Veggie Pasta Bake

A high-protein vegetarian meal! I used fusilli because I didn't have ziti on hand. This meal has about 30 grams of protein per serving!

Prep time: 10 min

Cook time: 1 hour

Total time: 1 hour and 10 min

Ingredients

• 1 lb. ziti chickpea pasta 

• 1 tbsp. extra-virgin olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced 

• 2 tbsp. tomato paste

• 1 tsp. dried or fresh oregano

• 1 diced pepper 

• 1 (28-oz.) can crushed tomatoes

• 1 1/2 c. fresh ricotta

• 1 (10-oz). package frozen spinach, drained and chopped

• Zest of 1/2 lemon

• 1/2 tsp. crushed red pepper flakes

• Kosher salt 

• Freshly ground black pepper

• 2 tbsp. thinly sliced basil, plus more for garnish

• 1/2 c. grated Parmesan

• 2 c. shredded mozzarella

Directions:

1. Preheat the oven to 350°. In a large pot of boiling salted water, cook pasta until very al dente; drain.

2. In a large saucepan over medium heat, heat oil. Add onion and pepper. Cook, stirring often, until the onion and peppers are soft, about 5 minutes. 

3. Stir in garlic, tomato paste, and oregano and cook 2 minutes more, until slightly darkened. Add crushed tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat, and cook, stirring occasionally, until slightly reduced and flavors have melded, 15 to 20 minutes. Remove from heat and stir in basil.

4. While sauce is reducing, stir to combine ricotta, spinach, lemon zest, and crushed red pepper flakes in a medium bowl.

5. In a large bowl, combine sauce and pasta. Fold in ricotta mixture, leaving large clumps. Spread about half of the pasta mixture into the bottom of a large casserole dish. Sprinkle half of the mozzarella and Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with the remaining cheeses.

6. Cover with foil and bake until the cheese is bubbling about 20 to 25 minutes. Garnish with more basil before serving