Pasta alla Formiana (or a healthified baked “ziti”)
If you have about 1 hour to spend in the kitchen, Pastan alla Formiana (or a healthified baked “ziti”) might be a super lacto ovo vegetarian recipe to try. One portion of this dish contains about 12g of protein, 6g of fat, and a total of 280 calories. This recipe serves 6. For $2.6 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a Mediterranean side dish. 320 people were impressed by this recipe. A mixture of kosher salt, mozzarella cheese, zucchini, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Picky Eater Blog. Overall, this recipe earns an outstanding spoonacular score of 97%. Similar recipes include Pastan alla Formiana, Ziti with Pumpkin: Ziti alla Zucca, and Classic Baked Ziti Pasta.
Servings: 6
Ingredients:
5 ripe beefsteak tomatoes, sliced 1/4 inch thick
1/2 teaspoon black pepper
3/4 to 1 cup veggie broth
1 (28-ounce) can crushed tomatoes, with juice and italian spices
1/4 tsp crushed red pepper
4 garlic cloves, minced
1 teaspoon kosher salt + 3 pinches to taste (added to zucchini while cooking)
1/4-1/3 cup grated parmesan or mozzarella cheese
1 tablespoon olive oil
2 tablespoons dried oregano + 1 tsp oregano
8 ounces whole wheat penne or other small pasta
3 zucchini, diced
Equipment:
food processor
baking pan
oven
sauce pan
frying pan
Cooking instruction summary:
Preheat oven to 450°. Spray an 8-inch square baking dish with cooking spray. In food processor, blend crushed tomatoes and juice, broth, and garlic.Pour into a medium saucepan and bring to a boil. Stir in uncooked pasta, 1 tsp olive oil, 2 Tbsp oregano, 1 tsp salt, and 1/2 tsp pepper.Heat a pan over medium heat. Add the zucchini, salt to taste, crushed red pepper and 1 tsp oregano. Stir to combine and cook through (about 5 minutes).Slice your tomatoes into 1/4 inch thick slices.Line bottom and sides of the baking dish with one-half to two-thirds of the tomato slices.Pour in pasta mixture.Add zucchini mixture over the pasta.Arrange remaining tomatoes on top. Drizzle with remaining olive oil (about 1-2 tsp).Bake 30 minutes, or until tomatoes are slightly crispy and pasta is cooked.As soon as you pull the pasta out of the oven, sprinkle the top with the parmesan or mozzarella cheese. Let the cheese melt, and cool for 5 minutes before serving.
Step by step:
1. Preheat oven to 450°. Spray an 8-inch square baking dish with cooking spray. In food processor, blend crushed tomatoes and juice, broth, and garlic.
2. Pour into a medium saucepan and bring to a boil. Stir in uncooked pasta, 1 tsp olive oil, 2 Tbsp oregano, 1 tsp salt, and 1/2 tsp pepper.
3. Heat a pan over medium heat.
4. Add the zucchini, salt to taste, crushed red pepper and 1 tsp oregano. Stir to combine and cook through (about 5 minutes).Slice your tomatoes into 1/4 inch thick slices.Line bottom and sides of the baking dish with one-half to two-thirds of the tomato slices.
5. Pour in pasta mixture.
6. Add zucchini mixture over the pasta.Arrange remaining tomatoes on top.
7. Drizzle with remaining olive oil (about 1-2 tsp).
8. Bake 30 minutes, or until tomatoes are slightly crispy and pasta is cooked.As soon as you pull the pasta out of the oven, sprinkle the top with the parmesan or mozzarella cheese.
9. Let the cheese melt, and cool for 5 minutes before serving.
Nutrition Information:
covered percent of daily need
