Description

This Meatless Baked Ziti with Vegetables is a hearty, flavorful vegetarian comfort dish featuring a homemade veggie-loaded tomato sauce, tender pasta, and a rich blend of ricotta, mozzarella, and parmesan cheeses. Perfect for serving a crowd, it’s baked to bubbly perfection and garnished with fresh parsley for extra brightness.

Ingredients

Scale

Tomato Sauce and Vegetables

5 cups tomato sauce (jarred or homemade)
1 carrot, chopped into small pieces
2 stalks celery, chopped into small pieces
1 yellow onion, diced
2 cups finely chopped lacinato kale (from about 10 leaves)
2 cloves garlic, minced

Pasta and Cheese Mixture

16 ounces dried ziti
16 ounces ricotta cheese
1 egg, lightly beaten
2 cups shredded mozzarella cheese (divided)
1 cup shredded parmesan cheese (divided)

For Garnish

2 tablespoons chopped fresh parsley

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Instructions

Prepare the sauce with vegetables: Pour the tomato sauce into a large saucepan. Add the chopped carrot, celery, yellow onion, kale, and minced garlic. Cook over medium-low heat for about 20 minutes, stirring frequently until the vegetables are softened to your liking. Remove from heat.
Cook the pasta: Bring a large pot of salted water to a boil. Add the dried ziti and cook for 2 to 3 minutes less than the package instructions to keep it slightly firm, as it will finish cooking in the oven. Drain and rinse the pasta under warm water briefly.
Mix the cheese filling: In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, ½ cup of shredded parmesan, and the lightly beaten egg. Stir well until thoroughly combined.
Combine pasta with cheese mixture: Add the cooked ziti to the cheese mixture bowl and stir gently to coat all the pasta evenly.
Assemble the baked ziti: Preheat the oven to 350°F (175°C). In a 13×9 inch baking dish, pour half of the prepared tomato sauce and vegetable mixture evenly on the bottom. Spoon the ziti and cheese mixture over the sauce layer and spread it out evenly. Pour the remaining tomato sauce over the top, then sprinkle the remaining mozzarella and parmesan cheeses evenly over the dish.
Bake the ziti: Cover the baking dish with foil and bake for 25 to 30 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
Rest and garnish: Remove the dish from the oven and let it rest for 5 to 10 minutes to set. Sprinkle the chopped fresh parsley on top before serving. Cut into portions and enjoy!

Notes

This recipe is completely vegetarian, loaded with nutritious vegetables and multiple cheeses for a comforting meal without meat.
The pasta is cooked slightly underdone to prevent it from becoming mushy after baking.
You can substitute kale with spinach or other leafy greens if preferred.
For a richer flavor, use homemade tomato sauce or a high-quality jarred variety.
Leftovers keep well refrigerated for up to 3 days and reheat beautifully in the oven or microwave.

Nutrition

Serving Size: 1 serving
Calories: 504 kcal
Sugar: 9 g
Sodium: 995 mg
Fat: 19 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 57 g
Fiber: 5 g
Protein: 27 g
Cholesterol: 82 mg