Recipe: Vegetable Stuffed Ziti

This recipe uses extra vegetables so you can use less pasta. It’s really delicious and has a nice pleasing way of making you feel full (pasta, vegetables, and cheese do that though I guess). The best part about this recipe is that it doesn’t take much effort and if you have leftover cooked pasta around it’d be even less effort.

Vegetable Stuffed Ziti
Serves 8
  1. 1 tbsp. olive oil
  2. 1 onion, thinly sliced
  3. 1 small eggplant, diced
  4. 1 zucchini, diced
  5. 8 oz mushrooms, diced
  6. 8 oz pasta, cooked al dente
  7. 24 ounces marinara sauce
  8. 15 ounces ricotta cheese
  9. 1 cup mozzarella, shredded
  10. 1 tablespoon Italian seasoning
  11. salt and pepper, to taste
  1. Preheat oven to 350° and spray a 9 x 13 baking dish with cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Remove from heat.
  3. Add pasta, marinara sauce, ricotta, salt, and pepper to skillet with vegetables. Stir until well combined.
  4. Pour pasta mixture into baking dish. Top with cheese. Bake for 30 minutes.
Adapted from Oh My Veggies
Adapted from Oh My Veggies
Mab Made Food

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