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Easy veggie baked ziti

Veggie Baked Ziti

Make this delicious veggie baked ziti packed with zucchini, bell peppers, mushrooms and creamy ricotta. A hearty vegetarian dinner ready in just 65 minutes!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 450 kcal

Equipment

  • large pot
  • large skillet or Dutch oven
  • 9x13-inch baking dish
  • medium bowl
  • knife
  • cutting board
  • measuring spoons
  • measuring cups
  • oven
  • spatula
  • whisk

Ingredients
  

Sauce and Vegetables

  • 1 tablespoon extra-light olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 medium zucchini diced into 1/2-inch pieces
  • 1 medium bell pepper any color, diced into 1/2-inch pieces
  • 8 ounces cremini mushrooms sliced
  • 24 ounces marinara sauce about 3 cups
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground

Cheese Mixture

  • 1 large egg at room temperature
  • 15 ounces ricotta cheese at room temperature
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese

Pasta and Garnish

  • 12 ounces dried ziti pasta
  • 1 tablespoon chopped fresh basil for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. While the water heats, heat the extra-light olive oil in a large skillet or Dutch oven over medium heat.
  • Add the chopped onion to the skillet and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the minced garlic and cook for 1 minute more, until fragrant.
  • Add the diced zucchini, bell pepper, and sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and any liquid released from the mushrooms has evaporated.
  • Stir the marinara sauce, dried oregano, kosher salt, and black pepper into the skillet with the cooked vegetables. Remove the skillet from the heat and set aside. Meanwhile, cook the ziti pasta in the boiling water for 2 minutes less than the package directions state for al dente. Drain the pasta well.
  • In a medium bowl, whisk the egg. Add the ricotta cheese, 1 cup of the shredded mozzarella, and the grated Parmesan cheese. Stir until the mixture is completely combined and smooth.
  • In the large pot used for the pasta, combine the drained ziti and the vegetable marinara sauce. Stir gently to coat all the pasta evenly.
  • Transfer half of this saucy pasta mixture to a 9x13-inch baking dish. Dollop all of the ricotta cheese mixture over the pasta in the baking dish. Use a spoon to spread it into a somewhat even layer. Top with the remaining half of the saucy pasta.
  • Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top. Bake, uncovered, for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned in spots.
  • Let the baked ziti rest for 10 minutes before serving. Garnish with chopped fresh basil.

Notes

Let the baked ziti rest for 10 minutes before serving for easier slicing.
Keyword pasta bake, vegetarian, veggie baked ziti