Baked Veggie Ziti

Tonight I nommed on some leftovers from yesterday’s vegetarian dinner:

This dish, Tuscan Vegetable Baked Ziti from was good, but nothing wildly impressive. It was, to my satisfaction, very easy to make however.

First I cooked mini ziti pasta and drained it, and then simply mixed the pasta with sliced red bell pepper, zucchini, baby bella shroomies, Italian shredded cheese blend, a jar of chunky veggie spaghetti sauce, and 1 tsp. of dried oregano (also threw in a little fresh thyme I had on hand, for kicks). Once mixed, the dish baked at 375 degrees for around 20 minutes. Since vegetables make up a large portion of this dish, I was able to eat a pretty big portion and stay within my calorie “goal.” All in all, easy, but not the greatest. Maybe 3 out of 5 stars.

I just got two new cooking magazines in the mail this week (Taste of Home and bon appetit) so perhaps some more bloggable dishes will be coming your way soon!

Also, next week I am going on vacation for 5 days, and am excited for many foodie- and wine-related things we will be doing! Will definitely be taking plenty of pictures.

Until then – peace out nommers!

♪♫ Currently listening to: Blow up the Outside World – Soundgarden.

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