Vegetarian Baked Ziti Casserole Food

BEST VEGETARIAN BAKED ZITI

Steps:

• Heat oven to 375 degrees F.
• Bring a large pot of salted water to a boil. When ready, add the pasta and cook to al dante according to package. When ready, drain pasta but save about 1/2 cup cooking water.
• While the pasta is cooking , cook the vegetables. In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so, tossing regularly, then add diced zucchini, bell pepper, and garlic. Raise heat to medium-high and cook for about 6 to 8 minutes, tossing regularly, until vegetables have softened and cooked through. Season with kosher salt, oregano and paprika. Sit aside till needed.
• In a mixing bowl, combine the ricotta, 1/4 cup grated Paremsan and 3 tbsp Mozzarella. Mix well. (If needed, add a drizzle of extra virgin olive oil to help mix the cheese)
• Once the pasta has been cooked and drained, bring it back to the cooking pot. Add 1/2 of the marinara sauce and starchy cooking water you reserved (1/2 cup). Mix well to coat the pasta with the sauce. Fold in the ricotta cheese filling. Mix again to combine, but leave some big "pockets" of the cheese mixture.
• Grab a 9 1/2" x 13" casserole dish. Pour a little marinara sauce to the bottom of the dish, spread. Spread half the pasta. Now add the cooked vegetables and some of the torn basil on top and spread well across the pasta layer. Sprinkle a little bit of shredded mozzarella on top (leave more mozzarella for very top layer.) Add remaining pasta. Spread remaining marinara sauce on top and add remaining mozzarella cheese and Parmesan cheese.
• Place the casserole dish on the middle rack of your heated oven. Bake uncovered for 30 minutes or so. Remove from heat and let rest about 10 to 15 minutes before cutting through. garnish with fresh basil.

VEGAN BAKED ZITI

Steps:

• Prepare the pasta: Preheat the oven to 375 degrees F.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the lentils and pasta sauce and cook, stirring occasionally, 5 minutes.
• Meanwhile, make the vegan cheese sauce: Combine all of the ingredients in a high-powered blender and puree until smooth.
• Make the vegan Parmesan cheese: Combine all of the ingredients in a blender or food processor; pulse until flaky. (See Cook's Note)
• Combine the cooked pasta with the pasta sauce and toss to coat.
• Spread half of the pasta in a 9-by-13-inch baking dish, then top with half of the cheese sauce. Repeat with the remaining pasta and cheese sauce. Sprinkle the vegan Parmesan over the top.
• Bake until the top is slightly golden, about 25 minutes. Sprinkle with chopped basil and serve.

BAKED ZITI CASSEROLE

Steps:

• To make sauce:.
• In a 6-quart pot, saute onion and garlic in liquid butter buds. Add undrained tomatoes, tomato paste, 1 1/2 cups water, 2 tablespoons parsley, sugar, oregano, basil and pepper. Mix well. Mash tomatoes. Simmer covered but stirring occasionally for 1 hour.
• Preheat oven to 350ºF. Cook ziti as package directs. Make cheese layer: In large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, egg beaters, parsley, and pepper. Beat with wooden spoon until blended.
• Spoon a little sauce into a 5-quart casserole dish (or 2 9-inch square dishes) that have been sprayed with cooking spray. Layer 1/3 ziti, cheese mixture, and remaining sauce. Sprinkle part of the remaining mozzarella on top. Repeat layers 2 times, ending with mozzarella and 1/4 cup parmesan. Bake uncovered 45 minutes.

BAKED ZITI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions and drain.
• Meanwhile, in large skillet, cook meat, onion, and garlic until meat is cooked thoroughly and drain.
• In large bowl, stir together meat mixture, pasta, spaghetti sauce, wine, and seasoning.
• Pour into 13 x 9 inch baking dish.
• Sprinkle with cheese and bake for 30 minutes or until hot and bubbly.

BAKED ZITI CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.
• Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese.
• Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.

VEGETARIAN BAKED ZITI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 3-quart baking dish with cooking spray.
• Heat oil in a large saute pan over medium heat. Add eggplant, zucchini, tomatoes, bell pepper, onion, and garlic; cook, stirring occasionally until vegetables are tender, about 10 minutes. Sprinkle with Italian seasoning and salt; stir to combined.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse in cold water.
• Mix spaghetti sauce and diced tomatoes together in a medium bowl.
• Spread 1/3 of the sauce mixture in the bottom of the prepared casserole. Layer ingredients as follows: 1/2 of the ziti, 1/2 of the vegetable mixture, 1/2 of the Parmesan substitute, 1/2 of the mozzarella slices, 1/2 of the remaining sauce, all of the remaining ziti, all of the remaining vegetables, all of the remaining Parmesan substitute, and all of the remaining sauce. Set remaining mozzarella slices aside.
• Cover loosely and bake in the preheated oven until bubbly, 25 to 30 minutes. Remove from the oven, uncover, and top with remaining mozzarella slices. Return to the oven and bake, uncovered, until cheese is melted and slightly browned, 10 to 15 minutes longer.

VEGETARIAN BAKED ZITI

Steps:

• Cook the ziti to just before al dente.
• Coat a 9'x12" baking dish with olive oil. Set aside.
• In a skillet, heat the remaining olive oil over medium-high heat. Cook the onion until translucent.
• Add the garlic and cook for 1 minute. Don't let the garlic brown.
• Crush the tomatoes with your hands and add to the skillet. Add in the juice from the can.
• Cook for 3-5 minutes.
• In a large bowl mix the ricotta and mozarella cheeses.
• Add the parsley, basil, oregano, salt, red pepper, a few grinds of pepper, and mix.
• Add the tomato-onion mixture and mix well.
• When the ziti is drained add to the cheese mixture and toss well to coat the pasta.
• Spoon the mixture into the baking dish.
• Sprinkle the bread crumbs and parmesan cheese on top of the pasta.
• Bake at 400F for 20-30 minutes, or until lightly browned.
• Allow to rest for 5 minutes before serving.

BAKED ZITI AND SUMMER VEGETABLES

Steps:

• Cook pasta according to package directions, omitting salt, and drain.
• Preheat oven to 400 degrees.
• Heat a large skillet over medium-high heat, and add oil to pan.
• Add squash, zucchini, and onion and saute for 5 minutes.
• Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
• Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
• Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
• Bake 400 degrees or until bubbly, and browned.

VEGETARIAN BAKED ZITI

Steps:

• preheat oven to 350 degrees.
• Cook ziti until halfway done.
• in oil sautee the onion and pepper and carrot until tender.
• Drain ziti and return to saucepan, adding veggies.
• stir in sauce, ricotta cheese and 1/2 of the mozzerella and parmsean.
• spoon unto a 2 quart baking dish op with remaining cheese.
• Bake 30 minutes or until heated through.