Loaded Veggie Baked Ziti
A hearty and cheesy pasta bake loaded with colorful veggies, perfect for family gatherings or busy weeknights.
Ingredients
Pasta and Sauce
- 1 pound Ziti Pasta This is the heart of the dish — its shape hugs the sauce and cheese.
- 48 ounces Marinara Sauce A robust marinara sauce is essential; choose a high-quality jarred version or make your own.
Cheeses
- 15 ounces Ricotta Cheese Adds creaminess and tang; full-fat is preferred for richness.
- 16 ounces Mozzarella Cheese, shredded Essential for that gooey, melted texture; opt for low-moisture, part-skim.
- ½ cup Parmesan Cheese, grated Freshly grated will elevate the dish with its nutty flavor.
Vegetables
- 1 large Onion, chopped Builds the flavor base with its subtle sweetness.
- 4 cloves Garlic, minced Adds a depth of flavor; fresh is key!
- 2 Bell Peppers, assorted colors, chopped Sweet, crunchy, and visually appealing.
- 2 medium Zucchini, chopped Adds moisture and mild flavor.
- 8 ounces Mushrooms, sliced Earthy and hearty, providing umami richness.
- 5 ounces Spinach, fresh, roughly chopped A nutrient boost without dominating the flavor.
Seasonings and Oils
- 3 tablespoons Olive Oil For sautéing; extra virgin enhances the dish’s overall flavor.
- 2 teaspoons Italian Seasoning A classic blend that enhances the Italian profile.
- ½ teaspoon Red Pepper Flakes, optional For a bit of heat; adjust to your preference.
- to taste Salt and Black Pepper Essential for augmenting all the flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil and cook the ziti according to package instructions until al dente. Drain and set aside.
Sautéing Vegetables
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Toss in the minced garlic and cook for an additional minute until fragrant.
- Add the assorted bell peppers, zucchini, and mushrooms. Sauté for about 7-10 minutes until they begin to soften.
- Mix in the fresh spinach and continue cooking until wilted, about 2-3 minutes.
Mixing and Assembling
- In a large bowl, combine the cooked pasta, sautéed vegetables, marinara sauce, ricotta cheese, Italian seasoning, and red pepper flakes (if using). Season with salt and black pepper to taste.
- Pour half of the pasta mixture into a greased 9x13 inch baking dish. Layer half of the mozzarella cheese and half of the Parmesan on top.
- Spread the remaining pasta mixture over the cheese, topping with the rest of the mozzarella and Parmesan.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Allow to cool for a few minutes before serving. Enjoy!
Notes
Best served piping hot, straight from the oven. Pair with a simple side salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to three days.