Loaded Veggie Baked Ziti: Comfort in Every Cheesy Bite

Loaded Veggie Baked Ziti transforms a classic favorite into a delightful celebration of vegetables, making it a perfect comfort food.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 oz Ziti or Penne Pasta Cook until al dente.

For the Veggies

2 cups Fresh Spinach Packed with nutrients.
1 cup Bell Peppers Any color, diced.
1 cup Zucchini Thinly sliced.
1 cup Mushrooms Sautéed.

For the Sauce

2 cups Marinara Sauce Homemade or quality store-bought.
3 cloves Garlic Minced.

For the Cheese

15 oz Ricotta Cheese For creaminess.
2 cups Shredded Mozzarella Cheese For a melty topping.
1/2 cup Parmesan Cheese For a salty finish.

Optional Extras

1 tsp Italian Herbs Dried oregano or basil.
1/4 tsp Red Pepper Flakes Adjust for heat preference.

Equipment

large pot
large skillet
Large Bowl
baking dish

Method

Step-by-Step Instructions for Loaded Veggie Baked Ziti

Preheat your oven to 350°F (175°C).
Cook the ziti or penne pasta until al dente, about 8-10 minutes. Strain and set aside.
Sauté minced garlic, bell peppers, zucchini, and mushrooms in olive oil for 5-7 minutes.
In a bowl, combine the pasta, sautéed veggies, marinara sauce, and ricotta cheese.
Layer half of the pasta mixture in a baking dish, sprinkle with mozzarella and Parmesan, then add remaining mixture and cheese.
Bake for 25-30 minutes until cheese is melted and golden.
Let cool for 10 minutes, then serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve texture.

Tried this recipe?

Let us know how it was!