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Vegetarian Baked Ziti

A comforting, cheesy baked pasta layered with mushrooms and tomato sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 1/2 pound dry rigatoni or penne pasta
  • 1 tablespoon olive oil
  • 1 cup white button mushrooms sliced
  • 2 cups tomato-based pasta sauce use your preferred sauce
  • 3 ounces provolone cheese sliced
  • 3/4 cup sour cream
  • 1/2 cup Gorgonzola cheese crumbled
  • 4 ounces mozzarella cheese shredded (about 1 1/2 cups)
  • 1/4 cup Parmesan cheese grated

Instructions

  • Preheat the oven to 350°F (175°C).
  • Bring a large pot of salted water to a boil. Add the pasta and cook until just barely al dente, about 8 minutes or roughly two-thirds of the package time. Drain and set aside.
  • In a large skillet over medium heat, warm the olive oil. Add the sliced mushrooms and sauté until softened, about 6–7 minutes.
  • Add the tomato-based pasta sauce to the skillet with the mushrooms, bring to a boil, then reduce heat to low and simmer about 15 minutes.
  • In an 8 x 8-inch baking dish, layer half of the cooked pasta, then spread half of the tomato-mushroom sauce over it.
  • Arrange the provolone slices over the sauce. Dollop the sour cream in spoonfuls and gently spread into a thin layer, then sprinkle the crumbled Gorgonzola evenly on top.
  • Add the remaining pasta, then top with the shredded mozzarella. Spread the remaining tomato sauce over the top and finish by sprinkling the grated Parmesan.
  • Bake in the preheated oven for about 30 minutes, until the cheeses are bubbly and the top is lightly golden. Remove and let rest a few minutes before serving.

Equipment

  • Large Pot
  • Large Skillet
  • 8 x 8-inch baking dish
  • Colander
  • Spatula or spoon

Notes