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Healthy baked ziti with hidden veggies and melted mozzarella

Healthy Baked Ziti with Hidden Veggies

Classic cheesy baked ziti made lighter with a veggie-packed blended marinara, part-skim ricotta, and mozzarella. Kid-approved and freezer-friendly.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Veggie Sauce
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 medium zucchini chopped
  • 2 carrots peeled and chopped
  • 3 cloves garlic minced
  • 1 jar (24 oz) marinara sauce
  • 2 cups fresh baby spinach
  • 1 teaspoon Italian seasoning
Pasta & Cheese
  • 1 pound ziti or penne pasta
  • 15 ounces part-skim ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese divided
  • 2 cups shredded part-skim mozzarella cheese
  • Salt and black pepper to taste
  • Fresh basil for garnish, optional

Method
 

  1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Heat the olive oil in a large saucepan over medium heat. Add the onion, zucchini, and carrots and cook for 7–8 minutes, until softened. Add the garlic and cook 1 minute.
  3. Stir in the marinara, spinach, and Italian seasoning. Simmer for 10 minutes, until the vegetables are very tender.
  4. Carefully blend the sauce until smooth using an immersion blender (or in batches in a regular blender with the lid vented). Season with salt and pepper.
  5. Meanwhile, cook the pasta in salted boiling water for 2 minutes less than the package directions. Drain.
  6. In a bowl, mix the ricotta, egg, and ¼ cup of the Parmesan.
  7. Toss the pasta with about two-thirds of the sauce. Spread half the pasta in the baking dish, dollop the ricotta mixture over it, then top with the remaining pasta and sauce.
  8. Sprinkle with mozzarella and the remaining Parmesan. Cover with foil and bake for 20 minutes, then uncover and bake 10–15 minutes more, until bubbly and golden.
  9. Let rest for 10 minutes, garnish with basil, and serve.

Notes

  • Add 1 pound browned lean ground turkey or Italian sausage to the sauce for extra protein.
  • Use whole wheat or chickpea pasta for added fiber.
  • Swap the zucchini for butternut squash or red bell pepper.
  • Assemble up to 1 day ahead, refrigerate, and add 10 minutes to the covered baking time.