with lemon garlic broccoli
Smarts: This makes a great freezer meal, so double the recipe and freeze it in a sealed casserole dish.
- Garlic - 2 cloves, crushed or minced
- Shallots (small) - 1 bulb, diced
- Oil, cooking - 1 Tbsp
- Crushed tomatoes (28 oz / 794 g can) - 1 can
- Sugar, brown - 1/2 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Pasta, gluten-free ziti (sub penne) - 8 oz
- Cheese, parmesan (opt; it’s okay to skip this unless you already have it on hand) - 1/4 cup, grated
- Cheese, fresh mozzarella (or mozzarella "pearls") - 8 oz, cubed
- Cheese, light ricotta - 1 1/2 cup
- Marinara (ingredients listed separately) - ~4 cups
- Garlic - 1 clove, chopped
- Broccoli, florets - 8 oz, chopped
- Water - 2 Tbsp
- Lemon juice - 2 tsp
- Garlic (for both the marinara and broccoli) / Shallots - Prep as directed and combine garlic and shallots for the marinara. Store garlic for the broccoli in a separate container. (Can be done up to 5 days ahead)
- Cook pasta - (If prepping right before cooking, turn oven on before continuing with prep.) Bring a large stock pot of salted water to a boil. Add pasta and cook until al dente, tender but not soggy. Drain. (Can be done up to 5 days ahead)
- Broccoli / Parmesan / Mozzarella - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Heat oven to 350F (177C) degrees.
- While oven heats place a small saucepan over medium-high heat. Add cooking oil and then garlic (the portion for the marinara) and shallots to heated oil. Saute for ~2 minutes and then add crushed tomatoes with brown sugar, salt and black pepper. Reduce heat and simmer for ~4 minutes to let the flavors come together.
- Brush a 8” / 20cm square baker (this is for 4 servings; use a loaf pan if making 2 servings; use a 15” / 38cm rectangular baker if making 8 servings; or use individual ramekins for any number of servings) with some cooking oil.
- Add half the pasta to baking dish with a spoonful of marinara and toss to combine. Top pasta with half the remaining marinara, then half the ricotta and half the mozzarella. Add remaining pasta, marinara, ricotta and mozzarella. Top with parmesan cheese, if using. Transfer to the oven.
- Bake until mozzarella is melted and top is lightly browned, 20 to 25 minutes.
- While pasta bakes, heat a wok or saute pan over medium heat. Add broccoli, garlic (portion for the broccoli) and water to heated pan and cover tightly with a lid or foil. Steam broccoli until tender, 5 to 6 minutes. (Alternatively, steam broccoli and garlic in microwave-safe pan covered with a damp paper towel, 2 ½ to 3 minutes on high.)
- Season broccoli with lemon juice and some salt and pepper.
- When pasta is finished cooking, serve it with broccoli on the side. Enjoy!
Like suggested by the reviewers, I added 1/2lb of Italian sausage and extra Italian seasoning. It turned out great! I absolutely love it. I only added 1/4 of the ricotta recommended in the recipe because I don't like too much ricotta, however I think I could have added more. One of my new faves from CS. Won't fit in anything smaller than an 8" circular or square pan.0 Helpful
Added provolone, sour cream and italian sausage, it is a great comfort food :).0 Helpful
Would use less cheese overall next time0 Helpful
Good! 4-year-old liked it. Need to remember to cook pasta FIRST next time. Nice vegetarian option but not super healthy.0 Helpful
Obviously this was fantastic. Baked cheesy pasta? Sign me up!0 Helpful
This was really good. I didn't miss the meat. My husband made it with crushed tomatoes that had the Italian seasoning already in it. My son came home from college for the weekend and asked me to make a tray to take back to school with him. He loved it.0 Helpful