Baked ziti with cauliflower

photo credit: inquiringchef.com

1/2 lb. (8 oz.) ziti or other shaped pasta of your choice

1/2 lb. (or more) cauliflower florets and sliced stems cut into bite size pieces

Olive oil

1 cup onion, diced

3 large garlic cloves, minced

Salt and pepper

About 1 teaspoon total dried herbs- sage, oregano, basil, rosemary, marjoram, etc.

1 lb. hot italian sausage, crumbled or sliced (substituting a veggie sausage works fine)

4 cups (32 oz.) marinara or other tomato sauce, homemade or store bought

1 cup (8 oz.) ricotta cheese

1 cup (8 oz.) mozzarella cheese, grated or cubed

1/2 cup (4 oz.) parmesan or other hard cheese

Chopped parsley for garnishing, optional

Set a 4 quart saucepan with salted water to boil. When boiling, add pasta and cook according to package directions. 4 minutes before pasta is done, add the cauliflower and blanch with the cooking pasta. Drain, rinse, toss with a little olive oil, and set aside.

Preheat your oven to 350 degrees. Heat 2 tablespoons of olive oil in a very large skillet or dutch oven. When hot, add onion with a few pinches of salt, and cook until translucent, 2-3 minutes.

Add the garlic and spices and cook 2-3 minutes more. Push the onion mixture to the side and add the sausage. If the sausage is already cooked, lightly brown it. If not cooked, cook until fully done and lightly browned.

Add the tomato sauce and heat until the mixture is bubbling. Taste the sauce mixture and add salt and pepper to season to your liking.

Now, assemble the dish. In a lightly greased 9 x 13 baking dish or casserole pan, spread about 2 cups of the sauce/sausage mixture. Using half the ricotta, put small spoonfuls on top of the sauce. Mix together the remaining sauce with the pasta/cauliflower and the mozzarella. Spread that into the baking dish. Dot the top with remaining ricotta and sprinkle on the parmesan.

Bake, uncovered, for about 25 minutes, until the top is browned. Let stand for 10 minutes before serving and garnish with parsley if desired. Serve with a green salad or steamed kale.

Serves 6-8