Janices Vegetarian Baked Ziti Recipes

BEST VEGETARIAN BAKED ZITI

Steps:

• Heat oven to 375 degrees F.
• Bring a large pot of salted water to a boil. When ready, add the pasta and cook to al dante according to package. When ready, drain pasta but save about 1/2 cup cooking water.
• While the pasta is cooking , cook the vegetables. In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so, tossing regularly, then add diced zucchini, bell pepper, and garlic. Raise heat to medium-high and cook for about 6 to 8 minutes, tossing regularly, until vegetables have softened and cooked through. Season with kosher salt, oregano and paprika. Sit aside till needed.
• In a mixing bowl, combine the ricotta, 1/4 cup grated Paremsan and 3 tbsp Mozzarella. Mix well. (If needed, add a drizzle of extra virgin olive oil to help mix the cheese)
• Once the pasta has been cooked and drained, bring it back to the cooking pot. Add 1/2 of the marinara sauce and starchy cooking water you reserved (1/2 cup). Mix well to coat the pasta with the sauce. Fold in the ricotta cheese filling. Mix again to combine, but leave some big "pockets" of the cheese mixture.
• Grab a 9 1/2" x 13" casserole dish. Pour a little marinara sauce to the bottom of the dish, spread. Spread half the pasta. Now add the cooked vegetables and some of the torn basil on top and spread well across the pasta layer. Sprinkle a little bit of shredded mozzarella on top (leave more mozzarella for very top layer.) Add remaining pasta. Spread remaining marinara sauce on top and add remaining mozzarella cheese and Parmesan cheese.
• Place the casserole dish on the middle rack of your heated oven. Bake uncovered for 30 minutes or so. Remove from heat and let rest about 10 to 15 minutes before cutting through. garnish with fresh basil.

VEGAN BAKED ZITI

Steps:

• Prepare the pasta: Preheat the oven to 375 degrees F.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the lentils and pasta sauce and cook, stirring occasionally, 5 minutes.
• Meanwhile, make the vegan cheese sauce: Combine all of the ingredients in a high-powered blender and puree until smooth.
• Make the vegan Parmesan cheese: Combine all of the ingredients in a blender or food processor; pulse until flaky. (See Cook's Note)
• Combine the cooked pasta with the pasta sauce and toss to coat.
• Spread half of the pasta in a 9-by-13-inch baking dish, then top with half of the cheese sauce. Repeat with the remaining pasta and cheese sauce. Sprinkle the vegan Parmesan over the top.
• Bake until the top is slightly golden, about 25 minutes. Sprinkle with chopped basil and serve.

JANICE'S VEGETARIAN BAKED ZITI RECIPE

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

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.

VEGETARIAN ITALIAN BAKED ZITI

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.