Baked Ziti with Vegetables and Mushrooms
Packed with wholesome vegetables, hearty pasta, and layers of creamy, cheesy goodness, this Baked Ziti with Vegetables and Mushrooms is the perfect comfort food with a nutritious twist. Featuring tender zucchini, vibrant bell peppers, earthy mushrooms, and fresh spinach all tossed in a flavorful tomato sauce, this dish embraces the best of garden-fresh produce. Ricotta, mozzarella, and Parmesan cheeses create a luscious, melty filling that pairs beautifully with al dente ziti. Finished with a golden, bubbly top and a sprinkle of fresh basil, this easy vegetarian baked pasta is ideal for family dinners, potlucks, or meal prep. Ready in just 60 minutes, it's a crowd-pleasing classic that’s satisfying, delicious, and loaded with goodness!
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Recipe Information
Ingredients
- 16 ounces Ziti pasta
- 2 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 1 medium Yellow onion (diced)
- 8 ounces Mushrooms (sliced)
- 1 medium Zucchini (diced)
- 1 medium Bell pepper (diced)
- 4 cups Spinach (fresh)
- 24 ounces Tomato sauce
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoons Italian seasoning
- 1 teaspoons Kosher salt
- 0.5 teaspoons Black pepper
- 1.5 cups Ricotta cheese
- 2 cups Mozzarella cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 2 tablespoons Fresh basil (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.
Bring a large pot of salted water to a boil. Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and translucent.
Add the sliced mushrooms to the skillet and cook for about 5 minutes until tender and browned.
Stir in the diced zucchini and bell pepper. Cook for another 3-4 minutes until slightly softened.
Add the fresh spinach to the skillet, cooking for 1-2 minutes until wilted. Remove from heat.
In a mixing bowl, combine the cooked vegetables with the tomato sauce, crushed red pepper flakes, Italian seasoning, salt, and black pepper. Mix well and set aside.
In a large mixing bowl, combine the ricotta cheese with half of the shredded mozzarella and grated Parmesan. Stir until well mixed.
Add the cooked ziti pasta to the ricotta mixture and toss to evenly coat.
Spread half of the vegetable-tomato mixture into the prepared baking dish. Layer the ziti mixture on top, followed by the remaining vegetable-tomato mixture.
Sprinkle the remaining shredded mozzarella and grated Parmesan over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the aluminum foil and bake uncovered for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let the baked ziti rest for 5 minutes before serving.
Sprinkle chopped fresh basil on top for garnish and serve hot.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 611 mg | 47% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
