+GFO +SF
I love making this ziti in the fall when there’s a chill in the air. You can even cook the pasta and prepare the veggies ahead of time. Just throw it all together and let it cook while you enjoy a book by the fire. —KH
SERVES 6
1 (16-oz [454-g]) box whole wheat ziti (or use gluten-free pasta)
3 cups (720 ml) pasta sauce (store-bought or homemade)
2 cups (214 g) grated cauliflower
1 cup (75 g) minced mushrooms
1 cup (100 g) minced or grated carrot
¼ cup (20 g) nutritional yeast
Preheat the oven to 350°F (177°C). Cook the pasta according to package directions. Drain it and set aside.
In a large bowl, mix the cooked pasta, sauce, cauliflower, mushrooms, carrots and nutritional yeast. Transfer the mixture to a large oven-safe casserole dish and cover with foil.
Bake for 1 hour and 15 minutes, or until the veggies are tender.
Note: In your food processor, use the grating blade to process the cauliflower. Use the S-blade for the coarsely chopped mushrooms and carrots, pulsing until they are minced.