Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post
This spin on baked ziti captures all the comforting appeal of the classic in a better-for-you way. It's made with whole grain pasta (although regular pasta would be fine, if you prefer it), packed with vegetables — sauteed mushrooms, broccoli, and sun-dried tomatoes — and made cheesy and creamy with a more healthful than typical balance of part-skim ricotta, mozzarella and Parmesan.
Active time: 35 mins; Total time: 1 hour 15 mins
Storage Notes: Refrigerate for up to 4 days, or cover tightly and freeze for up to 3 months.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Bring a large pot of water to a boil. Add the pasta and cook for 2 minutes less than suggested in the package directions. Drain and return the pasta to the pot.
Meanwhile, position a rack in the middle of the oven and preheat to 375 degrees. Brush a 9-by-13-inch ovenproof dish with oil.
In a large skillet over medium heat, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until their liquid evaporates and they begin to brown, about 8 minutes. Add the garlic and cook, stirring frequently, until aromatic, 2 minutes more. Add the broccoli, sun-dried tomatoes, basil, oregano, salt and pepper and stir to combine.
Add the vegetables to the drained pasta in the pot, along with the ricotta and marinara, and stir to combine well. Transfer the mixture to the prepared dish and evenly spread it out. Sprinkle the top with the mozzarella and Parmesan cheeses, and cover the dish loosely with foil.
Bake for 15 minutes, then remove the foil and bake for an additional 20 to 25 minutes, or until the sauce is bubbling and the cheese is melted. Let sit for 10 minutes before serving.
From cookbook author and registered nutritionist Ellie Krieger.
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Email questions to the Food Section at food@washpost.com.
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Calories per serving (1 2/3 cups) based on 10: 333
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g