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Loaded Veggie Baked Ziti Recipe

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★★★★★

4.9 from 105 reviews

This Loaded Veggie Baked Ziti is a vibrant, comforting Italian-inspired casserole packed with fresh vegetables, rich marinara sauce, and a delightful blend of cheeses. Perfect for a hearty vegetarian meal, it combines tender ziti pasta with sautéed onions, garlic, bell peppers, zucchini, mushrooms, and spinach, layered with creamy ricotta, stretchy mozzarella, and savory Parmesan cheese, baked to golden perfection.

Ingredients

Scale

Pasta and Sauce

  • 1 pound Ziti Pasta
  • 48 ounces Marinara Sauce

Cheeses

  • 15 ounces Ricotta Cheese (full-fat preferred)
  • 16 ounces Mozzarella Cheese, shredded (low-moisture, part-skim recommended)
  • ½ cup Parmesan Cheese, grated

Vegetables

  • 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

Seasoning and Oils

  • 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

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 ziti and cook as per package directions until al dente. Drain thoroughly, then optionally toss with a drizzle of olive oil to prevent sticking. Set aside.
  3. Sauté the Aromatic Vegetables: Heat olive oil in a large deep skillet over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
  4. Add Garlic and Bell Peppers: Stir in minced garlic and chopped bell peppers. Sauté for 5-7 minutes until peppers soften slightly but remain crisp and garlic is fragrant, avoiding burning.
  5. Incorporate Zucchini and Mushrooms: Add chopped zucchini and sliced mushrooms. Cook for 8-10 minutes, stirring occasionally until zucchini is tender and mushrooms have released moisture and started browning, reducing excess liquid.
  6. Stir in Spinach and Seasonings: Add roughly chopped fresh spinach and cook 1-2 minutes until wilted. Mix in Italian seasoning, red pepper flakes (if using), salt, and black pepper, seasoning generously to balance flavors.
  7. Combine Vegetables with Marinara Sauce: Pour marinara sauce into the skillet with vegetables. Stir well and simmer for 5-10 minutes to meld flavors and slightly thicken the sauce.
  8. Assemble the Baked Ziti: In a large bowl, combine cooked ziti with about three-quarters of the vegetable marinara sauce. Toss gently to coat evenly.
  9. Layer the Ziti in the Baking Dish: Spread half of the sauced ziti mixture in the prepared dish. Dollop ricotta cheese evenly over this layer, then sprinkle half of shredded mozzarella and half of grated Parmesan over the ricotta.
  10. Add the Remaining Ziti and Toppings: Top with the remaining sauced ziti. Spread the rest of the ricotta cheese over this top layer, then sprinkle remaining mozzarella and Parmesan evenly over the ricotta.
  11. Bake to Golden Perfection: Cover loosely with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 20-25 minutes until cheese is melted, bubbly, golden, and internal temperature reaches 165°F (74°C).
  12. Rest Before Serving: Let the baked ziti rest for 10-15 minutes after baking to set and cool slightly for easier slicing and safe serving.

Notes

  • Do not overcook pasta during boiling; al dente is key since it continues cooking in the oven.
  • Sauté vegetables thoroughly to reduce moisture and prevent a watery casserole.
  • Freshly grated Parmesan provides superior flavor compared to pre-grated versions.
  • Adjust red pepper flakes to your taste or omit for no heat.
  • Resting the baked ziti after baking improves texture and serving ease.
  • Leftovers store well refrigerated for 3-4 days and can be frozen for up to 2 months.

Keywords: baked ziti, vegetarian pasta bake, loaded baked ziti, Italian recipe, vegetable pasta casserole, ricotta baked ziti, easy baked pasta

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