Baked Ziti Primavera Recipe - Allrecipes.com
  • READY IN 2 hr

Baked Ziti Primavera

Recipe by  

"This is a vegetarian baked ziti recipe that I created for a Cub Scout potluck banquet, hence the large serving size."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process. Transfer to a large roasting pan.
  3. Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.
  4. Place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. Then place the carrots in the food processor and process until finely chopped.
  5. Heat the olive oil in a large skillet over medium-high heat. Cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. Stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. Remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons Italian seasoning; drain. Add to the ziti and mix. Sprinkle about 1/2 the bag of the Italian cheese blend over the pasta and stir through. Pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix. Cover the pan with aluminum foil.
  6. Bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs
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Reviews More Reviews

Apr 27, 2009

I made this as a smaller dish and it came out great. I didn't have mushrooms, so I increased the other veggies. Used homemade spaghetti sauce. I will make this again and possibly add more seasoning.

 
Aug 16, 2010

This is so good! I split my final product (pre-baking) into two casserole dishes. This way i was able to take one to a party, and save one for another day! I just threw it in the fridge and it baked up beautifully two days later. It might even taste a little better too, because all the flavors have had a chance to mingle together. This is such an awesome recipe! Everyone asked me for my secret... haha

 
Nov 15, 2010

Could you use any more dishes is this recipe?? Load a full dishwasher after dinner... That aside, maybe I'm not made for vegetarianism, because this was.only okay. Certainly not something I'll try again. It needed more cheese, and I did do this scaled down to 12 serving.

 
May 07, 2009

Very good pasta dish even after tweaking the amounts to a reasonable serving size. I will probably work on it a little more, but will definitely have it again!

 
Jul 21, 2013

I thought it was fairly bland.

 

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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