Description
This BEST Vegetarian Baked Ziti is a delicious and comforting Italian-American casserole featuring perfectly cooked ziti pasta layered with a savory marinara sauce, sautéed vegetables, and a creamy ricotta cheese filling. Baked until bubbling and golden, this hearty dish is perfect for family dinners or entertaining guests, with easy make-ahead and freezer-friendly options.
Ingredients
Scale
Pasta and Vegetables
- 3/4 lb Ziti or Penne pasta
- 2 tbsp extra virgin olive oil (Early Harvest Greek extra virgin olive oil recommended)
- 1 medium red onion, chopped
- 2 zucchini, small diced
- 1 bell pepper (orange or red), cored and diced
- 2 garlic cloves, minced
- Kosher salt, to taste
- 1 tsp dry oregano
- 1/2 tsp sweet paprika
- 6 cups quality marinara sauce (store-bought is fine)
- 10 basil leaves, torn or chopped
Ricotta Filling and Cheese
- 1 cup ricotta cheese (part-skim recommended)
- 1/2 cup grated Parmesan cheese, divided (1/4 cup for filling, 1/4 cup for topping)
- 6 oz shredded Mozzarella cheese, divided (3 tbsp for filling, remainder for assembling and topping)
Instructions
- Preheat Oven: Heat your oven to 375 degrees F, ensuring it reaches the proper temperature before baking.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the ziti or penne pasta and cook al dente according to package instructions. Reserve about 1/2 cup of the starchy cooking water before draining the pasta.
- Sauté Vegetables: While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmering. Add chopped onions and cook for about 3 minutes, stirring regularly. Then add the diced zucchini, bell pepper, and minced garlic. Increase heat to medium-high and cook for 6 to 8 minutes, tossing often, until vegetables are softened and cooked through. Season with kosher salt, oregano, and sweet paprika. Set aside.
- Prepare Ricotta Filling: In a mixing bowl, combine ricotta cheese, 1/4 cup grated Parmesan, and 3 tablespoons shredded mozzarella. Mix well, adding a drizzle of olive oil if needed to smooth the mixture.
- Combine Pasta and Sauce: Return the drained pasta to the pot. Add half of the marinara sauce along with the reserved 1/2 cup pasta cooking water. Stir to coat the pasta evenly with sauce. Gently fold in the ricotta cheese filling, leaving some pockets of cheese intact for texture.
- Assemble Casserole: Spread a thin layer of marinara sauce on the bottom of a 9 1/2” x 13” casserole dish. Add half of the sauced pasta, then layer the sautéed vegetables and torn basil evenly over it. Sprinkle a small amount of shredded mozzarella over the veggies. Add the remaining pasta, then spread the remaining marinara sauce on top. Finish with the remaining mozzarella and parmesan cheese.
- Bake: Place the casserole dish on the middle rack of your preheated oven. Bake uncovered for about 30 minutes until bubbly and heated through. Remove from the oven and let it rest for 10 to 15 minutes before slicing and serving. Garnish with fresh basil.
Notes
- Make Ahead: You can prepare the pasta, veggies, ricotta filling, and assemble the casserole a day ahead. Keep covered and refrigerated. Bake as directed when ready, allowing for slightly longer baking time if baking from cold.
- Freezing: Assemble the casserole and freeze it in a freezer-safe dish. When ready to bake, thaw in a 350°F oven for 45 minutes to 1 hour covered with foil. Then remove foil and bake uncovered for 10 to 15 minutes until bubbly and golden on top.
- Leftovers: Store leftovers in the refrigerator for 2 to 3 days or freeze for longer storage.
- Use a good quality extra virgin olive oil and marinara sauce for the best flavor.
Nutrition
- Serving Size: 1 piece (approx. 1/12th of the casserole)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
