Loaded Veggie Baked Ziti (Hearty, Cheesy & Family-Approved)
A cheesy, crowd-pleasing baked ziti packed with roasted vegetables and spinach. A comforting vegetarian pasta casserole perfect for weeknights or gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6–8 1x
Ingredients
-
12 oz ziti pasta
-
1 zucchini, chopped
-
1 red bell pepper, chopped
-
1 cup mushrooms, sliced
-
2 cups fresh spinach
-
1 small onion, diced
-
2 cloves garlic, minced
-
2 cups marinara sauce
-
1½ cups ricotta cheese
-
1 egg (optional)
-
2 cups shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese
-
2 tbsp olive oil
-
1 tsp Italian seasoning
-
Salt and black pepper, to taste
Instructions
-
Preheat oven to 425°F. Roast zucchini, peppers, and mushrooms with olive oil, salt, pepper, and Italian seasoning for 20 minutes.
-
Cook ziti in salted water until al dente. Drain.
-
In a skillet, sauté onion and garlic in olive oil. Add spinach and cook until wilted.
-
In a bowl, mix ricotta, Parmesan, egg (optional), salt, and pepper.
-
In a large bowl, combine pasta, roasted veggies, spinach mixture, half the mozzarella, and half the marinara. Fold in half of the ricotta mix.
-
Layer pasta mixture and remaining sauces and cheeses in a greased 9×13 baking dish.
-
Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake 10–15 more minutes until bubbly.
-
Let rest 10 minutes before serving.
Notes
-
Use any vegetables on hand like eggplant or squash.
-
Substitute with gluten-free pasta if needed.
-
Make ahead and refrigerate up to 1 day before baking.