Easy Vegetarian Baked Ziti Recipe (Veggie-Packed!)
User Reviews
4.9
66 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
6 servings
-
Calories
475 kcal
-
Course
Main Course
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Cuisine
Italian
Easy Vegetarian Baked Ziti Recipe (Veggie-Packed!)
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With well over a dozen 5-star reviews, this vegetable-packed vegetarian baked ziti recipe is the ultimate weeknight dinner. It's a healthy comfort food with sautéed veggies and spinach ricotta, so you'll feel good about diving into it. It makes six large portions and is great to make in advance; see notes below!
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Ingredients
Pasta
- 1 lb uncooked ziti pasta can sub penne or rigatoni, 450 g
- salt
Veggie Sauce
- 1 zucchini diced
- 1 eggplant diced
- 1 bell pepper diced
- 1 cup diced white onion about 1 onion
- 3 cloves garlic minced
- 2 Tbsp olive oil 30 mL
- 2 oz bottles marinara sauce
- ¼ cup chopped fresh basil
- 1 tsp oregano
- ¼ tsp salt to taste
Ricotta Mixture
- 1 oz package ricotta cheese 425 g
- 10 oz frozen spinach thawed, 283 g
- ¼ cup shredded Parmesan cheese 15 g
Cheese
- 1 cup shredded mozzarella 100 g
- ¼ cup shredded Parmesan cheese 15 g
Instructions
- Pasta: Bring a large pot of water to a boil, then add a generous spoon of salt (it should taste like ocean water). Add 1 lb uncooked ziti pasta and cook according to the instructions on the package until al dente. When finished, drain and set aside.
- Veggie Sauce: Prep all veggies (1 zucchini, 1 eggplant, 1 bell pepper, and 1 cup diced white onion), finely dicing them so they're about the same size. Add 2 Tbsp olive oil to a large saute pan or pot over medium heat. Add zucchini, eggplant, pepper, onion, and 3 cloves garlic, cooking until they're slightly softened, 5 to 7 minutes. Add 2 24-oz bottles marinara sauce, ¼ cup chopped fresh basil1 tsp oregano, and ¼ tsp salt to the veggie sauce, cover, and let gently simmer for 15 minutes.
- Ricotta Mixture: Stir together 1 15-oz package ricotta cheese, 10 oz frozen spinach (thawed), and ¼ cup shredded parmesan cheese.
- Cheese: In a small bowl, mix together 1 cup shredded mozzarella and ¼ cup shredded parmesan cheese.
- Assemble: Preheat oven to 350°F (175°C). In a large casserole dish (9×13 inch or similar), you'll layer:½ of the veggie sauce > ½ of the cooked pasta > ½ of the ricotta mixture > ½ of the cheeseThen repeat that:remaining veggie sauce > remaining cooked pasta > remaining ricotta mixture > remaining cheese
- Baked: For about 30 minutes, or until cheese is golden and melted and sauce is bubbling around the outside. If the cheese browns too quickly, cover the dish with aluminum foil. Allow to rest for a few minutes before serving.
Notes
- Store in an airtight container in the refrigerator for about 5 days.
- Make ahead by either making the components and storing them separately, or assembling and sealing tightly. Can be prepped 24 hours in advance.
- Can be frozen to be baked later. Freeze prepared ziti for up to a month. When ready to cook, allow the ziti to thaw in the refrigerator, then bake as directed.
Nutrition Information
Show Details
Serving
1serving
Calories
475kcal
(24%)
Carbohydrates
62.9g
(21%)
Protein
8.3g
(17%)
Fat
15.6g
(24%)
Saturated Fat
5.7g
(29%)
Cholesterol
28mg
(9%)
Sodium
604mg
(25%)
Potassium
796mg
(23%)
Fiber
8.3g
(33%)
Sugar
11.8g
(24%)
Calcium
351mg
(35%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 475kcal | 24% |
| Carbohydrates | 62.9g | 21% |
| Protein | 8.3g | 17% |
| Fat | 15.6g | 24% |
| Saturated Fat | 5.7g | 29% |
| Cholesterol | 28mg | 9% |
| Sodium | 604mg | 25% |
| Potassium | 796mg | 17% |
| Fiber | 8.3g | 33% |
| Sugar | 11.8g | 24% |
| Calcium | 351mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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