Healthy Baked Ziti With Le Cruset
Every chef has his or her “special” kitchen utensils and dishes. You know the ones you use when you are having company over or wanting to really nail a recipe. I compare it to a good workout, when we wear our favorite most flattering outfits we tend to work harder and feel better! That’s how I feel about my new Le Cruset 2.5 q braiser in the newest color “gris” it’s a smokey grey that will match most everything in my kitchen. I also was gifted the matching cute mini coquette that was perfect for serving the extra sauce warm on the side for this baked ziti recipe. Both dishes wiped clean easily despite the burnt sauce, and were durable baking in the oven. I would call that a win! This brand new Gris color will only be available at the outlet stores. Get your hands on them by clicking this link and finding an outlet store near you that sells them —> http://bit.ly/2UCGue4
I am half Italian, so cooking pasta is something I natural enjoy. One of my favorite dishes anytime of year is baked ziti. I like to skip the ricotta, cream and heavy cheeses and use rich high quality goat cheese because I feel like it adds a nice tartness to the dish while cutting the calories down. One thing there is never enough of, sauce. I always serve this dish with a little extra red sauce for the family because we are sauce lovers.
1 box of penne pasta (cooked according to package)
2 jars of organic pasta sauce of your choice or make your own (https://www.sailorbailey.com/blog/the-easiest-homemade-tomato-sauce)
1 cup of veggie stock or chicken stock to thin sauce
3 cups of organic spinach
1 cup of crumbled goat cheese
Pinch of salt and pepper
Crushed dried oregano
1 tbs red pepper flakes
*Set oven to 350 *
Heat pasta sauce and add oregano, salt pepper, red pepper flakes and stock let it simmer for 10 minutes add spinach to sauce
Once pasta is cooked slowly mix it into sauce
Use your Le Cruset Braiser and layer the pasta covering the bottom, sprinkle goat cheese, add another layer. Add goat cheese and layer until braiser dish is full.
Be sure to crumble extra goat chest on the top.
Cover with tin foil and cook for 20 minutes
Take cover off and bake for another 10 minutes to get the top a little crispy.
Let it cool a bit and serve!