This nutritious meatless baked ziti recipe allows carrot, celery, onion and spinach to take center stage in a vegetable-forward tomato sauce. It provides all the rich flavors of a classic baked ziti, minus the meat, making it an excellent choice for vegetarians or those looking to lighten up a pasta dish. Assembly is simple and versatile – the ziti can be prepared in advance, refrigerated or frozen for a future meal. Come baking time, an abundant casserole emerges that is great for feeding a group. With its variety of veggies and cheese, this easy-to-make recipe offers balanced nutrition along with satisfaction for all palates.
Ingredients
- Ziti pasta
- Marinara or tomato sauce
- Carrot
- Celery
- Onion
- Spinach
- Garlic
- Ricotta cheese
- Egg
- Mozzarella cheese
- Parmesan cheese
- Parsley
- Salt
- Pepper
How To Make Meatless Baked Ziti with Vegetables
Start by turning on your oven and setting the temperature to 375 degrees Fahrenheit or 190 degrees Celsius.
In a large pot, bring salted water to a boil over high heat. Once boiling, add the ziti pasta and cook as directed on the package, typically 8-10 minutes, until slightly firm yet tender texture. Be sure not to overcook the pasta. When done, drain the pasta thoroughly in a colander and set aside, allowing it to continue draining while you prepare the other ingredients.
In a large skillet or sauté pan, warm a generous glug of olive oil over medium heat. Once the oil is shimmering, add the chopped onion, carrots and celery. Sauté, stirring occasionally, for 5-7 minutes to soften the vegetables. After this time has elapsed, stir in the minced garlic. Continue cooking for one additional minute, allowing the garlic’s flavorful aromas to infuse into the other sautéed vegetables.
Allow the spinach to wilt down slightly, stirring it into the other vegetables. Season the vegetable mixture generously with salt and ground black pepper. Mix to fully combine the seasonings.
Take a large mixing bowl and add the ricotta cheese. Use a spatula or spoon to break up the ricotta into a smooth mass. Then crack the egg directly into the center and use the utensil to gently whisk it into the ricotta until just combined, being careful not to overmix. Scoop half of the shredded mozzarella cheese and sprinkle it over the top, followed by the chopped parsley. Add a pinch each of salt and ground pepper. Gently fold all of the ingredients together until uniform in color and texture throughout.
Grease or spray a 9×13 inch baking dish with non-stick cooking spray. Spread a layer of tomato sauce on the bottom. Layer half of the cooked ziti pasta over the sauce. Evenly distribute half of the seasoned vegetable mixture on top. Scoop out half of the ricotta cheese mixture and dollop it over the vegetables. Repeat the layers and finish with the remaining sauce.
Top with the remaining mozzarella and sprinkle Parmesan evenly over the top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let cool for a few minutes, garnish with parsley, and serve!
How To Store Baked Ziti
Any leftovers from this meatless baked ziti can be stored in an airtight container in the refrigerator for 3-5 days. To reheat individual portions, place them back in a baking dish, cover with foil, and warm through in a 350°F oven for 15-25 minutes until piping hot. An alternative is microwaving for 2-3 minutes, though the oven method retains more moisture. Reheated ziti may not have the same texture and richness as when freshly baked. For optimal quality, consume remaining servings within 3-5 days for maximum flavor and nutrition. Proper storage and gentle reheating helps make the most of any leftovers.
More Recipes
Meatless Baked Ziti
Ingredients
- 12 oz ziti pasta
- 2 cups marinara or tomato sauce
- 1 large carrot finely chopped
- 2 stalks celery finely chopped
- 1 medium onion diced
- 2 cups fresh spinach chopped
- 3 cloves garlic minced
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the ziti pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the onion, carrot, and celery until softened (about 5-7 minutes). Add garlic and cook for another minute.
- Stir in the chopped spinach and cook until wilted. Season with salt and pepper. Remove from heat.
- In a large bowl, mix the ricotta cheese, egg, half of the mozzarella, parsley, salt, and pepper until well combined.
- In a large baking dish, spread a layer of tomato sauce on the bottom. Add half of the cooked ziti, followed by half of the vegetable mixture, then half of the ricotta mixture. Repeat the layers and finish with the remaining sauce.
- Top with the remaining mozzarella and sprinkle Parmesan evenly over the top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let cool for a few minutes, garnish with parsley, and serve!