Since I was diagnosed with Celiac Disease in 2012, I have learned a lot about the food industry and searching out hidden ingredients. Before Celiac, my family ate what tasted good. We tried to incorporate fruits, veggies, proteins and grains in every meal, but we had our favourites and stuck to it. White rice, white pasta and white bread were a favourite of mine and my family had become accustom to the look, texture and taste. When I actually sat down and looked at the ingredients in our favourite foods, I became alarmed and been to search out healthy alternatives to these foods.
My children are not picky, per say, but they do have stubborn German blood in them and like what they like. It has been years since we have converted to whole wheat (for them) and brown rice brands as a family and I personality don’t mind the change. It tastes similar, looks similar and we are still able to create our favourite dishes.
It wasn’t until after dinner at my parents, that I realized my kids weren’t on board with this whole grain diet. They came home ranting and raving how Nanny made the BEST rice ever! White rice with butter! It was then that I knew I had to step up my chef skill and create a whole grain meal that would impress the kids and still maintain the nutrition my family needs!
My secret weapon: Chickapea PASTA!
Chickapea Pasta is chock full of essential nutrients: complex carbs, thiamine, folate, niacin, magnesium, B vitamins, iron, zinc and antioxidants. It healthy, tastes great and provides my family with the power of a super food. With 23 grams of protein per serving, and 11 grams of fiber, I know my family is getting the nutrition they need and they think they are getting white pasta.
Here is the latest recipe I created with Chickapea Pasta. The kids gobbled 2-3 serving each! I hope you enjoy this health spin on Baked Ziti with Ricotta that my kids did!
Baked Ziti with Ricotta
Recipe inspired by Kitchen Nolstagia
- 1 package of Chickapea Pasta
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion, chopped
- 2 tsp of garlic powder
- 1 large can of Italian style diced tomatoes with juice
- 1/2 tsp Italian seasoning
- 1 tsp sugar
- 2 cups water
- salt/black pepper to taste
- 1 cup ricotta cheese
- 1/2 cup Tex Mex Shredded Cheese
- 1/4 cup Parmesan cheese
- 1 small egg
- In a large pan, melt butter and oil. Add in onions and saute until caramelized, then add garlic powder, diced tomatoes, sugar, and seasoning. Simmer for 5-10 minutes.
- Add Chickapea Pasta to the tomato sauce with an additional 2 cups of water and bring to boil. Cover and cook on low boil until pasta is cooked (about 10-15 minutes).
- In a separate bowl, mix the ricotta, shredded Tex Mex cheese, Parmesan cheese and egg in a bowl until well combined. Add salt and pepper to taste.
- Stir half of the cheese mixture into pasta and dollop remaining on top. Sprinkle with more Tex Mex Cheese.
- The best part about this dish is that it can be made the day before then heated up under the broiler to melt and brown the cheese!
To learn more about Chickapea and connect with their team:
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