Description
A comforting and healthy Loaded Veggie Baked Ziti recipe packed with vegetables, cheese, and pasta, perfect for family dinners.
Ingredients
Scale
- 12 ounces ziti pasta
- 2 tablespoons olive oil
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook ziti until al dente (about 8–9 minutes). Drain and set aside.
- Sauté the Vegetables: In a skillet, heat olive oil. Add zucchini, bell peppers, and mushrooms. Sauté 6–7 minutes until tender. Stir in garlic, spinach, and seasonings. Cook 2–3 more minutes.
- Combine with Sauce and Cheese: In a mixing bowl, combine cooked pasta, vegetables, marinara sauce, and ricotta cheese. Stir until evenly mixed.
- Assemble: Spread half the mixture into a greased 9×13-inch baking dish. Top with half the mozzarella. Add the remaining pasta mixture and top with remaining mozzarella and Parmesan.
- Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake 10–15 more minutes until bubbly and golden.
- Serve: Let rest 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- Make ahead: Assemble the ziti the night before and refrigerate until ready to bake.
- Freezer-friendly: Cool completely, then freeze portions for up to 3 months.
- Gluten-free option: Use gluten-free pasta.
- Vegan-friendly: Use dairy-free ricotta and mozzarella alternatives.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6th of the dish
- Calories: Approximately 450-550
- Sugar: Approximately 8-12g
- Sodium: Approximately 700-900mg
- Fat: Approximately 20-30g
- Saturated Fat: Approximately 10-15g
- Unsaturated Fat: Approximately 10-15g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 5-8g
- Protein: Approximately 20-25g
- Cholesterol: Approximately 50-70mg