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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 90 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat an oven to 375 degrees F (190 degrees C). | 2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process. Transfer to a large roasting pan. | 3. Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir. | 4. Place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. Then place the carrots in the food processor and process until finely chopped. | 5. Heat the olive oil in a large skillet over medium-high heat. Cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. Stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. Remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons Italian seasoning; drain. Add to the ziti and mix. Sprinkle about 1/2 the bag of the Italian cheese blend over the pasta and stir through. Pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix. Cover the pan with aluminum foil. | 6. Bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ziti	2	packages		-	-	-	-
spaghetti sauce	1	jar		-	-	-	-
ricotta cheese	1	container		-	-	-	-
baby spinach leaf	1	package		-	-	-	-
baby carrot	1	pound	ready-peeled	158.7575	37.3761	2.903	0.5897
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
zucchini	3		diced	60.18	11.0094	4.2834	1.1328
portobello mushroom cap	1	package	diced	-	-	-	-
button mushroom	1	package	diced	-	-	-	-
garlic	1 1/2	tablespoons	minced	18.9975	4.2152	0.8109	0.0638
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
italian seasoning	2	tablespoons		-	-	-	-
italian cheese	1	package	shredded blend	415.35	82.2042	14.6601	3.159
spaghetti sauce	3	jars		-	-	-	-
italian seasoning	2	tablespoons		-	-	-	-
salt black pepper	to taste		ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.