Dancing for Food

Overcoming the ballet body image.

Vegetarian Baked Ziti

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Tonight’s dinner was a vegetarian version of the baked ziti my mom has made several times.  I sort of made it up as I went along based on what I remembered of her making it.  It turned out really yummy.

Vegetarian Baked Ziti


1 package penne (we used whole wheat)

1 1/2 jars spaghetti sauce (we used a whole jar of Trader Joe’s arrabiata sauce and about 1/2 a jar of regular marinara)

1 package grated mozzarella cheese, reserve about 1/2 cup

1 container ricotta cheese

1 package Trader Joe’s beef-less ground beef



grated parmesan


  1. Cook penne according to directions and drain
  2. Mix penne, sauce, cheeses, and ground beef together until combined.
  3. Add basil, oregano, and parmesan cheese to taste
  4. Pour mixture into 9×13 casserole dish and bake at 350 for about 20 minutes.
  5. Top with remaining mozzarella cheese and return to oven for 10-15 minutes or until cheese is melted.
  6. Top with additional parmesan cheese if desired and serve.

If I had to change one thing about this recipe, it would be to use a can of diced tomatoes instead of the 1/2 jar of marinara.  In fact, the only reason I used the marinara was that we didn’t have a can of diced tomatoes handy.  The marinara was for another recipe, but I won’t need the whole jar anyway so it worked out.  Overall, this was a definite winner.  And super easy!

We paired it with a salad of course.

We also have leftovers for 2 more dinners at least.  🙂

This week shouldn’t be too bad.  Even though I’ll be at school rather late (until 5:30) 3 days in a row for dance production tryouts, the week is only 4 days long and I’ll have my students doing projects.  We really are in the home stretch of the school year now.  I can’t wait for it to be done!

Countdown: 13 days of school and 32 days until our wedding


Author: Melissa

Getting healthy - mind, body, and soul.

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