It's Thursday! Time for another vegetarian alternative for Lent Season Friday Night Dinner.
Earlier in the week, I thought of showing you how to make Grilled Portobello Salad, but I'm so cold today that I can't fathom eating a salad. (Hugging my Mint Tea Mug as I type is a difficult thing to do!) We've had snow three times in the last week, and the temperature has been below freezing each morning. I think it's still soup time! Maybe vegetable soup? I do have a vegetable soup recipe, but I'm opting for another pasta dish this week. It's not 'vegan', but it doesn't have any meat!
- 1 lb. ziti
- 12 oz. ricotta cheese (If you don't like ricotta cheese, use cottage cheese.)
- 2 eggs
- ¾ c. parmesan cheese
- ½ t. salt
- ¼ t. pepper
- 2 T. fresh parsley
- 2 T. marinara sauce (homemade or jarred will do!)
- 8 oz. mozzarella
Cook pasta according to package directions.
Mix ricotta, eggs, ½ of the parmesan cheese, salt, pepper, and parsley.
Toss ziti with 2 cups of the sauce.
Put ½ of the tossed ziti in a 9 x 13 baking dish.
Spread ricotta mixture on ziti.
Sprinkle with ½ of the mozzarella.
Top with remaining ziti, sauce, parmesan, and mozzarella.
Bake at 350˚ for 30-45 minutes.
Enjoy with a green salad.