Growing up in New Jersey, we ate a LOT of Italian food. My Jewish mother happened to be an excellent cook, and fantastic at cooking Italian food! I guess whether you were Jewish or Italian maybe it was all just the same (great food with a side of guilt?)? I don’t know but I LOVED it.
In addition to her cacciatore, meat sauce and meatballs, she also made a great baked ziti. When I got older and started cooking on my own, she gave me the recipe and I couldn’t believe how easy it was! I’ve changed it up a bit – for example, she didn’t add spinach and she used real dairy ricotta! But I kept the basic structure of the recipe, and I have to say it’s a huge family favorite in my own home now! Even the 11 month old baby (and of course toddler) devour it!
Baked Ziti (Vegan & Gluten Free)
- 1 jar marinara sauce (no added sugar!)
- 1 batch of my vegan ricotta.
- 1 bag of organic frozen chopped spinach (About 16 oz)
- 1 box gluten free Ziti Pasta (or penne)
- (optional) vegan mozzarella (I like Miyoko’s Kitchen)
- Preheat the oven to 350F
- Boil water for the pasta
- In a separate pot, boil water for the frozen spinach
- Cook spinach & drain
- Cook the pasta & drain
- In a large glass baking dish mix together the marinara, spinach, ricotta & pasta
- (optional) Top with mozzarella
- Bake until cooked through, about 30 minutes