Sweet Potato Baked Ziti Recipe 455

SWEET POTATO BAKED ZITI RECIPE - (4.5/5)

Sweet Potato Baked Ziti Recipe - (4.5/5) image

Provided by á-2825

Number Of Ingredients 22

Ingredients

Marinara Sauce:
Nonstick cooking spray
2 to 3 medium sweet potatoes, cut into 4-inch sections, ends trimmed
1 tablespoon olive oil
16 ounces chopped crimini mushrooms
1/4 cup finely minced shallot
1 teaspoon minced fresh garlic
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 teaspoon Italian seasoning
1 tablespoon balsamic vinegar
10 ounces frozen spinach, thawed and squeezed dry
16 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1 tablespoon olive oil
1/4 cup finely minced shallot
1 teaspoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
1 (28-ounce) can crushed tomatoes

Steps:

Preheat oven to 375°F. Prepare a 13x9x2-inch baking dish with nonstick cooking spray. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add shallots, garlic, salt, pepper and Italian seasoning. Cook, stirring 2 minutes or until shallots are softened. Add crushed tomatoes and bring to a simmer. Reduce heat and stir frequently for 10 minutes or until ready to use. Heat 1 tablespoon oil in a separate 12-inch skillet over medium heat. Add mushrooms, shallots, garlic, ½ teaspoon salt, ¼ teaspoon pepper and Italian seasoning. Cook, stirring 7 to 8 minutes or until the mushrooms have released their juices and are starting to brown. Stir in balsamic vinegar and cook, stirring 1 minute. Add spinach and stir into mixture. Remove from heat and allow to cool. Set aside. Attach bowl and flat beater to KitchenAid® Stand Mixer. Add ricotta cheese, 1½ cups mozzarella cheese, ¼ cup Parmesan cheese, remaining ½ teaspoon salt and ¼ teaspoon pepper into bowl. Mix on speed 4 to combine. Add cooled mushroom and spinach mixture and mix on low speed. Set aside. Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one sweet potato section on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade and position at end of sweet potato. Position medium bowl under blades to catch spiralized sweet potato and peel. Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with remaining sweet potatoes to yield 8 cups. Coat bottom of prepared pan with ⅓ cup marinara sauce. Arrange half the sweet potatoes over sauce. Add half the ricotta mixture over sweet potatoes and top with half of marinara sauce. Layer remaining sweet potatoes, ricotta mixture and marinara sauce. Cover and bake for 45 minutes. Uncover, top with remaining Parmesan and mozzarella and bake uncovered for 20 to 25 minutes or until the sweet potatoes are tender. Allow to rest for 10 minutes before serving.

BAKED SWEET POTATO

Baked Sweet Potato image

Try this if your family is tired of traditional, regular baked potatoes. Our family likes these baked sweet potatoes with any kind of steak or chicken. Eat skin and all with fork and knife!

Provided by Henry Gobel

Categories Side Dish Vegetables Sweet Potatoes

Time 1h10m

Yield 6

Number Of Ingredients 4

Ingredients

3 sweet potatoes
2 teaspoons vegetable oil, or as needed
6 tablespoons brown sugar
6 teaspoons salted butter

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a glass baking dish with aluminum foil.
Pierce sweet potatoes multiple times on each side with a fork. Rub with oil and place in the prepared baking dish.
Bake in the preheated oven for 1 hour, turning once after 30 minutes. Remove from the oven and let rest for 5 minutes.
Slice sweet potatoes in half. Make small slits in the flesh for brown sugar and butter to sink into. Place 1 tablespoon brown sugar on each half. Place 1 teaspoon butter on each half.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 26.4 g, Cholesterol 10.8 mg, Fat 5.6 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 68.3 mg, Sugar 15.9 g

BAKED ZITI RECIPE BY TASTY

Baked Ziti Recipe by Tasty image

Supremely saucy and cheesy, baked ziti is a family favorite for a reason! Toss ziti or your favorite tube-shaped pasta with a quick homemade tomato sauce and ricotta-Parmesan mixture, then layer with more ricotta and mozzarella and bake until bubbling and delicious.

Provided by Betsy Carter

Categories Lunch

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

½ tablespoon unsalted butter
1 tablespoon olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon dried oregano
¼ cup tomato paste
1 can whole peeled tomato
3 teaspoons kosher salt, divided, plus more for boiling
2 teaspoons freshly ground black pepper, divided
1 package ziti or tubular pasta of choice
2 cups whole milk ricotta cheese, divided
2 cups grated parmesan cheese
1 ½ cups shredded mozzarella cheese
fresh basil, thinly sliced, for garnish

Steps:

Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
Add the drained pasta tomato-ricotta sauce and stir until well coated.
Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, ¾ cup of the mozzarella, and ½ cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, ¾ cup of mozzarella, and ½ cup of ricotta.
Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25-30 minutes.
Garnish with the basil before serving.
Enjoy!

Nutrition Facts : Calories 399 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 3 grams, Protein 26 grams, Sugar 7 grams

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