Baked Ziti Primavera recipe
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Ingredients
- 2 (16 ounce) packages ziti 1 (16 ounce) jar spaghetti sauce 1 (15 ounce) container ricotta cheese 1 (6 ounce) package baby spinach leaves 1 pound ready-peeled baby carrots 2 tablespoons olive oil 3 small zucchini, diced 1 (6 ounce) package portobello mushroom caps, diced 1 (8 ounce) package button mushrooms, diced 1 ½ tablespoons minced garlic 1 (28 ounce) can diced tomatoes, drained 2 tablespoons Italian seasoning 1 (8 ounce) package shredded Italian cheese blend 3 (16 ounce) jars spaghetti sauce 2 tablespoons Italian seasoning salt and ground black pepper to taste
Nutrition Info
- 302.7 caloriescarbohydrate: 45.7 gcholesterol: 13.9 mgfat: 8.1 gfiber: 5.4 gprotein: 12.1 gsaturatedFat: 3.3 gservingSize: -sodium: 473.5 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Baked Ziti Primavera
Directions
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Preheat an oven to 375 degrees F (190 degrees C).
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.
Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.
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.
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.
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.