Sweet Potato Baked Ziti with Mushrooms and Spinach
By KitchenAid
Sweet Potato Baked Ziti with Mushrooms and Spinach
By KitchenAid
Yield/Serves:
Makes 8 to 10 servings
- Nonstick cooking spray
- 2 to 3 medium sweet potatoes, cut into 4-inch sections, ends trimmed
- 1 tablespoon olive oil
- 16 ounces chopped crimini mushrooms
- ¼ cup finely minced shallot
- 1 teaspoon minced fresh garlic
- 1 teaspoon kosher salt, divided
- ½ teaspoon pepper, divided
- 1 teaspoon Italian seasoning
- 1 tablespoon balsamic vinegar
- 10 ounces frozen spinach, thawed and squeezed dry
- 16 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ¼ cup plus 2 tablespoons grated Parmesan cheese, divided
- Marinara Sauce:
- 1 tablespoon olive oil
- ¼ cup finely minced shallot
- 1 teaspoon minced fresh garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 (28-ounce) can crushed tomatoes
Preheat oven to 375°F. Prepare a 13- x 9- x 2-inch baking dish with nonstick cooking spray.
Heat 1 tablespoon oil in a 12iinch skillet over medium heat. Add shallots, garlic, salt, pepper and Italian seasoning. Cook, stirring 2 minutes or until shallots are softened. Add crushed tomatoes and bring to a simmer. Reduce heat and stir frequently for 10 minutes or until ready to use.
Heat 1 tablespoon oil in a separate 12-inch skillet over medium heat. Add mushrooms, shallots, garlic, ½ teaspoon salt, ¼ teaspoon pepper and Italian seasoning. Cook, stirring 7 to 8 minutes or until the mushrooms have released their juices and are starting to brown. Stir in balsamic vinegar and cook, stirring 1 minute. Add spinach and stir into mixture. Remove from heat and allow to cool. Set aside.
Attach bowl and flat beater to KitchenAid® Stand Mixer. Add ricotta cheese, 1½ cups mozzarella cheese, ¼ cup Parmesan cheese, remaining ½ teaspoon salt and ¼ teaspoon pepper into bowl. Mix on speed 4 to combine. Add cooled mushroom and spinach mixture and mix on low speed. Set aside.
Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one sweet potato section on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade and position at end of sweet potato. Position medium bowl under blades to catch spiralized sweet potato and peel. Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with remaining sweet potatoes to yield 8 cups.
Coat bottom of prepared pan with ⅓ cup marinara sauce. Arrange half the sweet potatoes over sauce. Add half the ricotta mixture over sweet potatoes and top with half of marinara sauce. Layer remaining sweet potatoes, ricotta mixture and marinara sauce. Cover and bake for 45 minutes.
Uncover, top with remaining Parmesan and mozzarella and bake uncovered for 20 to 25 minutes or until the sweet potatoes are tender. Allow to rest for 10 minutes before serving.
Heat 1 tablespoon oil in a 12iinch skillet over medium heat. Add shallots, garlic, salt, pepper and Italian seasoning. Cook, stirring 2 minutes or until shallots are softened. Add crushed tomatoes and bring to a simmer. Reduce heat and stir frequently for 10 minutes or until ready to use.
Heat 1 tablespoon oil in a separate 12-inch skillet over medium heat. Add mushrooms, shallots, garlic, ½ teaspoon salt, ¼ teaspoon pepper and Italian seasoning. Cook, stirring 7 to 8 minutes or until the mushrooms have released their juices and are starting to brown. Stir in balsamic vinegar and cook, stirring 1 minute. Add spinach and stir into mixture. Remove from heat and allow to cool. Set aside.
Attach bowl and flat beater to KitchenAid® Stand Mixer. Add ricotta cheese, 1½ cups mozzarella cheese, ¼ cup Parmesan cheese, remaining ½ teaspoon salt and ¼ teaspoon pepper into bowl. Mix on speed 4 to combine. Add cooled mushroom and spinach mixture and mix on low speed. Set aside.
Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one sweet potato section on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade and position at end of sweet potato. Position medium bowl under blades to catch spiralized sweet potato and peel. Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with remaining sweet potatoes to yield 8 cups.
Coat bottom of prepared pan with ⅓ cup marinara sauce. Arrange half the sweet potatoes over sauce. Add half the ricotta mixture over sweet potatoes and top with half of marinara sauce. Layer remaining sweet potatoes, ricotta mixture and marinara sauce. Cover and bake for 45 minutes.
Uncover, top with remaining Parmesan and mozzarella and bake uncovered for 20 to 25 minutes or until the sweet potatoes are tender. Allow to rest for 10 minutes before serving.