serves 8-10
In a dutch oven or large skillet, heat olive oil over medium high heat. Saute mushrooms, garlic, celery, onions, and bell pepper for about 8 minutes, or until vegetables are tender.
Stir in the marinara, tomatoes, wine (if using), parsley, basil, and 1 tsp oregano (or 1 Tbs if using fresh).
Bring to a simmer, reduce heat to low, cover and simmer at least 20 minutes.
While the sauce is simmering:
Preheat oven to 350 F.
Bring a large pot of salted water to a boil. Cook pasta until aldente. Be careful not to overcook. Drain.
In a medium bowl, combine the ricotta, mozzarella, 1/2 c parmesan, egg, salt and pepper. Mix well.
In a 13x9 baking dish, spread 1 cup of sauce. Top with 1/3 of the pasta (about 1 cup).
Top the pasta with 1 cup sauce.
Drop 1/3 of the cheese mixture by teaspoons full over the sauce.
Continue layering two more times; sauce, pasta, sauce, cheese, sauce, pasta, sauce, cheese. Top with any remaining sauce.
Sprinkle with remaining parmesan and oregano.
Cover with foil*. Bake in preheated oven 50 minutes. Remove foil and continue to bake another 10 minutes. Remove from oven and allow to stand 10 minutes before serving.
*If you want to make this dish ahead of time, cover and refrigerate after it is assembled. Remove from refrigerator 30 minutes before baking.
Original Very Veggie Baked Ziti Blog Post
- 2 Tbs olive oil
- 3 large portobello mushrooms, chopped
- 3 garlic cloves, minced
- 2 celery ribs, diced
- 1 white onion, diced
- 1 green or red bell pepper, diced
- 1 24-26 oz jar meatless marinara
- 1 1/2 c (or 15 oz) diced tomatoes
- 1/4 c dry red wine, optional
- 1 Tbs fresh parsley, chopped
- 1 tsp dried basil (or 1 Tbs fresh basil, chopped)
- 1 1/2 tsp dried oregano (or 1 1/2 Tbs fresh oregano, chopped), divided
- 15 oz whole milk ricotta
- 4 oz fresh mozzarella, shredded
- 3/4 c grated parmesan, divided
- 1 egg, slightly beaten
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 lb dried ziti (or penne, or other tube shaped pasta)
In a dutch oven or large skillet, heat olive oil over medium high heat. Saute mushrooms, garlic, celery, onions, and bell pepper for about 8 minutes, or until vegetables are tender.
Stir in the marinara, tomatoes, wine (if using), parsley, basil, and 1 tsp oregano (or 1 Tbs if using fresh).
Bring to a simmer, reduce heat to low, cover and simmer at least 20 minutes.
While the sauce is simmering:
Preheat oven to 350 F.
Bring a large pot of salted water to a boil. Cook pasta until aldente. Be careful not to overcook. Drain.
In a medium bowl, combine the ricotta, mozzarella, 1/2 c parmesan, egg, salt and pepper. Mix well.
In a 13x9 baking dish, spread 1 cup of sauce. Top with 1/3 of the pasta (about 1 cup).
Top the pasta with 1 cup sauce.
Drop 1/3 of the cheese mixture by teaspoons full over the sauce.
Continue layering two more times; sauce, pasta, sauce, cheese, sauce, pasta, sauce, cheese. Top with any remaining sauce.
Sprinkle with remaining parmesan and oregano.
Cover with foil*. Bake in preheated oven 50 minutes. Remove foil and continue to bake another 10 minutes. Remove from oven and allow to stand 10 minutes before serving.
*If you want to make this dish ahead of time, cover and refrigerate after it is assembled. Remove from refrigerator 30 minutes before baking.
Original Very Veggie Baked Ziti Blog Post
