Baked Chard & Zucchini Ziti

So I didn’t use ziti, but I would have if I had any lying around the house.  I used a weird durum semolina pasta I didn’t know how to pronounce, but they resemble massive elbow macaroni, and I’m a sucker for the nostalgic feeling elbow pasta produces.  This is one of those can’t-keep-your -hands-off-it meals that Jim eats half of before it’s barely out of the oven.  It really is addictive, and if you let the top of it really crisp up, it’s amazing.

1 lb pasta of your choice, cooked (bigger is better)

2 cups shredded zucchini

2 cups chopped chard

2 cups chopped tomatoes

1/2 cup shredded Parmesan cheese

1/4 cup diced fresh mozzarella

3 tbsp olive oil

2 tbsp chopped basil

1 tbsp red wine

4 cloves garlic, minced

1 tsp sea salt

1/4 tsp dried oregano

1/4 tsp black pepper

  • Preheat oven to 350 degrees
  • Once pasta is cooked, turn off heat, drain and return pot to burner
  • Add in all other ingredients except Parmesan, and stir together for about 2 minutes
  • Pour everything into a 13 X 9 casserole dish and top with Parmesan
  • Bake at 350 degrees for 20 minutes
  • After 20 minutes, place under broiler for a few minutes until the top gets crispy

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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