Baked Ziti with Vegetables and Mushrooms

A favorite in many homes on "Italian night," baked ziti is usually laden with meat and cheese. This version relies on the flavors of mushrooms and spinach instead.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 24%
  • Fat: 6.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 11.6g
  • Carbohydrate: 35g
  • Fiber: 4.5g
  • Cholesterol: 12mg
  • Iron: 3.8mg
  • Sodium: 588mg
  • Calcium: 213mg

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 1/2 cups chopped portobello, cremini, or button mushrooms
  • 4 garlic cloves, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
  • 1 (8-ounce) can tomato sauce
  • 7 cups torn spinach (about 1/2 pound)
  • 3 cups hot cooked ziti (about 2 1/4 cups uncooked short tube-shaped pasta)
  • Cooking spray
  • 1 cup part-skim ricotta cheese
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 375°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add mushrooms and garlic; sauté 2 minutes. Stir in basil, salt, black pepper, tomatoes, and tomato sauce, and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Stir in spinach; cook 1 minute or until spinach wilts. Stir in pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Dollop with ricotta.
  3. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Parmesan. Bake an additional 5 minutes or until lightly browned.
  4. Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight. Let stand 30 minutes at room temperature, and bake as directed.
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