Description
This Delicious Meatless Baked Ziti is a comforting and hearty Italian-inspired casserole packed with tender pasta, sautéed spinach and mushrooms, and a flavorful blend of ricotta, goat, and mozzarella cheeses. Baked to golden perfection, it’s a satisfying vegetarian main dish perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 1 (16-ounce) package ziti pasta
- 1 tablespoon olive oil
Vegetables
- ½ (8-ounce) package fresh spinach, chopped
- 1 (4-ounce) package fresh mushrooms, sliced
Cheeses
- 1 (15-ounce) container part-skim ricotta cheese
- 1 (8-ounce) package crumbled goat cheese
- ½ (8-ounce) package shredded mozzarella cheese
Sauce
- 1 (14-ounce) jar spaghetti sauce
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for the baked ziti.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the ziti pasta and cook until al dente, about 8 minutes. Drain the pasta and transfer it to a large mixing bowl.
- Sauté Vegetables: Heat the olive oil in a skillet over medium-high heat. Add the chopped spinach and sliced mushrooms and sauté for approximately 5 minutes until tender. Then add the cooked vegetables to the bowl with the pasta.
- Mix Cheeses & Sauce: Add the part-skim ricotta, crumbled goat cheese, and half of the shredded mozzarella to the pasta-vegetable mixture. Pour in the spaghetti sauce and stir everything together until well combined.
- Assemble & Bake: Transfer the combined mixture into the prepared baking dish. Sprinkle the remaining shredded mozzarella evenly on top. Bake uncovered in the preheated oven for 15 minutes or until the casserole is bubbly and the cheese has melted beautifully.
Notes
- For a creamier texture, you can add a little milk to the cheese mixture.
- Feel free to substitute spinach with kale or other leafy greens.
- Make sure not to overcook the pasta since it will cook further in the oven.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
