Need a filling family dinner that’s also meatless? We love this Vegetarian Baked Ziti.

Vegetarian Baked Ziti | #GF whole foods #recipe via @MoneywiseMoms

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One of our favorite meals in years past was baked ziti, but as we’re trying to eat healthier and adjust to special diets, I’ve learned to remake some of those recipes.

This vegetarian baked ziti with gluten-free pasta gives my family a shot of healthy vegetables. I was thrilled to have leftovers to eat for lunches when the kids are eating gluten-filled.

Obviously, you can use regular pasta for this recipe. I suggest Barilla Plus or whole wheat pasta for extra nutrients and fiber.

For more easy, family-friendly casserole recipes, follow my Captivating Casseroles board on Pinterest.

Vegetarian Baked Ziti

I use vegetables that my family likes (though none of them like carrots and no one knows they’re in there!).

If you have other vegetables on hand, try those instead. Chopped broccoli or spinach would be a great addition.

If your family would enjoy it (mine wouldn’t), add in a can of white cannelini beans for extra protein.

Yield: 8

Vegetarian Baked Ziti

Ingredients

1 lb. Gluten-Free Pasta (or regular--I used Trader Joe's Brown Rice Penne)
2 zucchini, diced
2 carrots, shredded
8 oz. white mushrooms, diced
1 medium onion, diced
2-4 cloves garlic, diced (optional)
2 jars Spaghetti Sauce (or 6 cups homemade)
2 cups shredded mozzarella cheese

Instructions

In a very large soup pot, cook the pasta a little less than al dente (since it will continue cooking in the oven).

While the pasta is cooking, chop all the vegetables. When the pasta is done, drain it and set aside.

Add the vegetables and garlic to the hot pot, and saute the vegetables until soft.

Turn off the heat, and add the spaghetti sauce to the pot; stir to combine.

Fold in the cooked pasta.

Add half the mixture to a 9x12 baking dish that has been sprayed with cooking spray.

Sprinkle half the shredded cheese over the top, then repeat.

Bake uncovered at 350 degrees for 30 minutes.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 181Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 300mgCarbohydrates: 26gFiber: 5gSugar: 5gProtein: 9g

This recipe is linked up to Feasting in Fellowship Friday at Comfy in the Kitchen.

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