baked ziti primavera

Ingredients

• Servings: 24
• 2 (16 ounce) packages ziti
• 1 (16 ounce) jar spaghetti sauce
• 1 (15 ounce) container ricotta cheese
• 1 (6 ounce) package baby spinach leaves
• 1 pound ready-peeled baby carrots
• 2 tablespoons olive oil
• 3 small zucchini, diced
• 1 (6 ounce) package portobello mushroom caps, diced
• 1 (8 ounce) package button mushrooms, diced
• 1 1/2 tablespoons minced garlic
• 1 (28 ounce) can diced tomatoes, drained
• 2 tablespoons italian seasoning
• 1 (8 ounce) package shredded italian cheese blend
• 3 (16 ounce) jars spaghetti sauce
• 2 tablespoons italian seasoning
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat an oven to 375 degrees f (190 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the ziti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink. rinse with cold water to stop the cooking process. transfer to a large roasting pan.
• whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. add to the pasta and stir.
• place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. then place the carrots in the food processor and process until finely chopped.
• heat the olive oil in a large skillet over medium-high heat. cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons italian seasoning; drain. add to the ziti and mix. sprinkle about 1/2 the bag of the italian cheese blend over the pasta and stir through. pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. season with 2 tablespoons italian seasoning, salt, and pepper; mix. cover the pan with aluminum foil.
• bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. remove the foil and sprinkle the remaining cheese over the dish. return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more.