Hi BHG! My name is Christine, and I am the blogger behind WRY TOAST, a healthy-eating blog focused on seasonal recipes that fit into any woman’s hectic lifestyle. As someone who strives to create recipes that are easy, accessible, and most importantly — fun! — I was immediately drawn to this Make-Ahead Baked Ziti – Who doesn’t love the convenience of pre-made dishes? And three cheeses?! I’m in heaven.
Experimenting with a dish like this is simply a pure joy – There’s tons of room for creativity, all while staying true to the original recipe. From first glance I knew this ziti had the potential to take on loads of springtime veggies, so I appropriately added peas, diced leeks, and sliced cherry tomatoes into the scheme. I also played around with the cheeses, swapping out pungent gorgonzola for milder mini mozzarella balls, better known as bocconcini.
In addition to the above tweaks, I decided to play around with the cheese sauce, too. Rather than build my sauce with a cup’s worth of cream, I opted instead for skim milk, then balanced out the lack of fat in the milk by creating a basic roux of 2 tbsp butter + 2 tbsp flour. These simple switches toned down the calories and fat while still yielding an impossibly creamy cheese sauce, so it was a major win-win.
This recipe is the ideal meal to prep on Sunday, then throw it in the oven mid-week when you’re too crazed to make a homemade dinner from scratch. And not only is the pre-made angle a significant plus, but I love how the trio of cheeses help mask the overflowing veggies – Kids will never know you’re sneaking them in! Experiment with chopped broccoli, diced peppers, asparagus, mushrooms – You name it! This is a wonderfully versatile dish and can be easily tailored to please any discerning palate – Be sure to check out the original recipe, and get cooking! x