Vegetarian Baked Ziti

Wanna percent this baked ziti with even greater vegetables? strive throwing in a few chopped purple peppers, sliced zucchini, or swap the spinach for kale! just because it's carb-y and tacky doesn't mean it has to be absolutely bad. 


  • 1 lb. ziti pasta 
  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced 
  • 2 tbsp. tomato paste
  • 1 tsp. dried or fresh oregano
  • 1 (28-oz.) can crushed tomatoes
  • 1 1/2 c. fresh ricotta
  • 1 (10-oz). package frozen spinach, drained and chopped
  • Zest of 1/2 lemon
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt 
  • Freshly ground black pepper
  • 2 tbsp. thinly sliced basil, plus more for garnish
  • 1/2 c. grated Parmesan
  • 2 c. shredded mozzarella

  1. Preheat oven to 350°. In a massive pot of boiling salted water, cook pasta until very al dente; drain.
  2. In a huge saucepan over medium heat, warmth oil. add onion and cook, stirring often, until onion is gentle, about 5 mins mins. 
  3. Stir in garlic, tomato paste, and oregano and prepare dinner 2 minutes greater, until barely darkened. add crushed tomatoes and season with salt and pepper. deliver sauce to a simmer, lessen warmth and cook dinner, stirring on occasion, till barely decreased and flavors have melded, 15 to twenty mins. take away from warmth and stir in basil.
  4. while sauce is lowering, stir to mix combine ricotta, spinach, lemon zest, and crushed purple pepper flakes in a medium bowl.
  5. In a large bowl, integrate sauce and pasta. Fold in ricotta combination, leaving huge clumps. unfold about half of the pasta mixture into the bottom of a large casserole dish. Sprinkle 1/2 of the mozzarella and Parmesan over the pasta. pinnacle with the relaxation of the pasta mixture and sprinkle with the closing cheeses.
  6. cowl with foil and bake until cheese is bubbling, approximately 20 to 25 minutes. Garnish with more basil earlier than serving.

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