Description
This delicious meatless baked ziti is a comforting Italian-inspired casserole featuring al dente ziti pasta, sautéed fresh spinach and mushrooms, and a creamy blend of ricotta, goat, and mozzarella cheeses mixed with tangy spaghetti sauce. Baked to bubbly perfection, this hearty vegetarian dish is perfect for family dinners or potlucks.
Ingredients
Scale
Pasta
- 1 (16-ounce) package ziti pasta
Vegetables
- 1 tablespoon olive oil
- 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 the oven temperature to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for baking the ziti.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the ziti pasta until al dente, about 8 minutes. Drain the pasta thoroughly and transfer it into a large mixing bowl.
- Sauté Vegetables: Heat olive oil in a skillet over medium-high heat. Add the chopped spinach and sliced mushrooms and sauté for about 5 minutes until the vegetables are tender and wilted. Then add these sautéed vegetables to the bowl with the cooked pasta.
- Mix Cheeses & Sauce: To the pasta and vegetable mixture, add the part-skim ricotta cheese, crumbled goat cheese, and half of the shredded mozzarella cheese. Pour in the spaghetti sauce and gently stir all ingredients until well combined.
- Assemble & Bake: Pour the entire mixture into the prepared greased baking dish. Evenly sprinkle the remaining shredded mozzarella cheese on top. Bake uncovered in the preheated oven for 15 minutes, or until the dish is bubbly and the cheese on top has melted.
Notes
- For extra flavor, consider adding garlic or Italian herbs like basil and oregano when sautéing the vegetables.
- Use part-skim cheeses to keep the dish lighter in fat.
- To make ahead, assemble the dish but hold off on baking; cover and refrigerate for up to 24 hours before baking.
- Let the baked ziti cool for a few minutes before serving to help it set and make serving easier.
- You can substitute ziti with other short pasta like penne or rigatoni if desired.
