Craving the ultimate vegetarian comfort food? Look no further! This Creamy Mushroom and Spinach Baked Ziti is a hug in a dish. We’re talking perfectly cooked pasta enveloped in a silky-smooth, herb-infused ricotta sauce, layered with earthy sautéed mushrooms, vibrant spinach, and a glorious trio of cheeses. It’s rich, satisfying, and guaranteed to become a new family favorite. Get ready to fall in love with pasta all over again!
Ingredients
• 12 ounces / 340g dried cut ziti or penne pasta
• 1 15-ounce / 425g carton whole-milk ricotta cheese
• 1 large egg
• 1 cup / 240ml half-and-half or light cream
• 1 teaspoon / 5g sugar
• ½ teaspoon / 3g salt
• ¼ teaspoon / 1g freshly ground black pepper
• ⅛ teaspoon / 0.5g ground nutmeg
• ¼ cup / 60ml snipped fresh herbs, such as thyme, parsley, and basil
• ¼ cup / 60ml vegetable oil, divided
• 10 cups / 2 lbs / 900g sliced fresh mushrooms
• ½ cup / 75g chopped onion
• 2 cloves garlic, minced
• 4 cups / 4 oz / 115g chopped fresh spinach leaves
• 2 cups / 8 ounces / 225g shredded Swiss cheese, divided
• ½ cup / 2 ounces / 55g shredded Parmesan cheese
Instructions
1. Preheat your oven to 350°F / 175°C. Cook the pasta according to package directions until al dente. Drain well and return it to the warm pot.
2. While the pasta cooks, create the sauce. In a food processor, blend the ricotta cheese until completely smooth. Add the egg, half-and-half, sugar, salt, pepper, and nutmeg. Process again until just combined. Stir in the fresh herbs by hand.
3. Pour the creamy ricotta mixture over the cooked pasta in the pot, stirring gently to coat every piece.
4. In a large skillet, heat 3 tablespoons / 45ml of the oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are tender and all their liquid has evaporated. Remove the mushrooms from the skillet and set aside.
5. Add the remaining 1 tablespoon / 15ml of oil to the same skillet. Add the chopped onion and minced garlic, cooking until the onion is soft and fragrant. Return the cooked mushrooms to the skillet, add the fresh spinach, and stir for 2-3 minutes until the spinach is just wilted.
6. Drain any excess liquid from the vegetable mixture using a colander. Add the drained vegetables to the pasta and sauce mixture. Stir in 1 cup / 115g of the shredded Swiss cheese.
7. Transfer the entire mixture to an ungreased 3-quart / 2.8-liter rectangular baking dish. Cover with foil and bake for 20 minutes.
8. Remove the foil, sprinkle the top evenly with the remaining 1 cup / 115g Swiss cheese and the Parmesan cheese. Bake uncovered for another 10 to 15 minutes, or until the casserole is bubbly and the top is golden brown. Let it rest for a few minutes before serving.
Nutritional Information
• PER SERVING: 525 cal., 28 g total fat (14 g sat. fat), 94 mg chol., 371 mg sodium, 43 g carb., 3 g fiber, 27 g pro.
Pro Tips
• Don’t overcrowd the pan when cooking the mushrooms. Sauté them in batches if necessary to ensure they brown properly rather than steam. This develops a much deeper, earthier flavor.
• This dish is perfect for making ahead. Assemble the entire casserole (but don’t bake), cover tightly, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the initial covered baking time when baking from cold.
• Feel free to swap the cheeses! Provolone or fontina would be delicious in place of Swiss, or try adding a handful of shredded mozzarella for an extra cheesy pull.
• For a richer flavor, deglaze the pan with a splash of dry white wine or vegetable broth after cooking the onions and garlic, scraping up any browned bits before adding the mushrooms back in.
FAQ
Q: Can I make this baked ziti vegan
A: Yes, with a few substitutions. Use a high-quality vegan ricotta (cashew or tofu-based), replace the egg with a flax egg or omit it, use full-fat oat milk or cashew cream instead of half-and-half, and swap the Swiss and Parmesan for your favorite dairy-free shredded cheese alternatives.
Q: How can I add more protein to this vegetarian dish
A: To boost the protein, consider adding a can of rinsed and drained cannellini or Great Northern beans when you mix the vegetables with the pasta. You could also use a protein-fortified pasta, such as one made from chickpeas or lentils.
Q: Can I freeze this mushroom and spinach baked ziti
A: Absolutely! This dish freezes beautifully. For best results, assemble the entire casserole in a freezer-safe dish but do not bake it. Cover tightly with a layer of plastic wrap and then a layer of foil. Freeze for up to 3 months. Bake from frozen, covered, at 350°F / 175°C for 60-70 minutes, then uncover, add the topping, and bake for another 15-20 minutes until golden and bubbly.
Q: What can I use instead of mushrooms
A: If you’re not a fan of mushrooms, you can substitute them with other vegetables that have a ‘meaty’ texture. Try using 1-2 cups of chopped artichoke hearts (canned and drained), roasted and diced eggplant, or sautéed zucchini for a delicious alternative.
