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Veggie Baked Ziti for Two Recipe

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Veggie Baked Ziti for Two combines tender pasta, sautéed vegetables, marinara, creamy ricotta, mozzarella, and Parmesan in a cozy small-batch casserole. It bakes until bubbling and golden for a satisfying vegetarian dinner with minimal leftovers.

Ingredients

  • Ziti or penne pasta
  • Olive oil
  • Zucchini, diced
  • Cremini or button mushrooms, sliced
  • Red bell pepper, diced
  • Fresh spinach
  • Yellow onion, finely chopped
  • Garlic cloves, minced
  • Italian seasoning
  • Salt
  • Freshly ground black pepper
  • Red pepper flakes, optional
  • Marinara sauce
  • Ricotta cheese
  • Shredded mozzarella cheese
  • Grated Parmesan cheese
  • Fresh basil or parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a small baking dish suitable for two servings.
  2. Bring a pot of salted water to a boil and cook the ziti until just shy of al dente. Drain thoroughly and set aside.
  3. While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the onion and cook for 2–3 minutes, until it begins to soften.
  4. Add the mushrooms, zucchini, and red bell pepper. Cook for 5–7 minutes, stirring occasionally, until tender and most of the excess moisture has evaporated.
  5. Stir in the garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes. Cook for about 30 seconds, until fragrant.
  6. Add the spinach and cook just until wilted, then remove the skillet from the heat.
  7. In a large bowl, combine the cooked pasta, sautéed vegetables, marinara sauce, ricotta, some of the mozzarella, and some of the Parmesan. Gently stir until evenly combined.
  8. Transfer the pasta mixture to the prepared baking dish and spread it into an even layer.
  9. Spoon a little additional marinara sauce over the top, then sprinkle with the remaining mozzarella and Parmesan.
  10. Cover the dish loosely with foil and bake for about 15 minutes.
  11. Remove the foil and bake for another 10–15 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
  12. Let the baked ziti rest for about 5 minutes, then garnish with fresh basil or parsley and serve.

Notes

  • For a spinach-heavy version, increase the fresh spinach and reduce some of the other vegetables. Thawed frozen spinach can also be used if thoroughly squeezed dry.
  • Broccoli, eggplant, asparagus, yellow squash, or other vegetables can be added. Sauté watery vegetables before assembly to prevent a runny casserole.
  • For additional heat, increase the red pepper flakes or use a spicy marinara sauce.
  • For extra-cheesy baked ziti, layer additional mozzarella between portions of the pasta mixture.
  • For a lighter version, use part-skim ricotta and mozzarella and increase the vegetables.
  • Ricotta can be omitted and replaced with additional mozzarella or cottage cheese. Blend cottage cheese briefly for a smoother texture if desired.
  • The ziti can be assembled ahead, covered, and refrigerated before baking. Allow additional baking time when cooking directly from the refrigerator.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat covered at 350°F (175°C) until hot, adding a spoonful of marinara if the pasta seems dry.
  • Freeze well-wrapped baked ziti for 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/veggie-baked-ziti-for-two-recipe/