Description
This best vegetarian baked ziti recipe features perfectly cooked ziti pasta layered with a flavorful mixture of sautéed vegetables, rich ricotta filling, and plenty of marinara sauce, all baked to bubbly perfection with mozzarella and Parmesan cheese. It’s a comforting, crowd-pleasing Italian-American casserole that’s easy to prepare and ideal for weeknight dinners or entertaining guests.
Ingredients
Scale
Pasta and Vegetables
- 3/4 lb Ziti or Penne pasta
- 2 tbsp extra virgin olive oil (Early Harvest Greek 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 or homemade)
- 10 basil leaves, torn or chopped
Ricotta Filling and Cheese
- 1 cup ricotta cheese (part-skim preferred)
- 1/2 cup grated Parmesan cheese, divided
- 6 oz shredded Mozzarella cheese, divided
Instructions
- Preheat Oven: Heat your oven to 375 degrees F (190 degrees C) to prepare for baking the casserole.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta but reserve about 1/2 cup of the cooking water for later use.
- Sauté Vegetables: While pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes, stirring frequently. Then add diced zucchini, bell pepper, and minced garlic. Increase heat to medium-high and cook 6–8 minutes, tossing often, until vegetables soften. Season with kosher salt, oregano, and paprika. Remove from heat and set aside.
- Prepare Ricotta Filling: In a mixing bowl, combine ricotta cheese, 1/4 cup grated Parmesan, and 3 tablespoons shredded mozzarella. Mix thoroughly. Drizzle with a little extra virgin olive oil if needed to achieve a smooth, cohesive mixture.
- Combine Pasta, Sauce, and Ricotta Filling: Return drained pasta to the pot. Add half of the marinara sauce and reserved pasta water; stir to coat the pasta evenly. Gently fold in the ricotta cheese mixture, leaving some pockets of cheese intact for texture.
- Assemble the Casserole: Spread a thin layer of marinara sauce on the bottom of a 9 1/2″ x 13″ casserole dish. Layer half of the pasta mixture evenly. Top with the sautéed vegetables and torn basil leaves, spreading them out evenly. Sprinkle a small amount of shredded mozzarella over this layer. Add the remaining pasta mixture on top, then spread the rest of the marinara sauce evenly. Finish by topping with the remaining mozzarella and Parmesan cheeses.
- Bake: Place the casserole uncovered on the middle rack of the heated oven. Bake for approximately 30 minutes until the cheese on top is melted, bubbly, and golden. Remove from the oven and let rest for 10 to 15 minutes to set before slicing.
- Garnish and Serve: Garnish with fresh basil leaves before serving for added aroma and flavor.
Notes
- Make Ahead Tips: Prepare pasta, vegetables, and ricotta filling in advance. Assemble the casserole but do not bake. Cover and refrigerate overnight. Bake as directed when ready, adding additional time if baking from cold.
- Freezing Instructions: Assemble casserole and cover tightly with foil or freezer-safe wrap. Freeze until needed. To bake, thaw partially in a 350°F oven for 45–60 minutes, then uncover and bake an additional 10–15 minutes until bubbly and browned on top.
- Storage: Store leftovers in an airtight container in the refrigerator for 2–3 days or freeze for longer storage.
- Use good quality marinara sauce and extra virgin olive oil for best flavor.
- If using larger zucchini or bell peppers, adjust dice size for even cooking.
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 35 mg
