Name: Loaded Veggie Baked Ziti Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 pound Ziti Pasta; 48 ounces Marinara Sauce; 15 ounces Ricotta Cheese (full-fat preferred); 16 ounces Mozzarella Cheese, shredded (low-moisture, part-skim recommended); ½ cup Parmesan Cheese, grated; 1 large Onion, chopped; 4 cloves Garlic, minced; 2 Bell Peppers, assorted colors (red, yellow, green), chopped; 2 medium Zucchini, chopped; 8 ounces Mushrooms (cremini or button), sliced; 5 ounces Fresh Spinach, roughly chopped; 3 tablespoons Olive Oil (extra virgin preferred); 2 teaspoons Italian Seasoning (oregano, basil, rosemary, thyme, marjoram blend); ½ teaspoon Red Pepper Flakes (optional); Salt, to taste; Black Pepper, to taste

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Introduction

Loaded Veggie Baked Ziti is a vibrant, comforting Italian dish packed with fresh vegetables and rich cheeses. This hearty vegetarian casserole combines tender pasta with a flavorful sauce and a melty cheese topping. It’s perfect for a family dinner or meal prep that everyone will love.

A close-up of a baked pasta dish in a white rectangular baking tray, filled with rigatoni noodles covered in a thick layer of melted cheese that is golden brown and slightly bubbly. The pasta is coated in a rich red tomato sauce, visible between the layers, with small bits of herbs sprinkled on top, adding a touch of green to the creamy cheese layer. The texture looks soft and gooey with a crispy baked cheese crust around the edges. The tray is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 zucchinis, 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

Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
Step 2: Bring a large pot of salted water to a boil. Cook the ziti pasta according to package directions until al dente, then drain well. Drizzle a little olive oil on the pasta to prevent sticking and set aside.
Step 3: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Step 4: Add minced garlic and chopped bell peppers to the skillet. Cook for 5-7 minutes until peppers are slightly softened and garlic is fragrant, being careful not to burn the garlic.
Step 5: Stir in the chopped zucchini and sliced mushrooms. Cook for 8-10 minutes until zucchini is tender and mushrooms have browned and released moisture.
Step 6: Add the chopped spinach and cook until wilted, about 1-2 minutes. Season the vegetables with Italian seasoning, red pepper flakes if using, salt, and black pepper.
Step 7: Pour the marinara sauce into the skillet with the vegetables. Stir well and simmer for 5-10 minutes to blend the flavors and thicken the sauce slightly.
Step 8: In a large bowl, combine the cooked ziti with about three-quarters of the vegetable marinara sauce and toss gently to coat.
Step 9: Spread half of the sauced ziti in the prepared baking dish. Dollop half of the ricotta cheese evenly over the pasta. Sprinkle with half of the mozzarella and Parmesan cheeses.
Step 10: Add the remaining sauced ziti on top, then spread the remaining ricotta cheese over this layer. Finish by sprinkling the rest of the mozzarella and Parmesan cheese evenly over the top.
Step 11: Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes until the cheese is melted, bubbly, and golden brown, and the internal temperature reaches 165°F (74°C).
Step 12: Let the baked ziti rest for 10-15 minutes before serving to allow it to set and cool slightly.

Tips & Variations

Use fresh, high-quality marinara sauce or make your own for the best flavor.
Try adding other vegetables like eggplant or kale for variety.
For a vegan option, substitute ricotta and mozzarella with plant-based cheeses.
Sprinkle some fresh basil or chopped parsley on top before serving for a fresh herb touch.
Be careful not to overcook pasta in boiling water; it will continue cooking in the oven, so al dente is best.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, or microwave individual portions until hot. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a baked pasta dish in a black rectangular pan placed on a white marbled surface. The pasta is rigatoni, covered in a layer of melted cheese that is golden and bubbly, mixed with bits of green herbs sprinkled evenly on top. The sauce underneath is red and chunky, with visible tomato pieces peeking through the pasta tubes. The cheese layer appears thick and creamy, with some browned spots indicating baking. Overall, the dish looks rich and freshly cooked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while ziti is traditional, you can substitute penne, rigatoni, or other tubular pasta that holds sauce well.

Can I prepare this dish in advance?

Absolutely. Assemble the baked ziti in the baking dish, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if starting from cold.