Sweet Potato Baked Ziti with Mushrooms and Spinach
Sweet Potato Baked Ziti with Mushrooms and Spinach
Ingredients
1 can (28 ounces) crushed tomatoes
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon minced fresh garlic
1/4 cup finely minced shallot
1 tablespoon olive oil
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 cups (8 ounces) shredded mozzarella cheese, divided
1 container (16 ounces) ricotta cheese
1 package (10 ounces) frozen spinach, thawed and squeezed dry
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning
1/2 teaspoon pepper, divided
1 teaspoon kosher salt, divided
1 teaspoon minced fresh garlic
1/4 cup finely minced shallot
16 ounces chopped crimini mushrooms
1 tablespoon olive oil
2-3 medium (6” x 2”) sweet potatoes
Step by step
Preheat oven to 375°F
Grease a 13” x 9” x 2” baking dish with non-stick cooking spray. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add shallots, garlic, salt, pepper and Italian seasoning. Cook, stirring for 2 minutes or until the shallots are softened. Add crushed tomatoes and bring to a simmer. Reduce heat to maintain low simmer 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, 1/2 teaspoon salt, 1/4 teaspoon pepper and Italian seasoning. Cook, stirring for 7-8 minutes or until the mushrooms have released their juices and are starting to brown. Stir in balsamic vinegar and cook, stirring for 1 minute. Add spinach and stir to mix in. Remove from heat and allow to cool. Set aside.
Attach bowl and flat beater to KitchenAid® Stand Mixer. Place ricotta cheese, 1 1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in bowl. Mix on medium speed to combine. Mix in cooled mushroom and spinach mixture on low speed. Set aside.
Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Trim ends of sweet potatoes. Center one sweet potato on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade and position at end of sweet potato. 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 the bottom of the prepared pan with about 1⁄3 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 about 20-25 minutes or until the sweet potatoes are tender. Allow to rest for 10 minutes before serving.