Baked Ziti With Zucchini, Spinach & Mushrooms
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This easy Baked Ziti With Zucchini is cheesy, saucy, and sneaks in veggies without anyone putting up a fight. It’s hearty, family-friendly, and because leftovers are even better the next day, it’s perfect for meal prep too.
Originally published June 2019 – Updated August 2025
Baked Ziti With Zucchini, Spinach & Mushrooms
It’s not easy getting everyone excited about veggies, but with this Baked Ziti with Zucchini, it doesn’t have to be a battle. It has all the saucy, cheesy goodness of classic baked ziti but with fresh, tender vegetables added to every bite. The combination of pasta, ricotta, and gooey mozzarella cheese makes it seriously hard to resist.
I love how flexible it is too. Ground turkey is an easy way to add protein, but it’s just as good without it for a vegetarian version. You can toss in spinach, mushrooms, or whatever vegetables you’ve got, and it still bakes up bubbly and delicious. The best part is that you’ll probably have leftovers so you’re off dinner duty the next night.
For another recipe that’s great for sneaking in the veggies, be sure to check out my Turkey Meatloaf With Mushrooms, Spinach and Feta.
Why We Love This Recipe
- It’s comfort food that feels a little fresher thanks to zucchini and other veggies.
- Easy to assemble ahead of time, then just pop it in the oven when you’re ready.
- Bakes up bubbly and golden, and the smell alone gets everyone to the table.
Ingredients
- Ziti pasta: You can use penne pasta if you can’t find ziti pasta
- Zucchini: Adds freshness and a light bite to the casserole.
- Spinach: A quick way to sneak in some extra greens.
- Mushrooms: Adds a savory, earthy flavor to the ziti.
- Ground turkey: It adds lean, healthy protein to the dish.
- Parsley, chopped: Pop of color and brightens the flavor.
- Seasonings: I use a combination of dried oregano, dried basil and fresh garlic, minced.
- Pasta sauce: You can use your favorite brand or use homemade.
- Part-skim ricotta cheese: Creamy goodness that makes this dish feel like lasagna.
- Part-skim mozzarella, shredded: Melty, stretchy cheese that ties everything together.
- Shredded parmesan: Adds sharp, nutty flavor to the top.
*Not shown: Olive oil for sauteing the veggies
Find the full printable recipe with measurements and directions in the recipe card below.
How To Make This Zucchini Baked Ziti Recipe
Step 1. Preheat oven to 375°. Chop the veggies and parsley, setting the parsley aside for later.
Step 2. Boil the pasta according to the directions on the box (mine took about 10 minutes).
Step 3. While the pasta boils, sauté zucchini in olive oil for about 3-4 minutes, then add the spinach and mushrooms. Sauté for another two minutes and remove from heat.
Step 4. Brown the ground turkey. Drain and pour into a mixing bowl, then add the veggies.
Step 5. Stir in garlic and herbs, then add the pasta sauce and mix well.
Step 6. Take a couple of spoonfuls of the tomato sauce and cover the bottom of a 9 x 13 glass pan or casserole dish.
Step 7. Add 1/2 of your cooked pasta, 1/2 of the remaining meat sauce, 1/2 of the ricotta. Then sprinkle 1/2 of the mozzarella over the top.
Step 8. Repeat this step with the remaining ingredients and top with parmesan cheese.
Step 9. Cover with foil and bake at 375° for 20 minutes. Remove foil and bake for another 10 minutes, then remove from the oven. Let stand for five minutes before serving, then garnish with chopped parsley or a little fresh basil and enjoy!
Storage Instructions
- Fridge: Store leftovers in an airtight container or the covered baking dish for up to 4 days.
- Freezer: Freeze baked or unbaked ziti tightly covered with foil for up to 2 months. Then just thaw it overnight in the fridge before reheating.
Variations And Add-Ins
- Protein: Swap the ground turkey for ground beef, chicken, or Italian sausage if you prefer.
- Heat: Add red pepper flakes to the sauce for a spicy kick.
- Squash: Mix in yellow squash along with the chopped zucchini for more summer flavor.
- Herbs: Stir fresh basil into the ricotta layer for extra freshness.
- Cheese: Replace ricotta with cottage cheese for a lighter option.
- Onions: Add caramelized onions or roasted tomatoes for a sweeter flavor layer.
Tips And Tricks
- Don’t over cook the pasta. You want a true al dente so it doesn’t get mushy when baked.
- This pasta dish bakes quickly so be sure to sauté the vegetables until softened before before adding them to the dish.
- Drain any excess liquid from the zucchini so the baked ziti doesn’t turn watery.
- Let the baked pasta rest for 5-10 minutes before cutting so the layers hold together.
FAQS
Because the ground beef and pasta are pre-cooked, you’re really just heating everything up and melting the cheese. Bake for about 20 minutes and you’re good to go.
Yes, you can make this the night before, cover tightly with plastic wrap and bake the next day (makes life so easy!)
No, leave it uncovered so the cheese melts and turns golden brown.
More Delicious Pasta Recipes
If your family loves pasta, you’ll want to try these recipes too!
- Chicken Pasta Casserole
- Hot Dog Pasta
- Dill Pickle Pasta Salad
- Philly Cheesesteak Stuffed Pasta Shells
- Homemade Lasagna
- Taco Tortellini
- Meatless Baked Ziti
Baked Ziti With Spinach, Zucchini and Mushrooms
Ingredients
- 1 lb ziti 1 box
- 1 teaspoon olive oil
- 1 zucchini chopped
- 2 cups spinach chopped
- 4 ounces mushrooms chopped
- 1 lb ground turkey
- 2 tbsp parsley chopped
- 2 tsp dried oregano
- 2 tsp dried basil
- 3 cloves garlic minced
- 48 ounces pasta sauce 2 jars
- 8 ounces part skim ricotta cheese
- 2 cups part skim mozzarella cheese shredded
- 1/2 cup shredded parmesan
- Extra parsley for garnish
Instructions
- Preheat oven to 375°
- Boil the pasta according the the directions on the box (mine said to boil for about 10 minutes).1 lb ziti
- While the pasta boils, sauté zucchini in olive oil for about 3-4 minutes, then add the spinach and mushrooms. Sauté for another two minutes and remove from heat.1 zucchini, 2 cups spinach, 4 ounces mushrooms, 1 teaspoon olive oil
- Brown the ground turkey. Drain and pour into a mixing bowl, then add the veggies.1 lb ground turkey
- Stir in oregano, basil, garlic and parsley, then add the pasta sauce and mix well.2 tsp dried oregano, 2 tsp dried basil, 3 cloves garlic, 2 tbsp parsley
- Take a couple of spoonfuls of the sauce and cover the bottom of a 9 x 13 glass pan or casserole dish.48 ounces pasta sauce
- Add 1/2 of your cooked pasta, 1/2 of the remaining meat sauce, 1/2 of the ricotta. Then sprinkle 1/2 of the mozzarella over the top.8 ounces part skim ricotta cheese, 2 cups part skim mozzarella cheese
- Repeat this step with the remaining ingredients and top with parmesan cheese.1/2 cup shredded parmesan
- Cover with foil and bake at 375° for 20 minutes. Remove foil and bake for another 10 minutes, then remove from the oven. Let stand for five minutes before serving, then garnish with chopped parsley or a little fresh basil and enjoy!Extra parsley for garnish
Notes
- Don’t over cook the pasta. You want a true al dente so it doesn’t get mushy when baked.
- This pasta dish bakes quickly so be sure to sauté the vegetables until softened before before adding them to the dish.
- Drain any excess liquid from the zucchini so the baked ziti doesn’t turn watery.
- Let the baked pasta rest for 5-10 minutes before cutting so the layers hold together.
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
Looks absolutely yummy! Thank you for the recipe too.
Thanks…it really was delicious!
xoxo
Lisa
Yummy! What a great way to get the kids to eat their veggies. No pancakes though? That is strange! 😉
This looks so yummy! I’m pinning it for later. Always looking for way to sneak more veggies into our diet.
Stopping by from the Titus 2 Tuesday Link Up. This looks fantastic! I’ve recently been thinking it would be good for me to start sneaking some veggies into our usual family meals! Thanks!
It’s so much easier than trying to get them to eat a plate of zucchini! I’m all about being sneaky now…LOL!
xoxo
Lisa
This looks amazingly delicious, Lisa! Thanks for sharing with #SocialButterflySunday! Hope to see you link up again this week 🙂
I love finding ways to hide veggies in our meals! I will definitely be making this one!
You should…the kids (and you) will love it! I’m so glad you stopped by today!
xoxo
Lisa
Oh my GOODNESS! I wanted to eat your photos – every. single. one!!!
Love the recipe…I’m a “sneak-er”, too – LOL
Thanks for sharing this over on Coffee & Conversation today!!
Yum!! I love hiding veggies in pasta 🙂 Adding this to my “recipes to try” pinterest board! Can’t wait.
It does seem like pasta makes it easier to hide these things, doesn’t it? Thanks so much for sharing!
xoxo
Lisa
Looks so yummy! You could also make it with whole wheat noodles to add fiber. I’ve been using whole wheat everything since my kids were little and they don’t know the difference now! I love the addition of zucchini & spinach. Stopping by from While I’m Waiting Wednesday link up. Have a great weekend!
That’s such a great idea! They’ll never know the difference with everything else that’s mixed in. I’m putting that on my list for next time…thanks so much for sharing!
xoxo
Lisa
This looks really delicious! My toddler would spot the tiny green flecks from a mile away, but that’s okay because then there’d be more for me to eat! 🙂 Pinning!
This is great! Over the summer I tutor my niece then I make her dinner. She is a picky eater, but I want to make sure she eats healthy. I love your recipe! Ragu is my favorite sauce too.
Thanks so much! I think she’ll really love it…my kids did! Thanks so much for visiting!
xoxo
Lisa
I’m pretty sure my boys would notice the veggies since they are a tween and a teenager but they try almost anything now and I think this dish would be a hit!
If you make it, you’ll have to let me know how they like it!
xoxo
Lisa
This is a good way to get me to eat my veggies, hah. I love baked ziti & now my mouth is watering!
Thanks! It really is so good…my whole family loved it!
xoxo
Lisa
I love sneaking in a few extra veggies in things like pasta sauce for my little dude! He’ll eat anything covered in sauce and cheese 🙂
This is a great easy Recipe. I just made it waiting for it to cool down alittle. I tasted a corner side. Its absolutely Delicious!!!!!
I’m so glad that you love it as much as we do! Enjoy!!!
Looks delicious! Thanks for sharing your recipe with us at Snickerdoodle Sunday! Pinned and tweeted 🙂
Thanks so much for hosting! By the way, I LOVE the name of your blog…so cute!
xoxo
Lisa
I absolutely love baked ziti and this looks like a great recipe! Love that it has the extra vegies in it! Thanks for sharing! #SmallVictories
You never said what to do with the garlic?
Hi Caitlin,
It’s in step 7 of the recipe card. I hope you enjoy it 🙂
Couldn’t find what temperature to bake it. I guessed and used 400F but it would be helpful to have it next to the time bake.
Thank you so much for catching this! I recently updated the recipe and somehow left out one of the most important bits of information…so sorry about that!
How many servings is this considered?
Hi Steph, You should get about 8 large servings or 10 regular sized servings. Hope you enjoy it 🙂
I love this recipe!!
Thank you so much! I’m really glad you enjoyed it!
I make this recipe almost weekly because it’s SO GOOD! But I’ve made a couple changes to make my life easier.
1) I use a larger glass Pyrex baking dish because it barely fits in the recommended size.
2) I mix the meat/veggie sauce together and just layer the cheese. This is much easier than layering each individual component.
Thanks for an awesome recipe that everyone loves!
Thank you so much for these tips! I haven’t made it for awhile but I’ll try it your way next time for sure, then possibly make some edits to the recipe. I really appreciate you taking the time to share! 😊