Vegetarian Italian Baked Ziti

A long simmered sauce with mushrooms and vegetables flavors this rich, meatless Italian dish. Don't let the cook time fool you--while the sauce is simmering and the ziti is baking, you can relax!

Prep Time:
35 mins
Cook Time:
3 hrs 5 mins
Total Time:
3 hrs 40 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 2 tablespoons olive oil

  • 3 large portobello mushroom caps, chopped

  • 1 medium white onion, chopped

  • 1 medium bell pepper, chopped

  • 2 stalks celery, diced

  • 2 cloves garlic, minced

  • 1 (28 ounce) jar meatless spaghetti sauce

  • 2 large tomatoes, chopped

  • 1 tablespoon minced fresh Italian parsley

  • 1 ½ teaspoons dried oregano

  • 1 teaspoon dried basil

  • ½ (16 ounce) package ziti pasta

  • 2 cups cottage cheese

  • 1 cup shredded fresh mozzarella cheese

  • ¾ cup non-dairy Parmesan cheese substitute

  • 1 large egg, slightly beaten

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

Directions

  1. 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.

  2. Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking pan.

  3. 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.

  4. 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.

  5. 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.

  6. Cover with foil and bake in the preheated oven until bubbly, about 1 hour.

Cook's Note:

For the marinara, I like to use Newman's Own(R) Sockarooni(TM) sauce.

Nutrition Facts (per serving)

353 Calories
16g Fat
37g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 353
% Daily Value *
Total Fat 16g 20%
Saturated Fat 4g 21%
Cholesterol 36mg 12%
Sodium 781mg 34%
Total Carbohydrate 37g 13%
Dietary Fiber 8g 27%
Total Sugars 10g
Protein 17g
Vitamin C 18mg 89%
Calcium 139mg 11%
Iron 2mg 11%
Potassium 501mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love