Vegetarian Baked Ziti
A comforting, cheesy baked ziti layered with mushrooms and a tomato-based sauce.
Equipment
- Large Pot
- Large Skillet
- 8x8 inch Baking Dish
- Colander
- Spatula or spoon
Ingredients
- 1/2 pound dry rigatoni or penne pasta
- 1 tablespoon olive oil
- 1 cup white button mushrooms sliced
- 2 cups tomato-based pasta sauce use your preferred sauce
- 3 ounces provolone cheese sliced
- 3/4 cup sour cream
- 1/2 cup Gorgonzola cheese crumbled
- 4 ounces mozzarella cheese shredded (about 1 1/2 cups)
- 1/4 cup Parmesan cheese grated
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water to a boil, add a generous pinch of salt, then add the pasta and cook until barely al dente, about 8 minutes or about two-thirds of the package time. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until softened, about 6–7 minutes.
- Add the tomato-based pasta sauce to the skillet, bring to a boil, then reduce heat to low and simmer for about 15 minutes.
- Assemble the casserole in an 8×8-inch baking dish: layer half the cooked pasta, then half the tomato sauce and mushrooms. Arrange the provolone slices over the sauce.
- Dollop the sour cream in spoonfuls over the provolone and gently spread into a thin layer, then sprinkle the crumbled Gorgonzola over that layer.
- Add the remaining pasta, top with the shredded mozzarella, then spread the remaining pasta sauce over the top and finish with the grated Parmesan.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
- Use your favorite tomato-based sauce for best flavor.
- Cook pasta slightly underdone so it finishes in the oven.
- Slice provolone thinly for even melting.
- Allow the casserole to rest briefly before serving.