Indulge in this cheesy baked ziti

Pasta elevates to the next level when making this meatless, ever so tasty baked ziti at home. With two different cheeses, a layer of veggies, nutty pesto and creamy alfredo in its mix, it can satisfy the deepest carb craving. Watch out Maggiano’s, because this pasta packs a flavorful punch.


1 box of ziti noodles

1 cup alfredo sauce

¼ cup pesto sauce 

1 cup ricotta cheese

2 eggs 

2 cups parmesan cheese

8 ounces of spinach

½ cup cherry tomatoes, chopped

½ cup green beans, chopped

3 cloves minced garlic

⅛ of an onion, diced

2 tablespoons olive oil

Dash of oregano

Dash of parsley flakes

Salt and pepper to taste

How to make:

Firstly, boil a pot of water and add in the ziti noodles. Cook until tender, strain and set aside. In the meantime, prepare the egg mixture and veggie layer of the dish. 

To make the egg layer, mix the eggs with the ricotta cheese and one cup of the parmesan cheese. Once fully incorporated and glossy, set aside and begin making the veggie layer.

To do this, add olive oil to a saucepan on medium heat and add in the garlic and onion. Let them ruminate for a few minutes. When they start to soften and brown slightly, it’s time to add in the tomatoes and green beans. 

Let those sautee for about five minutes and toss in the spinach. While the veggies are cooking, add in the spices and salt and pepper. Cook until the spinach is a deep green color and has shrunk in size significantly, then set aside.

Once the veggies are done, grab a casserole dish to begin layering the ziti. Add in half of the cooked pasta, half of the alfredo and pesto and all of the egg mixture. Next, add the rest of the pasta and sauces, then top it off with the remaining one cup of cheese.

Place the ziti in an oven at 350 degrees for 40 minutes, or until the cheese on top begins to bubble. Let it cool for a few minutes, serve and enjoy!

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