Veggie Lovers Baked Ziti
Indulge in the comforting goodness of Veggie Lovers Baked Ziti, a hearty, plant-packed twist on a classic Italian favorite! This baked pasta dish is loaded with tender zucchini, sweet red bell peppers, and nutrient-rich spinach, all tossed in a rich marinara sauce and layered with creamy ricotta, melty mozzarella, and tangy parmesan for the ultimate cheesy delight. Seasoned with fragrant Italian herbs and baked until golden and bubbly, this ziti is elevated into a vegetarian masterpiece. Perfect for weeknight dinners or gatherings, it’s a satisfying recipe that balances wholesome veggies with indulgent flavors. Easy to prepare in under an hour, this one-pan wonder promises to be a hit with everyone at the table!
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Recipe Information
Ingredients
- 16 oz ziti pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 large garlic cloves, minced
- 2 medium zucchini, diced
- 1 medium red bell pepper, diced
- 4 cups baby spinach leaves
- 28 oz marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 1 cup parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 2 tsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh basil leaves, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil and cook the ziti pasta until al dente, according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini and red bell pepper to the skillet. Sauté for 6-7 minutes, stirring occasionally, until the vegetables are tender.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Remove the skillet from the heat.
In a large mixing bowl, combine the cooked vegetables, marinara sauce, and cooked ziti pasta. Stir until evenly coated.
In a separate mixing bowl, combine the ricotta cheese, egg, grated parmesan cheese, Italian seasoning, salt, and black pepper. Mix until smooth.
Spread half of the pasta and vegetable mixture evenly into the prepared baking dish.
Dollop half of the ricotta mixture evenly over the pasta, then sprinkle with 1 cup of shredded mozzarella cheese.
Repeat with the remaining pasta mixture, ricotta mixture, and mozzarella cheese, layering evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly golden.
Remove the baked ziti from the oven and let it cool for 5 minutes. Garnish with fresh basil if desired, and serve warm.
Nutrition Facts
Calories |
4046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 6754 mg | 294% | |
| Total Carbohydrate | 441.5 g | 161% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 54.8 g | ||
| Protein | 208.9 g | 418% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4634 mg | 356% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2662 mg | 57% | |
*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.
