BAKED ZITI PRIMAVERA
This is a vegetarian baked ziti recipe that I created for a Cub Scout potluck banquet, hence the large serving size.
Provided by kitchengal
Categories World Cuisine Recipes European Italian
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- 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.
- Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 45.7 g, Cholesterol 13.9 mg, Fat 8.1 g, Fiber 5.4 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 473.5 mg, Sugar 9.4 g
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Sunny Bedi
[email protected]This dish is so good, I could eat it every week!
Glenda Jackson
[email protected]I'm not a big fan of zucchini, but I loved it in this dish.
Haiden Starkey
[email protected]This is a great recipe for using up leftover vegetables.
Martha Nsiimenta
[email protected]I added some chopped spinach to the dish and it was a great addition.
Michael Charles Hayes (Michael - Purple Hayes)
[email protected]I made this dish with whole wheat pasta and it was just as good as the regular pasta.
Andiswa Shantal
[email protected]This is a great recipe for a crowd. It's easy to double or triple the recipe to feed a large group.
Abdul Shakoor.
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Abadat Ch
[email protected]This baked ziti primavera is the perfect comfort food. It's cheesy, flavorful, and filling.
Abdulrehman Ch
[email protected]I've made this dish several times and it always turns out perfectly. It's a keeper!
Jaden uzamaki
[email protected]This is my new favorite pasta dish! It's so flavorful and satisfying.
PATRICIA MARTINEZ
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Angelica Rusovan
[email protected]The baked ziti primavera was a great way to get my kids to eat their vegetables. They loved the cheesy pasta and the colorful vegetables.
Jabir Hashmi
[email protected]This dish was easy to make and didn't require any special ingredients. I was able to find everything I needed at my local grocery store.
Bright Enina Ekpen
[email protected]I'm not usually a fan of vegetarian dishes, but this baked ziti primavera changed my mind. It was packed with flavor and the vegetables were cooked to perfection.
kundai Musiiwa
[email protected]This baked ziti primavera was an absolute hit with my family! The combination of fresh vegetables, flavorful sauce, and cheesy pasta was simply irresistible.