Meatless Supper Club Meal #1 - Baked Ziti

So here we go with the first edition of the Meatless Supper Club posts. A perfect recipe for all that summer squash you've been chopping up and freezing for the winter! Baked ziti with summer squash and spinach.

My children ask for seconds and sometimes even thirds. The only complaint from the wee ones is that there's a little too much of the green stuff (spinach). But since it is so mixed in to the casserole they still down plenty of it even though they try to pick some of it out.

My favorite part is that it takes about 15 minutes to prepare and only 10 minutes to bake. It can easily be prepared in the morning or the night before and placed in the fridge, where it can be pulled out and popped in the oven for a beautiful meal on the table in 10 minutes with zero effort after a busy day.

We usually serve it with a side salad and my absolute favorite super simple bread.

I have to admit the photography on this one is lacking severely and I promise to improve upon that in the future.

However, do not be deterred by the less than appealing image before you. This is quite possibly the best and easiest vegetarian meal in our family's collection of recipes.

Baked Ziti with Summer Squash and Spinach

2 Tbsp olive oil
3 medium crooked neck squash or 1 large summer squash
10 oz. frozen chopped spinach
1 can (26oz) spaghetti sauce
1 jar Alfredo sauce
3 1/4 cups dry ziti (prepare according to package and keep warm)
3 cups shredded mozzarella cheese

Preheat oven to 425. Heat oil over med-high; add squash and season with salt and pepper. Cook until squash starts to brown. Add spinach; cook until water evaporates.

Blend in both spaghetti and Alfredo sauces, heat through. Toss with pasta and half of mozzarella cheese.

Pour pasta blend into a greased 9x13 baking dish; top with remaining cheese. Bake about 10 minutes or until cheese is melted.

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