January 21, 2018

Ziti-Free Baked Ziti

Ziti-Free Baked Ziti

I wanted to share with you my delicious, healthy and extremely simple to make recipe.  Its an alternative to Baked Ziti.  I make it for myself when I serve Baked Ziti to my kids and I have to say, its soooo goooood that I don’t miss the pasta one bit.

You see, for the last 5 weeks I have been off of any wheat food products after reading, Wheat Belly: Lose the Wheat Lose The Weight And Find Your Path Back To Health.  The main idea of the book is that today’s wheat products are so genetically altered and so different than what natural wheat is supposed to be that our bodies can’t digest it and wheat, therefore, is to blame for most of our health problems today: diabetes, acid reflux, high blood pressure and of course, weight gain.

He makes such a compelling argument in the book that I decided to go off of wheat for a few weeks to see for myself.  I have to say, I haven’t felt this ‘light’ since before my first pregnancy: I am much less hungry, much more energetic and the inches are melting away.  My biggest challenge is staying away from the meals I make for my children – Baked Ziti being one of mine and my family’s all-time favorites which is how I came up with this Yummy alternative.

So, Here’s The Recipe for Ziti-Free Baked Ziti


4 large, firm portobello mushroom caps (at least 1-inch thick), gills scrapped

1 cup of Marinara Sauce (you can use my home-made version here without the meat, though)

1 cup of shredded Mozzarella Cheese

1 cup of fresh or frozen spinach or broccoli


Scrape the gills of the portobello mushroom caps and place them face up (gill side up) in a casserole dish – there should be a small cavity now inside the mushroom.  Fill the cavity of the mushrooms with either spinach or broccoli.  Put a tablespoon of marinara sauce on top.  Top it off with the mozzarella Cheese.  Cover and bake at 350 for 20 – 30 minutes until the cheese is nice and melted.

Serve & Enjoy!  The portobello mushrooms are so juicy and full of flavor you really don’t miss the pasta and you still get the hot bubbly cheesy goodness that comes from Baked Ziti.

So, what do you think, will you read Wheat Belly and try to go wheat-less along with me?



  1. I LOVE this. After I turned 40 I realized it’s the white flour that was causing all my problems: Mainly inability to lose weight, lethargy and feeling down. I decided to never eat it again. Of course that didn’t last long. Now I only binge on mac n cheese when something traumatic happens like…getting my house robbed (Oy see my most recent post!). But seriously, I noticed that whole wheat wasn’t much better so I try to stay wheat free. I will def try this!! So glad you’re getting great results.


    • Suzannah/Shoshana Raff says:

      Thanks for the feedback, Sharon. You must read the book. I think we need a support group to keep each other strong. He discusses that in his book. Its so easy to cave in and eat the wheat products that are always in front of you which is where the support systems works really nicely. So sorry for your robbery – that’s so frightening. Also, very cool that your husband is deputy Mayor!

  2. How true, wheat is truly damaging and inflammatory. here is another read:

  3. Sounds like a great recipe, something that could be enjoyed by people who eat wheat products as well.

Speak Your Mind