Loaded Veggie Baked Ziti
A delicious twist on a classic baked ziti recipe loaded with nutritious vegetables and creamy cheeses.
Ingredients
Main Ingredients
- 1 lb uncooked ziti pasta
- 1 tbsp salt
- 1 cup zucchini, diced
- 1 cup eggplant, diced
- 1 cup bell pepper, diced
- 1 cup white onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 48 oz marinara sauce
- 0.25 cup fresh basil, chopped
- 1 tsp oregano
- 0.25 tsp salt
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed
- 0.5 cup shredded parmesan cheese
- 2 cup shredded mozzarella
Instructions
- Boil a large pot of salted water and cook ziti until al dente. Drain and set aside.
- In a large sauté pan, add olive oil and sauté zucchini, eggplant, bell pepper, onion, and garlic until slightly softened, about 5-7 minutes.
- Mix marinara sauce, basil, oregano, and salt with the cooked veggies. Cover and simmer for 15 minutes.
- Combine ricotta cheese, thawed spinach, and parmesan cheese in a bowl.
- Preheat the oven to 350°F. In a casserole dish, layer half of the veggie sauce, pasta, ricotta mixture, and mozzarella. Repeat with remaining ingredients.
- Place the casserole on a baking sheet and bake for about 30 minutes until the cheese is golden and bubbly. Let it rest before serving.
Notes
For added flavor, sprinkle some extra parmesan cheese on top before baking.