Vegetarian Baked Ziti Food

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.

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.

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.

TUSCAN VEGETARIAN BAKED ZITI

Steps:

• Heat oven to 375ºF.
• Reserve 3/4 cup cheese; combine remaining cheese with all remaining ingredients.
• Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with reserved cheese.
• Bake 20 to 25 min. or until heated through.