BEST Vegetarian Baked Ziti
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian baked pasta with zucchini, bell pepper, and ricotta layered with marinara sauce and melted mozzarella. It's a hearty, cheesy weeknight dinner that can be assembled ahead and baked when ready.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 lb Ziti or Penne pasta
- Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
- 1 medium red onion, chopped
- 2 zucchini, small diced
- 1 bell pepper (orange or red), cored and diced
- 2 garlic cloves, minced
- Kosher salt
- 1 tsp dry oregano
- 1/2 tsp sweet paprika
- 6 cups quality Marinara sauce (store-bought is fine)
- 10 basil leaves, torn or carefully sliced/chopped
- 1 cup ricotta (I used part-skim)
- 1/2 cup grated Parmesan, divided
- 6 oz shredded Mozzarella
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 905mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 582mg
- Calcium
- 242mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 905MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.