VEGAN BAKED ZITI
This vegan baked ziti is delicious, hearty and has two different plant-based cheeses! It's the perfect comfort food that everyone will love.
Provided by Whitney English
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 17
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.
VEGETARIAN BAKED ZITI
Baked ziti is one of our family favorites; I developed this to serve at dinner when a good friend who is a vegetarian comes over.
Provided by HisHouseCook
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 47.3 g, Cholesterol 25.7 mg, Fat 14 g, Fiber 7 g, Protein 18.7 g, SaturatedFat 4.8 g, Sodium 866.9 mg, Sugar 11.2 g
VEGETARIAN ITALIAN BAKED ZITI
A long simmered sauce with mushrooms and vegetables flavors this rich, meatless Italian dish. Don't let the cook time fool you--while the sauce is simmering and the ziti is baking, you can relax!
Provided by laura
Categories Pasta and Noodles Pasta by Shape Recipes
Time 3h40m
Yield 10
Number Of Ingredients 18
Steps:
- Heat olive oil in a 12-inch skillet over medium-high heat. Add mushrooms, onion, bell pepper, celery, and garlic; saute until tender, 5 to 7 minutes. Stir in spaghetti sauce, tomatoes, parsley, 1 teaspoon oregano, and basil. Cover, reduce heat, and simmer for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking pan.
- Just before the sauce is finished, 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.
- Combine cottage cheese, mozzarella cheese, 1/2 of the Parmesan substitute, egg, salt, and pepper in a bowl. Mix remaining Parmesan substitute and 1/2 teaspoon oregano in another small bowl.
- Spread 1 cup sauce in the bottom of the prepared pan. Layer 1/3 cup ziti, 1 cup sauce, and 1/3 cottage cheese mixture; repeat layers twice more. Top with any remaining sauce, then sprinkle with oregano-Parmesan blend.
- Cover with foil and bake in the preheated oven until bubbly, about 1 hour.
Nutrition Facts : Calories 352.9 calories, Carbohydrate 36.6 g, Cholesterol 36.3 mg, Fat 15.8 g, Fiber 7.5 g, Protein 17 g, SaturatedFat 4.2 g, Sodium 781 mg, Sugar 9.8 g
VEGETARIAN ZITI GRATINEE
Nice pasta dish! There are a lot of things that you can do with this, you can sub different vegetables or add more, if you like. I did not use basil leaves, a personal preference, but the recipe can use it!
Provided by Manami
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Over medium-low heat, add the the oil to a large skillet with the onions, garlic and bay leaf, stirring occasionally, until the onions have softened.
- Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.
- Stir in the zucchini, red bell pepper, tomatoes, and 1 teaspoon salt, and cook obver medium heat, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
- Stir in the basil (if using) and a few grinds of pepper to taste.
- Cook ziti according to pkg directions.
- Drain the ziti, then toss with ricotta cheese, eggs, olive oil, Parmesan, and 1 teaspoon salt.
- Spoon half the ziti into a lighlty oiled 4 qt casserole dish.
- Top with ratatouille and then the remaining ziti.
- Sprinkle with cheddar.
- Cover and bake for 20 minutes.
- Uncover and cook 10 minutes longer.
Nutrition Facts : Calories 1054.8, Fat 49, SaturatedFat 20.9, Cholesterol 202.9, Sodium 1384.4, Carbohydrate 109.4, Fiber 11, Sugar 11.8, Protein 45.7
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