Vegetarian Baked Ziti with Herb Ricotta
User Reviews
5
Vegetarian Baked Ziti with Herb Ricotta
Description
Get the Recipe Vegetarian Baked Ziti with Herb Ricotta features a tomato sauce built from sautéed onions, celery, carrots, garlic, and red bell pepper. The sauce is enhanced with fresh and dried herbs including parsley, rosemary, thyme, and oregano, deglazed with red wine, and simmered with San Marzano tomatoes before being pureed to a smooth finish. The ricotta filling is combined with fresh herbs, parmesan, black pepper, salt, and a whisked egg to bind the mixture. The pasta is cooked halfway, layered with the sauce and ricotta, topped with mozzarella, and baked until bubbling and golden.
The recipe balances the sweetness and earthiness of the tomato and vegetable sauce with the fresh herb flavors in the ricotta blend. The partial pasta cooking ensures it finishes perfectly in the oven without becoming mushy. This baked ziti assembles into layers that offer both creamy and tangy herb notes alongside tender pasta and melted cheese.
This dish can be served as a satisfying main course vegetarian meal for family dinners or guests seeking a meat-free pasta option. It pairs well with a green salad or crusty bread to complete the meal.
Use a vegetarian parmesan cheese if preferred. You can swap ziti with rigatoni or penne if needed. The fresh herb combination in ricotta can be adjusted according to taste, and the sauce can be pureed less for a chunkier texture.
Ingredients
Tomato Sauce
- 4 Tablespoons butter or olive oil, unsalted
- 1 ½ cup yellow onion finely diced
- 1 cup carrot finely diced
- 1 cup celery finely diced
- Pinch red pepper flakes
- 4 cloves garlic chopped or minced
- 1 red bell pepper diced
- ½ cup red wine
- 2 Tablespoons parsley chopped, fresh
- 1 Tablespoons rosemary chopped, fresh
- 1 Tablespoon thyme chopped, fresh
- 1 teaspoon oregano or 2 teaspoons fresh oregano, dried
- 2 ounce cans whole tomatoes San Marzano variety
Ricotta Filling
- 15 ounces ricotta cheese whole milk
- 2 Tablespoons parsley chopped, fresh
- ½ cup basil chopped, fresh
- 1 Tablespoon thyme chopped, fresh
- 1 Tablespoon rosemary chopped, fresh
- ½ cup Parmesan Cheese grated
- black pepper to taste, freshly ground
- ¼ teaspoon salt fine sea salt
- 1 egg whisked
Additional Ingredients
- 16 ounces ziti pasta dried
- 2 cups mozzarella cheese or diced fresh mozzarella, shredded
Instructions
- Prepare a 9x13 baking dish by spreading softened butter around or spray with cooking spray. Preheat oven to 400F.
- Melt butter in a large stock pot over medium heat. Add onion, celery, and carrots with a pinch of salt and red pepper flakes; saute for about 10 minutes. Add garlic and bell pepper, sauteeing for another 4 minutes or so.
- Deglaze the pan with wine, letting it reduce for about 2 minutes. Add the herbs and tomatoes, breaking up the tomatoes using a spoon after they're in the pot. Add salt and pepper to taste. Bring to a simmer for about 20 minutes. Use an immersion blender to puree the sauce to the desired consistency, and again simmer for about 10 minutes on low heat.
- Meanwhile, bring a large stock pot of salted water to a boil. Cook the pasta for half the amount of the directed cook time. Drain, and set aside. Do not rinse.
- In a separate bowl, combine the ricotta cheese, herbs, and parmesan cheese. Test for salt levels, then add in the egg. Set aside.
- Once the sauce is ready, toss the par-cooked noodles with the sauce. Then spread half of the coated noodles across the prepared baking pan evenly. Sollop on half of the ricotta filling, spreading as desired. Sprinkle on 1 cup of the mozzarella cheese.
- Add the remaining pasta on top of the first layer and repeat, dolloping the ricotta and finishing with the remaining mozzarella cheese. Bake uncovered for 20-25 minutes until the cheese is melty, golden, and the pasta bake is bubbly.
- Let rest for 5-10 minutes, then serve it up nice and hot! Let leftovers cool and store in an airtight container in the fridge for up to 4 days.
Notes
- Use vegetarian-labeled parmesan cheese to keep this recipe fully vegetarian.
- Ziti pasta can be substituted with rigatoni or penne, depending on availability or preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 53g | 18% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 90mg | 30% |
| Sodium | 440mg | 18% |
| Potassium | 442mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4231IU | 85% |
| Vitamin C | 29mg | 32% |
| Calcium | 364mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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