We all need those quick meals that we can pull together easily and serve, knowing there will be no complaints. We also want to be sure that we are getting plenty of green vegetables in our diet. This recipe gives you both.

The original version of this baked ziti, minus the kale and broccoli, has been a staple at our house for years. It’s officially my husband Tim’s second favorite pasta (but is so much easier to make than his first favorite that I ditched #1 and now I just make this). The original version is also one of those recipes that I pull out when serving a group of mixed vegetarians and omnivores. It’s popular with kids, as noted during a family vacation when both my 2 year-old niece and 1 year-old nephew happily dug in. But then again, this is pasta in a rich tomato sauce with plenty of cheese. What’s not to like?

The original version of this ziti is easy to make ahead, and can be frozen or stored in the fridge and reheated before serving. I am on the meals team at church and have taken this to countless families with new babies or sick relatives. I don’t think most of them even noticed the lack of meat. That said, my brother-in-law did mention that he thought sausage would be a great addition!

However, the original version is not the healthiest of meals, so I prefer not to make it too often. Then, as I was contemplating the contents of my CSA box this week, I had a thought: What if I added some of those amazing green veggies to the dish? That would make me feel a lot better about serving it. Thankfully, my husband agreed that the veggie version was still very tasty, and he even had leftovers for lunch (he rarely eats leftovers, so this is a big deal).

The vegetables do add a few minutes to the total cook time and require a second pan, but I think it’s worth it. I hope you agree! Oh, and the key to this recipe only taking 30 min is that the pasta cooks in the sauce. Isn’t that genius! Also, this works best with an oven-proof pot. If you don’t have one, just transfer to a casserole dish before adding the mozzarella cheese and the final baking time. If you plan to bring this to another family, I recommend transferring to one of those disposable aluminum pans so they don’t have a dish to return.

30 Minute Baked Ziti with Kale and Broccoli

Adapted from The Best 30 Minute Recipe Cookbook by Cooks Illustrated

1 small head of broccoli, chopped

1 bunch of kale

1 tbs. olive oil

3 garlic cloves, minced

1/2 tsp. red pepper flakes, optional

One 28 oz can crushed tomatoes

3 cups of water

3 3/4 cups of ziti or similar shaped pasta (~12 oz)

1/4 cup heavy cream

1/4 cup grated parmesan cheese

2 tbs. fresh basil or 1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried thyme

1 1/2 cups shredded mozzarella cheese

1. Remove the thick stems from the kale, and cut or tear into pieces just a bit bigger than bite-sized. Bring a large pot of water to boiling. Preheat the oven to 400 F.

2. Meanwhile, heat the olive oil in a second large oven-proof pot or deep skillet over medium high heat. Measure out the water and the pasta. Once the oil is hot, add the garlic and the red pepper flakes. Saute until fragrant, about 1 minute. Then add water, pasta, the crushed tomatoes, oregano, thyme, and dried basil. If you are using fresh basil, do not add it at this time. Stir, then cover and lower heat to maintain a simmer. Simmer, stirring occasionally till the pasta is almost done, about 15 min. Remember that it will continue to cook in the oven so it should be a bit underdone.

3. While the pasta is cooking, the first pot of water should be ready, Once boiling, add the broccoli and kale. Boil for about 3 minutes, then drain and set aside.

4. Once the pasta is almost done, remove from the heat and stir in the cream, parmesan cheese, and fresh basil (if applicable). Then gently stir in the broccoli and kale. If need be, transfer the pasta to a casserole dish or disposable aluminum pan at this time.

5. Top the pasta with an even layer of the mozzarella cheese and put in the preheated oven. Bake for about 5 to 8 minutes, until the cheese is melting and beginning to brown.

6. Serve warm. This can also be cooled completely and stored in the fridge or even frozen to eat later!