Vegetarian Baked Ziti Recipes

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BEST VEGETARIAN BAKED ZITI



BEST Vegetarian Baked Ziti image

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

3/4 lb Ziti or Penne pasta
Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
1 medium red onion, chopped
2 zucchini, small diced
1 bell pepper (orange or red), cored and diced
2 garlic cloves, minced
Kosher salt
1 tsp dry oregano
1/2 tsp sweet paprika
6 cups quality Marinara sauce (store-bought is fine)
10 basil leaves, torn or carefully sliced/chopped
1 cup ricotta (I used part-skim)
1/2 cup grated Parmesan, divided
6 oz shredded Mozzarella

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

VEGETARIAN BAKED ZITI



Vegetarian Baked Ziti image

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

cooking spray
2 tablespoons olive oil
2 cups cubed eggplant
2 cups cubed zucchini
2 large tomatoes, chopped
1 medium red bell pepper, cubed
1 medium onion, chopped
3 cloves garlic, minced, or more to taste
2 teaspoons Italian seasoning
1 teaspoon salt
1 (16 ounce) package ziti pasta
1 (32 ounce) jar spaghetti sauce
1 (15 ounce) can Italian-style diced tomatoes
½ cup non-dairy Parmesan cheese substitute
1 (16 ounce) package sliced fresh mozzarella cheese

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

VEGETARIAN BAKED ZITI



Vegetarian Baked Ziti image

The sauteed onions and garlic are the key to making this dish so delicious. Feel free to add mushrooms or zucchini to the saute pan- just don't add any veggies directly to the baking pan without sauteeing them first or the flavor and texture will suffer.

Provided by Adina Cappell

Categories     One Dish Meal

Time 55m

Yield 4 large portions, 4 serving(s)

Number Of Ingredients 15

1 lb rigatoni pasta or 1 lb penne
1 medium onion, chopped
2 garlic cloves, minced
1 (14 ounce) can whole tomatoes
1 1/4 cups ricotta cheese
8 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1/3 cup parsley, chopped
1/2 tablespoon dried basil (or 1/4 cup fresh, shredded)
1/2 tablespoon dried oregano
black pepper, freshly ground
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup breadcrumbs

Steps:

  • Cook the ziti to just before al dente.
  • Coat a 9'x12" baking dish with olive oil. Set aside.
  • In a skillet, heat the remaining olive oil over medium-high heat. Cook the onion until translucent.
  • Add the garlic and cook for 1 minute. Don't let the garlic brown.
  • Crush the tomatoes with your hands and add to the skillet. Add in the juice from the can.
  • Cook for 3-5 minutes.
  • In a large bowl mix the ricotta and mozarella cheeses.
  • Add the parsley, basil, oregano, salt, red pepper, a few grinds of pepper, and mix.
  • Add the tomato-onion mixture and mix well.
  • When the ziti is drained add to the cheese mixture and toss well to coat the pasta.
  • Spoon the mixture into the baking dish.
  • Sprinkle the bread crumbs and parmesan cheese on top of the pasta.
  • Bake at 400F for 20-30 minutes, or until lightly browned.
  • Allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 936.8, Fat 40.4, SaturatedFat 17.2, Cholesterol 89.5, Sodium 725.8, Carbohydrate 102.1, Fiber 6.1, Sugar 7.4, Protein 40.9

ROASTED VEGETABLE BAKED ZITI



Roasted Vegetable Baked Ziti image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 10 servings

Number Of Ingredients 16

2 tablespoons butter
2 tablespoons flour
2 cups vegetable stock
1 medium onion, poked with a fork
3 tablespoons Parmesan cheese
Salt and pepper
2 pounds plum tomatoes, seeded, quartered
2 medium Italian eggplant, quartered, sliced
2 large red bell peppers, seeded, quartered
1 large Spanish onion, halved, cut into eighths
4 cloves garlic, chopped
1/4 cup calamata olives, pitted, sliced
2 tablespoons olive oil
1 pound ziti pasta, cooked al dente, drained
1 pound mozzarella cheese, sliced thin
1/2 cup grated Parmesan cheese

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.

VEGETARIAN BAKED ZITI



Vegetarian Baked Ziti image

I was raised on my mother making this dish. I make itnow for my family's weekly Meatless meal because it's so hearty you don't really miss the meat I always use my zippy red sauce recipe but you can use your favorite pasta sauce. for a gret meal serve with my Last garlic bread you'll ever eat and caeser salad with my Low Fat caeser dressing

Provided by GingerlyJ

Categories     One Dish Meal

Time 50m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 9

12 ounces ziti pasta
2 tablespoons extra virgin olive oil
24 ounces meatless pasta sauce
15 ounces part-skim ricotta cheese
2 cups part-skim mozzarella cheese
3/4 cup fresh parmesea cheese
1 large onion
1 red bell pepper
1 cup grated carrot

Steps:

  • preheat oven to 350 degrees.
  • Cook ziti until halfway done.
  • in oil sautee the onion and pepper and carrot until tender.
  • Drain ziti and return to saucepan, adding veggies.
  • stir in sauce, ricotta cheese and 1/2 of the mozzerella and parmsean.
  • spoon unto a 2 quart baking dish op with remaining cheese.
  • Bake 30 minutes or until heated through.

Nutrition Facts : Calories 700.8, Fat 29.6, SaturatedFat 14.7, Cholesterol 80.7, Sodium 1260.5, Carbohydrate 68, Fiber 3.5, Sugar 14.9, Protein 39.9

VEGETARIAN ITALIAN BAKED ZITI



Vegetarian Italian Baked Ziti image

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

2 tablespoons olive oil
3 large portobello mushroom caps, chopped
1 medium white onion, chopped
1 medium bell pepper, chopped
2 stalks celery, diced
2 cloves garlic, minced
1 (28 ounce) jar meatless spaghetti sauce
2 large tomatoes, chopped
1 tablespoon minced fresh Italian parsley
1 ½ teaspoons dried oregano
1 teaspoon dried basil
½ (16 ounce) package ziti pasta
2 cups cottage cheese
1 cup shredded fresh mozzarella cheese
¾ cup non-dairy Parmesan cheese substitute
1 large egg, slightly beaten
½ teaspoon salt
¼ teaspoon ground black pepper

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

VEGAN BAKED ZITI



Vegan Baked Ziti image

This vegan baked ziti is delicious, hearty and has two different plant-based cheeses! It's the perfect comfort food that everyone will love.

Provided by Whitney English

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 clove garlic, minced
1 white onion, diced
One 15-ounce can lentils, drained and rinsed
One 24-ounce jar pasta sauce
1 pound whole-wheat ziti or penne, cooked
Chopped basil, for garnish
1 cup raw cashews, soaked in very hot water for 10 minutes then drained
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast
1 clove garlic
1/4 to 1/2 teaspoon kosher salt
Vegan Parmesan Cheese:
1/2 cup raw cashews
1/2 cup nutritional yeast
1/2 to 1/4 teaspoon kosher salt

Steps:

  • Prepare the pasta: Preheat the oven to 375 degrees F.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the lentils and pasta sauce and cook, stirring occasionally, 5 minutes.
  • Meanwhile, make the vegan cheese sauce: Combine all of the ingredients in a high-powered blender and puree until smooth.
  • Make the vegan Parmesan cheese: Combine all of the ingredients in a blender or food processor; pulse until flaky. (See Cook's Note)
  • Combine the cooked pasta with the pasta sauce and toss to coat.
  • Spread half of the pasta in a 9-by-13-inch baking dish, then top with half of the cheese sauce. Repeat with the remaining pasta and cheese sauce. Sprinkle the vegan Parmesan over the top.
  • Bake until the top is slightly golden, about 25 minutes. Sprinkle with chopped basil and serve.

TUSCAN VEGETARIAN BAKED ZITI



Tuscan Vegetarian Baked Ziti image

Serve our low-cal, low-fat Tuscan Vegetarian Baked Ziti for dinner tonight! This Healthy Living vegetarian baked ziti meal is filled with cheesy goodness.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
3 cups ziti pasta, cooked
2 large red peppers, cut into thin strips
2 zucchini, cut lengthwise in half, then sliced crosswise
1/2 lb. sliced fresh mushrooms
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 tsp. dried oregano leaves

Steps:

  • Heat oven to 375ºF.
  • Reserve 3/4 cup cheese; combine remaining cheese with all remaining ingredients.
  • Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with reserved cheese.
  • Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 400, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 20 g

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From buildyourbite.com


VEGETARIAN BAKED ZITI RECIPE: WE SWAP THE MEAT WITH VEEGA GINILING
Instructions for Vegetarian Baked Ziti. In a large pot over medium heat, add oil. Add carrot and onion and cook until beginning to soften. Add the garlic and cook until fragrant. Move aromatics to the side and add tomato paste to the center of the pot. Cook tomato paste until toasted, about 3 minutes, then stir into the vegetables.
From pepper.ph


EASY VEGAN BAKED ZITI (DAIRY-FREE!) - THE CONSCIENTIOUS EATER
2022-05-05 Step 1: Preheat your oven to 350°F / 190°C and grease a 9x13 inch baking dish. Step 2: Bring a large pot of water to a boil. I love to use my electric tea kettle to speed up this processes! Boil your pasta until al dente, which is usually about 1-2 minutes less than the suggested cooking time. Drain and rinse.
From theconscientiouseater.com


EASY VEGETARIAN BAKED ZITI - YAY KOSHER - READY IN 5 STEPS
2021-04-19 Add the remaining ingredients. Add the mozzarella cheese, garlic powder, and parmesan cheese. Stir until everything is incorporated and get ready to bake. Remember to save some mozzarella cheese for the top after the ziti has finished baking. Pour into pan. Pour the mixture into a greased 9x13 pan or casserole dish.
From yaykosher.com


10 BEST VEGETARIAN BAKED ZITI RECIPES | YUMMLY
2022-04-30 Fastest Ever 1-Pot Baked Ziti Tastemade. red onion, tomato puree, ziti, fresh basil, water, salt, ricotta and 2 more. Slow Cooker Easy Baked Ziti + GIVEAWAY! A Kitchen Addiction. fresh basil, ziti, garlic cloves, salt, red pepper flakes, whole milk ricotta cheese and 7 more.
From yummly.com


VEGETARIAN VEGETABLE BAKED ZITI | OH MY VEGGIES
2020-01-27 Preheat oven to 350°F. Spray a 9 x 13 baking dish with cooking spray or oil mister. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add zucchini and mushrooms and cook until …
From ohmyveggies.com


VEGETARIAN BAKED ZITI WITH RICOTTA CHEESE
1 Preheat the oven to 180°C, 160°C fan, Gas Mark 4.; 2 To make the sauce, heat the Flora Buttery in a large saucepan over medium heat. Add the onion and cook for 3 minutes, until softened but not coloured. Add the garlic and cook for a further 2 minutes. 3 Add the bay leaves, chopped tomatoes and Knorr Chicken Stock Pot. Bring to the boil and simmer on low heat for …
From knorr.com


NO-BOIL VEGETARIAN BAKED ZITI
1 tbsp fresh sage, roughly chopped plus 5 leaves for garnish. ½ cup Parmesan cheese (about 1 oz) Directions. 1. Prepare Ingredients: Preheat oven to 400°F. Lightly coat an 8x8” baking dish with olive oil or cooking spray. 2. Prepare Ziti: Place dry Banza ziti, mozzarella cubes and marinara sauce in prepared baking dish. Gently toss until ...
From eatbanza.com


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