baked ziti recipe

No-Boil Baked Ziti with Spinach, Mushrooms and Ricotta - a simple, healthy one-pot meal with only 15 minutes of hands-on time before baking in the oven. Vegan and GF adaptable!

Baked Ziti with Spinach &amp; Mushrooms 

olive oil

onion, chopped

garlic cloves, rough chopped

salt, pepper

chili flakes

Italian seasoning

baby spinach, chopped spinach

chicken stock

dry ziti

ricotta, or herbed tofu ricotta

pecorino

mozzarella cheese

basil

In a large, 12-inch skillet, heat oil over medium heat, add onion, garlic and mushrooms and season generously with salt and pepper,  cooking and stirring until mushrooms release all their liquids and this cooks off, and eventually they get golden brown, about 12 minutes. Taste and make sure these are salted and flavorful.

Add spinach and wilt, then add 2 cups of broth or stock, a jar of marinara sauce and the dry pasta ( about 2 ¾-3 cups dry). Stir, and bring to a simmer. Dot with the dollops of ricotta. Sprinkle with mozzarella and pecorino.  Cover well and place in the oven to bake for 30 minutes.

Uncover and let the cheese get a little golden for a couple of minutes. If there seems to be too much liquid left in the pan, simply simmer uncovered on the stovetop  for 1-2 minutes until it evaporates.

Garnish with fresh herbs and chili flakes.

Entire family Loved this recipe!! I used kale, and added zucchini (since
I have a ton from the garden)
It was amazing. Will definitely make again and again. Super easy, and the clean up also one pan! Can’t beat that. I am excited to try many more of your recipes, they all look amazing. Thank you! ♥️

Absolutely amazing!!! 
I added squash (because I didn’t have enough mushrooms) and crushed tomatoes. Fresh Cilantro for garnish. Appreciate the recipe so much!!!
(FYI, you might want
To correct  the “friends” statement above. It was spelled incorrectly. That would bug me
(But I’m an OCD freak). 😉

Recipe video above. A big, juicy pasta bake!&nbsp;It’s meaty, cheesy, and loaded with flavour from a healthy dose of seasonings. This great American classic may well be the mother of all pasta bakes....

Baked Ziti

/ 10 ounces ziti or penne pasta

garlic (, minced)

onion

beef

/ 24 oz tomato passata ((pureed tomato, Note 3))

water

tsp EACH dried basil, oregano, sugar

ricotta (, optional (Note 4))

mozzarella cheese ((or other melting cheese))

parmesan (, freshly grated (optional))

parsley

fennel seeds ((optional, Note 5))

tbsp paprika ((plain

tsp cayenne pepper

onion powder

tsp EACH salt and black pepper

Cook ziti&nbsp;for the recommended cooking time on the packet MINUS 2 minutes. (Note 5) Drain, then return to pot.&nbsp;

Preheat oven to 180C/350F.

Make Sauce: Heat oil in a large skillet over high heat. Add onion and garlic and cook for 2 minutes or until onion is translucent.

Add meat and cook, breaking it up as you go. When it is just cooked, add Seasonings and cook for 2 minutes.

Add passata, water, basil, oregano and sugar. Bring to simmer, reduce heat to low and cook for 10 minutes. Adjust salt and pepper to taste (remember it gets spread across lots of pasta).

Toss Ziti with Sauce:&nbsp;Pour about 2 cups of sauce into the pot with the ziti. Toss.

Assemble: Spread ziti into baking dish (23x33cm / 9x13&quot;). Dollop with ricotta. Pour over remaining sauce. Top with cheese and parmesan. 

Bake:&nbsp;Cover loosely with foil. Bake 20 minutes. Remove foil, bake further 10 to 15 minutes until cheese is golden.

Serve:&nbsp;Sprinkle with parsley or basil if desired, then serve!

Baked ziti is really tasty and easy to throw together, making it the perfect mid-week meal option. Serve with a light summer salad and enjoy straight from the oven.

Baked Ziti Recipe

onion, finely diced

garlic, crushed

½ tsp chilli flakes

tomato passata tomatoes

salt

black pepper,

ziti

ricotta cheese

Parmesan, grated

mozzarella cheese, roughly chopped

fresh basil leaves, roughly torn

Preheat your oven to 190°C (170°C if you have a fan oven).

Bring a large pot of boiling water to the boil and add a generous pinch of salt. Cook your ziti as per the instructions on the packet. 

Whilst the ziti cooks, heat your olive oil in a large pan or skillet. Cook the onions for about 5-10 mins, until translucent and then add the garlic and the chilli flakes and cook for a few more minutes.

Add the tomato passata or the chopped tomatoes to the pan and bring to a gentle simmer. Season with a little salt and pepper and a few basil leaves.

When the pasta is cooked, remove from the heat and drain off the water. 

Mix the ricotta and half of the Parmesan together to form a creamy filling, add a little pinch of salt to taste. 

Add half of your tomato sauce to the drained pasta and toss to coat thoroughly. Then fold in the ricotta mixture, it doesn’t have to be thoroughly combined as having pockets of ricotta will add to the finished dish. 

Transfer half of your pasta into a large oven-proof dish and sprinkle a layer of mozzarella on top.

Add the rest of your pasta on top of this to form a second layer and pour what’s left of your pasta sauce over this. Top with the remaining mozzarella and sprinkle with the Parmesan cheese and a few torn up basil leaves. 

Bake the ziti in the preheated oven for around 30 minutes, until the top is golden brown and the edges are beginning to bubble.

Allow to cool for a few moments and then serve your ziti bake. Buon appetito!

mushrooms, sliced (cremini, portobello,

pepper

Italian herbs

veggie broth (or chicken broth)

dry ziti pasta

ricotta cheese, or herbed tofu ricotta

garnish with fresh basil (or Italian parsley) and chili flakes.

In a large, 12-inch skillet, heat oil over medium heat, add onion, garlic and mushrooms and season generously with salt and pepper, Italian herbs, cooking and stirring until mushrooms release all their liquids and this cooks off, and eventually they get golden brown, about 12 minutes. Taste and make sure these are salted and flavorful.

Add fresh spinach and wilt, then add 2 cups of broth or stock, a jar of marinara sauce and the dry pasta (about 2 ¾-3 cups dry). Stir, and bring to a simmer. Dot with the dollops of ricotta. Sprinkle with mozzarella and pecorino.  Cover well and place in the oven to bake for 30 minutes.

Uncover and let the cheese get a little golden for a couple of minutes (feel free to broil).  If there seems to be too much liquid left in the pan, simply simmer uncovered on the stovetop for 1-2 minutes until it evaporates.

Absolutely delicious! I used both sausage and mushrooms. I cannot believe that such an easy dish to make can taste so darn good! Thank you for this recipe.

So good!  Followed recipe to a t using the herbed tofu ricotta. Delish!  Thank you!

Fast and delicious! I made this with chicken Italian sausage, mushrooms and chickpea pasta. Bonus points for leftovers for the whole family. My two-year old couldn't get enough of this baked ziti - she insisted on seconds, thirds, and fourths. A home run recipe, just like every other one on this fabulous site.

Instructions are terrible. When do I put in the italian seasoning? Bring to a simmer then cook to cook the noodles or just as soon as it starts to simmer I throw it in the oven?

I tried this last night with Beyond Beef. TBH, the Beyond had a slightly strange flavor, and I think I would have preferred using only mushrooms. Next time I make it, I'll probably slightly reduce the broth, too, as the finished dish had a bit too much liquid.

This is a fun recipe! I threw the Italian Seasoning in with the pasta as I like the Rosemary to cook in and soften if possible. I wondered if next time a splash of Brandy in the sauce and a fresh basil garnish would be nice? But it's also very delicious the way it is! Thank you for sharing.

Fantastic. My picky family devoured it. Next time I want to sub out 1/2 cup of the broth for a dry red wine.

Made this with bow ties instead of ziti and my family LOVED it! Great flavors, very hearty and warm. Thank you for this recipe!

So delicious!!! I topped mine with a fresh squeeze of lemon and peacans. Such a good meal for a pot luck or dinner party.

I made this with Protein Plus penne pasta for extra protein and added zucchini for more veggies. Turned out great!

Tastes great when I happen to look at the right spot for the pasta measurement. However, the amount of pasta in the ingredients list is not consistent with what you say in the paragraph description of the recipe.

https://content.jwplatform.com/videos/JTnS4RGN.mp4

Watch how to make no-boil Baked Ziti with Spinach and Mushroom. With only 15 minutes of hands-on time before baking in the oven, this one-pot meal is the perfect weeknight dinner the whole family will love! Video 

Baked Ziti Video

You will love this easy and cheesy baked ziti recipe! It&#039;s so hearty, rich, and full of flavor that everyone will be reaching for seconds.

onion (diced)

Italian sausage

garlic

32-ounce jar marinara sauce

whole tomatoes

red pepper flakes

black pepper

mozzarella (about 16 ounces, divided)

parmesan (divided)

In a large skillet, heat oil over medium-high heat. Add the onion. Cook, stirring frequently, until just starting to turn translucent, about 5 minutes.

Add the sausage and garlic. Cook, breaking up the sausage with the back of a spoon, until browned and no longer pink.

Stir in marinara, tomatoes, Italian seasoning, and red pepper flakes. Bring to a simmer. Reduce heat to medium-low and continue simmer, stirring occasionally for 30 minutes, or until thickened. Add salt and pepper to taste.

While sauce simmers, preheat the oven to 350F.

Bring a large pot of water to a boil. Add 1 teaspoon salt per quart of water. Add the pasta and cook until almost tender. (You want it al dente as it will continue cooking when baking.) Drain and rinse with cold water. Return to the same pot.

To the pasta, add 2 cups tomato sauce. Stir until well coated.

Spoon some of the tomato sauce into a 13x9-inch or 2 1/2-quart casserole dish, just enough to lightly cover the bottom of the dish. Pour half of the pasta on top.

Spoon half of the remaining sauce over the pasta. Sprinkle half of the parmesan, dot half of the ricotta, and sprinkle half of the mozzarella over the pasta. Repeat with remaining pasta, sauce, and cheeses. Place on a rimmed baking sheet.

Bake for 40 minutes, or until bubbling around the edges and the top is browned. Let cool for 10 minutes before serving.

https://www.youtube.com/watch?v=YMXHopvMSUo

A classic Italian-American recipe, this easy Baked Ziti is the ultimate comfort food. Perfect for feeding a crowd, this pasta is rich and gooey with its layers of pasta, meaty tomato sauce, and three different kinds of cheese. This pasta bake is a hearty and delicious dish perfect for any occasion.

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Delicious Baked Ziti Recipe | SO Easy!

Dairy-Free Baked Ziti! This recipe will AMAZE you. The cashew cream sauce sets up just like ricotta - but totally dairy-free!

Dairy-Free Baked Ziti (Gluten-Free)

raw cashews

lemon juice

eggs

gluten-free tubular pasta

lb Italian sausage (or ground beef)

garlic (minced)

14.5 oz can diced tomatoes

Place the raw cashews in a bowl. Cover with boiling water (the 1 cup of water will be used later, just use enough boiling water to cover the cashews) and let sit for 30 minutes. You can make the pasta and tomato-meat sauce in the meantime.

Preheat the oven to 350F. Cook the pasta according to package instructions - but subtract a minute or so from the boil time so the pasta is al dente.

In a large skillet, add 1 tablespoon olive oil along with the Italian sausage and onion. Cook, breaking up into small pieces until browned and cooked through, about 6-8 minutes. Add the garlic, Italian seasoning, red pepper flakes, marinara sauce and diced tomatoes. Cook until heated through for another 5 minutes or so. Remove from heat and set aside.

Drain the cashews and place in a high-speed blender. Add 1 cup of fresh water along with the olive oil, lemon juice, and salt. Blend until completely smooth. Add the eggs and blend until smooth. (The sauce will look very liquidy and runny but will set up in the oven.)

Add a scoop of the tomato-meat sauce to the bottom of a 9x13 pan. Spread out evenly. Mix the pasta with 1/3 of the remaining tomato-meat sauce. Pour half of the pasta into the pan. Drizzle over half of the cashew sauce followed by another 1/3 of the sauce mixture. Add the remaining pasta followed by the rest of the cashew sauce and tomato-meat sauce.

Bake for 25-30 minutes until golden and bubbly. Let sit for 10 minutes before serving. Enjoy!

This healthy baked ziti recipe is the ultimate classic Italian comfort food! Pasta baked with a delicious red sauce, ricotta cheese, and mozzarella melted on top. But don&#039;t worry, this lightened-up version does not skimp on the bold Italian flavors that you look forward to with a cheesy baked ziti. It can be assembled ahead of time for an easy dinner or to feed a crowd at your next party.

Healthy Baked Ziti

lb dry ziti or penne pasta (whole grain

ricotta cheese (drain excess liquid)

cheese

red pepper

spaghetti sauce (homemade

Preheat the oven to 375 degrees.

Bring a 5-6 quart pot of salted water to a boil. Add the pasta and cook for 5 minutes. The pasta should still have a bite to it after it cooks. This helps keep the pasta from getting mushy.

Drain the pasta and rinse. Place the pasta into a 9 x13 baking dish.

Mix ricotta cheese, egg, romano or parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper in a medium bowl. Stir in the crushed red pepper if you&#39;re using it.

Mix the ricotta cheese mixture and spaghetti sauce in with the pasta. Start with 3-cups of sauce and add more if you need to. The pasta should be covered with sauce and cheese mixture.

Sprinkle mozzarella over the top of the pasta mixture.

Cover with foil and bake for 55 minutes. Uncover and bake for another 5 minutes or until cheese is melted and the baked ziti is bubbling on the sides.

https://content.jwplatform.com/videos/7CdKdXrD.mp4

This healthy baked ziti recipe is the ultimate classic Italian comfort food! Pasta baked with a delicious red sauce, ricotta cheese, and mozzarella melted on top.

Baked ziti doesn&#39;t have to be over-loaded with cheese to taste good! My recipe has a creamy sauce, thanks to the addition of fat-free ricotta, and lots of sautéed veggies.

Vegetarian Vegetable Baked Ziti

cooking spray

onion (thinly sliced)

zucchini

oz button or baby bella mushrooms (sliced)

pasta

marinara sauce (about 24 oz)

15 oz container of fat-free ricotta cheese

salt and pepper (to taste)

blend cheese (or mozzarella)

tbsp chopped parsley (optional)

Preheat oven to 350°F. Spray a 9 x 13 baking dish with cooking spray or oil mister.

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Remove from heat.

Add pasta, marinara sauce, ricotta, salt, and pepper to skillet with vegetables. Stir until well combined.

Pour pasta mixture into baking dish. Top with cheese. Bake for 30 minutes. Sprinkle with parsley before serving, if desired.

This super cheesy vegetarian baked ziti recipe with its extra creamy cheese layer is a delicious and easy family favorite for dinner.

Easy baked ziti

onion (finely chopped)

tomatoes

tomato paste

stock / broth / water

sugar

½ tsp black pepper

basil ((or use 1 teaspoon dried basil))

sour cream

Parmesan cheese

Mozzarella cheese

salt and pepper (to taste

500 g (1lb) ziti /

Preheat the oven to 200°C/390°F. Bring a large pot of salted water to a boil.

In a saucepan, saute the onion in a splash of olive oil until soft and translucent. Add the garlic and cook for another 30 seconds.

Add the tomatoes, stock, basil, sugar, salt and pepper then bring to a simmer. Reduce the heat and allow to cook for 7-10 minutes until the sauce has reduced slightly.

While the sauce cooks, combine the ingredients for the cheese cream and set aside.

Add the pasta to the boiling water and cook for 7-8 minutes. The pasta should be very firm still as it will continue cooking in the oven. Reserve ½ cup cooking water then drain the pasta.

Combine the cooked pasta with the tomato sauce and a few tablespoons of pasta cooking water. At this point the pasta needs to be quite wet and saucy.

Transfer half of the pasta to a suitable baking dish. Dollop on the cheese mixture and top with the remaining pasta. Add the rest of the mozzarella cheese then cover with foil.

Place in the oven and bake for 15-20 minutes until hot and bubbling. Remove the foil and bake for another 5-10 minutes or until the cheese is golden brown on top.

Remove from the oven, garnish with basil (optional) and allow to cool for 5 minutes before serving.

Baked Ziti is an easy, saucy, and cheesy pasta casserole. It has all of the great flavors of Lasagna but is simple to prepare and serve as a pasta bake. 

Baked Ziti (Easy Pasta Casserole) VIDEO

lb ziti pasta (or penne pasta

ground beef (85% lean)

onion (chopped)

tsp black pepper

marinara sauce

oz fresh ricotta

basil leaves

mozzarella cheese (shredded, divided)

parmesan cheese (divided)

Cook pasta in salted water according to package instructions until just al dente, then drain (do not overcook as the pasta will continue to cook in the oven).

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