Vegetarian Baked Ziti with Ricotta and Vegetables Recipe

If you’re looking for a comforting and crowd-pleasing pasta bake that’s packed with fresh veggies and creamy cheese, you’re going to adore this Vegetarian Baked Ziti with Ricotta and Vegetables Recipe. It’s one of those dishes I turn to when I want something cozy but still bright and full of flavor. The ricotta adds such a luscious texture, and the vegetables bring a fresh, wholesome balance. Trust me, once you try this, it’ll be a staple in your dinner rotation!

this Recipe

Ingredients You’ll Need

All these ingredients work beautifully together to create layers of flavor and texture. When I shop for this recipe, I look for a good quality marinara and fresh, firm vegetables to keep everything tasting bright and vibrant.

• Ziti or Penne pasta: Ziti works best as it holds sauce well, but penne is a great substitute you might already have.
• Extra virgin olive oil: I use a robust Greek extra virgin olive oil for a fruity depth—feel free to use your favorite brand.
• Red onion: Adds sweetness and a mild bite; you can swap for yellow onion if that’s what’s on hand.
• Zucchini: Small diced for even cooking and a subtle earthiness.
• Bell pepper (orange or red): Brings color and natural sweetness, which balances the tangy marinara.
• Garlic cloves: Fresh and minced for the best aromatic flavor kick.
• Kosher salt: Essential for seasoning and bringing out the veggies’ natural flavors.
• Dry oregano: Adds that classic Italian herb element to the vegetable mix.
• Sweet paprika: Just a hint to deepen the taste without overpowering.
• Marinara sauce: Use a quality jarred sauce or homemade if you have it; it’s the base that ties everything together.
• Fresh basil leaves: Torn or thinly sliced for a fresh, fragrant finish inside and as garnish.
• Ricotta cheese: Part-skim ricotta is my go-to for creaminess without too much fat.
• Parmesan cheese: Grated, and divided between the filling and topping to boost umami flavor.
• Mozzarella cheese: Shredded for melty cheesiness both inside and on top.

Variations

I love making this vegetarian baked ziti my own by switching up the veggies or cheese blend depending on the season and what I have in my fridge. Feel free to get creative and adjust it to your taste!

• Add Mushrooms: I sometimes sauté sliced cremini mushrooms with the other vegetables for an earthier flavor that my family really enjoys.
• Use Spinach: Swapping in fresh spinach gives it a green boost and a touch of color that’s lovely in presentation.
• Try Different Cheeses: Mixing in a bit of fontina or provolone with mozzarella creates a different melt and creaminess.
• Spicy Kick: If you like heat, a pinch of red pepper flakes added with the oregano spices things up nicely.

How to Make Vegetarian Baked Ziti with Ricotta and Vegetables Recipe

Step 1: Cook the Pasta Perfectly

Start by bringing a large pot of salted water to a boil—don’t skip the salt; it seasons the pasta from the inside out. Add your ziti and cook it just until al dente, usually about a minute less than package directions. This way, the pasta won’t turn mushy once baked. Don’t forget to save about half a cup of the starchy pasta water after draining—it helps loosen the sauce later if needed.

Step 2: Sauté the Vegetables to Perfection

While the pasta is cooking, heat extra virgin olive oil in a large skillet until shimmering but not smoking. Toss in the chopped red onion and cook for about 3 minutes – this softens the onion and brings out its natural sweetness. Then add diced zucchini, bell pepper, and minced garlic. Turn up the heat to medium-high and cook, stirring regularly, until the veggies soften and just start to caramelize, about 6 to 8 minutes. Season with kosher salt, oregano, and sweet paprika—these spices infuse the veggies with classic Italian flavor.

Step 3: Prepare the Creamy Ricotta Filling

In a mixing bowl, combine the ricotta, half of the grated Parmesan, and a portion of shredded mozzarella. I like to add a drizzle of olive oil here to help the cheeses mix smoothly without adding cream or eggs. This mixture creates those luscious pockets of creaminess that make each bite special.

Step 4: Combine Pasta, Sauce, and Cheese Filling

Return the drained pasta to the pot and stir in half of your marinara sauce along with the reserved pasta water. The starchy water helps loosen the sauce and gives it a silky finish on the pasta. Then gently fold in the ricotta mixture—but don’t overmix; leaving big pockets of that creamy cheese adds delightfully rich bites throughout the dish.

Step 5: Assemble Your Ziti Casserole

Grab a 9 1/2 by 13-inch casserole dish. Start by spreading a small layer of marinara at the bottom to prevent sticking. Layer half of the pasta mixture, then spread the cooked vegetables evenly on top, along with some torn fresh basil for a fragrant hit. Sprinkle a bit of shredded mozzarella over this veggie layer. Add the remaining pasta, spread the rest of the marinara sauce, and top with the remaining mozzarella and Parmesan. This setup means every bite has a little bit of everything—cheese, sauce, pasta, and veggies.

Step 6: Bake Until Bubbly and Golden

Place the casserole on the middle rack of your oven preheated to 375°F. Bake uncovered for about 30 minutes, until the cheeses are melted, bubbly, and the top is just starting to brown. Then remove from the oven and let it rest for 10 to 15 minutes—it helps the ziti set so you get neat slices when serving. Garnish with extra fresh basil just before serving for a pop of color and brightness.

How to Serve Vegetarian Baked Ziti with Ricotta and Vegetables Recipe

Garnishes

I adore garnishing this baked ziti with fresh basil leaves or a sprinkle of extra Parmesan cheese. Sometimes I add a quick drizzle of good-quality olive oil or a few red pepper flakes if I’m feeling bold. It really elevates every portion with little bursts of fresh flavor.

Side Dishes

My family usually enjoys this with a crisp green salad, maybe some garlic bread or a loaf of crusty Italian bread to soak up those heavenly sauce leftovers. Roasted or steamed broccoli also makes a nice light green side that complements the richness.

Creative Ways to Present

For special occasions, I like to sprinkle toasted pine nuts or chopped fresh herbs like parsley on top. Serving this in individual mini casserole dishes or ramekins also makes a cozy presentation if you’re entertaining friends or family.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I store leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully and tastes just as comforting the next day.

Freezing

This vegetarian baked ziti freezes well before baking. I’ve found it’s best to assemble in a freezer-safe casserole dish, cover tightly, and freeze. When you want to eat it, just thaw in the fridge overnight or bake covered straight from frozen, adding extra time to ensure it’s heated through.

Reheating

Reheat leftovers in the oven at 350°F, covered with foil to prevent drying out until warmed through, then uncover for a few minutes to refresh the cheesy crust. Microwaving works fine too but the oven method gives that nicer texture.

FAQs

Final Thoughts

This Vegetarian Baked Ziti with Ricotta and Vegetables Recipe has become one of my absolute favorites for weeknight dinners and special family gatherings. The combination of creamy ricotta, melty mozzarella, fresh veggies, and hearty pasta makes for a satisfying meal every single time. Plus, it’s forgiving and customizable, which I love. I really think making this will add not just a great recipe to your repertoire, but a new comfort-food classic everyone will rave about. Give it a try and let me know how it turns out in your kitchen!

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