Description
This easy Vegetable Baked Ziti is a cheesy, comforting pasta bake loaded with sautéed veggies and ricotta. Perfect for a meatless dinner or a make-ahead meal.
Ingredients
Scale
- 12 ounces ziti or penne pasta
- 2 teaspoons extra virgin olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 1 medium zucchini, cut into ½ inch pieces
- 3 cups baby spinach, roughly chopped
- 24-ounce jar marinara, I like Rao’s
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- Fresh basil or parsley, for serving (optional)
Instructions
- Preheat the oven to 425°F. Lightly spray a 9×13-inch casserole dish with olive oil and set aside.
- 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.
- 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.
- Add the remaining 1 teaspoon of olive oil to the skillet. Add the zucchini and cook, stirring occasionally, for 2-3 minutes until softened. Stir in the spinach and cook for about 30 seconds, until wilted.
- Add the cooked vegetables, 2 cups of marinara, and 1 cup of the mozzarella to the pot with the pasta. Stir until combined.
- 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.
- Bake, uncovered, for 20-25 minutes or until the sauce is bubbly and cheese is melted and starting to turn golden. Let it cool for 5 minutes before serving. Top with fresh basil or parsley, if desired.
Notes
I recommend sautéing the mushrooms in two batches. Avoid overcrowding the pan so they brown instead of steam for more flavor and better texture.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 461
- Sugar: 9.5 g
- Sodium: 824.6 mg
- Fat: 15.7 g
- Saturated Fat: 7.4 g
- Carbohydrates: 57.9 g
- Fiber: 4.8 g
- Protein: 22.1 g
- Cholesterol: 42.4 mg