To Make the Veggie Bolognese:

Cup of Yum
1. In a medium saucepan, set over medium heat, add the olive oil. When the oil is warm, add the carrot, red bell pepper and diced mushrooms. Cook until softened, about 5 minutes. Next, mix in the minced garlic, crushed tomatoes or marinara sauce, salt and crushed red pepper and 1/4 cup of water. Bring the sauce to a simmer and reduce the heat to medium-low. Cook until the sauce has thickened, about 7 to 8 minutes. When the sauce has thickened, add the mozzarella and ricotta and mix it until combined.
2. Meanwhile, to a pot of salted boiling water, add the ziti and cook until al dente. Drain and add to the pot with the sauce and mix until the ziti is thoroughly coated in sauce.

To Bake the Ziti:

1. Preheat the oven to 350 degrees F. Let’s talk about the vessel. You can use two mini cast iron pans. Or you could use one small 8-inch baking dish or even a loaf pan would work nicely. add the ziti amongst whatever vessel or vessels you’re using. Top with a small sprinkling of mozzarella. Transfer to the oven and bake for 20 minutes.
2. At the 20 minute mark, remove it from the oven. Remove the burrata from its casing and divide it into two portions (obviously if you’re using one 8-inch serving dish then don’t divide it).
3. Add it to the center of the ziti and place it back in the oven to bake for 3 minutes longer, just until it’s melty and warm. Garnish with a teeny bit of crushed red pepper and a few leaves of fresh basil or Italian parsley.