Loaded Veggie Baked Ziti Recipe

Introduction

Loaded Veggie Baked Ziti is a comforting and flavorful vegetarian pasta dish packed with fresh vegetables and classic Italian cheeses. This hearty meal combines tender ziti pasta with a savory vegetable marinara sauce and layers of creamy ricotta and melted mozzarella for a satisfying dinner the whole family will love.

Ingredients

• 1 pound ziti pasta
• 48 ounces marinara sauce
• 15 ounces ricotta cheese
• 16 ounces shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bell peppers (assorted colors), chopped
• 2 medium zucchini, chopped
• 8 ounces mushrooms, sliced
• 5 ounces fresh spinach, roughly chopped
• 3 tablespoons olive oil
• 2 teaspoons Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or cooking spray to prevent sticking.
2. Step 2: Bring a large pot of salted water to a boil. Cook the ziti pasta according to package directions until al dente. Drain well and toss with a little olive oil to prevent sticking. Set aside.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
4. Step 4: Add minced garlic and chopped bell peppers to the skillet. Cook for 5-7 minutes until the peppers soften slightly but remain crisp, and the garlic is fragrant.
5. Step 5: Stir in the chopped zucchini and sliced mushrooms. Cook, stirring occasionally, until zucchini is tender and mushrooms release their moisture and start to brown, about 8-10 minutes.
6. Step 6: Add the chopped spinach and cook until wilted, about 1-2 minutes. Season the vegetable mixture with Italian seasoning, red pepper flakes (if using), salt, and black pepper to taste.
7. Step 7: Pour the marinara sauce into the skillet with the vegetables. Stir to combine and simmer for 5-10 minutes to meld flavors and slightly thicken the sauce.
8. Step 8: In a large bowl, toss the cooked pasta with about three-quarters of the vegetable marinara sauce until evenly coated.
9. Step 9: Spread half of the sauced pasta in the prepared baking dish. Dollop spoonfuls of ricotta cheese over the pasta. Sprinkle half of the mozzarella and Parmesan cheeses evenly on top.
10. Step 10: Top with the remaining sauced pasta. Spread the remaining ricotta over it, then sprinkle with the rest of the mozzarella and Parmesan cheeses.
11. Step 11: Cover the dish loosely with aluminum foil. Bake for 20 minutes, then remove the foil and bake for another 20-25 minutes, until the cheese is bubbly and golden and the dish is heated through.
12. Step 12: Remove from the oven and let rest for 10-15 minutes before serving to allow it to set for easier slicing and safer eating.

Tips & Variations

• For extra flavor, mix ricotta cheese with a beaten egg, chopped parsley, a pinch of nutmeg, salt, and pepper before layering.
• Swap vegetables like eggplant, artichokes, or sun-dried tomatoes based on preference or season.
• Use gluten-free ziti pasta and certified gluten-free marinara sauce to make this dish gluten-free.
• Add plant-based proteins like cooked lentils or crumbled vegetarian sausage for an extra boost.
• Consider topping with a mixture of panko breadcrumbs, melted butter, Parmesan, and Italian seasoning for a crunchy crust.
• This dish can be assembled ahead of time and baked within 24 hours; just add extra baking time if baking from cold.

Storage

Store leftover baked ziti covered in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 20-30 minutes until heated through. You can also microwave individual portions, though the oven maintains the best texture. This dish also freezes well for up to 2-3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this baked ziti gluten-free?

Yes, simply substitute regular ziti pasta with a gluten-free variety and ensure the marinara sauce is gluten-free as well.

Can I add protein to this recipe?

Absolutely. You can mix in cooked lentils, chickpeas, or vegetarian sausage to enhance the protein content while keeping it vegetarian.

Loaded Veggie Baked Ziti Recipe

Print Recipe

★★★★★

4.4 from 122 reviews

Loaded Veggie Baked Ziti is a vibrant, vegetarian Italian dish featuring perfectly cooked tubular ziti pasta baked with a rich marinara sauce loaded with sautéed fresh vegetables like bell peppers, zucchini, mushrooms, spinach, and aromatic garlic and onion. It’s layered with creamy ricotta, gooey melted mozzarella, and savory Parmesan cheeses, baked to a golden bubbly perfection. This recipe is perfect for a comforting family meal or dinner party, balancing wholesome veggies with classic Italian flavors.

• Author: Lena
• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Pastas and Sauces

• 1 pound ziti pasta
• 48 ounces marinara sauce

Cheeses

• 15 ounces ricotta cheese (full-fat or part-skim)
• 16 ounces shredded mozzarella cheese (low-moisture, part-skim recommended)
• ½ cup freshly grated Parmesan cheese

Vegetables

• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bell peppers (assorted colors: red, yellow, green), chopped
• 2 medium zucchinis, chopped
• 8 ounces mushrooms (cremini or button), sliced
• 5 ounces fresh spinach, roughly chopped

Seasonings and Oils

• 3 tablespoons extra virgin olive oil
• 2 teaspoons Italian seasoning (blend of oregano, basil, rosemary, thyme, marjoram)
• ½ teaspoon red pepper flakes (optional)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking and ease serving.
2. Cook the Ziti Pasta: Bring a large pot of salted water to a boil. Add the ziti and cook according to package instructions until al dente. Drain thoroughly and drizzle with a bit of olive oil to prevent sticking. Set aside.
3. Sauté the Aromatic Vegetables: In a large deep skillet or pot, heat olive oil over medium heat. Add chopped onion and cook for about 5 minutes until softened and translucent, stirring occasionally.
4. Add Garlic and Bell Peppers: Stir in minced garlic and chopped bell peppers. Cook for 5-7 minutes until peppers begin to soften but retain slight crispness, and garlic is fragrant without burning.
5. Incorporate Zucchini and Mushrooms: Add chopped zucchini and sliced mushrooms. Cook another 8-10 minutes, stirring occasionally, until zucchini is tender and mushrooms release their moisture and start to brown, reducing excess liquid.
6. Stir in Spinach and Seasonings: Add chopped fresh spinach and cook for 1-2 minutes until wilted. Then stir in Italian seasoning, optional red pepper flakes, salt, and black pepper. Adjust seasoning generously, keeping in mind the cheese and sauce also add salt.
7. Combine Vegetables with Marinara Sauce: Pour marinara sauce over the vegetables in the skillet. Stir well and simmer gently for 5-10 minutes to meld flavors and thicken the sauce slightly.
8. Assemble the Baked Ziti: In a large bowl, combine cooked ziti pasta with about three-quarters of the vegetable marinara sauce, tossing gently to coat evenly.
9. Layer the Ziti in the Baking Dish: Spread half of the sauced ziti in the prepared dish. Dollop half of the ricotta evenly over this layer. Sprinkle half the shredded mozzarella and half the Parmesan cheese on top.
10. Add the Remaining Ziti and Toppings: Layer the remaining sauced ziti over the cheeses. Spread remaining ricotta over this top layer, then sprinkle with the remaining mozzarella and Parmesan cheeses evenly.
11. Bake to Golden Perfection: Cover loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove foil and bake an additional 20-25 minutes until cheese is melted, bubbly, and lightly golden, and internal temperature reaches 165°F (74°C).
12. Rest Before Serving: Remove from oven and let the baked ziti rest for 10-15 minutes to set, making it easier to slice and preventing burns from molten cheese.

Notes

• Cook pasta al dente to avoid mushiness after baking.
• You can customize veggies by adding eggplant, artichokes, sun-dried tomatoes, or olives.
• For richer ricotta layer, mix ricotta with a beaten egg, fresh parsley, pinch of nutmeg, salt, and pepper before dolloping.
• Use high-quality marinara for best flavor; homemade or robust store-bought sauces work great.
• Try cheese variations like provolone, fontina, or smoked mozzarella for complex taste.
• Make ahead by assembling and refrigerating up to 24 hours; bake and add 10-15 minutes to baking time if chilled.
• Baked ziti freezes well; cool completely, wrap tightly, and freeze up to 2-3 months. Thaw overnight before reheating.
• Add panko breadcrumb topping mixed with melted butter, Parmesan, and Italian seasoning for crunch.
• To avoid watery baked ziti, cook vegetables until moisture evaporates and drain pasta well.

Keywords: baked ziti, vegetarian baked pasta, loaded vegetable pasta bake, Italian pasta casserole, cheesy baked ziti, easy vegetarian dinner