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Delicious loaded veggie baked ziti with fresh vegetables and cheese

Loaded Veggie Baked Ziti

A comforting and hearty dish featuring layers of ziti, rich marinara sauce, fresh vegetables, and a cheesy layer, perfect for family gatherings or cozy weeknights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 oz ziti pasta (or any tubular pasta shape)
  • Salt (for pasta water)
For the Sauce
  • 2 tablespoons olive oil Use a good quality extra virgin olive oil for better flavor.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped (red or yellow for sweetness)
  • 1 medium zucchini, diced
  • 1 cup mushrooms, sliced
  • 1 can (28 oz) crushed tomatoes Opt for quality canned tomatoes that aren't overly watery.
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
For the Cheesy Layer
  • 2 cups ricotta cheese Substitute with cottage cheese if desired.
  • 2 cups shredded mozzarella cheese Plus extra for topping.
  • ½ cup grated Parmesan cheese
  • 1 egg for better texture and creaminess
  • Fresh basil or parsley for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil. Add ziti pasta and cook according to package instructions until al dente. Drain and set aside.
Cooking the Sauce
  1. In a large skillet, heat the olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
  2. Stir in garlic, bell pepper, zucchini, and mushrooms; cook for another 5-7 minutes until vegetables are tender.
  3. Pour in the crushed tomatoes, oregano, basil, salt, and pepper. Stir to combine and let it simmer for about 10 minutes.
Cheese Mixture
  1. In a separate bowl, mix ricotta cheese, mozzarella cheese, Parmesan cheese, egg, and a pinch of salt until smooth and creamy.
Assembling the Dish
  1. In a large baking dish, combine cooked pasta and sauce. Mix well to ensure all pasta is coated.
  2. Spread half of the pasta and sauce mixture evenly in the baking dish. Dollop the cheese mixture over the top, spreading it evenly.
  3. Top with the remaining pasta and sauce, then sprinkle extra mozzarella cheese generously on top.
Baking
  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbling and golden brown.
Serving
  1. Once baked, remove from the oven and let it cool for a few minutes.
  2. Garnish with fresh basil or parsley before serving.

Notes

Loaded Veggie Baked Ziti can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven until heated through. You can freeze the assembled dish before baking and bake directly from frozen for about 1 hour or until thoroughly cooked. Feel free to switch up the vegetables or cheese varieties based on your preference.