How to make “no-boil” Baked Ziti with Spinach and Mushrooms. A one-pot meal with only 15 minutes of hands-on time before baking, an easy, delicious  weeknight dinner the whole family will love! Includes 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. #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!

How to make 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

What I love about this recipe is how adaptable it is! Add other veggies to the mix, or “beef it up” with sausage. Once you have the basic idea, the recipe can be adapted to your specific preferences. And let me tell you, the leftovers are amazing, so do yourself a favor and pack them up for midweek lunches.

It’s a little hard to tell from the photo above but the left half of the pan is actually vegan – using vegan tofu ricotta, and the other half is loaded up with more cheese for my husband. He needs the calories, and I do not. 🙂

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.

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 – it is surprisingly really 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.

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

On the left is the herbed 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.

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

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 with Spinach & Mushrooms

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: main
  • Method: Vegan Adaptable
  • Cuisine: Italian
  • Diet: Vegetarian

Description

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!


Ingredients

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)
  • ¼ 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 ¾3 cups) Trader joe’s organic brand is really tasty -see notes
  • 8 ounces dry ziti pasta or penne pasta, or similar (about 2 1/23 cups)
  • 1 cup ricotta cheese, or herbed tofu ricotta
  • ¼1/2 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

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 2 cups of broth or stock, a jar of 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 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

Keywords: baked ziti, healthy baked ziti, baked ziti vegetarian, baked ziti recipe, baked ziti recipe healthy, baked ziti ricotta, one pan dinner

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Comments

  1. Sylvia! Your recipe was just fabulous! I sautéed a pound of medium hot Italian sausage to the recipe that I browned as the first step, removed, then returned the cooked meat to the pot when I added the dried pasta. I used cremini mushrooms as well. My tip: It’s easier to cut sausage into thick coins for this recipe when the meat is still partially frozen. Delicious!

  2. Hi Sylvia, thank you for this great recipe. Although the ingredients are not especially exotic, somehow the combination works really well to produce a one pot supper which wowed everyone. Just bursting with flavours. It was my first time making this so I didn’t vary the ingredients. It was just perfect the way it is.
    Easy to follow recipes and so very tasty. Will definitely make it again and again!!

  3. My husband and I loved this recipe as printed. I would like to make for company. Can this be made a day before, refrigerated or frozen for baking the next day?

    Thank you for your reply.

    1. Yes, should be fine to make ahead, and bake the next day! I would not store it in a cast iron pan in the fridge though. 😉

      1. Thank you for your reply. I plan to make it this time with half mushrooms and half Italian sausage since our company prefers a meat dish.

        Have a great week and I appreciate your great recipes.

        Connie Hill

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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