This Loaded Veggie Baked Ziti is the ultimate comfort food packed with wholesome ingredients. With layers of tender pasta, a rich tomato sauce, melted cheese, and a bounty of sautéed vegetables, it’s a hearty and satisfying dish that’s perfect for weeknight dinners or feeding a crowd. It’s a fantastic meatless option that doesn’t skimp on flavor or texture.
Why You’ll Love This Recipe
I love how versatile and satisfying this baked ziti is. It’s perfect when I want something warm and filling, but still packed with vegetables. The mix of zucchini, bell peppers, mushrooms, and spinach creates a beautiful texture and flavor balance. It’s easy to prepare in advance, freezes well, and the leftovers taste even better the next day. Whether I’m serving it at a gathering or saving it for meal prep, it’s always a winner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ziti pasta
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Olive oil
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Onion
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Garlic
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Bell peppers (any color)
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Zucchini
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Mushrooms
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Baby spinach
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Marinara sauce
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Ricotta cheese
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Mozzarella cheese
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Parmesan cheese
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Italian seasoning
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Salt and pepper
Directions
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I start by preheating the oven to 375°F (190°C) and bringing a large pot of salted water to a boil.
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I cook the ziti until al dente, drain it, and set it aside.
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While the pasta cooks, I heat olive oil in a large skillet and sauté onions and garlic until fragrant.
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I add the bell peppers, zucchini, and mushrooms, cooking until they’re tender. Then I stir in the baby spinach until wilted.
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In a large bowl, I combine the cooked pasta, sautéed veggies, marinara sauce, ricotta, half of the mozzarella, Italian seasoning, salt, and pepper.
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I pour the mixture into a greased baking dish, top with the remaining mozzarella and Parmesan cheese.
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I bake it uncovered for 25–30 minutes, or until bubbly and golden on top.
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After baking, I let it rest for a few minutes before serving.
Servings and timing
This recipe makes about 6 to 8 servings. It takes around 20 minutes to prep and 30 minutes to bake, so I have dinner ready in under an hour.
Variations
I sometimes switch things up by using whole wheat or gluten-free pasta. If I’m out of ricotta, cottage cheese works great too. For added flavor, I mix in red pepper flakes or sun-dried tomatoes. I’ve also added cooked lentils or white beans to boost the protein while keeping it vegetarian.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm the whole dish in the oven at 350°F until heated through. It also freezes well—I just make sure to wrap it tightly before freezing. When ready to eat, I thaw it overnight in the fridge and reheat as usual.
FAQs
How do I keep baked ziti from drying out?
I make sure to use enough sauce and cover the dish with foil if I’m baking it ahead of time. If reheating, a splash of water or sauce helps bring back the moisture.
Can I make this ahead of time?
Yes, I often assemble the entire dish the night before, cover it, and refrigerate it. I just add a few extra minutes to the baking time when cooking from cold.
What vegetables work best in this baked ziti?
I love using a mix of zucchini, mushrooms, bell peppers, and spinach, but I’ve also added broccoli, eggplant, and kale depending on what I have on hand.
Can I freeze baked ziti?
Absolutely. I freeze it before or after baking. If freezing before baking, I let it thaw overnight and bake as directed. If already baked, I reheat until warm all the way through.
Is there a vegan version of this recipe?
To make it vegan, I swap the ricotta and mozzarella with plant-based cheese alternatives and use a vegan-friendly marinara sauce. It still turns out delicious.
Conclusion
Loaded Veggie Baked Ziti is my go-to dish when I want something cozy, filling, and packed with goodness. It’s a great way to enjoy a variety of vegetables in one satisfying meal. Whether I’m feeding my family or prepping meals for the week, this recipe never disappoints.
