Easy Vegetarian Baked Ziti (Veggie-Packed!)

• portions: 6 servings
• temps actif: 30 minutes
• temps total: 1 hour

Ingrédients

1 lb uncooked ziti pasta (can sub penne or rigatoni, 450 g)

salt

1 zucchini (diced)

1 eggplant (diced)

1 bell pepper (diced)

1 cup diced white onion (about 1 onion)

3 cloves garlic (minced)

2 Tbsp olive oil (30 mL)

2 24-oz bottles marinara sauce

¼ cup chopped fresh basil

1 tsp oregano

¼ tsp salt (to taste)

1 15-oz package ricotta cheese (425 g)

10 oz frozen spinach (thawed, 283 g)

½ cup shredded parmesan cheese

2 cups shredded mozzarella (200 g)

Instructions

Pasta: Bring a large pot of water to a boil, then add a generous spoon of salt (it should taste like ocean water). Add 1 lb uncooked ziti pasta and cook according to the instructions on the package until al dente. When finished, drain and add pasta back into pot, then set aside.

Cook Veggies: Add 2 Tbsp olive oil to a large saute pan or pot over medium heat. Add 1 zucchini (diced), 1 eggplant (diced), 1 bell pepper (diced), 1 cup diced white onion (diced), and 3 cloves garlic (minced), cooking until they're slightly softened, 5 to 7 minutes.

Veggie Sauce: Add 2 24-oz bottles marinara sauce, ¼ cup chopped fresh basil1 tsp oregano, and ¼ tsp salt to the veggie sauce, cover, and let gently simmer for 15 minutes.

Ricotta Mixture: Stir together 1 15-oz package ricotta cheese, 10 oz frozen spinach (thawed), and ½ cup shredded parmesan cheese.

Assemble: Preheat oven to 350°F (175°C). In a large casserole dish (9×13 inch or similar), you'll layer:½ of the veggie sauce > ½ of the cooked pasta > ½ of the ricotta mixture (roughly spread out) > ½ of the mozzarellaThen repeat that:remaining veggie sauce > remaining cooked pasta > remaining ricotta mixture > remaining mozzarellaYou may need to smush things down to fit as much as you can into the dish.

Baked: Place an empty baking sheet on a lower rack to catch any drips. Bake for about 30 minutes, or until cheese is golden and melted and sauce is bubbling around the outside. Allow to rest for a few minutes before serving.

Nutrition

• Calories: 528 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 8.4 g
• Lipides Insaturés: 8.3 g
• Cholestérol: 43 mg
• Sodium: 890 mg
• Glucides Totaux: 67 g
• Fibres Diététiques: 9.5 g
• Sucres Totaux: 15 g
• Protéines: 23 g