VEGETARIAN BAKED ZITI RECIPE - FOOD.COM
The sauteed onions and garlic are the key to making this dish so delicious. Feel free to add mushrooms or zucchini to the saute pan- just don't add any veggies directly to the baking pan without sauteeing them first or the flavor and texture will suffer.
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 4 large portions, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the ziti to just before al dente.
- Coat a 9'x12" baking dish with olive oil. Set aside.
- In a skillet, heat the remaining olive oil over medium-high heat. Cook the onion until translucent.
- Add the garlic and cook for 1 minute. Don't let the garlic brown.
- Crush the tomatoes with your hands and add to the skillet. Add in the juice from the can.
- Cook for 3-5 minutes.
- In a large bowl mix the ricotta and mozarella cheeses.
- Add the parsley, basil, oregano, salt, red pepper, a few grinds of pepper, and mix.
- Add the tomato-onion mixture and mix well.
- When the ziti is drained add to the cheese mixture and toss well to coat the pasta.
- Spoon the mixture into the baking dish.
- Sprinkle the bread crumbs and parmesan cheese on top of the pasta.
- Bake at 400F for 20-30 minutes, or until lightly browned.
- Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 936.8, FatContent 40.4, SaturatedFatContent 17.2, CholesterolContent 89.5, SodiumContent 725.8, CarbohydrateContent 102.1, FiberContent 6.1, SugarContent 7.4, ProteinContent 40.9
VEGETARIAN BAKED ZITI RECIPE - HOW TO MAKE THE BEST VEGGIE ...
This baked ziti with spinach and ricotta filling is vegetarian-friendly, easy, and delicious! Check out our favorite recipe for this baked ziti casserole and see why we think it's the best.
Provided by Lena Abraham
Categories low sugar nut-free vegetarian weeknight meals winter dinner main dish
Total Time 1 hours
Prep Time 15 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large pot of boiling salted water, cook pasta until very al dente; drain. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes minutes. Stir in garlic, tomato paste, and oregano and cook 2 minutes more, until slightly darkened. Add crushed tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 15 to 20 minutes. Remove from heat and stir in basil. While sauce is reducing, stir to combine combine ricotta, spinach, lemon zest, and crushed red pepper flakes in a medium bowl. In a large bowl, combine sauce and pasta. Fold in ricotta mixture, leaving large clumps. Spread about half of the pasta mixture into the bottom of a large casserole dish. Sprinkle half of the mozzarella and Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with the remaining cheeses. Cover with foil and bake until cheese is bubbling, about 20 to 25 minutes. Garnish with more basil before serving.
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