Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Baked Ziti Primavera

4

120 min

Baked Ziti Primavera

Baked Ziti Primavera Photo 1

Time

120 min

Serving

24 persons

Calories

303

Rating

4.00★ (9)

Author: Victoria Buriak
This is a vegetarian baked ziti recipe that I created for a Cub Scout potluck banquet, hence the large serving size.

Ingredients

  • ziti: 2 packages (16 ounce packages)
  • spaghetti sauce: 1 jar (16 ounce jar)
  • ricotta cheese: 1 container (15 ounce container)
  • baby spinach leaves: 1 pack (6 ounce pack)
  • ready-peeled baby carrots: 1 pound
  • olive oil: 2 Tbsp
  • zucchini: 3 piece (diced)
  • portobello mushroom caps: 1 pack (6 ounce pack, diced)
  • button mushrooms: 1 pack (8 ounce pack, diced)
  • ½ tablespoons minced garlic: 1 piece
  • tomatoes: 1 can (28 ounce can, drained, diced)
  • italian seasoning: 2 Tbsp
  • Italian cheese blend: 1 pack (8 ounce pack, shredded)
  • jars spaghetti sauce: 3 piece (16 ounce)
  • italian seasoning: 2 Tbsp
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Baked Ziti Primavera Photo 21
Baked Ziti Primavera Photo 32
Baked Ziti Primavera Photo 43
Baked Ziti Primavera Photo 54
Baked Ziti Primavera Photo 65
Baked Ziti Primavera Photo 76
  1. Preheat an oven to 375 degrees F (190 degrees C).
    Baked Ziti Primavera Photo 2
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process. Transfer to a large roasting pan.
    Baked Ziti Primavera Photo 3
  3. Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.
    Baked Ziti Primavera Photo 4
  4. Place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. Then place the carrots in the food processor and process until finely chopped.
    Baked Ziti Primavera Photo 5
  5. Heat the olive oil in a large skillet over medium-high heat. Cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. Stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. Remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons Italian seasoning; drain. Add to the ziti and mix. Sprinkle about 1/2 the bag of the Italian cheese blend over the pasta and stir through. Pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix. Cover the pan with aluminum foil.
    Baked Ziti Primavera Photo 6
  6. Bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more.
    Baked Ziti Primavera Photo 7

How did you like this article?

You may also like