Happy Friday everyone! Wow did this week go flying by, or is it just me? I’ve been so busy with back to school stuff that it just seems like it flew by! Can you believe it’s time for back to school already?! I managed to get all of the school supplies, sports physicals are done, we’re working on clothes, and more paperwork for the schools. It hardly leaves time for anything else it would seem.
However, if you are a planner like I am, you probably plan ahead your meals. Or at least your dinners. One thing I have been doing lately is planning budget friendly meals, mostly because of the expenses of back to school. With budget friendly meals, it always helps to have at least 1 meatless dish a week, and lets not forget to keep it healthy! Budget friendly doesn’t have to mean “bad for you”.
So, I’ve got a great meatless casserole for you today! Originally I found this casserole over on Krystin’s blog, Lil Luna. Her recipe is phenomenal! Don’t get me wrong! In fact I love it so much, I really wanted to make it a bit healthier so I can enjoy it more often. Plus I made a few other minor changes to make it more of a meal. By the way, if you don’t want this to be a meatless dish, you can always add some chopped cooked chicken, turkey or ham to it as well.
So here’s what I came up with to lighten it up, and twist it a smidge. First of all, you want to get your ziti pasta cooking. Cook that according to the package instructions until it’s al dente. While that’s boiling away, heat your broccoli cuts according to package directions. Now I bought frozen steamable broccoli cuts, so I just had to plop the package down in the microwave and nuke it according to what the package said. Drain your pasta, put it back in the same pot, add your broccoli.
Now, take your Alfredo sauce and sour cream and mix that together real good.
Then dump that sauce into the pot with your ziti and broccoli. Toss that together until it’s all evenly coated.
Spread half of the noodle mixture into a lightly greased 13×9 dish.
Now combine together your ricotta, eggs, Parmesan, salt & pepper.
Spread that evenly over the pasta mixture in the baking dish. Spoon the remaining pasta mixture on top of the ricotta mixture.
Sprinkle the top with mozzarella cheese.
Bake it at 350 degrees F. until bubbly and the cheese has melted.
Just look at that cheese! Using light roasted garlic Alfredo sauce, light sour cream, ricotta cheese made with part skim, and reduced fat mozzarella cheese, you’re still left with a rich, creamy, delicious pasta casserole. By the way, no one in this house had a clue I used light or reduced fat anything in this recipe. Now I can enjoy this casserole more often with reduced guilt!
One last note, to make it a bit more healthier, and if you wish, you can replace regular ziti pasta with whole grain or whole wheat ziti. We are just not fans of whole wheat pasta, but that doesn’t mean you aren’t! Enjoy!