Vegetable Baked Ziti

Vegetable Baked Ziti

  • 8 oz. whole wheat pasta (penne and rotini work well), cooked al dente according to package
  • cooking spray or oil mister
  • 1 tbsp. olive oil
  • 1 medium onion, thinly sliced
  • 1 large zucchini, halved lengthwise and thinly sliced
  • 8 oz. button or baby bella mushrooms, sliced
  • 1 large jar marinara sauce (about 24 ounces)
  • 1-15 oz. container of fat-free ricotta cheese
  • salt and pepper to taste
  • 1 c. reduced-fat Italian blend cheese (or mozzarella)
  • 1 tbsp. chopped parsley (optional)


- Preheat oven to 350 degrees. 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, and ricotta 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.

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