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Baked Ziti Primavera

Rated as 3.67 out of 5 Stars

"This is a vegetarian baked ziti recipe that I created for a Cub Scout potluck banquet, hence the large serving size."
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Ingredients

2 h servings 303 cals
Original recipe yields 24 servings

Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.
  4. 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.
  5. 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.
  6. 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.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 303 calories; 8.1 g fat; 45.7 g carbohydrates; 12.1 g protein; 14 mg cholesterol; 474 mg sodium. Full nutrition

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Reviews

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  1. 6 Ratings

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Most helpful positive review

I made this as a smaller dish and it came out great. I didn't have mushrooms, so I increased the other veggies. Used homemade spaghetti sauce. I will make this again and possibly add more sea...

Most helpful critical review

Could you use any more dishes is this recipe?? Load a full dishwasher after dinner... That aside, maybe I'm not made for vegetarianism, because this was.only okay. Certainly not something I'll t...

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I made this as a smaller dish and it came out great. I didn't have mushrooms, so I increased the other veggies. Used homemade spaghetti sauce. I will make this again and possibly add more sea...

This is so good! I split my final product (pre-baking) into two casserole dishes. This way i was able to take one to a party, and save one for another day! I just threw it in the fridge and it ...

Very good pasta dish even after tweaking the amounts to a reasonable serving size. I will probably work on it a little more, but will definitely have it again!

Could you use any more dishes is this recipe?? Load a full dishwasher after dinner... That aside, maybe I'm not made for vegetarianism, because this was.only okay. Certainly not something I'll t...

This was good! I did make a few changes, reduced the recipe to 3 servings as it's just 2 of us. I ended up using a 26oz jar of pasta sauce which is more than the recipe calls for, but we reall...

I thought it was fairly bland.