side.
I found this at Trader Joe’s and I knew it would be a perfect way to get a serving of veggies at dinner time. Sometimes salad gets old, you know? Plus, a serving is only 2 points! You can either defrost it for 2 hours (or overnight) in the fridge, or you can microwave it for 6 minutes (broken into 2, 3-minute increments).
Doesn’t that look good? Perfect for grilled veggies in the winter. Plus, it’s vegan, for those who care about that. It has salt, pepper, garlic, red wine vinegar, sunflower and olive oil. These are in the freezer section of Trader Joe’s, in case you want to pick some up. I highly recommend it.
Quick Veggie Baked Ziti
7 points per serving, using my ingredients, but the calories will vary, depending on what you decide to include.
1 box whole wheat pasta
1 jar of Ragu Sweet Tomato Basil pasta sauce
Light shredded mozzarella cheese
Grated romano cheese
Directions: It seems almost silly to list directions, because this is so simple, but here goes:
Boil the pasta about 1-2 minutes less than the directions on the box. I cooked mine for 8 minutes.
While the pasta is cooking, spray a baking pan with cooking spray and pour a bit of the pasta sauce in the bottom of the pan.
Drain the pasta.
Start layering the pasta, mozzarella cheese, romano cheese, and pasta sauce. Finish with a topping of mozzarella and a bit of romano. Cover with aluminum foil (tip from Scale Warfare – spray the foil with cooking spray before you cover the pan, so that the cheese doesn’t stick). Bake at 400 degrees for 15 minutes.
Remove the foil and bake for another 5-7 minutes, uncovered.
The finished product. Delicioso!
A warm, healthy, 9-point vegetarian dinner. Mangia!