Modern Farmhouse Baked Ziti (Printable Version)

Baked ziti featuring ground bison, gluten-free pasta, vibrant veggies, and a golden, cheesy topping.

# What You'll Need:

→ Base Layers

01 - 340g gluten-free ziti or penne pasta
02 - 1 tablespoon olive oil
03 - 450g ground bison
04 - 1 medium zucchini, diced
05 - 1 cup sliced mushrooms
06 - 2 cups sugar-free marinara sauce

→ Cheese Topping

07 - 1 cup shredded Manchego cheese
08 - 1/2 cup grated dairy-free Parmesan cheese
09 - 1 teaspoon dried Italian herbs

→ To Garnish & Serve

10 - Fresh basil leaves or thyme sprigs

# Steps To Follow:

01 - Preheat the oven to 190°C. Lightly grease a ceramic or wooden baking dish to prevent sticking.
02 - Boil gluten-free pasta in salted water until just al dente. Drain thoroughly and set aside, ensuring not to overcook.
03 - Heat olive oil in a large skillet over medium heat. Add ground bison and cook until browned. Stir in diced zucchini and sliced mushrooms; sauté until vegetables are tender, about 5 minutes.
04 - Pour marinara sauce into the skillet with the bison mixture. Simmer for 5 minutes to combine flavors, adjusting seasoning with salt, pepper, or dried Italian herbs to taste.
05 - Gently mix the cooked pasta with the meat and vegetable sauce until evenly coated.
06 - Transfer the pasta mixture to the prepared baking dish and spread evenly. Top with shredded Manchego, dairy-free Parmesan, and dried Italian herbs if desired.
07 - Bake uncovered for 20 to 25 minutes, or until cheese is golden, bubbling, and lightly browned.
08 - Remove from the oven and garnish with fresh basil or thyme. Serve warm.

# Notes and Tips:

01 - For a plant-forward adaptation, substitute ground turkey or cooked lentils in place of bison.
02 - Increase vegetable content by adding spinach, kale, or diced red bell pepper to the sauté.
03 - Replace Manchego with vegan mozzarella for a completely dairy-free version.
04 - Assemble in advance, refrigerate up to 24 hours, then bake before serving.
05 - Dish reheats well and can be portioned for meal prep throughout the week.
06 - Store leftovers in an airtight container up to 4 days; freeze for up to 2 months.

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