Meatless Baked Ziti
Meatless baked ziti is an easy meal to make in under an hour with simple kitchen ingredients. Layers of ziti coated in marinara, sauteed veggies, and cheese fill this casserole with savory goodness that the entire family will love.
Servings: 8 servings
Calories: 467kcal
Ingredients
- 16 ounces ziti, dry
- 24 ounces marinara sauce
- 1 tablespoon olive oil
- 2 medium zucchini, cubed
- 1 onion, chopped
- 1 bell pepper, chopped
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 or 3-quart casserole dish and set aside.
- In a stock pot, bring salted water to a boil and add ziti. Cook to al dente according to package directions. Drain well, return to pan, and toss with marinara sauce. Set aside.
- While pasta cooks, warm a sauté pan over medium heat and add olive oil. When warm, add zucchini, onion, and bell pepper. Lightly season with a pinch of salt and pepper. Cook for about 4 to 5 minutes, or until edges are browned and vegetables are softened to your liking. Remove from heat.
- In a bowl, add ricotta, half of the mozzarella, parmesan cheese, salt, pepper, and Italian seasoning. Stir to combine.
- In your prepared casserole dish, add half of the ziti/sauce mixture and spread into an even layer. Next, add vegetables and spread into an even layer. Top vegetables with cheese mixture and spread into an even layer. Top with remaining ziti and sauce, then sprinkle the top of your casserole with the rest of the mozzarella cheese.
- Bake, uncovered, for 25 to 30 minutes, or until cheese is melted and casserole is bubbling around the edges.
Recommended Equipment
Notes
- Baked ziti can be assembled up to a day ahead. Cover and store, unbaked, in the refrigerator. Remove casserole from the refrigerator to bring to room temperature while oven preheats and follow directions above for baking.
- Leftovers will keep for 2-3 days in a sealed container in the refrigerator.
- To make this dish vegetarian-friendly, look for a parmesan cheese made with vegetable rennet, or labeled as vegetarian. Parmesan can also be substituted with other hard Italian-style cheeses.
- Like a saucy casserole? As written, this casserole is lightly sauced. Feel free to add more marinara sauce as desired.
Nutrition Estimate
Calories: 467kcal | Carbohydrates: 54g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 886mg | Potassium: 646mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1006IU | Vitamin C: 28mg | Calcium: 347mg | Iron: 2mg