BAKED ZITI PRIMAVERA
This is a vegetarian baked ziti recipe that I created for a Cub Scout potluck banquet, hence the large serving size.
Provided by kitchengal
Categories World Cuisine Recipes European Italian
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process. Transfer to a large roasting pan.
- Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.
- Place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. Then place the carrots in the food processor and process until finely chopped.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. Stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. Remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons Italian seasoning; drain. Add to the ziti and mix. Sprinkle about 1/2 the bag of the Italian cheese blend over the pasta and stir through. Pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix. Cover the pan with aluminum foil.
- Bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 45.7 g, Cholesterol 13.9 mg, Fat 8.1 g, Fiber 5.4 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 473.5 mg, Sugar 9.4 g
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Gendoesntcare Willson
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The vegetables were cooked perfectly and the sauce was flavorful. I would definitely make this again.
Asaad Chaker
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the creamy sauce and the tender vegetables. I will definitely be making this again.
Junior Ruiz
[email protected]It was good. I would have liked a red sauce or a pesto sauce better, but this turned out good. I served it with a side of garlic bread.
Nima Nima
[email protected]This was a delicious and flavorful dish! The sauce was creamy and cheesy, and the vegetables were cooked perfectly. I especially loved the addition of fresh herbs, which really brightened up the dish. I will definitely be making this again!
Welekazi Ngaxa
[email protected]This dish was a bit too heavy for my taste. The sauce was very creamy and the vegetables were a bit mushy. I think I would prefer a lighter version of this dish.
Hayan Nasur
[email protected]I'm not a big fan of primavera dishes, but I decided to give this recipe a try. I was pleasantly surprised! The sauce was creamy and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Anita Pool
[email protected]This is a great recipe for a quick and easy weeknight meal. The sauce is simple to make and the vegetables cook quickly. I also love that I can use whatever vegetables I have on hand.
Kgosithabi Trading
[email protected]I followed the recipe exactly and the dish turned out great! The sauce was creamy and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Ephirem Legese
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning. I also found that the pasta was a bit overcooked.
yakubu muhammad
[email protected]I've made this dish several times now and it's always a winner. The sauce is so creamy and flavorful, and the vegetables add a nice crunch. I usually serve it with a side of garlic bread.
Mada Hunar
[email protected]This was a great recipe! The sauce was flavorful and the vegetables were cooked perfectly. I used a variety of vegetables, including broccoli, zucchini, and carrots. I also added some cooked chicken to the dish for extra protein. It was a delicious a
stuart “red” Cunningham
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the creamy sauce and the tender vegetables. I also appreciated that the recipe was easy to follow and didn't require a lot of prep work.
Emmanuel Seember
[email protected]This baked ziti primavera was a delightful dish! The combination of flavors and textures was perfect. The pasta was cooked al dente, the vegetables were crisp-tender, and the sauce was creamy and flavorful. I especially loved the addition of fresh he