Introduction
Oh, baked ziti! Does that just bring back memories? For me, it instantly transports me to cozy family dinners, potlucks with friends, and that comforting feeling of a warm hug in a dish. And this Loaded Veggie Baked Ziti? It’s a total game-changer. It takes that classic comfort food and loads it up with so much goodness, it’s almost sinful – but in the best way possible! You’re going to adore how easy and quick this is to whip up, making it perfect for busy weeknights or when you need a dish that everyone will rave about.
Why You’ll Love This Recipe
- Fast: Seriously, you’ll have this in the oven in no time!
- Easy: Minimal fuss, maximum flavor. Even beginners can master this.
- Giftable: Assemble it ahead and bake it for a neighbor or a friend in need.
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone devours this dish.
- Packed with Veggies: A delicious way to get more vegetables onto your plate!
Ingredients
Gather ’round, friends, because here’s what you’ll need to create this masterpiece. Don’t worry, it’s all pretty standard stuff you can find at any grocery store!
- 1 pound ziti pasta: Our trusty base for this delicious casserole.
- 48 ounces marinara sauce: Use your favorite jarred sauce, or even homemade if you’re feeling ambitious!
- 15 ounces ricotta cheese: For that creamy, dreamy layer that makes baked ziti so special.
- 16 ounces shredded mozzarella cheese: The gooey, melty magic that we all love. Reserve about 1 cup for the topping!
- ½ cup grated Parmesan cheese: Adds a salty, nutty depth of flavor.
- 1 large onion, chopped: Our flavor foundation.
- 4 cloves garlic, minced: Because what Italian dish isn’t better with garlic?
- 2 assorted bell peppers, chopped: I love using a mix of colors for visual appeal and sweet flavor. Red and yellow are great!
- 2 medium zucchini, chopped: They cook down beautifully and add a lovely tenderness.
- 8 ounces mushrooms, sliced: Earthy and savory, they soak up all those yummy flavors.
- 5 ounces fresh spinach, roughly chopped: It wilts down to practically nothing but adds a boost of nutrients and color.
- 3 tablespoons olive oil: For sautéing those beautiful veggies.
- 2 teaspoons Italian seasoning: The quintessential herb blend for Italian cooking.
- ½ teaspoon red pepper flakes (optional): If you like a little whisper of heat, add these!
- Salt and black pepper to taste: The finishing touches to enhance all the flavors.
How to Make It
Alright, chef, let’s get cooking! This is where the magic happens, and trust me, it’s easier than you think.
- Preheat your oven: Get that oven going to 375°F (190°C). We want it nice and toasty.
- Cook the pasta: Boil your ziti according to the package directions until it’s just right – al dente, meaning it still has a slight bite. Drain it well and set it aside.
- Sauté the aromatics: Grab a large skillet and heat up that olive oil over medium heat. Toss in your chopped onion and cook it until it’s nice and soft, about 5 minutes.
- Add the garlic: Now, add the minced garlic and let it get fragrant, which only takes about 1 minute. Don’t let it burn!
- Veggie power! Toss in your chopped bell peppers, zucchini, and sliced mushrooms. Let them cook until they’re tender-crisp, about 8-10 minutes. We want them cooked, but still with a little texture.
- Wilt the spinach: Stir in your roughly chopped spinach and watch it magically wilt down in about 2-3 minutes.
- Season it up: Now for the flavor boosters! Stir in the Italian seasoning and red pepper flakes (if you’re using them). Season with salt and black pepper to your liking. Give it a good stir.
- Combine everything: In a big bowl (seriously, the bigger the better!), add the cooked ziti, marinara sauce, ricotta cheese, and all those delicious sautéed veggies. Gently stir it all together until everything is well combined.
- Cheese, please! Now, take about 1 cup of that shredded mozzarella and set it aside for the topping. Add the rest of the mozzarella to the pasta mixture and give it another gentle stir.
- Dish it out: Pour that glorious mixture into a 9×13 inch baking dish. Spread it out evenly.
- Top it off: Sprinkle the reserved mozzarella cheese all over the top. Make sure it’s nice and even so you get that perfect golden crust.
- Bake to bubbly perfection: Pop it into your preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are beautifully golden brown. Oh, the smell!
- Let it rest: This is crucial! Let the baked ziti stand for 5-10 minutes before serving. This allows it to set up a bit so it’s easier to serve and you won’t burn your tongue!
Substitutions & Additions
The beauty of this recipe is its flexibility! Feel free to make it your own.
- Meat Lovers: Brown some Italian sausage or ground beef and add it in with the vegetables for an extra protein punch.
- Different Veggies: Broccoli florets, chopped carrots, or even a can of drained artichoke hearts would be delicious additions.
- Spice it Up: If you love heat, add more red pepper flakes or even a pinch of cayenne pepper.
- Creamier Sauce: For an extra creamy texture, you can stir in a little heavy cream or even a dollop of sour cream into the marinara sauce before combining everything.
- Cheese Swaps: Provolone or a Monterey Jack cheese would also be lovely melted on top.
Tips for Success
A few little tricks to make your Loaded Veggie Baked Ziti absolutely perfect every time:
- Don’t Overcook the Pasta: Remember, it will cook a little more in the oven. Al dente is key!
- Drain Your Veggies: If your veggies release a lot of liquid while sautéing, drain off any excess before adding them to the pasta mixture to avoid a watery dish.
- Prep Ahead: You can assemble the entire baked ziti (up to step 11) a day in advance! Just cover it tightly with plastic wrap and then foil, and refrigerate. When you’re ready to bake, remove the plastic wrap, add a few extra minutes to the baking time, and you’re good to go!
- Season as You Go: Tasting and adjusting your seasoning as you cook the vegetables ensures a flavorful final dish.
How to Store It
Leftovers are a treasure, especially with this baked ziti! Once cooled, you can store any remaining portions in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave, adding a splash of water or broth if it seems a little dry.
FAQs
Got questions? We’ve got answers!
Q: Can I make this recipe vegetarian?
A: Absolutely! This recipe is already vegetarian as written. It’s a wonderful meatless meal.
Q: How can I make this recipe gluten-free?
A: You can easily substitute the ziti pasta with your favorite gluten-free pasta. Just be sure to cook it according to the package directions for gluten-free varieties.
Q: Can I freeze this baked ziti?
A: Yes! You can freeze the assembled, unbaked ziti for up to 3 months. Thaw overnight in the refrigerator before baking, and you may need to add a little extra baking time.
Q: My baked ziti seems a little dry. What did I do wrong?
A: This can happen if the pasta absorbs too much sauce or if it’s overcooked in the oven. Make sure you’re not overcooking the pasta initially, and don’t be afraid to add a little extra marinara sauce if the mixture seems too dry before baking.

Loaded Veggie Baked Ziti
Equipment
- 9x13 inch baking dish
- Large skillet
- Large bowl
Ingredients
Main ingredients
- 1 pound ziti pasta
- 48 ounces marinara sauce Use your favorite jarred sauce, or even homemade.
- 15 ounces ricotta cheese
- 16 ounces shredded mozzarella cheese Reserve about 1 cup for the topping.
- 0.5 cup grated Parmesan cheese
- 1 large onion chopped
- 4 cloves garlic minced
- 2 assorted bell peppers chopped (Red and yellow are great!)
- 2 medium zucchini chopped
- 8 ounces mushrooms sliced
- 5 ounces fresh spinach roughly chopped
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 0.5 teaspoon red pepper flakes (optional)
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil ziti pasta according to package directions until al dente. Drain and set aside.1 pound ziti pasta
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion until soft, about 5 minutes.1 pound ziti pasta
- Add minced garlic and cook until fragrant, about 1 minute.1 pound ziti pasta
- Add chopped bell peppers, zucchini, and sliced mushrooms. Cook until tender-crisp, about 8-10 minutes.1 pound ziti pasta
- Stir in chopped spinach and cook until wilted, about 2-3 minutes.1 pound ziti pasta
- Stir in Italian seasoning and red pepper flakes (if using). Season with salt and black pepper to taste.1 pound ziti pasta
- In a large bowl, combine cooked ziti, marinara sauce, ricotta cheese, and sautéed vegetables. Stir gently to combine.1 pound ziti pasta
- Add about 1 cup of shredded mozzarella to the pasta mixture and stir gently.1 pound ziti pasta
- Pour the mixture into a 9x13 inch baking dish and spread evenly.
- Sprinkle the reserved mozzarella cheese evenly over the top.1 pound ziti pasta
- Bake for 25-30 minutes, or until cheese is melted and bubbly and the edges are golden brown.
- Let the baked ziti rest for 5-10 minutes before serving.