Vegetable Baked Ziti

An easy baked ziti is always a weeknight win, but this Vegetable Baked Ziti is lighter, fresher, and still cozy and cheesy. It’s made with a handful of simple ingredients, including sautéed mushrooms, zucchini, and spinach, so there’s no roasting required.

Why You’ll Love This Recipe

This meatless baked ziti comes together quickly and still feels hearty and satisfying, thanks to all the veggies.

After a few rounds of testing, I found just the right balance of pasta, sauce, cheese, and vegetables in every bite.

The ricotta is dolloped in layers, not mixed in, so you get little pockets of creaminess throughout. And since the veggies are sautéed while the pasta boils, there’s no roasting or extra pans to clean up.

It’s simple, veggie-loaded, and checks all the boxes for lighter comfort food with plenty of cheesy goodness. Perfect for a weeknight dinner, Sunday meal, or meal prep.

You know I love adding vegetables to my pastas, and if you’re into that too, try my Lemon Zucchini Pasta or Spinach Mushroom Pasta next.

Ingredients

• Pasta: Use ziti or any similar short pasta, like penne or rigatoni. Read this pasta guide if you’re curious about the different types of pasta shapes and how they work in baked dishes.
• Olive Oil: Just a little extra virgin olive oil to sauté the veggies.
• Mushrooms: Cremini mushrooms (also known as baby bella mushrooms). I like to slice them and cook them in two batches so they brown instead of steam.
• Zucchini: A medium zucchini, cut into ½-inch pieces for even cooking. You can swap for yellow squash if that’s what you have
• Baby Spinach: Fresh baby spinach, roughly chopped.
• Marinara Sauce: I usually use Rao’s Marinara, but any store-bought or homemade marinara you love will work here.
• Mozzarella Cheese: What would baked ziti be without some shredded mozzarella cheese?
• Ricotta Cheese: Dollops of ricotta give you those creamy bites throughout. You can substitute cottage cheese for an extra protein boost.
• Fresh Herbs (optional): Chopped fresh basil or parsley for a pop of color and flavor.

*The full ingredient list with amounts is in the recipe card below.

How to Make Baked Ziti with Vegetables

1. Preheat the oven to 425°F. Lightly spray a 9×13-inch casserole dish with olive oil and set aside.
2. Bring a large pot of salted water to a boil. Cook the ziti according to package directions until al dente. Drain and return to the pot.
3. Meanwhile, heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until tender and golden brown, about 5 minutes. Remove from the skillet and set aside.

4. Add the remaining 1 teaspoon of olive oil to the skillet. Add the zucchini and cook for 2-3 minutes until softened. Stir in the spinach and cook for about 30 seconds, until wilted.
5. Add the cooked vegetables, 2 cups of marinara, and 1 cup of the mozzarella to the pot with the cooked pasta. Stir until combined.
6. Spread the remaining 1 cup of marinara in the bottom of the prepared baking dish. Spoon in half of the pasta mixture. Dollop half of the ricotta on top (no need to spread). Repeat with the remaining pasta, ricotta, and mozzarella.

7. Bake, uncovered, for 20-25 minutes or until the sauce is bubbly and the cheese is melted and starting to turn golden. If the top is browning too quickly, you can tent with foil for the remainder of the time. Let it cool for 5 minutes before serving. Top with fresh basil or parsley, if desired.

Serving Suggestions

This baked ziti with ricotta makes a great weeknight dinner on its own, but you can also add a simple salad or garlic bread for a more complete meal. It’s easy enough for a regular Tuesday, but still nice enough to share with friends.

It also travels well, making it a thoughtful dish to bring to a neighbor or friend, whether they just had a baby, are going through a tough time, or could just use something warm and comforting.

And if you’re just cooking for one or two, the leftovers are just as good the next day, so it’s perfect for meal prepping.

Make Ahead and Storage

Make Ahead: You can assemble it earlier in the day, cover it, and keep it in the fridge until you’re ready to bake. Let it sit at room temperature for 20 minutes before baking, or cover it with foil for the first 10 minutes if going straight from the fridge to the oven.

To Store: Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 350°F, covered with foil, until heated through.

To Freeze: You can freeze the baked ziti before or after baking. If freezing unbaked, wrap it tightly with foil and bake straight from frozen, adding an extra 15–20 minutes (keep it covered for the first half). If freezing after baking, let it cool completely before transferring to an airtight container or reusable freezer bag. Thaw in the fridge overnight before reheating.

Frequently Asked Questions (FAQ’s)

More Pasta Recipes

• Spinach Lasagna Rolls
• Pasta with Pancetta and Peas
• Turkey Spinach Lasagna
• Creamy Vegetable Pasta
• Butternut Squash Lasagna Rolls

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