I made this the other night. I used a wheat pasta, and mushrooms for the zucchini. You can use all types of veggies. We loved the flavor and it was so easy. This is going to get made again at our house.
Read MoreI will definitely put this recipe in the rotation for meatless Mondays or whenever we want to avoid meat. Only changes I made were: substituted cottate cheese for ricotta because I had it, used 5 blend Italian cheese instead of mozzarella, again because I had it on hand. I think maybe the blend might give it a bit more flavor. It was delicious. There are just two of us in the house and we had it two nights in a row. Got to use fresh oregano and basil from my patio herb garden. Served the suggested salad and that was it, except a nice white wine of course.
Read MoreWonderful meatless dinner! Will make again!
Read MoreYummy! I made extra ziti because 4oz just wasn't enough. I also used an Italian cheese blend instead of the mozzarella and it tasted great. This will be a good dish to make later in the summer with garden fresh produce.
Read MoreI followed the recipe to a T and I really like this dish! There are a lot more veggies than ziti, so if you're expecting a more traditional baked ziti, this isn't it, but it really is delicious!
Read MoreI added a 1/4 cup more ricotta and blended in 1/4 freshly grated parmesean and used whole wheat pasta so it would be more firm after baking...yummy!
Read MoreThis was outrageously delicious! It was also easy to make. I just made it for dinner, and it took me all of 20 minutes to prepare it and put it in the oven. I used whole wheat penne instead of regular ziti, and I baked the dish in a countertop oven. I was not thrilled with the level of saturated fat, but this was a great way to get in a lot of veggies. In addition, the egg and cheeses pack enough protein to make it a satisfying lunch dish. I also recommend it as a way to sneak a meatless dish past meat-addicted spouses and children.
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