Veggie Lover's Baked Ziti

(63 ratings)
Total Time
Number Of

Baked pasta dish featuring summer squash, spinach and mozzarella cheese in a tomato-Alfredo sauce

Sale items for:
  • PAM® Original No-Stick Cooking Spray
  • 12 ounces dry ziti pasta, uncooked (12 oz = 5 cups)
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 3 medium yellow summer squash, cut into 1/4-inch slices
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
  • 1 can (24 oz each) Hunt's® Chunky Vegetable Pasta Sauce
  • 1 container (10 oz each) refrigerated Alfredo sauce
  • 2 cups shredded part-skim mozzarella cheese, divided
  1. Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray; set aside. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add squash, salt and pepper. Cook 5 minutes or until squash is crisp-tender and starting to brown, stirring frequently. Add spinach; cook 2 minutes or until liquid evaporates, stirring frequently. Stir in pasta sauce and Alfredo sauce; cook 1 minute or until hot, stirring occasionally.
  3. Add pasta and 1 cup cheese to vegetable mixture; mix lightly. Spoon into prepared dish; top with remaining 1 cup cheese. Bake 10 minutes or until cheese melts and mixture is hot.
Cook's Tips

If yellow summer squash is not available, use zucchini or bell peppers instead.

I made This!

Share your experience now

Nutrition Information
Calories: 479 View complete nutrition information
Reviews (12)

Your review of Veggie Lover's Baked Ziti

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

RugratsMommy April 27, 2013

I really liked the flavor of this recipe. I am always looking for vegetarian dishes where you don't miss the meat and this certainly fit the bill. I was hesitant because I thought the alfredo sauce might make it taste too rich, but it was really good. I almost think you could omit the mozzerella and it would still be delicious. A few changes I would make would be to cut the squash into cubes so it blends a little better with the other ingredients and to use fresh spinach to make it easier (thawing and draining the spinach was the most time consuming part). This was VERY filling and I will half the recipe next time for my family of three.

Coolcat July 11, 2012

I remember shopping for dinner and not noing what to make. I went to the Hunt's sauces and started to look at the recipes on the back and saw this one.My family are not vegetarians, but I made it anyway.You know that this is one of the best pasta dishes I've ever made and making another one right now, Your the best Hunt's! Thankyou

floflolinda February 28, 2012

I just made this for dinner and it was great!! My husband was a little hesitant because he does not like spinach very much. I had never had spinach before, this was my first time trying it. We loved it, I only had one kid making the "yucky" face because she could see the green but she still ate a few bites. I did add some mushrooms only because I was trying to use them up. I would definitely cook this again!! Very easy to make and not time consuming at all.

kisdr2love February 01, 2012

Good. My teens ate seconds!

roger rabbit December 22, 2011

very easy and simple.

Kat November 13, 2011

Healthy recipe, very good.