Best Vegetarian Four Cheese Mushroom Baked Ziti Recipes

Vegetarian Baked Ziti image

Provided by Adina Cappell

Time 55m

Yield 4 large portions, 4 serving(s)

Number Of Ingredients 15

1 lb rigatoni pasta or 1 lb penne
1 medium onion, chopped
2 garlic cloves, minced
1 (14 ounce) can whole tomatoes
1 1/4 cups ricotta cheese
8 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1/3 cup parsley, chopped
1/2 tablespoon dried basil (or 1/4 cup fresh, shredded)
1/2 tablespoon dried oregano
black pepper, freshly ground
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup breadcrumbs

Steps:

Cook the ziti to just before al dente.
Coat a 9'x12" baking dish with olive oil. Set aside.
In a skillet, heat the remaining olive oil over medium-high heat. Cook the onion until translucent.
Add the garlic and cook for 1 minute. Don't let the garlic brown.
Crush the tomatoes with your hands and add to the skillet. Add in the juice from the can.
Cook for 3-5 minutes.
In a large bowl mix the ricotta and mozarella cheeses.
Add the parsley, basil, oregano, salt, red pepper, a few grinds of pepper, and mix.
Add the tomato-onion mixture and mix well.
When the ziti is drained add to the cheese mixture and toss well to coat the pasta.
Spoon the mixture into the baking dish.
Sprinkle the bread crumbs and parmesan cheese on top of the pasta.
Bake at 400F for 20-30 minutes, or until lightly browned.
Allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 936.8, Fat 40.4, SaturatedFat 17.2, Cholesterol 89.5, Sodium 725.8, Carbohydrate 102.1, Fiber 6.1, Sugar 7.4, Protein 40.9

Vegetarian Four-Cheese Mushroom Baked Ziti image

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.