Need to use up veggies in your crisper drawer but tired of vegetable soup? Give this recipe for Vegetable Baked Ziti a try! The ingredients are easily customizable for any taste and the casserole can even be assembled a day in advance if you know you’ll be crunched for time. The recipe is written to use up what I had on hand but feel free to swap out vegetables as you’d like!
- 12 oz. uncooked tube-shaped pasta, such as ziti or penne
- 28 oz. crushed tomatoes
- 1 t. olive oil
- 3 cloves garlic, minced
- 1 bunch swiss chard, shredded
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 1 medium onion, diced
- 1 t. dried oregano
- 2 T. chopped fresh basil
- salt & pepper to taste
- 8 oz. ricotta cheese (I used cottage cheese as I had it on hand but use less salt as the sodium count in cottage cheese is a bit higher than ricotta!)
- 1/4 c. fresh grated parmesan cheese
- 2 c. shredded mozzarella
Cook pasta to al dente according to package directions. Drain.
Heat oil in sauté pan over medium heat. Add garlic, onion and bell peppers to pan, cook for 3-5 minutes until just tender. Add zucchini and swiss chard, cook just until chard is wilted. Stir in tomatoes, oregano, basil, salt and pepper. Bring to a simmer and remove from heat.
In a large bowl combine the pasta, the vegetable mixture, the ricotta cheese and half of the mozzarella. Transfer pasta/vegetable mixture to the prepared casserole dish. Sprinkle remaining mozzarella and parmesan cheeses evenly over the top.
Bake for 30 minutes or until the cheeses are bubbly.