Baked Ziti With Spinach, Zucchini and Mushrooms

A plate of baked ziti topped with melted cheese and fresh parsley.

Baked Ziti With Spinach, Zucchini and Mushrooms

This easy Baked Ziti with Zucchini is cheesy, saucy, and the perfect way to sneak some extra veggies into your family's dinner! The best part? The leftovers are just as delicious the next day!

Course Main Course

Cuisine Italian

Keyword baked ziti, baked ziti with spinach, baked ziti with zucchini

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 462kcal

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