Vegetarian Baked Ziti Recipes

BAKED ZITI WITH ROASTED VEGETABLES

Steps:

• To roast the veggies: Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
• Place the cauliflower florets on one pan. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Sprinkle the salt over the two pans. Gently toss until the vegetables on each pan are lightly coated in oil.
• Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping their rack positions halfway (lower rack to upper rack, and vice versa). Leave the oven on at 425, because we're going to bake the dish at the same temperature. If you end up with any stray burnt onion pieces, discard them, and set the vegetables aside.
• Meanwhile, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot.
• Add 2 cups of the marinara, the chopped basil, and 1/2 cup of the mozzarella to the pasta. Gently stir to combine.
• It's assembly time! Spread 1 cup of additional marinara sauce inside a 9×13″ baker. Top with half of the pasta mixture, and gently spread it into an even layer. Evenly sprinkle the roasted cauliflower on top, then dollop 1 cup of the cottage cheese over the cauliflower (it doesn't need to be spread into an even layer), followed by 1/2 cup of the mozzarella.
• Top the mozzarella with the remaining pasta. Then sprinkle the roasted peppers and onion on top, dollop the remaining cup of ricotta on top, then dollop the remaining cup of marinara on that, then sprinkle the remaining cheese all over.
• Place a clean, rimmed baking sheet on the lower oven rack to catch any drippings. Place the ziti, uncovered, on top of the baking sheet. Bake for 30 minutes, then transfer to the upper rack for 2 to 5 more minutes until the cheese is deeply golden, if desired.
• Remove the baker from the oven and let it cool for 10 minutes before serving (trust me). Sprinkle freshly torn basil on top, slice with a sharp knife, and serve.

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.

VEGETARIAN BAKED ZITI

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.

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.