BEST VEGETARIAN BAKED ZITI
This recipe is all you need to make an all-star vegetarian baked ziti with ricotta, marinara sauce, and a layer of bright veggies. Perfect weeknight baked pasta, and you can prepare it ahead and store in the fridge or freezer for later. See notes.
Provided by Suzy Karadsheh
Categories Entree
Time 55m
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees F.
- Bring a large pot of salted water to a boil. When ready, add the pasta and cook to al dante according to package. When ready, drain pasta but save about 1/2 cup cooking water.
- While the pasta is cooking , cook the vegetables. In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so, tossing regularly, then add diced zucchini, bell pepper, and garlic. Raise heat to medium-high and cook for about 6 to 8 minutes, tossing regularly, until vegetables have softened and cooked through. Season with kosher salt, oregano and paprika. Sit aside till needed.
- In a mixing bowl, combine the ricotta, 1/4 cup grated Paremsan and 3 tbsp Mozzarella. Mix well. (If needed, add a drizzle of extra virgin olive oil to help mix the cheese)
- Once the pasta has been cooked and drained, bring it back to the cooking pot. Add 1/2 of the marinara sauce and starchy cooking water you reserved (1/2 cup). Mix well to coat the pasta with the sauce. Fold in the ricotta cheese filling. Mix again to combine, but leave some big "pockets" of the cheese mixture.
- Grab a 9 1/2" x 13" casserole dish. Pour a little marinara sauce to the bottom of the dish, spread. Spread half the pasta. Now add the cooked vegetables and some of the torn basil on top and spread well across the pasta layer. Sprinkle a little bit of shredded mozzarella on top (leave more mozzarella for very top layer.) Add remaining pasta. Spread remaining marinara sauce on top and add remaining mozzarella cheese and Parmesan cheese.
- Place the casserole dish on the middle rack of your heated oven. Bake uncovered for 30 minutes or so. Remove from heat and let rest about 10 to 15 minutes before cutting through. garnish with fresh basil.
Nutrition Facts : ServingSize 1 piece, Calories 299 calories, Sugar 7.6 g, Sodium 681.9 mg, Fat 8.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 3.9 g, Protein 14.9 g, Cholesterol 18.9 mg
BAKED ZITI WITH ROASTED VEGETABLES
This amazing baked ziti recipe is lightened up with roasted vegetables. Golden mozzarella, sizzling red sauce and tender pasta make this vegetarian ziti super delicious! Recipe yields 8 servings.
Provided by Cookie and Kate
Categories Main dish
Time 1h20m
Number Of Ingredients 10
Steps:
- To roast the veggies: Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
- Place the cauliflower florets on one pan. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Sprinkle the salt over the two pans. Gently toss until the vegetables on each pan are lightly coated in oil.
- Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping their rack positions halfway (lower rack to upper rack, and vice versa). Leave the oven on at 425, because we're going to bake the dish at the same temperature. If you end up with any stray burnt onion pieces, discard them, and set the vegetables aside.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot.
- Add 2 cups of the marinara, the chopped basil, and 1/2 cup of the mozzarella to the pasta. Gently stir to combine.
- It's assembly time! Spread 1 cup of additional marinara sauce inside a 9×13″ baker. Top with half of the pasta mixture, and gently spread it into an even layer. Evenly sprinkle the roasted cauliflower on top, then dollop 1 cup of the cottage cheese over the cauliflower (it doesn't need to be spread into an even layer), followed by 1/2 cup of the mozzarella.
- Top the mozzarella with the remaining pasta. Then sprinkle the roasted peppers and onion on top, dollop the remaining cup of ricotta on top, then dollop the remaining cup of marinara on that, then sprinkle the remaining cheese all over.
- Place a clean, rimmed baking sheet on the lower oven rack to catch any drippings. Place the ziti, uncovered, on top of the baking sheet. Bake for 30 minutes, then transfer to the upper rack for 2 to 5 more minutes until the cheese is deeply golden, if desired.
- Remove the baker from the oven and let it cool for 10 minutes before serving (trust me). Sprinkle freshly torn basil on top, slice with a sharp knife, and serve.
Nutrition Facts : ServingSize 1 medium serving, Calories 366 calories, Sugar 11.2 g, Sodium 855.5 mg, Fat 15.5 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 38.4 g, Fiber 6.7 g, Protein 20.8 g, Cholesterol 27.7 mg
HERBY SPINACH AND MUSHROOM BAKED ZITI
Traditional baked ziti is gussied up with cremini mushrooms, baby spinach and lots of basil and parsley.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the spinach and cook, stirring, until just wilted. Transfer to a large bowl.
- Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of both the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
VEGETARIAN FOUR-CHEESE MUSHROOM BAKED ZITI
This baked ziti boasts four different cheeses, making it comfort food at its very finest. Mozzarella, parmesan, provolone, and creamy Gorgonzola team up with rich Italian tomato sauce, tangy sour cream, sauteed mushrooms, and perfectly al dente pasta. When a pan of this is bubbling in the oven, you know life is about to get really, really good.
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta. Cook until barely al dente, about 8 minutes, or about 2/3 of the time recommended on the pasta package directions. Drain.
- In a large skillet over medium heat, saute the mushrooms in olive oil until softened, about 6-7 minutes. Add the tomato sauce and bring to a boil. Turn the heat to low and simmer about 15 minutes.
- In an 8" x 8" dish, layer half the cooked pasta, then half the tomato sauce. Cover with the provolone slices. Add the sour cream in spoonfuls, then carefully spread into a thin layer. Top with the Gorgonzola cheese. Add the remaining pasta, then the mozzarella cheese. Spread the rest of the pasta sauce over the top, and finally top with the Parmesan cheese.
- Cook for 30 minutes or until the cheese is bubbly.
BAKED ZITI WITH VEGETABLES AND MUSHROOMS
Make and share this Baked Ziti With Vegetables and Mushrooms recipe from Food.com.
Provided by fallenrunner
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add mushrooms and garlic; sauté 2 minutes. Stir in basil, salt, black pepper, tomatoes, and tomato sauce, and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Stir in spinach; cook 1 minute or until spinach wilts. Stir in pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Dollop with ricotta.
- Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Parmesan. Bake an additional 5 minutes or until lightly browned.
- Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight. Let stand 30 minutes at room temperature, and bake as directed.
Nutrition Facts : Calories 233.9, Fat 5.9, SaturatedFat 2.4, Cholesterol 12.3, Sodium 528.9, Carbohydrate 35.7, Fiber 3.8, Sugar 6.8, Protein 11.2
ROASTED VEGETABLE BAKED ZITI
Steps:
- Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.
BAKED ZITI WITH MUSHROOMS, PEPPERS, AND PARMESAN
Categories Cheese Mushroom Pasta Pepper Bake Super Bowl Vegetarian Winter Gourmet
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Chop yellow bell peppers and onion and mince garlic. In a 3- to 4-quart heavy saucepan cook yellow peppers, onion, and garlic in 1 tablespoon oil, covered, over moderately low heat, stirring occasionally, until peppers are soft, about 30 minutes. Stir in cream. In a blender puree mixture in batches (use caution when blending hot liquids), transferring to a large bowl, and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before proceeding.)
- Thinly slice mushrooms lengthwise and cut red and orange bell peppers into 1/4-inch-wide strips. In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tablespoons oil over moderately high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes, and season with salt and pepper.
- Preheat oven to 375°F.
- Fill a 6- to 7-quart kettle three fourths full with salted water and bring to a boil. Stir in ziti and cook until just tender, about 10 minutes. Reserve 1 cup pasta cooking water and drain ziti well in a colander. Rinse ziti and drain well. Thinly slice scallion greens. Into sauce stir ziti, mushroom mixture, scallion greens, 1 1/2 cups Parmesan, reserved cooking water, and salt and pepper to taste. Spoon mixture into a 3-quart shallow baking dish and sprinkle with remaining 1/2 cup Parmesan.
- Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes.
BAKED ZITI WITH SQUASH & MUSHROOMS
Add Baked Ziti with Squash & Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash & Mushrooms for eight.
Provided by My Food and Family
Categories Pasta
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.
- Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g
BAKED ZITI AND SUMMER VEGETABLES
I recommend this 40 minute dish. Perfect for a weeknight dinner, and paired with recipe#459021#459021, is a nice complimentary meal.
Provided by weekend cooker
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, omitting salt, and drain.
- Preheat oven to 400 degrees.
- Heat a large skillet over medium-high heat, and add oil to pan.
- Add squash, zucchini, and onion and saute for 5 minutes.
- Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
- Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
- Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
- Bake 400 degrees or until bubbly, and browned.
Nutrition Facts : Calories 291.4, Fat 11.3, SaturatedFat 4.7, Cholesterol 69.3, Sodium 663.5, Carbohydrate 32.4, Fiber 3.7, Sugar 6.8, Protein 16.2
VEGETARIAN ITALIAN BAKED ZITI
A long simmered sauce with mushrooms and vegetables flavors this rich, meatless Italian dish. Don't let the cook time fool you--while the sauce is simmering and the ziti is baking, you can relax!
Provided by laura
Categories Pasta and Noodles Pasta by Shape Recipes
Time 3h40m
Yield 10
Number Of Ingredients 18
Steps:
- Heat olive oil in a 12-inch skillet over medium-high heat. Add mushrooms, onion, bell pepper, celery, and garlic; saute until tender, 5 to 7 minutes. Stir in spaghetti sauce, tomatoes, parsley, 1 teaspoon oregano, and basil. Cover, reduce heat, and simmer for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking pan.
- Just before the sauce is finished, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Combine cottage cheese, mozzarella cheese, 1/2 of the Parmesan substitute, egg, salt, and pepper in a bowl. Mix remaining Parmesan substitute and 1/2 teaspoon oregano in another small bowl.
- Spread 1 cup sauce in the bottom of the prepared pan. Layer 1/3 cup ziti, 1 cup sauce, and 1/3 cottage cheese mixture; repeat layers twice more. Top with any remaining sauce, then sprinkle with oregano-Parmesan blend.
- Cover with foil and bake in the preheated oven until bubbly, about 1 hour.
Nutrition Facts : Calories 352.9 calories, Carbohydrate 36.6 g, Cholesterol 36.3 mg, Fat 15.8 g, Fiber 7.5 g, Protein 17 g, SaturatedFat 4.2 g, Sodium 781 mg, Sugar 9.8 g
VEGETARIAN BAKED ZITI
Baked ziti is one of our family favorites; I developed this to serve at dinner when a good friend who is a vegetarian comes over.
Provided by HisHouseCook
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 3-quart baking dish with cooking spray.
- Heat oil in a large saute pan over medium heat. Add eggplant, zucchini, tomatoes, bell pepper, onion, and garlic; cook, stirring occasionally until vegetables are tender, about 10 minutes. Sprinkle with Italian seasoning and salt; stir to combined.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse in cold water.
- Mix spaghetti sauce and diced tomatoes together in a medium bowl.
- Spread 1/3 of the sauce mixture in the bottom of the prepared casserole. Layer ingredients as follows: 1/2 of the ziti, 1/2 of the vegetable mixture, 1/2 of the Parmesan substitute, 1/2 of the mozzarella slices, 1/2 of the remaining sauce, all of the remaining ziti, all of the remaining vegetables, all of the remaining Parmesan substitute, and all of the remaining sauce. Set remaining mozzarella slices aside.
- Cover loosely and bake in the preheated oven until bubbly, 25 to 30 minutes. Remove from the oven, uncover, and top with remaining mozzarella slices. Return to the oven and bake, uncovered, until cheese is melted and slightly browned, 10 to 15 minutes longer.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 47.3 g, Cholesterol 25.7 mg, Fat 14 g, Fiber 7 g, Protein 18.7 g, SaturatedFat 4.8 g, Sodium 866.9 mg, Sugar 11.2 g
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- Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add mushrooms and garlic; sauté 2 minutes. Stir in basil, salt, black pepper, tomatoes, and tomato sauce, and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Stir in spinach; cook 1 minute or until spinach wilts. Stir in pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Dollop with ricotta.
- Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Parmesan. Bake an additional 5 minutes or until lightly browned.
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