Veggie Loaded Baked Ziti

• 12 oz ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook ziti according to package instructions; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
4. 4 Add zucchini, bell pepper, and spinach; cook until vegetables are tender.
5. 5 Stir in marinara sauce, basil, and oregano; let simmer for 5 minutes.
6. 6 In a large bowl, mix cooked ziti, vegetable sauce, ricotta, and half of the mozzarella and Parmesan.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Sprinkle remaining mozzarella and Parmesan over the top.
9. 9 Bake for 25-30 minutes, until bubbly and golden brown.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Mixing bowl
• Colander

Variations

• Add cooked ground turkey for a hearty twist.
• Use whole wheat ziti for a healthier option.

Substitutions

• If ricotta isn't your jam, sub with cottage cheese for a tangier flavor.
• Substitute zucchini and bell pepper with mushrooms and artichoke hearts for a different veggie profile.

Pairings

• Garlic bread
• Caesar salad
• Red wine

Nutrition

Tips

• For extra flavor, add a pinch of red pepper flakes.
• This dish tastes even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs well with a glass of red wine.

FAQ