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