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Preheat your oven to 375°F (190°C) Recipe

Preheat your oven to 375°F (190°C) Recipe
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★★★★★

4.7 from 29 reviews

Loaded Veggie Baked Ziti is a vibrant and hearty Italian-inspired vegetarian pasta casserole that combines tender ziti pasta with a medley of fresh sautéed vegetables, rich marinara sauce, creamy ricotta, and melted mozzarella and Parmesan cheeses. This comforting baked dish is perfect for family dinners and showcases classic Italian flavors with wholesome, nutrient-packed veggies for a wholesome and satisfying meal.

Ingredients

Scale

Pasta

  • 1 pound ziti pasta

Sauce & Cheese

  • 48 ounces marinara sauce
  • 15 ounces ricotta cheese (full-fat preferred)
  • 16 ounces shredded mozzarella cheese (low-moisture, part-skim)
  • ½ cup grated Parmesan cheese

Vegetables & Aromatics

  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 bell peppers, assorted colors, chopped
  • 2 medium zucchinis, chopped
  • 8 ounces mushrooms, sliced (cremini or button)
  • 5 ounces fresh spinach, roughly chopped

Seasonings & Oils

  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray to prevent sticking and for easy serving.
  2. Cook the Ziti Pasta: Bring a large pot of salted water to a boil. Add ziti and cook according to package instructions until al dente. Drain well and drizzle lightly with olive oil to prevent sticking; set aside.
  3. Sauté the Aromatic Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes, stirring occasionally to avoid burning.
  4. Add Garlic and Bell Peppers: Stir in minced garlic and chopped bell peppers. Cook for 5-7 minutes until peppers are slightly tender but still crisp and garlic is fragrant without burning.
  5. Incorporate Zucchini and Mushrooms: Add chopped zucchini and sliced mushrooms. Cook for 8-10 minutes, stirring occasionally, until zucchini is tender and mushrooms are browned and have released moisture.
  6. Stir in Spinach and Seasonings: Add fresh chopped spinach and cook until wilted, about 1-2 minutes. Stir in Italian seasoning, optional red pepper flakes, salt, and black pepper. Adjust seasoning generously, keeping in mind cheese and sauce add saltiness.
  7. Combine Vegetables with Marinara Sauce: Pour marinara sauce into the skillet with vegetables. Stir to coat well and simmer for 5-10 minutes to meld flavors and thicken sauce slightly.
  8. Assemble the Baked Ziti: In a large bowl, combine cooked ziti with about ¾ of the vegetable marinara sauce. Toss gently until evenly coated.
  9. Layer the Ziti in the Baking Dish: Spread half of the sauced ziti in the prepared baking dish. Dollop ricotta cheese evenly over the pasta. Sprinkle half the shredded mozzarella and half the grated Parmesan evenly on top.
  10. Add the Remaining Ziti and Toppings: Add the remaining sauced ziti over the cheese layer. Spread the remaining ricotta over this top layer. Sprinkle with the remaining mozzarella and Parmesan cheese.
  11. Bake to Golden Perfection: Cover the baking dish loosely with aluminum foil. Bake for 20 minutes, then remove the foil and bake an additional 20-25 minutes until cheese is melted, bubbly, lightly golden, and ziti is heated through with an internal temperature of 165°F (74°C).
  12. Rest Before Serving: Remove from oven and let rest 10-15 minutes before slicing and serving to allow the dish to set and avoid overly hot cheese burns.

Notes

  • For a lower-fat version, use part-skim ricotta and mozzarella cheeses and reduce olive oil slightly.
  • Feel free to add other vegetables such as eggplant or carrots for extra flavor and texture.
  • If you like it spicier, increase the red pepper flakes or add a pinch of cayenne.
  • Freshly grated Parmesan gives the best flavor; pre-grated can be used in a pinch.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • To make this dish gluten-free, substitute the ziti pasta with gluten-free pasta varieties.

Nutrition

Keywords: baked ziti, vegetarian pasta casserole, loaded veggie pasta bake, Italian baked ziti, ricotta pasta bake, vegetable pasta casserole

Find it online: https://nayabaker.com/veggie-baked-ziti/