We have been exploring weekend casseroles to make for weekday lunches. We tried this recipe: https://www.feastingathome.com/no-boil-mushroom-baked-ziti/
Our modifications: first, for the mushrooms, we followed a 2:1 ratio of cremini to oyster. Second, for Italian herbs, we used crushed red pepper and dried Greek oregano. Third, to reduce sodium in the sauce, we used only 16 oz Rao’s marinara and supplemented with 8 oz no-salt tomato sauce. In addition, we used 2 cups no-salt chicken broth. We added sugar (about 2 tsp) for balance. Finally, for the cheese, we used 7.5 oz ricotta, 1/2 lb sliced mozzarella, and 2 Tbsp shredded Parmesan.
We also doubled the recipe (but I am listing the amounts above in proportion to the original recipe as written). Accordingly, we had to transfer the contents of the pot (pasta, mushrooms, spinach, broth, and sauce) to baking dishes (9×12″ and 8×8″). Then we layered on dollops of ricotta, mozzarella slices, and then a light sprinkle of shredded Parmesan across the top surface of the baking dishes. We then covered with foil and baked in a preheated 400 degree oven for 40 mins, then removed the foil and browned each casserole dish (one at a time) under the broiler. When serving, we garnished with fresh julienned basil. (Mar. 2025)
Cooking Adventures 