Photo: Chiara Conti
Baked Ziti Primavera
16 ingredients
30 min + 1 hr 30 min
24 servings
openrecipes
"This is a vegetarian baked ziti recipe that I created for a Cub Scout potluck banquet, hence the large serving size."
Estimated Nutrition (whole recipe, rough)
501
Calories
24g
Protein
34g
Fat
27g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes