Veggie Baked Ziti

10 min prep time
30 min cook time
12servings
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Recipe by Cassandra L. Verdi, MPH, RD and Stephanie A. Dunbar, MPH, RD Source Diabetes Superfoods Cookbook and Meal Planner Photo by Mittera
Veggie Baked Ziti

How to Make Veggie Baked Ziti

Enjoy a vegetarian twist on this favorite pasta dish!

 

10 min prep time
30 min cook time
12servings
1 piece (about 3x3 inches)
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Step-By-Step Instructions:

  1. Prepare pasta according to package instructions, omitting any added salt or fat. Preheat oven to 375 degrees F.

  2. Heat olive oil in a large skillet over medium heat. Add onion and saute for 4 minutes. Then add zucchini and red pepper and saute another 5-7 minutes or until veggies are cooked through.

  3. While veggies are cooking, whisk together ricotta, egg, Parmesan, and pepper in a small bowl.

  4. Add diced tomatoes to cooked veggie mixture and heat through. Stir in basil, pasta, and ricotta mixture.

  5. Spray a 9x13-inch baking dish with cooking spray, pour in ziti mixture, and sprinkle mozzarella over the top. Bake for 25 minutes and serve immediately.

CKD Non-Dialysis CKD Dialysis Kidney-Friendly Low Sodium Veggie Rich Italian Comfort Food Vegetarian Main Dish Dinner Lunch
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Nutrition facts

12 Servings

  • Serving Size
    1 piece (about 3x3 inches)
  • Amount per serving Calories 140
  • Total Fat 3.5g
    • Saturated Fat 1g
    • Trans Fats 0g
  • Cholesterol 20mg
  • Sodium 100mg
  • Total Carbohydrate 20g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 8g
  • Potassium 316mg
  • Phosphorous 150mg
Ingredients
whole wheat penne pasta
8 oz
olive oil
2 tsp
chopped onion
1 cup
sliced zucchini
2 cups
chopped red bell pepper
1 cup
fat-free ricotta cheese
1 cup
egg
1
shredded Parmesan cheese
1/4 cup
black pepper
to taste
no-salt-added diced tomatoes
1 (14.5 oz) can
chopped fresh basil
1/2 cup
nonstick cooking spray
1
shredded part-skim mozzarella cheese
2/3 cup

Reviews & Ratings

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4
Overall Rating
Showing 4 of 4 Results

Recommended

This was so good. Our family loved it. I added some ground turkey to it, and more seasonings. Next time I may make it with red lentil pasta, or chickpea pasta instead. We had it with salads. Definitely a keeper.

Recommended

I had to make a few substitutions for what I had on hand: Organic ziti instead of whole wheat, fat-free cottage cheese instead of ricotta, purple pepper instead of red (from the garden), Monterey jack instead of mozzarella, Italian seasoning instead of fresh basil. The recipe was easy enough to follow and I think could be easily modified to suit individual taste (e.g. my wife isn't fond of black pepper so I omitted) and additional ingredients could be added/substituted such as additional squash varieties or even fresh, diced tomatoes. Next time I may even add sausage for a little extra kick. There wasn't much aroma as the dish baked so I was a bit skeptical as to how it would turn out and (the real test) if the teens would approve. The flavor wasn't "amazing!", but I did have more than the allotted 3"x3" serving. I will definitely make this again with a few modifications (fresh basil, sausage).

Recommended

Instead of just black pepper and basil, I recommend creating a spice mix of:

- 1/4 tsp salt (omit if you can't have added salt)
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried basil or Italian seasoning
- 1/4 tsp smoked or sweet paprika (your choice)

Pour the spices in with the ricotta, egg and parmesan cheese before mixing.

This spice mix adds a really delicious flavor to any vegetable or chicken dish.

Recommended

I tried this recipe just after being diagnosed with type-2. I don't like cooking, but I've had to start doing so. This recipe was super easy and tasted very good. I omitted the onions and added sauteed mushrooms and fresh garlic for a touch more flavor. I will definitely add this to my meal prep rotation!

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