Baked Veggie Ziti Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 3-quart baking dish with cooking spray.
• Heat oil in a large saute pan over medium heat. Add eggplant, zucchini, tomatoes, bell pepper, onion, and garlic; cook, stirring occasionally until vegetables are tender, about 10 minutes. Sprinkle with Italian seasoning and salt; stir to combined.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse in cold water.
• Mix spaghetti sauce and diced tomatoes together in a medium bowl.
• Spread 1/3 of the sauce mixture in the bottom of the prepared casserole. Layer ingredients as follows: 1/2 of the ziti, 1/2 of the vegetable mixture, 1/2 of the Parmesan substitute, 1/2 of the mozzarella slices, 1/2 of the remaining sauce, all of the remaining ziti, all of the remaining vegetables, all of the remaining Parmesan substitute, and all of the remaining sauce. Set remaining mozzarella slices aside.
• Cover loosely and bake in the preheated oven until bubbly, 25 to 30 minutes. Remove from the oven, uncover, and top with remaining mozzarella slices. Return to the oven and bake, uncovered, until cheese is melted and slightly browned, 10 to 15 minutes longer.

Steps:

• Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.

Steps:

• Cook the ziti to just before al dente.
• Coat a 9'x12" baking dish with olive oil. Set aside.
• In a skillet, heat the remaining olive oil over medium-high heat. Cook the onion until translucent.
• Add the garlic and cook for 1 minute. Don't let the garlic brown.
• Crush the tomatoes with your hands and add to the skillet. Add in the juice from the can.
• Cook for 3-5 minutes.
• In a large bowl mix the ricotta and mozarella cheeses.
• Add the parsley, basil, oregano, salt, red pepper, a few grinds of pepper, and mix.
• Add the tomato-onion mixture and mix well.
• When the ziti is drained add to the cheese mixture and toss well to coat the pasta.
• Spoon the mixture into the baking dish.
• Sprinkle the bread crumbs and parmesan cheese on top of the pasta.
• Bake at 400F for 20-30 minutes, or until lightly browned.
• Allow to rest for 5 minutes before serving.

Steps:

• In a large bowl add Ricotta, Mozzarella (16 oz), Parmesan, eggs, and Italian seasoning - Mix well and set aside.
• Grate both zucchini and eggplant. Squeeze out as much water as possible. Add to the cheese mixture.
• Open and drain the can of diced tomatoes and place in another bowl.
• Open spaghetti sauce and add to the diced tomatoes.
• Add the sauce mixture to the cheese mixture and mix well.
• In a large lasagna pan, pour in half of the ziti and mix in half the cheese/sauce mixture.
• Pour in the remaining ziti and cheese/sauce mixture and mix well.
• Cover pan and bake at 350 for 40 minutes.
• After the ziti bakes for 40 minutes, remove the cover, sprinkle 8 oz of Mozzarella cheese on top and bake for an additional 10 minutes.
• ENJOY!