Veggie Medley Ziti

Frances Quaempts-Miller


Chicken broth adds a delicious extra zing to this hearty dish, but you can use vegetable broth for a vegetarian version.

★★★★★ 1 vote
45 Min
35 Min


16 oz
penne pasta
1 jar(s)
favorite meatless spaghetti sauce (32 oz.)
1 1/8 c
chicken broth, (or 1 can campbell's chicken broth)
1 3/4 c
freshly grated mozarella cheese
1 c
parmesan cheese, shredded
2 large
zucchinis, chopped
3 medium
carrots, chopped
1/2 c
broccoli florets, chopped
1/2 c
fresh mushrooms, chopped
4 clove
garlic, chopped
1 medium
white or yellow onion, chopped
1 tsp
oregano, dried
1 tsp
sea salt
1 tsp
freshly ground black pepper
1/4 tsp
nutmeg, ground
1 1/2 Tbsp
olive oil for sauteing


1Preheat oven to 350°.

In large skillet with olive oil, on med-high cook onions for 5 min. then stir in the following every few minutes, carrots, zucchini, broccoli, mushrooms & finally garlic.

While veggies saute, boil pasta for 9-10 minutes in water (noodles should be al dente). Drain.

Add spaghetti sauce, broth and all spices, except nutmeg, to the cooked veggies. Cook covered, stirring occasionally, for 10 min.

Stir one cup of the veggie sauce into the noodles.
2In a 13x9 glass baking dish spoon 1/2 of noodle/sauce mix in bottom of pan. Sprinkle 1/2 cup parmesan & then 1 1/4 cup mozarella over noodle/sauce mix. Spread evenly 2 cups veggie sauce over cheese. Cover and bake for 20 min.
3Remove & uncover dish. Add remaining parmesan then mozarella evenly on top. Sprinkle nutmeg & return to oven for another 15 min.

About Veggie Medley Ziti

Course/Dish: Vegetables
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #cheesy, #veggies, #Ziti