Baked Ziti, Vegetarian
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 17 ingredients
- 6 ounces uncooked ziti -- penne or other pasta
- 1 cup mushrooms -- sliced
- 3 tablespoons grated parmesan cheese
- 1 1/2 cups onion -- chopped
- 1 can great northern beans -- (15.5 oz.) drained and rinsed
- -- or 8 oz. soft tofu
- 1 garlic cloves -- minced (1 to 2)
- -- or other white beans
- 1 large carrot -- finely chopped
- 1 can tomato sauce -- (8 oz.)
- 1 can tomatoes with no added salt -- (14.5 oz.)
- 3 ounces reduced fat monterey jack cheese -- shredded
- 6 ounces ricotta cheese, (part-skim or fat-free)
- -- or 1 cup home-cooked
- -- or mozzarella cheese
- 1 tablespoon olive oil
- 1 1/2 teaspoons dried oregano
Possible health benefits
General information, not medical advice.
-
Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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.
- Serves 4, with 475 calories and 13 grams fat per serving (with fat-free ricotta, 9 grams fat and 437 calories per serving).
- Preparation time: 10-12 minutes Cooking time: 1 hour
- >From: "Tina D. Bell"
Plating
Cookware for this recipe
-
Frying pan
-
Large pot
-
Casserole pot
-
Baking dish
-
Chef's knife
-
Cutting board
-
Grater
-
Wooden spoon
-
Colander