Name: Loaded Veggie Baked Ziti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 lb ziti pasta; 2 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, minced; 2 bell peppers (any color), chopped; 1 zucchini, chopped; 1 cup mushrooms, sliced; 2 cups spinach or kale, roughly chopped; 1 (28 oz) can crushed tomatoes or 3 cups marinara sauce; 2 tbsp tomato paste (optional); 1 tbsp Italian seasoning; 1/2 tsp red pepper flakes (optional); 1 cup ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh basil or parsley, for garnish

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Loaded Veggie Baked Ziti is a hearty, comforting pasta bake packed with colorful vegetables, rich tomato sauce, and melty cheese. It’s the perfect dish when I want something cozy but still full of nutritious ingredients. Whether served for family dinner or meal prep, it’s satisfying, cheesy, and bursting with flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s the best of both worlds—comfort food and a way to get in plenty of veggies. It’s super flexible, so I can toss in whatever vegetables I have on hand. The ziti holds up beautifully in the oven, and the layers of sauce, cheese, and pasta make every forkful taste indulgent while still being wholesome

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ziti pasta
Olive oil
Onion, chopped
Garlic cloves, minced
Bell peppers (any color), chopped
Zucchini, chopped
Mushrooms, sliced
Spinach or kale, roughly chopped
Crushed tomatoes or marinara sauce
Tomato paste (optional, for richness)
Italian seasoning
Red pepper flakes (optional)
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese, grated
Salt and pepper to taste
Fresh basil or parsley, for garnish

Directions

I preheat the oven to 375°F (190°C).
I cook the ziti pasta until al dente, then drain and set aside.
While the pasta cooks, I heat olive oil in a large skillet over medium heat and sauté the onion and garlic until fragrant.
I add the bell peppers, zucchini, and mushrooms, cooking until they begin to soften. Then I stir in the spinach until wilted.
I pour in the crushed tomatoes and tomato paste, then season with Italian seasoning, red pepper flakes, salt, and pepper. I let it simmer for 10 minutes.
In a large mixing bowl, I combine the cooked pasta with the veggie sauce and half of the mozzarella.
I spread half of the pasta mixture in a greased baking dish, then dollop with ricotta and sprinkle with mozzarella and Parmesan. I repeat the layers, finishing with more mozzarella on top.
I bake uncovered for 25–30 minutes, or until bubbly and golden. I let it cool slightly before garnishing with fresh herbs and serving.

Servings and timing

This recipe serves 6–8 people.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

I switch up the vegetables depending on the season—eggplant, broccoli, or corn all work well.
For a spicy version, I add extra red pepper flakes or diced jalapeños.
To make it vegan, I use dairy-free cheese and skip the ricotta or use a plant-based version.
I sometimes add lentils or canned chickpeas for extra protein.
For a lighter dish, I reduce the cheese or use part-skim versions.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave individual portions or warm the whole dish in a 350°F (175°C) oven until heated through.
It also freezes well—after baking, I let it cool completely and freeze in portions. To reheat from frozen, I thaw overnight and bake until hot.

FAQs

Can I make this ahead of time?

Yes, I often assemble it ahead, cover, and refrigerate it. When ready to bake, I just add 5–10 minutes to the baking time.

What pasta can I use instead of ziti?

I use penne, rigatoni, or even rotini—any short pasta that holds sauce well will work.

Can I use store-bought sauce?

Definitely. I use a good-quality marinara or tomato basil sauce when I don’t have time to make it from scratch.

How do I make it gluten-free?

I substitute the regular ziti with gluten-free pasta and make sure the sauce and cheese I use are gluten-free.

Is it possible to add meat to this?

Yes, I sometimes add ground turkey, chicken, or sausage to the veggie mix for a meatier version.

Conclusion

Loaded Veggie Baked Ziti is one of my favorite ways to get a comforting, cheesy meal on the table while still packing in a ton of vegetables. It’s versatile, easy to make, and great for feeding a crowd or prepping ahead. Whether I’m trying to eat more plants or just want something cozy, this dish always delivers.