Vegetarian Baked Ziti - Just Dutch Oven Recipes


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Vegetarian Baked Ziti

6 ounces uncooked ziti -- penne or other pasta
1 tablespoon olive oil
1 1/2 cups onion -- chopped
1 garlic cloves -- minced (1 to 2)
1 large carrot -- finely chopped
1 can tomatoes with no added salt -- (14.5 oz.)
1 can tomato sauce -- (8 oz.)
1 cup mushrooms -- sliced
1 1/2 teaspoons dried oregano
1 can great northern beans -- (15.5 oz.) drained and rinsed or other white beans or 1 cup home-cooked
6 ounces ricotta cheese, (part-skim or fat-free) or 8 oz. soft tofu
3 ounces reduced fat monterey jack cheese -- shredded or mozzarella cheese
3 tablespoons grated parmesan cheese

Cook pasta according to package directions; drain well. Preheat oven to 375 degrees F. Lightly coat a two-quart baking dish with oil or non-stick cooking spray; set aside. Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic and carrot; saute 10 minutes, stirring often. Stir in tomatoes with juice, breaking them up with a spoon. Add tomato sauce, mushrooms and oregano. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in beans and heat through. Remove pan from heat. Add drained pasta, shredded cheese; crumble in ricotta or tofu; toss gently. Spoon mixture into prepared baking dish and sprinkle with Parmesan cheese. Cover and bake for 30 minutes.