• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Inside The Rustic Kitchen
  • Recipe Index
  • FREE Italian Food Club
  • Tips & Tricks
  • About Us & Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • My Recipe Box
  • About us
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Pasta

    Vegetarian Baked Ziti

    Published: Jan 20, 2021, Last updated: Jan 20, 2021 by Emily This post may contain affiliate links.

    102 shares
    • Facebook
    • Yummly
    • Reddit
    Recipe Print

    The most delicious Vegetarian Baked Ziti made with a creamy tomato sauce (and plenty of it), bell peppers, spinach and topped with bubbling melted mozzarella cheese. This baked pasta is easy to prepare in advance and perfect for busy weeknights!

    An overhead shot of vegetarian baked ziti in a casserole dish

    There's nothing more comforting that a big dish of baked pasta and this vegetarian baked ziti ticks all the boxes.

    It's packed with veggies (bell peppers, onion and spinach), it's got plenty of sauce because no one like a dry pasta bake and it's topped with bubbling, melted mozzarella cheese with plenty of crispy bits on top!

    This is a super easy recipe to prep in advance or whip up on a busy weeknight to keep you full and cosy.

    Ingredients - what you need

    To make this recipe you'll need the following; ziti pasta (or another short pasta shape), canned plum tomatoes, mascarpone, parmesan cheese, garlic, fresh basil, dried oregano, red bell peppers, red onion, and spinach.

    See the photo below that shows you all the ingredients you need!

    An overhead shot of all the ingredients you need to make a vegetarian baked ziti

    Heat the olive oil in a large frying pan or skillet. Once hot add the sliced bell peppers and sliced red onion. Fry the vegetables, stirring often until they start to soften for around 5 minutes.

    Add the minced garlic and oregano to the vegetables and cook for a further 5 minutes (photos 1 & 2).

    Step by step photos showing how to make a tomato pasta sauce with vegetables

    Add the canned tomatoes then rinse out any leftover tomato from the cans with water and add that to the sauce. Stir until everything is combined and simmer for 10 minutes (photos 3 & 4).

    Turn off the heat and stir in the mascarpone, season well with salt and pepper (photos 5 & 6).

    While the sauce is simmering add the pasta to the boiling water and cook for around 7 minutes so it’s slightly undercooked.

    Step by step photos showing how to add pasta and spinach to a creamy pasta sauce

    Drain the pasta and add to the sauce along with the spinach and basil, stir to combine (photos 7-9).

    Transfer the pasta to a large baking dish and top with mozzarella and parmesan. Bake for 20-25 minutes until the cheese is bubbling and golden on top (photos 10-12).

    Step by step photos showing how to make vegetarian baked ziti

    Recipe tips and FAQs

    • What pasta to use - you can use any short pasta shape to make this recipe whether it's ziti tagliati, rigatoni, penne, or fusilli.
    • Vegetables - you can add pretty much any vegetables you like to this baked ziti. Bell peppers (of any colour), zucchini, broccoli, or green beans are all great alternatives.
    • Cooking the pasta - you want to make sure you undercook the pasta by at least 3 minutes. I find that boiling it for 6-7 minutes is enough before being baked in the oven.
    • Mascarpone substitute - if you don't have mascarpone you can add a splash of cream to taste or omit it altogether.
    How do I prepare this in advance?

    Follow the recipe up until baking and put it in the fridge up to 1 day in advance then bake when you are ready to eat.

    How long do leftovers last?

    Leftovers will keep well in the fridge for 1-2 days and can be eaten cold or reheated.

    Can I freeze it?

    Yes, you can either freeze the prepared dish before baking or freeze leftovers. Thaw it completely before baking or re-heating.

    A close up of baked ziti with vegetables in a tomato sauce

    More veggie pasta recipes you might like

    • Vegetable Ragu with Pappardelle Pasta
    • Spaghetti Aglio e Olio: Garlic & Oil Pasta
    • Penne all’Arrabbiata: Spicy Italian Tomato Pasta
    • Penne Pomodoro (Tomato Basil Pasta)
    • Cavatelli and Broccoli Pasta

    If you’ve tried this Vegetarian Baked Ziti or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
    Save RecipeSaved!
    Prevent your screen from going dark
    An overhead shot of vegetarian baked ziti in a casserole dish
    Print Pin
    5 from 1 vote

    Vegetarian Baked Ziti

    The most delicious Vegetarian Baked Ziti made with a creamy tomato sauce (and plenty of it), bell peppers, spinach and topped with bubbling melted mozzarella cheese. This baked pasta is easy to prepare in advance and perfect for busy weeknights!
    Course Main Course
    Cuisine Modern Italian
    Diet Vegetarian
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 6 - 8 servings
    Calories 339kcal
    Author Emily Kemp

    Ingredients

    For the sauce

    • 4 cups ziti or another short pasta shape (400g)
    • 30 oz canned plum tomatoes whole tomatoes (800g)
    • ½ cup mascarpone (120g)
    • 2 small red bell peppers sliced
    • 1 red onion finely sliced
    • 2 cloves garlic minced
    • 2 cups baby spinach a large handful
    • 1 small handful fresh basil roughly chopped
    • 1 teaspoon oregano
    • 1 cup water (240ml)
    • 2 tablespoon olive oil
    • Salt and pepper to season

    Topping

    • 1 ball mozzarella (4.4oz/125g)
    • ¼ cup parmesan or vegetarian hard cheese (20g)

    Instructions

    • Preheat the oven to 430°F (220°C) and bring a large pot of salted water to a boil.
    • Heat the olive oil (2 tbsp) in a large frying pan or skillet. Once hot add the sliced bell peppers (2 whole) and sliced red onion (1). Fry the vegetables, stirring often until they start to soften for around 5 minutes.
    • Add the minced garlic (2 cloves) and oregano (1 tsp) to the vegetables and cook for a further 5 minutes.
    • Add the canned tomatoes (2 cans) then rinse out any leftover tomato from the cans with 1 cup/240ml of water and add that to the sauce. Stir until everything is combined and simmer for 10 minutes. Turn off the heat and stir in the mascarpone (½ cup/120g). Season well with salt and pepper.
    • While the sauce is simmering add the pasta (4 cups/400g) to the boiling water and cook for around 7 minutes so it’s slightly undercooked.
    • Drain the pasta and add to the sauce along with the spinach (2 cups/large handful) and basil, stir to combine.
    • Transfer the pasta to a large baking dish and top with mozzarella and parmesan. Bake for 20-25 minutes until the cheese is bubbling and golden on top.
    • Allow to cool for 5 minutes and serve.

    Notes

    • What pasta to use - you can use any short pasta shape to make this recipe whether it's ziti tagliati, rigatoni, penne, or fusilli.
    • Vegetables - you can add pretty much any vegetables you like to this baked ziti. Bell peppers (of any colour), zucchini, broccoli, or green beans are all great alternatives.
    • Cooking the pasta - you want to make sure you undercook the pasta by at least 3 minutes. I find that boiling it for 6-7 minutes is enough before being baked in the oven.
    • Mascarpone substitute - if you don't have mascarpone you can add a splash of cream to taste or omit it altogether.
    • Storage - leftovers will keep well in the fridge for 1-2 days and can be eaten cold or reheated.
    • Freezing - can be frozen before or after baking. Thaw completely before baking and heat until piping hot all the way through.

    Nutrition

    Calories: 339kcal | Carbohydrates: 41g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 296mg | Potassium: 522mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2641IU | Vitamin C: 68mg | Calcium: 149mg | Iron: 2mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Pasta Recipes

    • Creamy Tomato Pasta with Italian Sausage
    • Butternut Squash Ravioli with Sage and Brown Butter Sauce
    • Shrimp Spaghetti with 'Nduja and Lemon
    • Orecchiette with 'Nduja Sugo

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

    As seen in

    A collage of high profile online publication logos

    Popular Recipes

    • Tiramisu - Authentic Recipe!
    • Mushroom Ravioli With Parmesan Cream Sauce
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Italian Beef Ragu - A Classic Recipe
    • Lobster Ravioli with Vodka Cream Sauce
    • Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    Footer

    ↑ back to top

    About

    • About Us & Contact
    • Privacy Policy & Disclosure
    • Accessibility Statement

    My Recipe Box

    • Sign up for email updates and save all your favourite recipes!

    Recipes

    • Pasta
    • Mains
    • Desserts

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Inside the Rustic Kitchen

    102 shares