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Loaded Veggie Baked Ziti

Loaded Veggie Baked Ziti - Comforting Cheesy Goodness at Home

Loaded Veggie Baked Ziti is a comforting vegetarian dish that combines gooey cheese and vibrant vegetables for a delicious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Ziti Pasta Penne or rigatoni can be used as a substitute.
For the Sauce and Veggies
  • 2 tbsp Olive Oil Avocado oil can be used for a unique flavor.
  • 1 medium Onion Shallots can be used for a milder flavor.
  • 3 cloves Garlic Fresh garlic provides maximum flavor.
  • 1 medium Red Bell Pepper Any color bell pepper is a substitute.
  • 1 medium Zucchini Summer squash can be a substitute.
  • 8 oz Mushrooms Spinach can be used for a lighter option.
  • 2 cups Broccoli Florets Green beans or cauliflower are excellent substitutes.
  • 2 cups Baby Spinach Kale or Swiss chard can also be used.
For the Cheesy Layers
  • 24 oz Marinara Sauce Store-bought is quick, but homemade is better.
  • 15 oz Ricotta Cheese Cottage cheese or plant-based ricotta can work.
  • 2 cups Shredded Mozzarella Cheese Vegan mozzarella is a dairy-free option.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast is a tasty vegan alternative.
For Seasoning
  • 1 tbsp Dried Basil Fresh basil offers a bright finish.
  • 1 tbsp Dried Oregano Italian seasoning can be used for a twist.
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot
  • Skillet
  • Baking dish
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease your baking dish with oil.
  2. Cook ziti pasta in boiling salted water for 8–10 minutes until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil and sauté chopped onion for about 5 minutes.
  4. Add garlic, red bell pepper, zucchini, mushrooms, and broccoli florets. Cook until tender, about 5–7 minutes.
  5. Stir in baby spinach and cook until wilted, about 1–2 minutes.
  6. Combine cooked ziti with sautéed veggies and marinara sauce. Mix until well-coated.
  7. In another bowl, mix ricotta cheese with shredded mozzarella, basil, and oregano.
  8. Layer half of the pasta mixture in the baking dish and add dollops of ricotta mixture.
  9. Top with the remaining pasta mixture and sprinkle with mozzarella and Parmesan.
  10. Season with salt and pepper. Cover with foil and bake for 20 minutes.
  11. Uncover and bake for an additional 10 minutes until cheese is golden brown.
  12. Let the dish rest for a few minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 54gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions for up to 3 months.

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