Best Vegetarian Baked Ziti Recipes

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VEGETARIAN BAKED ZITI



Vegetarian Baked Ziti image

Baked ziti is one of our family favorites; I developed this to serve at dinner when a good friend who is a vegetarian comes over.

Provided by HisHouseCook

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h25m

Yield 12

Number Of Ingredients 15

cooking spray
2 tablespoons olive oil
2 cups cubed eggplant
2 cups cubed zucchini
2 large tomatoes, chopped
1 medium red bell pepper, cubed
1 medium onion, chopped
3 cloves garlic, minced, or more to taste
2 teaspoons Italian seasoning
1 teaspoon salt
1 (16 ounce) package ziti pasta
1 (32 ounce) jar spaghetti sauce
1 (15 ounce) can Italian-style diced tomatoes
½ cup non-dairy Parmesan cheese substitute
1 (16 ounce) package sliced fresh mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 3-quart baking dish with cooking spray.
  • Heat oil in a large saute pan over medium heat. Add eggplant, zucchini, tomatoes, bell pepper, onion, and garlic; cook, stirring occasionally until vegetables are tender, about 10 minutes. Sprinkle with Italian seasoning and salt; stir to combined.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse in cold water.
  • Mix spaghetti sauce and diced tomatoes together in a medium bowl.
  • Spread 1/3 of the sauce mixture in the bottom of the prepared casserole. Layer ingredients as follows: 1/2 of the ziti, 1/2 of the vegetable mixture, 1/2 of the Parmesan substitute, 1/2 of the mozzarella slices, 1/2 of the remaining sauce, all of the remaining ziti, all of the remaining vegetables, all of the remaining Parmesan substitute, and all of the remaining sauce. Set remaining mozzarella slices aside.
  • Cover loosely and bake in the preheated oven until bubbly, 25 to 30 minutes. Remove from the oven, uncover, and top with remaining mozzarella slices. Return to the oven and bake, uncovered, until cheese is melted and slightly browned, 10 to 15 minutes longer.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 47.3 g, Cholesterol 25.7 mg, Fat 14 g, Fiber 7 g, Protein 18.7 g, SaturatedFat 4.8 g, Sodium 866.9 mg, Sugar 11.2 g

VEGETARIAN FOUR-CHEESE MUSHROOM BAKED ZITI



Vegetarian Four-Cheese Mushroom Baked Ziti image

This baked ziti boasts four different cheeses, making it comfort food at its very finest. Mozzarella, parmesan, provolone, and creamy Gorgonzola team up with rich Italian tomato sauce, tangy sour cream, sauteed mushrooms, and perfectly al dente pasta. When a pan of this is bubbling in the oven, you know life is about to get really, really good.

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 9

1/2 pound dry rigatoni or penne pasta
1 tablespoon olive oil
1 cup white button mushrooms (sliced)
2 cups tomato-based pasta sauce
3 ounces provolone cheese (sliced)
3/4 cup sour cream
1/2 cup Gorgonzola cheese (crumbled)
4 ounces mozzarella cheese (shredded (about 1 1/2 cups))
1/4 cup Parmesan cheese (grated)

Steps:

  • Preheat the oven to 350 degrees.
  • Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta. Cook until barely al dente, about 8 minutes, or about 2/3 of the time recommended on the pasta package directions. Drain.
  • In a large skillet over medium heat, saute the mushrooms in olive oil until softened, about 6-7 minutes. Add the tomato sauce and bring to a boil. Turn the heat to low and simmer about 15 minutes.
  • In an 8" x 8" dish, layer half the cooked pasta, then half the tomato sauce. Cover with the provolone slices. Add the sour cream in spoonfuls, then carefully spread into a thin layer. Top with the Gorgonzola cheese. Add the remaining pasta, then the mozzarella cheese. Spread the rest of the pasta sauce over the top, and finally top with the Parmesan cheese.
  • Cook for 30 minutes or until the cheese is bubbly.

VEGETARIAN ITALIAN BAKED ZITI



Vegetarian Italian Baked Ziti image

A long simmered sauce with mushrooms and vegetables flavors this rich, meatless Italian dish. Don't let the cook time fool you--while the sauce is simmering and the ziti is baking, you can relax!

Provided by laura

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 3h40m

Yield 10

Number Of Ingredients 18

2 tablespoons olive oil
3 large portobello mushroom caps, chopped
1 medium white onion, chopped
1 medium bell pepper, chopped
2 stalks celery, diced
2 cloves garlic, minced
1 (28 ounce) jar meatless spaghetti sauce
2 large tomatoes, chopped
1 tablespoon minced fresh Italian parsley
1 ½ teaspoons dried oregano
1 teaspoon dried basil
½ (16 ounce) package ziti pasta
2 cups cottage cheese
1 cup shredded fresh mozzarella cheese
¾ cup non-dairy Parmesan cheese substitute
1 large egg, slightly beaten
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat olive oil in a 12-inch skillet over medium-high heat. Add mushrooms, onion, bell pepper, celery, and garlic; saute until tender, 5 to 7 minutes. Stir in spaghetti sauce, tomatoes, parsley, 1 teaspoon oregano, and basil. Cover, reduce heat, and simmer for 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking pan.
  • Just before the sauce is finished, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Combine cottage cheese, mozzarella cheese, 1/2 of the Parmesan substitute, egg, salt, and pepper in a bowl. Mix remaining Parmesan substitute and 1/2 teaspoon oregano in another small bowl.
  • Spread 1 cup sauce in the bottom of the prepared pan. Layer 1/3 cup ziti, 1 cup sauce, and 1/3 cottage cheese mixture; repeat layers twice more. Top with any remaining sauce, then sprinkle with oregano-Parmesan blend.
  • Cover with foil and bake in the preheated oven until bubbly, about 1 hour.

Nutrition Facts : Calories 352.9 calories, Carbohydrate 36.6 g, Cholesterol 36.3 mg, Fat 15.8 g, Fiber 7.5 g, Protein 17 g, SaturatedFat 4.2 g, Sodium 781 mg, Sugar 9.8 g

TUSCAN VEGETARIAN BAKED ZITI



Tuscan Vegetarian Baked Ziti image

Serve our low-cal, low-fat Tuscan Vegetarian Baked Ziti for dinner tonight! This Healthy Living vegetarian baked ziti meal is filled with cheesy goodness.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
3 cups ziti pasta, cooked
2 large red peppers, cut into thin strips
2 zucchini, cut lengthwise in half, then sliced crosswise
1/2 lb. sliced fresh mushrooms
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 tsp. dried oregano leaves

Steps:

  • Heat oven to 375ºF.
  • Reserve 3/4 cup cheese; combine remaining cheese with all remaining ingredients.
  • Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with reserved cheese.
  • Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 400, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 20 g

VEGETARIAN BAKED ZITI CASSEROLE



VEGETARIAN BAKED ZITI CASSEROLE image

Taste great with side salads that have tomato blue cheese and top with grated parmesean cheese. Also use extra parmesean on your Cut square of Baked Ziti. Make a side of Garlic bread or any bread to slop it up~

Provided by Pami Toll @Pami_Toll

Categories     Pasta

Number Of Ingredients 9

1 - chopped onion slightly chunky
1 can(s) black olives chopped no seed
2 stalks - chopped celery
3 - chopped garlic cloves
1 tablespoon(s) oregano, thyme rosemary, dash salt n pepper
1 package(s) zita pasta, cooked a-ldante
3 tablespoon(s) virgin olive oil
1 package(s) mozzerella cheese or cheddar shredded 8oz and or use left over cheese in fridge to top off ! any cheese you love
1 jar(s) favorite spaghetti tomato sauce . with mushrooms or whatever you like best.

Steps:

  • Cook ziti in boiling water till its almost cooked or aldante In meantime Take 9x 13 pan and grease with olive oil up the sides too. Drain off all the water and butter the ziti with butter and olive oil . Toss Set Oven at 375 degree F
  • Chopped vegetables. Take Saute pan and put in olive oil . Drop the fresh veggies in and saute them in oil and butter till they are translucent and soft. Take off heat set pan aside..
  • In large bowl place Drained buttered Ziti cooked, and toss with olive oil , spices and gradually add in Chopped Sauted vegetables. Take One Jar of your fav Red spaghetti sauce. I like mine with mushrooms. Use prego or complimentary brand. Toss all together, saving about 1/4 cup for the top. Toss in Paresaen cheese . Flatten into Greased Baking dish prepared. Top with remaining tomator sauce and LOTS OF CHEESE, use one, or many or left overs in the Fridge. Bake about 20 minutes till heated inside .Last Part Place oven on BROIL Broil, top WATCHING IT for no more than THREE MINUTES just to brown the top. REmove from oven. Let set about 4-5 minutes. Serve in Large cut slices. Serves up to 8 . Great with side salad of your choosing.

JANICE'S VEGETARIAN BAKED ZITI RECIPE



JANICE'S VEGETARIAN BAKED ZITI RECIPE image

Categories     Pasta

Yield 6-8 servings

Number Of Ingredients 15

For the sauce:
1 (10-ounce) package white mushrooms, trimmed
1 large onion, chopped
1/4 cup olive oil
2 garlic cloves, chopped
2 (28-ounce) cans tomato purie
4 basil leaves, torn into bits
Salt and freshly ground pepper
1 cup fresh or frozen peas
For the pasta:
1 pound ziti
Salt
1 cup freshly grated Pecorino Romano or Parmigiano-Regiano
1 cup ricotta
8 ounces mozzarella, diced

Steps:

  • Directions: Place the mushrooms in a colander and rinse them quickly under cold running water. (Do not soak mushrooms or they will absorb too much water.) Drain the mushrooms and pat dry. Slice the mushrooms cup grated cheese. Preheat the oven to 350 degrees. Spoon half of the ziti into shallow 3=-quart baking dish. Spread the ricotta on top. Pour on 1 more cup of sauce and sprinkle with mozzarella. Top with the remaining ziti, sauce, and grated cheese. Cover the dish with foil. (At this point, the ziti can be refrigerated for several hours, or overnight. Remove from refrigerator about 30 minutes before baking.) Bake the ziti for 45 minutes. Uncover and bake for 15 to 30 minutes longer, or until the center is hot and the sauce is bubbling around the edges. Cover and let stand for 15 minutes before serving.

VEGETARIAN BAKED ZITI



Vegetarian Baked Ziti image

I was raised on my mother making this dish. I make itnow for my family's weekly Meatless meal because it's so hearty you don't really miss the meat I always use my zippy red sauce recipe but you can use your favorite pasta sauce. for a gret meal serve with my Last garlic bread you'll ever eat and caeser salad with my Low Fat caeser dressing

Provided by GingerlyJ

Categories     One Dish Meal

Time 50m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 9

12 ounces ziti pasta
2 tablespoons extra virgin olive oil
24 ounces meatless pasta sauce
15 ounces part-skim ricotta cheese
2 cups part-skim mozzarella cheese
3/4 cup fresh parmesea cheese
1 large onion
1 red bell pepper
1 cup grated carrot

Steps:

  • preheat oven to 350 degrees.
  • Cook ziti until halfway done.
  • in oil sautee the onion and pepper and carrot until tender.
  • Drain ziti and return to saucepan, adding veggies.
  • stir in sauce, ricotta cheese and 1/2 of the mozzerella and parmsean.
  • spoon unto a 2 quart baking dish op with remaining cheese.
  • Bake 30 minutes or until heated through.

Nutrition Facts : Calories 700.8, Fat 29.6, SaturatedFat 14.7, Cholesterol 80.7, Sodium 1260.5, Carbohydrate 68, Fiber 3.5, Sugar 14.9, Protein 39.9

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