Baked Ziti with Eggplant and Spinach

I made this and we liked it. The kids totally ate it. I threw in some mushrooms and more spinach.

Click HERE FOR THE ORIGINAL RECIPE BY THE DAINTY VEGETARIAN

Baked Ziti

This recipe serves 4 (you can easily double and bake in a 9x12 dish)

1/2 lb. of ziti

1/2 eggplant, cut into 1 inch cubes

tomato sauce, yours or my recipe

1 cup ricotta cheese

a couple handfuls of fresh spinach, roughly chopped

a few leaves of fresh basil, roughly sliced

2 cups shredded mozzarella cheese

a handful of grated parmesan cheese

a sprinkle of dried oregano

What you'll do:

Preheat your oven to 350 degrees. Make your tomato sauce. Cook the pasta according to the directions on the box until very al dente (chewy) The noodle will cook more in the oven and you don't want them to get too limp. When the noodles are done, toss them in some tomato sauce to coat. (this will prevent sticking) Lightly saute the eggplant cubes in some olive oil with a pinch of salt till they just begin to turn golden.

Now for assembly. Spread some tomato sauce at the bottom of the baking dish. (so the pasta doesn't stick) then put a couple spoonfuls of pasta down, the eggplant, the roughly chopped spinach, some chopped basil and the ricotta cheese. (for an extra surprise, sprinkle in some toasted pine nuts) Add another layer of ziti, then a little more sauce, mozzarella, parmesan and sprinkle with just a little dried oregano. Bake for about 30 minutes or until the cheese starts to bubble and turn golden. Serve with some extra tomato sauce for people like me who love tons of sauce!

Ratatouille Polenta Bake

I had been wanting to make Ratatouille ever since I saw the movie. I found this recipe and I loved it! My husband loved it too, my kids . . hmmm ... not so much, but they'll have to deal.

Calli would say to nix the polenta, which I believe would make it more authentic anyway.

But it's delish how it is.

**My husband requested that we switch the portions of zucchini and eggplant.

CLICK HERE FOR THE RECIPE FROM EAT BETTER AMERICA

Ratatouille Polenta Bake

1 medium onion, coarsely chopped (1/2 cup)
1 medium bell pepper, coarsely chopped (1 cup)
1 small unpeeled eggplant, (1 pound), diced (2 cups)
1 medium zucchini, diced (1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 tube (16 ounces) refrigerated plain polenta (or any flavor)
2 tablespoons shredded Parmesan cheese
3/4 cup finely shredded mozzarella cheese (3 ounces)
1/4 cup chopped fresh parsley

1. Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.

2. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.

3. Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

Nutritional Information
1 Serving: Calories 260 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 830 mg; Total Carbohydrate 45 g (Dietary Fiber 6 g); Protein 10 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 26 %; Calcium 24 %; Iron 16 % Exchanges: 2 Starch; 3 Vegetable; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Stir-Fried Broccoli and Mushrooms with Tofu

I tried this recipe and it was good. I didn't add the tofu because I can't stand the texture of Tofu. My husband and two of my kids liked it.

I will definitely make this again.

**I doubled the recipe and it was just enough for our family (all of the kids are under age 8). But I will be tripling the recipe next time.

LINK HERE FOR THE RECIPE FROM EAT BETTER AMERICA

Stir-Fried Broccoli and Mushrooms with Tofu

1/3 cup Progresso® chicken broth (from 32-oz carton) or vegetable broth
1 tablespoon apricot all-fruit spread
1 tablespoon reduced-sodium soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1 tablespoon canola oil
1 large bunch broccoli, cut into small florets
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
4 ounces mushrooms, sliced
1 cup halved cherry and/or yellow pear tomatoes
8 ounces firm tofu, drained and cut into 1/4” cubes

1.In a cup, whisk together the broth, all-fruit spread, soy sauce, sherry, and cornstarch. Set aside.

2.Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, garlic, and ginger and cook, stirring constantly, for 1 minute. Add the mushrooms and cook, stirring frequently, for 3 minutes, or until tender-crisp and lightly browned.

3.Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes, or until the tomatoes begin to collapse.

4.Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.