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Loaded Veggie Baked Ziti You Must Try for Delicious Family Dinner

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Hearty and flavorful Loaded Veggie Baked Ziti packed with colorful vegetables and rich cheeses. This comfort food pasta bake is a perfect family friendly pasta bake and easy vegetarian dinner idea for any weeknight.

Ingredients

Scale
  • 1 pound ziti pasta
  • 48 ounces marinara sauce
  • 15 ounces ricotta cheese
  • 16 ounces mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 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
  • 1/2 teaspoon red pepper flakes optional
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F Lightly grease a 9×13 inch baking dish.
  2. Bring a large pot of salted water to a boil and cook ziti pasta until al dente. Drain and set aside.
  3. Heat olive oil in a skillet over medium heat. Cook onion until translucent.
  4. Add garlic and bell peppers and cook until slightly softened.
  5. Add zucchini and mushrooms and cook until tender and browned.
  6. Stir in spinach until wilted. Season with Italian seasoning, red pepper flakes, salt, and pepper.
  7. Pour marinara sauce into the skillet and simmer for 5-10 minutes.
  8. Combine cooked pasta with three-quarters of the vegetable sauce.
  9. Spread half of the pasta mixture in the baking dish. Dollop ricotta over it and sprinkle half of mozzarella and Parmesan.
  10. Top with remaining pasta mixture, spread remaining ricotta, then sprinkle remaining mozzarella and Parmesan.
  11. Cover with foil and bake for 20 minutes. Remove foil and bake for 20-25 minutes more until cheese is bubbly and golden.
  12. Let rest 10-15 minutes before serving.

Notes

  • Don’t overcook the pasta, cook it al dente as it will continue cooking in the oven
  • Full-fat ricotta provides the best flavor and consistency
  • Low-moisture part-skim mozzarella is recommended for baking
  • Cook vegetables long enough to release their moisture to prevent watery baked ziti
  • For make-ahead: Assemble completely and refrigerate up to 24 hours before baking
  • To freeze: Cool completely, wrap tightly with plastic wrap and foil
  • Freeze for up to 2-3 months
  • Thaw overnight in refrigerator before reheating

Nutrition

Find it online: https://www.amgroyal.com/loaded-veggie-baked-ziti/