Description
This Meatless Baked Ziti with Vegetables is a hearty and comforting vegetarian pasta dish featuring a rich tomato sauce loaded with carrots, celery, onions, kale, and garlic. Combined with ricotta, mozzarella, and parmesan cheeses, it’s baked to bubbly perfection, making it an ideal meal for family dinners or casual gatherings.
Ingredients
Scale
Vegetable Sauce
- 5 cups tomato sauce (jarred or homemade)
- 1 carrot (chopped into small pieces)
- 2 stalks celery (chopped into small pieces)
- 1 yellow onion (diced)
- 2 cups finely chopped lacinato kale (from about 10 leaves)
- 2 cloves garlic (minced)
Pasta and Cheese Mixture
- 16 ounces dried ziti
- 16 ounces ricotta cheese
- 1 egg (lightly beaten)
- 2 cups shredded mozzarella cheese (divided)
- 1 cup shredded parmesan cheese (divided)
For Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Vegetables and Sauce: Begin by chopping the carrot, celery, onion, kale, and mincing the garlic. Pour the tomato sauce into a large pot or saucepan and add the chopped vegetables. Cook over medium-low heat for about 20 minutes, stirring frequently until the vegetables soften to your preferred texture. Remove from heat once done.
- Cook the Ziti: While the sauce simmers, bring a large pot of salted water to a boil. Add the dried ziti and cook for 2 to 3 minutes less than the package instructions indicate, since it will finish cooking in the oven. Drain the pasta and rinse it briefly to stop cooking.
- Mix Cheese and Pasta: In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, ½ cup of parmesan, and the lightly beaten egg. Stir the cooked and drained ziti into this cheese mixture until well coated.
- Assemble the Baking Dish: Preheat your oven to 350°F (175°C). Pour half of the vegetable tomato sauce into the bottom of a 13×9-inch baking dish. Spread the ziti and cheese mixture evenly on top. Pour the remaining sauce over the pasta layer, then sprinkle the remaining mozzarella and parmesan cheeses evenly on top.
- Bake the Ziti: Cover the baking dish tightly with foil. Bake for 25 to 30 minutes. Then remove the foil and continue baking uncovered for an additional 5 to 10 minutes, or until the cheese topping is bubbling and slightly golden.
- Rest and Serve: Remove the baked ziti from the oven and let it sit for 5 to 10 minutes to set. Garnish with freshly chopped parsley before slicing into portions and serving.
Notes
- This recipe is vegetarian, featuring a rich vegetable tomato sauce and a blend of creamy ricotta, mozzarella, and parmesan cheeses.
- To make the sauce, you can use store-bought tomato sauce or homemade for added freshness.
- The pasta is slightly undercooked before baking to prevent it from becoming mushy in the oven.
- Feel free to substitute kale with spinach or other leafy greens as preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 504 kcal
- Sugar: 9 g
- Sodium: 995 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 82 mg
