This recipe comes to you via Pinterest! Seriously, if you haven’t checked out Pinterest yet, there’s a whole other world out there for you just waiting! For this recipe I used Giada’s Vegetable Marinara sauce (from Target), which already has some diced veggies in it. We all liked this dish except for my 7 year old. Not sure why he didn’t like it, but he ate one bite. You can prep all your veggies while the pasta is boiling, so, other than the 30 min. baking time, it comes together pretty quickly.
Vegetable Baked Ziti
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
cooking spray or oil mister
1 tbsp. olive oil
1 medium onion, thinly sliced
1 large zucchini, halved lengthwise and thinly sliced
8 oz. button or baby bella mushrooms, sliced
8 oz. whole wheat pasta (penne and rotini work well), cooked al dente according to package (I used ziti)
1 large jar marinara sauce (about 24 ounces)
1 15 oz. container of fatfree ricotta cheese
salt and pepper to taste
1 c. reduced fat Italian blend cheese (or mozzarella)
1 tbsp. chopped parsley (optional)
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray or oil mister.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Remove from heat. Add pasta, marinara sauce, ricotta, salt, and pepper to skillet with vegetables. Stir until well combined.
Pour pasta mixture into baking dish. Top with cheese. Bake for 30 minutes. Sprinkle with parsley before serving, if desired.