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Cream Cheese Vegetarian Baked Ziti

Cream Cheese Vegetarian Baked Ziti

Cream Cheese Vegetarian Baked Ziti is your new go-to weeknight dinner savior, simplifying delicious, comforting vegetarian cuisine with pantry staples and a touch of creamy indulgence. This recipe offers a satisfying and budget-friendly meal that's incredibly easy to pull together, even on your busiest evenings.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ziti pasta
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 red bell pepper deseeded and chopped
  • 1 yellow bell pepper deseeded and chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 (8 ounce) package cream cheese softened and cut into cubes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • fresh parsley chopped (for garnish, optional)

Equipment

  • Oven
  • Large skillet or Dutch oven
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Cook the ziti pasta according to package directions until al dente. Drain the pasta and set aside. It's important not to overcook the pasta as it will continue to cook in the oven.
    1 pound ziti pasta
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and chopped red and yellow bell peppers. Cook for another 5-7 minutes, until the peppers are tender-crisp.
    1 tablespoon olive oil, 1 large onion, 2 cloves garlic, 1 red bell pepper, 1 yellow bell pepper
  3. Pour in the crushed tomatoes. Stir in the dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 10 minutes to allow the flavors to meld.
    1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Add the cubed cream cheese to the simmering tomato sauce. Stir gently and continuously until the cream cheese has melted and is fully incorporated, creating a wonderfully creamy and luscious sauce. Taste and adjust seasonings if necessary.
    1 (8 ounce) package cream cheese
  5. Add the drained, cooked ziti pasta to the skillet with the sauce. Toss gently to ensure all the pasta is evenly coated with the creamy tomato mixture.
    1 pound ziti pasta
  6. Pour half of the pasta and sauce mixture into a 9x13 inch baking dish. Sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese over the top. Layer the remaining pasta and sauce mixture on top.
    1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
  7. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. Cover the baking dish tightly with aluminum foil.
    1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
  8. Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden brown and bubbly around the edges.
  9. Let the Cream Cheese Vegetarian Baked Ziti rest for 5-10 minutes before serving. This allows the dish to set slightly, making it easier to serve. Garnish with fresh chopped parsley, if desired.
    fresh parsley

Notes

Leftovers can be refrigerated for up to 3-4 days. Reheat individual portions in the microwave for 1-2 minutes, or larger portions in the oven at 350°F (175°C) for 15-20 minutes. Can be frozen for up to 2-3 months.