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Creamy Mushroom and Spinach Baked Ziti – vegetarian recipe
Stav Kogan

Creamy Mushroom and Spinach Baked Ziti

A rich and satisfying vegetarian comfort food featuring perfectly cooked pasta in a silky-smooth, herb-infused ricotta sauce, layered with earthy sautéed mushrooms, vibrant spinach, and a trio of cheeses.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 525 serving
Calories: 525
Ingredients Method Nutrition

Ingredients
  

  • 12 ounces (340 g / 12 oz) dried cut ziti or penne pasta
  • 1 15-ounce / 425g (15 oz) carton whole-milk ricotta cheese
  • 1 large egg
  • 1 cup (240 ml) half-and-half or light cream
  • 1 teaspoon (5 g / 0.18 oz) sugar
  • ½ teaspoon (3 g / 0.11 oz) salt
  • ¼ teaspoon (1 g / 0.04 oz) freshly ground black pepper
  • ⅛ teaspoon (0.5 g / 0.02 oz) ground nutmeg
  • ¼ cup (60 ml / 2 fl oz) snipped fresh herbs, such as thyme, parsley, and basil
  • ¼ cup (60 ml / 2 fl oz) vegetable oil, divided
  • 10 cups (2 lbs) / 900g (31.7 oz) sliced fresh mushrooms
  • ½ cup (75 g / 2.65 oz) chopped onion
  • 2 cloves garlic, minced
  • 4 cups (4 oz) / 115g chopped fresh spinach leaves
  • 2 cups (8 ounces) / 225g (7.9 oz) shredded Swiss cheese, divided
  • ½ cup (2 ounces) / 55g (1.94 oz) shredded Parmesan cheese
  • 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.

Method
 

  1. Preheat your oven to 350°F / 175°C.
  2. Cook the pasta according to package directions until al dente.
  3. Drain well and return it to the warm pot.
  4. While the pasta cooks, create the sauce.
  5. In a food processor, blend the ricotta cheese until completely smooth.
  6. Add the egg, half-and-half, sugar, salt, pepper, and nutmeg. Process again until just combined.
  7. Stir in the fresh herbs by hand.
  8. Pour the creamy ricotta mixture over the cooked pasta in the pot, stirring gently to coat every piece.
  9. In a large skillet, heat 3 tablespoons / 45ml (1.5 fl oz) of the oil over medium-high heat.
  10. Add the sliced mushrooms and cook, stirring occasionally, until they are tender and all their liquid has evaporated.
  11. Remove the mushrooms from the skillet and set aside.
  12. Add the remaining 1 tablespoon / 15ml (0.5 fl oz) of oil to the same skillet.
  13. 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.
  14. Drain any excess liquid from the vegetable mixture using a colander.
  15. Add the drained vegetables to the pasta and sauce mixture.
  16. Stir in 1 cup / 115g (4.1 oz) of the shredded Swiss cheese.
  17. Transfer the entire mixture to an ungreased 3-quart / 2. 8-liter rectangular baking dish.
  18. Cover with foil and bake for 20 minutes.
  19. Remove the foil, sprinkle the top evenly with the remaining 1 cup / 115g (4.1 oz) Swiss cheese and the Parmesan cheese.
  20. Bake uncovered for another 10 to 15 minutes, or until the casserole is bubbly and the top is golden brown.
  21. Let it rest for a few minutes before serving.
  22. Don't overcrowd the pan when cooking the mushrooms.
  23. Sauté them in batches if necessary to ensure they brown properly rather than steam. This develops a much deeper, earthier flavor.

Nutrition

Calories: 525kcalCarbohydrates: 43gProtein: 27gFat: 28g

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