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Loaded Veggie Baked Ziti Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/loaded-veggie-baked-ziti-recipe/