No-Boil Veggie Baked Ziti

Name: No-Boil Veggie Baked Ziti
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Ingredients: 1/3 cup mushrooms, any kind; 1/2 cup kale, de-stemmed; 2-3 small carrots, peeled; 1 pound fresh mozzarella cheese; 2 24-ounce jars marinara sauce; 2 cups freshly grated Parmesan cheese; 1 pound ziti pasta; 1 16-ounce container whole milk ricotta cheese; Salt; Pepper; Basil for garnish

Not only will this recipe give you enough for multiple meals, but also, most of the work is done in the oven - which means passive cooking time for you. Oh, and did I mention how delicious it is?!

I’m on a mission to create super easy, minimal work recipes that are also delicious.

Let’s be honest: who doesn’t love baked ziti?! Pasta with marinara sauce and creamy, melted cheese. Sign me up.

My favorite part about this version though is that everything comes together in one baking pan. No boiling pasta. No having multiple pots and pans to clean.

It was inspired by this dish from The Kitchn. I added chopped carrots, mushrooms, and kale to mine. In order to make it a super hearty and nutritious meal, I loved the idea of throwing some veg in there.

You can totally mix it up though. Other veggies that would work include spinach, broccoli or cauliflower. Just make sure to chop ‘em up suuuuper small.

To make the recipe, you pretty much just throw everything into your baking dish and then mix it up. From there, all of the work is done in the oven.

I served it to my husband, daughter, and mother in law for a holiday dinner the other night and it was such a hit. Plus, we still have leftovers for the rest of the week. Total win!

Like I said, any recipe that gives you multiple meals and requires minimal effort on your part is a recipe you need.

Chop veggies and fresh mozzarella

Preheat the oven to 400 F.

Very finely chop the mushrooms, kale, and carrots. Roughly cut the mozzarella into 1-inch cubes. Set aside.

Add everything to the baking dish

In a 9x13-inch baking dish, add both of the jars of marinara sauce. Add the chopped mushrooms, kale, and carrots and the chopped mozzarella. Add 1 cup of the parmesan cheese and all of the ziti pasta to the baking dish.

Mix together

With a wooden spoon, stir everything together well, so that all of the pasta is covered with sauce. Add salt and pepper to taste.

Top with cheese

Using a spoon, add dollops of the ricotta cheese on top of the pasta mixture. Sprinkle the remaining 1 cup of parmesan cheese on top.

Bake & broil

Cover tightly with aluminum foil and bake in the oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20 minutes.

Broil for 4-5 minutes at the end, or until some of the cheese gets golden on top. Garnish with fresh basil and serve.

Everything else you need to know

Pasta: I used traditional ziti shape. If you can’t find any, try rigatoni or penne pasta. I also recommend using a standard flour pasta vs. a legume or chickpea pasta - those tend to cook a bit differently.
Sauce: I used Rao’s - it’s always so good. Any marinara sauce will work. If using a plain tomato sauce, make sure to add plenty of salt, pepper, and spices to account for the ones that are usually in flavored, store-bought tomato sauces.
Storage: Store this baked ziti in the fridge for up to 5 days. To reheat, either microwave or broil in the oven for just a few minutes.

Did you try this recipe?

I hope you love this No-Boil Veggie Baked Ziti! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!

No-Boil Veggie Baked Ziti

Author: Sammi Haber Brondo | NYC Dietitian

Prep time: 15 MinCook time: 1 H & 5 MTotal time: 1 H & 20 M

Ingredients

1/3 cup mushrooms, any kind
1/2 cup kale, de-stemmed
2-3 small carrots, peeled
1 pound fresh mozzarella cheese
2 24-ounce jars marinara sauce
2 cups freshly grated Parmesan cheese
1 pound ziti pasta
1 16-ounce container whole milk ricotta cheese
Salt
Pepper
Basil for garnish

Instructions

Preheat the oven to 400 F.
Very finely chop the mushrooms, kale, and carrots. Roughly cut the mozzarella into 1-inch cubes. Set aside.
In a 9x13-inch baking dish, add both of the jars of marinara sauce. Add the chopped mushrooms, kale, and carrots and the chopped mozzarella. Add 1 cup of the parmesan cheese and all of the ziti pasta to the baking dish.
With a wooden spoon, stir everything together well, so that all of the pasta is covered with sauce. Add salt and pepper to taste.
Using a spoon, add dollops of the ricotta cheese on top of the pasta mixture. Sprinkle the remaining 1 cup of parmesan cheese on top.
Cover tightly with aluminum foil and bake in the oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20 minutes.
Broil for 4-5 minutes at the end, or until some of the cheese gets golden on top. Garnish with fresh basil and serve.