Veggie Packed Baked Ziti
Makes 6-8 servings
Ingredients
1 (16 oz.) container penne pasta*
2 tbsp. olive oil
1 medium white onion, chopped
4-6 cloves garlic, minced
1/2 lb. baby bella mushrooms, sliced
1 (28 oz.) can crushed tomatoes
2 cups frozen peas
1 (5 oz.) bag of spinach, roughly chopped
1-2 cups loosely packed basil, roughly chopped
2-3 cups shredded Mozzarella
1 cup Parmesan or fresh Ricotta cheese (optional)
Preheat the oven to 450F. Bring a large pot of salted water to a boil. Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large casserole dish.
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion, and cook until translucent and slightly soft, about 5 minutes. Add the garlic and cook until the garlic is golden, about 2-3 minutes. Add mushrooms and cook for another 3-4 minutes, stirring occasionally.
Add tomatoes, season with salt and pepper, and bring to a simmer. Reduce heat slightly, cover, and let cook for 3-5 minutes.
Add spinach and peas, cover, and cook for another 2-3 minutes, until the spinach is fully wilted.
Turn heat off, stir in basil, cover, and remove the pan from the heat and let sit for 2-3 minutes. (let the basil gently cook from the residual heat of the sauce)
Add half of the pasta and half of the tomato sauce into a large casserole dish, and top with a layer of cheese. Add remaining sauce and pasta to the pan, gently stir to combine, and add another layer of cheese on top. Bake until lightly browned on top and the cheese is bubbly, about 15-20 minutes,
Tips
A classic baked ziti is already a dish to feed a crowd, so a double batch will make a lot! If you’re a small household, a single batch may end up being enough for a full double batch, or you can split into multiple containers for freezing.
Let’s be honest, more cheese will make this dish better! I would recommend a blend of Mozzarella and Ricotta, but some Parmesan will also work very well.