Meatless Baked Ziti
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.
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!