A delicious easy recipe for Baked Ziti with Spinach, Mushrooms and ricotta. A one-pan meal with only 15 minutes of hands-on time before baking, with no pre-boiling the pasta! An easy, delicious weeknight dinner the whole family will love! Includes video.
Looking for more? Check out 50 Best Vegetarian Recipes and Our 40 Best Mushroom Recipes!
Of all the paths you take in life, make sure a few of them are dirt.~ John Muir~
Here’s a simple, no-boil version, Baked Ziti with Spinach and Mushrooms that can be made in one pan and is gluten-free adaptable! It requires about 15 minutes of hands-on time before letting the oven do the rest of the work. Perfect for weeknights when time is short but you still want a hearty wholesome homemade meal.
Tucked inside are heaping handfuls of spinach for added nutrients!
Baked Ziti! | 60-second video
Ingredients in Baked Ziti
What I love about this recipe for Baked Ziti is how adaptable it is! Besides the pasta ( use ziti, penne, rigatoni) and Marinara sauce, feel free to add ground meat or Italian sausage, or keep it completely plant-based with seasonal veggies. Here we are using mushrooms and spinach but other veggies work too! Once you have the basic idea, the recipe can be adapted to your specific preferences.
You can even make this vegan using vegan tofu ricotta!
How to make Baked Ziti
It starts with sautéing shallots, garlic and mushrooms in olive oil.
Add a couple of heaping handfuls of greens. Here I’ve used spinach, but keep in mind, kale and chard work well too. Wilt.
Add the 8 ounces dry pasta. We are using ziti, but penne, or other pasta will work too. No need to preboil the pasta in the recipe!
Add chicken or veggie stock.
Add one 24-25 ounce jar of your favorite marinara sauce.
Of course, you can use homemade tomato sauce if so inclined. Or this quick marinara sauce, or even store-bought- not the one pictured here, but actually Trader Joes Organic Marinara – is surprisingly flavorful! I keep a couple of jars on hand for emergencies.
So basically, it will look like this. Top with dollops of ricotta. Or try our Tofu Ricotta!
On the left is our Vegan tofu ricotta I keep telling you about which is so easy to make, it literally takes 5 minutes. I use it in vegan lasagna and cannelloni as well.
It really has a similar texture as you can see below on the left. Because it’s made with tofu instead of cashews, it’s a much lower-calorie option.
Now at this point, I’ll add grated pecorino and mozzarella cheese mostly to Brian’s side.
The mozzarella gives it the melty stringy yumminess he loves.
Then into the oven, it goes to bake. So simple and easy!
How to Store, Reheat and Freeze Baked Ziti
- Ziti can be assembled ahead, then baked up to 48 hours later. Let it come to room temp before baking, and add 10-15 more minutes of baking time or until internal temp reaches 145F.
- Baked Ziti can be refrigerated for up to 5 days.
- Reheat leftovers in a 350F oven or in a microwave.
- Freeze-baked ziti for up to 6 months. Thaw overnight in the fridge before reheating in 350F oven to 145F
What to serve with Baked Ziti
ON the homefront: Summer is officially over. I have to tell you… it’s been a very long time since I’ve had a summer with so much time to enjoy the outdoors. Since we decided to cut back on catering, we’ve had a luxurious amount of time to just be outside and bask in the sunshine.
It’s good for the soul. We’ve done a lot of hiking and exploring in our area and it never ceases to amaze me, how one can discover something new, on the same path taken a hundred times before. You just have to have new eyes.
It’s the same with people, and really who I’m talking about are spouses. Mine in particular. 😉 We are so dynamic. Change occurs in us every day. We don’t always notice this on the surface but pay attention, and you’ll see. Or perhaps we rather not see. There is safety and comfort in the one we depend on, staying the same. I get it.
But how fun is that? Life becomes more of an adventure when I let go and trust the changes that come.
And trust the path of the people we are connected with. Lately, I’ve been feeling very grateful for Brian, for being so incredibly different than me. I used to resist it. To fight against his timing, growth and perspective, and of course, I’m sure I will again. 😉
But today I see how he has helped me in a way, that nothing or no one else ever could, in his own unique way, without him even being remotely conscious of it. A gift from the universe.
Ok friends, I hope you enjoy this Mushroom Baked Ziti and please let me know how you adapt it below.
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- Butternut Lasagna with Mushrooms and Sage
- Stuffed Shells with Pumpkin Sauce
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Baked Ziti
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: main
- Method: Vegan Adaptable
- Cuisine: Italian
- Diet: Vegetarian
Description
Baked Ziti with Spinach, Mushrooms and Ricotta – a simple, healthy one-pot meal with only 15 minutes of hands-on time before baking in the oven. Vegan and GF adaptable!
Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, rough chopped
- 16 ounces mushrooms, sliced (cremini, portobello, or sub ground meat or sausage)
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Italian herbs
- 3–4 ounces baby spinach, chopped ( about 2 great big handfuls) or use 1-2 cups frozen spinach
- 2 cups veggie broth (or chicken broth)
- 1 x 24-25 ounce jar marinara sauce- ( 2 3/4– 3 cups) Trader joe’s organic brand is really tasty -see notes
- 8 ounces dry ziti pasta or penne pasta, or similar (about 2 1/2-3 cups)
- 1 cup ricotta cheese, or herbed tofu ricotta
- 1/4–1/2 cup finely grated pecorino or parmesan (optional)
- 1/2– 1 cup grated mozzarella cheese ( or sub vegan cheese)
- garnish with fresh basil (or Italian parsley) and chili flakes.
Instructions
- Preheat oven to 400 F
- In a large, 12-inch skillet, heat oil over medium heat, add onion, garlic and mushrooms and season generously with salt and pepper, Italian herbs, cooking and stirring until mushrooms release all their liquids and this cooks off, and eventually, they get golden brown, about 12 minutes. Taste and make sure these are salted and flavorful.
- Add fresh spinach and wilt, then add the broth or stock, the marinara sauce and the dry pasta. Stir, and bring to a simmer. Dot with the dollops of ricotta. Sprinkle with mozzarella and pecorino. Cover well and place in the oven to bake for 30 minutes.
- Uncover and let the cheese get a little golden for a couple of minutes (feel free to broil). If there seems to be too much liquid left in the pan, simply bake uncovered a bit longer, or simmer uncovered on the stovetop for 1-2 minutes until it evaporates.
- Garnish with fresh herbs and chili flakes.
Notes
Feel free to add or substitute the mushrooms with browned Italian sausage or turkey sausage. You could also try adding soy sausage.
Make sure your marinara sauce actually tastes good. Not all are the same and you many need to adjust seasonings, and salt based on the marinara.
Nutrition
- Serving Size: using 1 cup whole milk ricotta and 1 cup total cheese ( mozzarella & parm)
- Calories: 365
- Sugar: 3.9 g
- Sodium: 419.4 mg
- Fat: 15.4 g
- Saturated Fat: 6.7 g
- Carbohydrates: 39.1 g
- Fiber: 5.2 g
- Protein: 19.9 g
- Cholesterol: 33.7 mg
This was a winner at our house, I used a cauliflower cashew vegan ricotta then did the other cheeses mostly on my sweetie’s side. Love how your recipes are so adaptable! It was easy, tasty and the leftovers worked well for lunch the next day.
Made this for a valentine’s day meal and they LOVE LOVE LOVED it! They scrapped their plates clean. 100% recommend.
PS I was worried about how much liquid there was but it turned out perfect after I uncovered the dish and cooked for eight more minutes.
This was so delicious. I had a jar of pureed butternut squash, so i cooked it up with some shallots, garlic and vegetable stock, used that instead of marinara. Followed the rest of the recipe from there, except used vegan mozzarella. So very good!
So yummy and flavourful. My whole family LOVED this recipe, even my picky teenager who gobble it up! Definitely added to my bi-weekly meal-planning roster. Thank you!!!
Lovely unctuous dish with deep flavours – and this recipe had my son eating spinach and mushrooms without even noticing. We will be making this again. We used a standard tomato and basil sauce which worked fine.
I am making a move away from meat and more vegetarian options. Made this tonight for my Dad and me. Was easy and tasty.
Yummy. So easy too. I cut the recipe in half (give or take) and it still turned out perfectly. Excited to try more of your recipes.
I made this and loved it! Also it really is pretty easy! Thanks!
So tasty! And not difficult to make, either.
So tasty! And not difficult to make, either.
Delicious! My husband doesn’t like mushrooms so I used the sausage instead, used Rao’s tomato basil sauce. I did not have mozzarella so made it without and it was sooooo good. This will be part of our dinner rotation for years to come. Thanks!
Great to hear Amy!
We had some extra veggies that we added in: zucchini, artichoke hearts, kale and kalamatas. Delicious! Thanks for another great recipe. We’ll definitely make again!
I have to say when I saw the amount of liquid, I was s little worried. It turned out beautifully. We all loved. It. I made it per the recipe.
Excellent! Made it using the recipe just as written. I used a bit more cheese because I love cheese. I made 2 pans so we would have leftovers. My son had 3 helpings so I guess he liked it. 🙂 Thank you!
Would this work with GF pasta?
Hey Linda- great question and I’m not sure. I think so but not sure of the liquid requirement compared to regular pasta, or the cooking timing. I think you could get it but it could take a couple tries to get it exactly right?
You should fix the ingredients it says 1 cup dry pasta and then in the instructions it says 2 3/4 to 3 cups dry pasta. A lot of liquid was left over because of this.
I’m not seeing where it says 1 cup of pasta? I see 8 ounces which is roughly 2 1/2-3 cups.
8oz=1cup
Well, be careful. It depends on what you are weighing. 8 ounces (1/2 a pound) of pasta converted to volume of pasta = 2 1/2 to 3 cups. But 8 ounces of butter ends up being 1/2 a cup. We are converting the weight to the volume here. 🙂
I’ve made this 4-5x in the past month! It’s a hit at home with my family and friends have really enjoyed it as well. I usually double the recipe so we have some for leftovers and it’s reheated very well. Flavor is delicious and love that the sauce gets cooked into the pasta, making every bite even more yummy! My new go-to pasta dish.
Great to hear! 🙌
Love this recipe! Wondering if I can prep/make ahead to bake the next day?
Great question, I havent tried, but I don’t see why not?
Absolutely amazing!!!
I added squash (because I didn’t have enough mushrooms) and crushed tomatoes. Fresh Cilantro for garnish. Appreciate the recipe so much!!!
(FYI, you might want
To correct the “friends” statement above. It was spelled incorrectly. That would bug me
(But I’m an OCD freak). 😉
Entire family Loved this recipe!! I used kale, and added zucchini (since
I have a ton from the garden)
It was amazing. Will definitely make again and again. Super easy, and the clean up also one pan! Can’t beat that. I am excited to try many more of your recipes, they all look amazing. Thank you! ♥️
thanks so much Nicole!
Really tasty. Going into the dinner rotation!
This dish is delicious.
I’ve made it a few times and it is a family favorite, already.
Loved the flavor and don’t miss the meat at all.
Thank you Sylvia.
Yay! Glad you like it!
Hello I’m wondering how you got the 224 calorie total for 1/4 of this meal? When I logged it into my calorie tracker I got 497 calories in 1/6 of the meal
Hi Shannon, ya, it was way off, forgot to include the dry pasta. Sorry about that and I fixed it. Looks accurate now.
I threw this together on a week night very quickly for a yummy, satisfying, healthy meal the whole family enjoyed. It was perfect served along with a quick salad. My daughter even asked to take it in her lunch the next day. This recipe is very adaptable to whatever you have on hand. I used rotini, and arugula instead of spinach. I had just a bit of yellow squash I needed to use, so I chopped it up and sauteed with the onions and mushrooms. Whatever you have, this recipe can handle it.
I love the idea of “his” and “hers” sides. We do that in my house, too with my husband’s more omnivore palate. Thank you for sharing a recipe that makes two diets work! Can’t wait to see more.
Thanks Kat. Look up “adaptable” category on the recipe page for more of these kinds of recipes. 😉