Passing the Torch | Baked Tikka Masala Ziti with Roasted Vegetables
We want them to learn from us so they can go beyond our achievements and make their own mark.
It’s hard to not be nostalgic at times like these. My eldest daughter is graduating from high school and moving into her college years. This summer, as we prepare for life after high school and her new independence, I feel compelled to share with her some of the things that I wished I would’ve known when I was her age. Time flies, and as a mom, we want our kids learn from us so that they can go beyond our achievements and make their own mark.
Of course, I naturally wanted to share one lesson I’ve learned in this world of food; that the food you prepare for yourself at home is usually much healthier than what you might find in a restaurant. We all enjoy a delicious meal at our favorite eatery, and there’s absolutely nothin wrong with that. However, it’s important to know how to prepare meals that provide you with the nutrients that enable you to be your best.
I cherish the opportunities I get to share the gift of cooking with my little ones. It gives me hope that they’ll grow up and be able to lead themselves and others in healthy ways. And I love it when they learn something new and enjoy the final product of what we’ve created together. For a mom, there’s nothing better.
Life Recipe:
Passing the Torch
Dinner Recipe:
Baked Tikka Masala Ziti with Roasted Vegetables
- 1 yellow zucchini (chopped)
- 1 green zucchini (chopped)
- 1 cup spinach (fresh)
- ½ cup red bell pepper (chopped)
- ½ cup mushrooms (chopped)
- 1 onion (chopped)
- 1 cup of yogurt
- 1 tbsp of lemon juice
- 2 tbsp of Life is a Recipe® Tikka Masala Part 1
- 1 tsp of salt
- olive oil
- 2 tbsp minced fresh ginger
- 2 tbsp ghee
- 2 clove of garlic (chopped)
- 2 serrano chilies (finely chopped)
- 4 tomatoes (chopped)
- 1 cup of heavy whipping cream
- 1 tsp of salt
- 4 tsp of Life is a Recipe® Tikka Masala Part 2
- 1 lb. uncooked ziti
- 3 cups marinara sauce
- 4 cups of mozzarella cheese
- ¼ cup parmesan cheese (plus ⅓ cup for topping)
- ½ cup cilantro (to garnish)
- *add more salt to taste.
Instructions
In a large bowl, combine yogurt, lemon juice, 2 teaspoons of salt, and 2 tablespoons of Life is a Recipe® Tikka Masala Part 1.
Stir in with vegetables, cover with plastic wrap and refrigerate for 10-15 minutes.
Preheat the oven to 400 degrees.
Lightly grease baking sheet with olive oil.
Spread veggies on baking sheet and bake for 20 minutes until lightly roasted.
Cook pasta according to directions until al dente. Once cooked, drain pasta and set aside.
Melt ghee in a large skillet on medium heat.
Sauté garlic, ginger, and serrano chilies for 1 minute then add chopped tomatoes.
Cover with lid and allow tomatoes to cook. Next, add 2 tablespoons of Life is a Recipe® Tikka Masala Part 2 and 1 teaspoon of salt.
Add the marinated vegetables. to the mixture and stir. Next, add 1 cup of heavy cream.
Add more salt to taste. Reduce to simmer for 5 minutes for juice to vaporize.
In a large bowl, add 3 cups of Marinara sauce, vegetable mixture, 4 cups mozzarella cheese, ¼ Cup parmesan cheese, salt and pepper to taste. Mix well.
Add cooked pasta and coat with sauce.
Pour pasta into a greased baking pan.
Top with a ⅓ cup of parmesan cheese.
Bake about 25 minutes until golden.
Garnish with cilantro.
