This simple dish is a healthier version of mac and cheese. I adapted it from Giada’s version, but she uses way more cheese and adds sauce. I decided to omit the sauce and make it more like mac and cheese, less like baked ziti. Her recipe also calls for 4 mushrooms, which is nothing. I left them out, though they probably would have been a great addition to the meal. Next time I’ll definitely use them.
I make this the day ahead and just bake it off before dinner. Guests think that I worked hard to get it on the table, but all the work was done the night before. Leftovers are delicious for lunch the next day, or you can add sauce the next night and pretend it’s an entirely different meal.
- 2 yellow squash
- 1 zucchini
- 1 red bell pepper
- 1 small onion
- 1 teaspoon herbs de Provence
- 1 pound ziti
- Olive oil
- Salt and pepper
- muenster cheese
1. Preheat oven to 500 degrees. Cut vegetables into 1-inch chunks. Place on baking sheet. Sprinkle with olive oil, salt, and pepper. Roast for 15 minutes in the oven.
2. Prepare pasta based on the directions on the box, but under-cook by a few minutes.
3. When vegetables are finished, place in a large bowl. Drain pasta and add to bowl. Mix together. Add herbs de Provence. Add some olive oil for moisture, if needed.
4. Add the cheese and mix well.
5. Decrease oven temperature to 350 degrees.
6. Transfer to baking dish, top with breadcrumbs, and bake for about 30 minutes, until the breadcrumbs are brown. Serve warm.