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!

No-Boil 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. #onepotmeals #onepotmeal #onepanmeals #healthy #easydinner #weeknightdinnerOf 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

No-Boil 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! #onepotmeals #onepotmeal #onepanmeals #healthy #easydinner #weeknightdinner #vegan

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

A simple, flavorful no-boil, Mushroom Baked Ziti with Spinach and Ricotta ( or sub tofu ricotta) that can be made in one pan and requires no pre-boiling of pasta. Perfect for weeknight dinners! #noboil, #ziti, #vegan | www.feastingathome.com

It starts with sautéing shallots, garlic and mushrooms in olive oil.

A simple, flavorful no-boil, Mushroom Baked Ziti with Spinach and Ricotta ( or sub tofu ricotta) that can be made in one pan and requires no pre-boiling of pasta. Perfect for weeknight dinners! #noboil, #ziti, #vegan | www.feastingathome.com

Add a couple of heaping handfuls of greens. Here I’ve used spinach, but keep in mind, kale and chard work well too. Wilt.

A simple, flavorful no-boil, Mushroom Baked Ziti with Spinach and Ricotta ( or sub tofu ricotta) that can be made in one pan and requires no pre-boiling of pasta. Perfect for weeknight dinners! #noboil, #ziti, #vegan | www.feastingathome.com

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!

A simple, flavorful no-boil, Mushroom Baked Ziti with Spinach and Ricotta ( or sub tofu ricotta) that can be made in one pan and requires no pre-boiling of pasta. Perfect for weeknight dinners! #noboil, #ziti, #vegan | www.feastingathome.com

Add chicken or veggie stock.

A simple, flavorful no-boil, Mushroom Baked Ziti with Spinach and Ricotta ( or sub tofu ricotta) that can be made in one pan and requires no pre-boiling of pasta. Perfect for weeknight dinners! #noboil, #ziti, #vegan | www.feastingathome.com

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.

 

A simple, flavorful no-boil, Mushroom Baked Ziti with Spinach and Ricotta ( or sub tofu ricotta) that can be made in one pan and requires no pre-boiling of pasta. Perfect for weeknight dinners! #noboil, #ziti, #vegan | www.feastingathome.com

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.

A simple, flavorful no-boil, Mushroom Baked Ziti with Spinach and Ricotta ( or sub tofu ricotta) that can be made in one pan and requires no pre-boiling of pasta. Perfect for weeknight dinners! #noboil, #ziti, #vegan | www.feastingathome.com

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.

A simple, flavorful no-boil, Mushroom Baked Ziti with Spinach and Ricotta ( or sub tofu ricotta) that can be made in one pan and requires no pre-boiling of pasta. Perfect for weeknight dinners! #noboil, #ziti, #vegan | www.feastingathome.com

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!

No-Boil 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! #onepotmeals #onepotmeal #onepanmeals #healthy #easydinner #weeknightdinner #vegan

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

Soft Sourdough Rolls

Classic Caesar Salad

Fig Arugula Salad with Pecans

Savory Leek Bread

 

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.

Sylvia

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We've rounded up our 50 Best Vegetarian Meals.  These vegetarian dinner recipes are readers' favorites- all tried-and-true and highly rated! Whether you are wanting to eat more meatless meals or are a seasoned vegetarian you'll find some inspiration here. 

Baked Ziti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 82 reviews
  • Author: Sylvia Fountaine | feasting at home
  • 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

Units Scale
  • 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
  • 34 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 3/43 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
  • 1/41/2 cup finely grated pecorino or parmesan (optional)
  • 1/21 cup grated mozzarella cheese ( or sub vegan cheese)
  • garnish with fresh basil (or Italian parsley) and chili flakes.

Instructions

  1. Preheat oven to 400 F
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Comments

  1. Hi Sylvia!
    This recipe needs a correction. In the instructions it says 2 3/4- 3c dry pasta and in the ingredients list it says 8oz dry pasta.

    1. Right Michelle, those should be pretty close- 8 ounces is about 2 3/4 cups. Not everyone has a scale so I included both. 😉

  2. You wouldn’t know how easy this dish is with how tasty it is and how beautiful it looks when serving! I diced some mushrooms to give it that meaty texture and also sliced a couple. I only used 1 2/3 cups of chicken broth. The family couldn’t believe it was meat-less! It was a hit!






  3. I make it just the same as is written every time and my man (and I) love it! He says that it tastes like there’s meat in it which is great since we cut meat out of our diet. I’ll be making it for the 3rd time for his birthday next week.






  4. Love this recipe and have done variations with it several times. The one that gets the most requests for repeat is combining mild sausage and mushrooms- it’s a hit and the leftovers don’t last long!






  5. Tastes great when I happen to look at the right spot for the pasta measurement. However, the amount of pasta in the ingredients list is not consistent with what you say in the paragraph description of the recipe.






    1. Great question- I’m not a slow cooker “expert” but my guess is it should work? Has anyone else tried this?

  6. I made this with Protein Plus penne pasta for extra protein and added zucchini for more veggies. Turned out great!






  7. So delicious!!! I topped mine with a fresh squeeze of lemon and peacans. Such a good meal for a pot luck or dinner party.






  8. This sounds incredible but I will try cooking with precooked ziti on stove top since it’s too hot here in NM for the oven.
    Thank you for the recipe!

    1. It’s very good, I added sausage and cooked on stove but can’t wait to make your version in the oven on a cooler day! Thanks again Sylvia!

  9. Made this with bow ties instead of ziti and my family LOVED it! Great flavors, very hearty and warm. Thank you for this recipe!






  10. Fantastic. My picky family devoured it. Next time I want to sub out 1/2 cup of the broth for a dry red wine.






  11. This is a fun recipe! I threw the Italian Seasoning in with the pasta as I like the Rosemary to cook in and soften if possible. I wondered if next time a splash of Brandy in the sauce and a fresh basil garnish would be nice? But it’s also very delicious the way it is! Thank you for sharing.






  12. I tried this last night with Beyond Beef. TBH, the Beyond had a slightly strange flavor, and I think I would have preferred using only mushrooms. Next time I make it, I’ll probably slightly reduce the broth, too, as the finished dish had a bit too much liquid.






    1. You could start it in a skillet but then finish in a 9 x 13-inch casserole dish.

    1. You are not dumb! Do you have your ad-blocker on? That might prevent it from popping up at the top of the post.

  13. Watch the video! It says to add the seasoning and the chili flakes when you add the salt and pepper. Also says right after you put the cheeses on top, you put it in the oven. No need to boil to cook the pasta. The pasta cooks in the oven.

  14. Watch the video. It says to add the Italian seasoning and the chili flakes when you add the salt add pepper.

  15. Hi Jared, it sounds like you didn’t see the recipe card at the bottom of the post.

    1. Hello! Have recently found your recipes and they sound delicious. Jared is right. Your recipe card does not tell us when to add the chili flakes and Italian seasoning. The video should just be a supplement to the written recipe.

  16. Fast and delicious! I made this with chicken Italian sausage, mushrooms and chickpea pasta. Bonus points for leftovers for the whole family. My two-year old couldn’t get enough of this baked ziti – she insisted on seconds, thirds, and fourths. A home run recipe, just like every other one on this fabulous site.






  17. 12 minutes of cooking the vegetables + 30 min bake is more like 45 minutes of cooking time.
    Please update your recipe!

  18. Absolutely delicious! I used both sausage and mushrooms. I cannot believe that such an easy dish to make can taste so darn good! Thank you for this recipe.






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