Meatless Baked Ziti With Ricotta And Mozzarella: Two Delicious Recipes To Try

Meatless Baked Ziti With Ricotta And Mozzarella: Two Delicious Recipes To Try

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Slow Cooker Baked Ziti Recipe {Not Quite} Susie Homemaker
Slow Cooker Baked Ziti Recipe {Not Quite} Susie Homemaker from www.notquitesusie.com

If you’re looking for a hearty and satisfying meal that’s both meatless and delicious, look no further than baked ziti with ricotta and mozzarella. This classic Italian dish is a favorite of vegetarians and meat-eaters alike, and it’s easy to see why. With its melty cheese, rich tomato sauce, and perfectly cooked pasta, baked ziti is the perfect comfort food for any occasion. In this article, we’ll share two different recipes for meatless baked ziti that are sure to please your taste buds and satisfy your hunger.

Recipe 1: Classic Meatless Baked Ziti

Ingredients:

  • 1 pound ziti pasta
  • 1 jar (24 ounces) marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil leaves, chopped (optional)

Instructions:

  1. Preheat your oven to 375°F.
  2. Cook the ziti according to the package instructions until al dente. Drain and set aside.
  3. In a large bowl, mix together the marinara sauce, ricotta cheese, garlic, red pepper flakes, salt, and black pepper.
  4. Add the cooked ziti to the bowl and stir until the pasta is coated with the sauce and cheese mixture.
  5. Transfer the pasta mixture to a 9×13-inch baking dish.
  6. Sprinkle the mozzarella and Parmesan cheeses over the top of the pasta.
  7. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the pasta is heated through.
  8. Garnish with fresh basil leaves, if desired, and serve.
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Nutritional Information:

  • Serving size: 1/8 of the recipe
  • Calories: 450
  • Total fat: 16g
  • Saturated fat: 9g
  • Cholesterol: 50mg
  • Sodium: 780mg
  • Total carbohydrates: 54g
  • Dietary fiber: 4g
  • Sugars: 6g
  • Protein: 23g

Cooking Time:

  • Preparation time: 20 minutes
  • Cook time: 25-30 minutes
  • Total time: 45-50 minutes

Equipment:

  • Large pot for cooking pasta
  • Large bowl for mixing sauce and pasta
  • 9×13-inch baking dish

Serving Suggestions:

  • Serve with garlic bread and a side salad for a complete meal.
  • Pair with a glass of red wine for an extra special treat.

Variations:

  • Add your favorite vegetables, such as spinach, mushrooms, or zucchini, to the sauce.
  • Try using different types of pasta, such as penne or rigatoni, instead of ziti.
  • Use different types of cheese, such as fontina or provolone, in addition to or in place of the mozzarella and Parmesan.

Substitutions:

  • If you don’t have ricotta cheese on hand, you can substitute cottage cheese or even cream cheese.
  • If you’re not a fan of spicy food, you can omit the red pepper flakes or reduce the amount to suit your taste.

Storage:

  • Leftover baked ziti can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply microwave individual portions or bake in the oven at 350°F for 15-20 minutes, or until heated through.

Tips:

  • Be sure to cook the pasta until it’s al dente, or just slightly firm, so that it doesn’t become mushy when baked.
  • For a creamier texture, add an egg to the ricotta cheese mixture before mixing with the pasta.

Notes:

  • This recipe is vegetarian, but if you’re vegan, you can substitute vegan cheese for the ricotta and mozzarella.
  • This recipe can easily be doubled to feed a crowd.
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Frequently Asked Questions:

  • Can I freeze baked ziti?
  • Yes, you can freeze baked ziti. Simply cover the dish tightly with plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in the oven at 350°F for 30-40 minutes, or until heated through.
  • Can I use a different type of pasta?
  • Yes, you can use any type of pasta you like for this recipe. Just be sure to adjust the cooking time accordingly if you’re using a different shape or size.

Recipe 2: Vegan Baked Ziti with Cashew Ricotta

Ingredients:

  • 1 pound ziti pasta
  • 1 jar (24 ounces) marinara sauce
  • 1 batch of cashew ricotta (see recipe below)
  • 1/2 cup nutritional yeast
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (optional)

Instructions:

  1. Preheat your oven to 375°F.
  2. Cook the ziti according to the package instructions until al dente. Drain and set aside.
  3. In a large bowl, mix together the marinara sauce, nutritional yeast, garlic, salt, and black pepper.
  4. Add the cooked ziti to the bowl and stir until the pasta is coated with the sauce and nutritional yeast mixture.
  5. Transfer half of the pasta mixture to a 9×13-inch baking dish.
  6. Add half of the cashew ricotta in spoonfuls over the pasta.
  7. Add the remaining pasta mixture on top of the cashew ricotta.
  8. Add the remaining cashew ricotta in spoonfuls over the pasta.
  9. Bake for 25-30 minutes, or until the pasta is heated through and the cashew ricotta is slightly browned on top.
  10. Garnish with fresh parsley, if desired, and serve.
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Nutritional Information:

  • Serving size: 1/8 of the recipe
  • Calories: 450
  • Total fat: 14g
  • Saturated fat: 2g
  • Cholesterol: 0mg
  • Sodium: 980mg
  • Total carbohydrates: 68g
  • Dietary fiber: 6g
  • Sugars: 7g
  • Protein: 19g

Cooking Time:

  • Preparation time: 20 minutes
  • Cook time: 25-30 minutes
  • Total time: 45-50 minutes

Equipment:

  • Large pot for cooking pasta
  • Large bowl for mixing sauce and pasta
  • 9×13-inch baking dish
  • Food processor or high-speed blender for making cashew ricotta

Serving Suggestions:

  • Serve with a side salad or roasted vegetables for a complete meal.
  • Pair with a glass

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