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- 12 oz ziti pasta - 1 medium onion, diced - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 medium yellow squash, diced - 1 cup spinach, chopped - 3 cloves garlic, minced These fresh ingredients bring color and taste to your baked ziti. The ziti pasta forms the base, while the veggies add nutrition. The onion and garlic give a savory kick. Feel free to mix and match your favorite vegetables, but I find zucchini and yellow squash work well together. - 2 tablespoons olive oil - 24 oz marinara sauce - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese These pantry staples ensure your dish is full of flavor. Olive oil helps cook the veggies, while the marinara sauce adds richness. The dried herbs elevate the taste, making your baked ziti feel gourmet. Ricotta and mozzarella bring creaminess and a delightful stretch to every bite. - Fresh basil leaves Fresh basil leaves are a simple garnish that adds a pop of color. They also give a fresh, herby taste to the dish. You can sprinkle them on top just before serving to impress your guests. If you want to get fancy, drizzle a bit of olive oil on top for extra flavor. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 12 oz ziti pasta - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 medium yellow squash, diced - 1 cup spinach, chopped - 24 oz marinara sauce - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish (optional) Next, preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the ziti according to the package instructions until it is al dente. Drain it and set it aside. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté them for about 2-3 minutes until they smell great and turn translucent. Then, add the diced bell pepper, zucchini, and yellow squash. Cook them for another 5-7 minutes until they soften. Stir in the chopped spinach and let it wilt for 1-2 minutes. Now, mix in the marinara sauce, dried basil, dried oregano, salt, and pepper. Let this mixture simmer for about 5 minutes. In a large mixing bowl, combine the cooked ziti with the veggie sauce mixture and ricotta cheese. Mix well until everything blends nicely. Next, transfer half of this ziti mixture to a 9x13 inch baking dish. Spread it evenly. Top it with half of the shredded mozzarella cheese. Add the remaining ziti mixture on top, then sprinkle the rest of the mozzarella cheese. Finish with the grated Parmesan cheese. Cover the baking dish with aluminum foil. Bake it in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes. This step makes the cheese bubbly and golden brown. Once it's done, let it cool for a few minutes. You can garnish it with fresh basil leaves if you want. Enjoy your loaded veggie baked ziti! To get the best ziti, use a large pot. Fill it with water and add a good amount of salt. Bring it to a rolling boil before adding the pasta. Cook the ziti for about 8-10 minutes. You want it al dente, which means firm but not hard. Taste it a minute before the time is up to check. Drain the pasta but do not rinse it. This keeps the starch on the pasta, helping the sauce stick. Spices can make your baked ziti shine. I like to use dried basil and oregano. They add a nice herbal taste. You can also add red pepper flakes for a kick. Just a pinch can add depth. Don’t forget to taste your sauce before mixing it with pasta. Adjust the salt and pepper to your liking. A little extra seasoning can elevate the whole dish. For a creamy ricotta filling, mix it with a bit of olive oil. This adds richness and flavor. You can also stir in some grated Parmesan cheese. It adds a nice salty touch. If you want more taste, add some herbs to the ricotta. Fresh parsley or basil works well. Mix everything until smooth before adding it to your pasta. This makes each bite creamy and delicious. Pro Tips Use Fresh Ingredients: Fresh vegetables can enhance the flavor and nutritional value of your baked ziti. Try to use seasonal produce for the best results. Mix Up Your Cheese: For a unique flavor twist, consider blending different types of cheese like goat cheese or feta with ricotta for a richer taste. Layering is Key: Ensure even distribution by layering the pasta and sauce mixture properly. This helps in achieving that perfect cheesy, baked texture throughout. Make Ahead: You can prepare the dish a day in advance. Just assemble and refrigerate, then bake it right before serving for a hassle-free meal. {{image_2}} You can use gluten-free ziti pasta. Look for brands made from rice or corn. Cook the pasta according to the package. Make sure to watch the cooking time. Gluten-free pasta can be softer. You can add many other veggies to your baked ziti. Try mushrooms for a rich flavor. Carrots add sweetness, while broccoli adds crunch. Eggplant or asparagus can also work well. Feel free to mix and match your favorites. If you want a different texture, try these cheese swaps. Use cottage cheese instead of ricotta for a lighter feel. For a creamier taste, add cream cheese. Vegan cheese is great for a dairy-free option. Each choice will change the taste and texture. After you enjoy your Loaded Veggie Baked Ziti, store leftovers in an airtight container. Let it cool down first. This helps keep the flavors fresh. You can keep it in the fridge for about 3 to 5 days. To freeze your baked ziti, let it cool completely. Then, wrap it tightly in plastic wrap or foil. You can also use a freezer-safe container. This way, it lasts up to 3 months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. To reheat, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place the ziti in an oven-safe dish. Cover it with foil to keep it moist. Bake for about 20-25 minutes. Check if it’s hot all the way through. You can also use a microwave, but the oven gives better flavor. Yes, you can make Loaded Veggie Baked Ziti ahead of time. Prepare the dish as usual, but don’t bake it. Cover it tightly and store it in the fridge. You can bake it later. Just add a few extra minutes to the baking time if it’s cold. You can add many veggies to Loaded Veggie Baked Ziti. Try mushrooms, carrots, or broccoli. Eggplant and asparagus work well too. Use what you have on hand. This recipe is flexible and fun! Yes, this recipe is great for meal prepping. You can make a big batch and divide it into portions. Store them in airtight containers. Reheat them for a quick and healthy meal during the week. To add spice, try using red pepper flakes or diced jalapeños. You can also add hot sauce to the sauce mix. Adjust the spice level to your taste. Start small and add more until you reach your perfect heat! This blog post covered all the essential parts to make Loaded Veggie Baked Ziti. You learned about fresh ingredients, pantry staples, and tasty garnishes. We explored step-by-step cooking instructions and helpful tips for perfecting flavors. Plus, we shared variations for gluten-free needs and storage tips for leftovers. Now you can enjoy a great dish that’s healthy and filling. Use these ideas to create a meal that fits your needs. Happy cooking!

Loaded Veggie Baked Ziti

A hearty and cheesy baked ziti dish loaded with vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 12 oz ziti pasta
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 cup spinach, chopped
  • 24 oz marinara sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • optional fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil. Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for about 2-3 minutes until fragrant and translucent.
  • Add the bell pepper, zucchini, and yellow squash to the skillet. Sauté for another 5-7 minutes until they are tender. Stir in the chopped spinach and cook for an additional 1-2 minutes until wilted.
  • Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Let the mixture simmer for about 5 minutes.
  • In a large mixing bowl, combine the cooked ziti, veggie sauce mixture, and ricotta cheese. Stir until evenly incorporated.
  • Transfer half of the ziti mixture to a 9x13 inch baking dish, spreading it evenly. Add half of the shredded mozzarella on top. Layer the remaining ziti mixture over it, then top with the rest of the mozzarella and sprinkle with grated Parmesan.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  • Let it cool for a few minutes, then garnish with fresh basil leaves before serving.

Notes

Feel free to add more vegetables or adjust the cheese to your liking.
Keyword baked ziti, pasta, vegetarian