Picture pulling a bubbling casserole dish from the oven, the top golden and crispy with melted cheese, the aroma of garlic, herbs, and rich tomato sauce filling your kitchen. This Herby Spinach and Mushroom Baked Ziti is Italian comfort food at its finest, combining tender pasta tubes with earthy mushrooms, vibrant spinach, creamy ricotta, and three types of cheese, all bound together with herb-infused marinara sauce. Unlike heavy, meat-laden versions, this vegetarian baked ziti feels lighter yet remains incredibly satisfying, with the mushrooms providing meaty texture and umami depth while fresh herbs bring brightness to every bite. It’s the kind of dish that feeds a crowd beautifully, tastes even better as leftovers, and can be assembled completely ahead of time for stress-free entertaining. Whether you’re hosting Sunday dinner, need a comforting weeknight meal, or want something special for a potluck, this baked ziti delivers all the cozy, cheesy goodness you crave while sneaking in plenty of vegetables along the way.
Serving Quantity: 8 servings
Cooking Time: 45 minutes (plus 20 minutes prep time)
Nutrition Information (per serving):
- Calories: 485
- Protein: 24g
- Fat: 18g
- Carbohydrates: 56g
- Fiber: 5g
- Sugar: 9g
- Sodium: 820mg
1. Gather Your Ingredients
For the pasta:
- One pound ziti pasta (or penne or rigatoni)
- Two tablespoons salt for pasta water
For the vegetables:
- Three tablespoons olive oil, divided
- Sixteen ounces mushrooms (cremini or baby bella), sliced
- One medium yellow onion, diced
- Four garlic cloves, minced
- Ten ounces fresh baby spinach (about 8 cups packed)
- Half teaspoon salt
- Quarter teaspoon black pepper
For the cheese mixture:
- Fifteen ounces whole milk ricotta cheese
- One large egg, lightly beaten
- Half cup grated Parmesan cheese, divided
- Quarter cup fresh basil, chopped
- Two tablespoons fresh parsley, chopped
- One tablespoon fresh oregano, chopped (or one teaspoon dried)
- Half teaspoon salt
- Quarter teaspoon black pepper
- Quarter teaspoon ground nutmeg
For the sauce and assembly:
- One 28-ounce can crushed tomatoes
- One 15-ounce can tomato sauce
- Two teaspoons dried Italian seasoning
- One teaspoon sugar (to balance acidity)
- Two and a half cups shredded mozzarella cheese, divided
- Fresh basil leaves for garnish
2. Cook the Pasta
Bring a large pot of water to a rolling boil over high heat. Add two tablespoons of salt to the water. The pasta water should taste like the sea, as properly salted pasta water is essential for flavoring the pasta itself. Add the ziti and cook according to package directions minus 2 minutes. You want the pasta very al dente, still quite firm with a bite in the center, because it will continue cooking in the oven. Overcooking at this stage results in mushy baked ziti. Drain the pasta in a colander but don’t rinse it. The starch clinging to the pasta helps the sauce adhere. Toss with a drizzle of olive oil to prevent sticking and set aside.
3. Sauté the Mushrooms
Heat two tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the sliced mushrooms in a single layer if possible. Let them cook undisturbed for about 4 to 5 minutes until they release their moisture and the bottoms begin to brown. Stir and continue cooking for another 4 to 5 minutes until the mushrooms are deeply browned and most of their liquid has evaporated. Well-browned mushrooms have much more concentrated, savory flavor than pale, steamed ones. Season with a pinch of salt and pepper. Transfer the cooked mushrooms to a large bowl and set aside.
4. Cook the Aromatics and Spinach
In the same skillet, add the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for about 5 to 6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Add the fresh spinach in large handfuls, stirring as each batch wilts down to make room for more. Cook for about 3 to 4 minutes until all the spinach is completely wilted and tender. Season with half a teaspoon of salt and quarter teaspoon of black pepper. If there’s excess liquid in the pan from the spinach, drain it off or cook uncovered for another minute to evaporate it. Add the cooked spinach mixture to the bowl with the mushrooms.
5. Prepare the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, beaten egg, quarter cup of the grated Parmesan cheese (reserving the rest for topping), chopped fresh basil, parsley, oregano, salt, pepper, and nutmeg. Mix everything together thoroughly with a spoon or spatula until well combined and smooth. The egg helps bind the ricotta and gives it structure during baking. The fresh herbs add brightness and authentic Italian flavor that dried herbs can’t quite replicate. The nutmeg is a traditional addition to Italian cheese fillings that adds subtle warmth. Taste the mixture and adjust seasoning if needed. It should be well-seasoned and flavorful on its own.
6. Make the Herbed Tomato Sauce
In the same large skillet you used for the vegetables, combine the crushed tomatoes, tomato sauce, Italian seasoning, and sugar. Bring to a simmer over medium heat, stirring occasionally. Let it simmer gently for about 5 minutes to allow the flavors to meld. The sugar helps balance the natural acidity of the tomatoes. Season with salt and pepper to taste. The sauce should be well-seasoned but not too salty, as the cheeses will add more salt. Remove from heat. This sauce doesn’t need to cook long since it will continue cooking in the oven.
7. Combine Everything
Add the drained, slightly cooled pasta to the large bowl with the mushrooms and spinach. Pour about two-thirds of the tomato sauce over the pasta and vegetables. Add one and a half cups of shredded mozzarella cheese. Using a large spoon or your hands, toss everything together thoroughly until the pasta is well coated with sauce and the vegetables and cheese are evenly distributed throughout. Then add the ricotta mixture in dollops throughout the pasta, folding it in gently so you have pockets of creamy ricotta throughout rather than it being completely mixed in. This creates wonderful creamy bites throughout the finished dish.
8. Assemble in Baking Dish
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-by-13-inch baking dish with olive oil or cooking spray. Spread about half a cup of the remaining tomato sauce across the bottom of the dish. This prevents sticking and adds moisture. Transfer the pasta mixture to the prepared baking dish, spreading it out evenly. Pour the remaining tomato sauce over the top, using a spoon to spread it relatively evenly, though it doesn’t need to cover every inch. Sprinkle the remaining one cup of shredded mozzarella cheese and remaining quarter cup of Parmesan cheese evenly over the top.
9. Bake Until Golden and Bubbly
Cover the baking dish tightly with aluminum foil. Make sure the foil doesn’t touch the cheese by tenting it slightly, or spray the underside with cooking spray to prevent sticking. Place the covered dish in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the foil and continue baking uncovered for another 12 to 15 minutes until the cheese on top is melted, bubbly, and turning golden brown in spots. The edges should be bubbling and the top should look irresistible. If you want extra browning, turn on the broiler for the last 2 to 3 minutes, watching carefully to prevent burning.
10. Rest and Serve
Remove the baking dish from the oven and let it rest for 10 to 15 minutes before serving. This resting time is crucial as it allows the cheese and sauce to set slightly, making the ziti much easier to serve in neat portions rather than having everything slide around. The ziti will still be hot but will hold together beautifully when you cut into it. Use a large serving spoon to scoop generous portions onto plates or into shallow bowls. Garnish each serving with fresh basil leaves torn or left whole. Serve with crusty Italian bread and a simple green salad for a complete, satisfying meal.
Tips for Perfect Results
- Undercook the pasta by at least 2 minutes. It continues cooking in the oven, and starting with al dente pasta ensures it won’t be mushy in the final dish.
- Don’t rinse the cooked pasta. The starch on the surface helps the sauce and cheese cling to the pasta, creating a more cohesive dish.
- Brown the mushrooms properly by letting them sit undisturbed initially. Constant stirring releases moisture and causes steaming instead of browning.
- Use fresh herbs if at all possible for the ricotta mixture. They provide bright, authentic flavor that makes this dish truly special. Dried herbs can’t replicate that freshness.
- Don’t skip draining excess liquid from the spinach. Too much moisture makes the dish watery and prevents proper cheese melting.
- Fold the ricotta mixture in gently rather than mixing it completely. Pockets of creamy ricotta throughout the ziti create wonderful texture contrast.
- Let the baked ziti rest before serving. Cutting into it immediately results in a sloppy, runny mess rather than neat portions.
- This dish is perfect for making ahead. Assemble completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking directly from cold.
- Freeze unbaked ziti for later by assembling in a disposable aluminum pan, wrapping tightly with plastic wrap then foil, and freezing for up to 3 months. Bake from frozen at 375 degrees, covered, for 1 hour, then uncovered for 20 minutes.
- Store leftover baked ziti covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2 to 3 minutes or reheat the entire dish covered with foil in a 350-degree oven for 25 to 30 minutes until heated through. The flavors actually improve after a day as they have time to meld together, making this an excellent make-ahead option for meal prep or entertaining.
