Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Springtime Vegetable Skillet Baked Ziti

May 6, 2014 by jessfuel 4 Comments

Springtime Vegetable Skillet Baked Ziti

Hi, friends! Hope you’re all having a great week. It wasn’t a long weekend, but it sort of felt like one with some weekday fiesta-ing tacked on. Cinco de Mayo for the win!

Our “long” weekend started with homemade buffalo chicken pizza (uhm, YUM).

Buffalo Chicken Pizza

And ended with these yummy Ginger Beergaritas and piñata cake (it really had candy in it!).

Pinata Cake

In between, we headed up to Sequoia National Forest for another day of hiking. We can’t get enough. We ended up hiking about 12 miles on a couple different trails, one of which took us up to Buck Rock Lookout and some amazing views.

Buck Rock Lookout, Sequoia National Forest, California

Buck Rock used to be used as a lookout for forest fires, since you can see foreverrrrr, and now it’s just a really amazing spot to have lunch. We only saw one group on the entire hike up there, so it was super peaceful and awesome.

Buck Rock Lookout, Sequoia National Forest, California

It sure is starting to feel like summer here. It got to 95 degrees a few days last week and this weekend! But despite the high temps, it’s only spring. Our farmer’s market started last week and springtime fruits and veggies are in full swing! I wanted to make something to showcase the season’s bounty and this pasta dish did just that. A few of these veggies even came straight from our garden.

Springtime Vegetable Skillet Baked Ziti

(adapted from How Sweet It Is)

serves 3-4

  • 4 cups al dente cooked penne (cook about 2 minutes shy of time on box)
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 small beet, diced
  • 8 oz sliced mushrooms (portobello, baby bella, etc)
  • 4 garlic cloves, minced
  • 6 oz fresh spinach, chard or other greens
  • 1 bunch asparagus spears, ends removed and cut into thirds
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 1/2 cups lowfat milk
  • 3 tbsp parmesan cheese
  • Pinch nutmeg
  • Salt & pepper, to taste
  • 1/2 cup ricotta
  • 1/2 cup shredded mozzarella

Preheat oven to 425 degrees.

Heat oil in a large oven-safe skillet over medium heat. Add onion, beet and mushrooms, cover and cook for 10 minutes, stirring occasionally, until softened. Add garlic and greens, stir, re-cover and cook until the greens wilt down. Add asparagus, stir and re-cover.

Springtime Vegetable Skillet Baked Ziti

Heat butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until golden brown, about 1-2 minutes. Whisk in milk and continue whisking constantly until thickened, about 5 minutes. Stir in Parmesan, nutmeg, salt and pepper. Pour the sauce over the vegetables in the skillet and remove from heat. Add the pasta and toss everything together. Scoop dollops of ricotta evenly over the skillet, then top with mozzarella.

Bake 15-20 minutes, until cheese is melted.

Springtime Vegetable Skillet Baked Ziti

The flavors in this pasta were amazing. And even though this is super comfort food, I loved knowing that it was full of fresh veggies. You could easily add chicken if you wanted some meat, but even Nick agreed it didn’t need it!! This is probably one of my new favorites. Enjoy!

You Might Also Like:

Sausage Stuffed Summer Squash
Spinach and Feta Quiche
Zucchini Lasagna
Greek Pasta Bake {And Fresno Smart & Final Opening}

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Meatless, Pasta & Pizza Tagged With: pasta, vegetables, vegetarian

« Toasted Coconut Pancakes
Pad Kee Mao – Drunken Noodles »

Comments

  1. Natalie @ Tastes Lovely says

    May 7, 2014 at 8:23 am

    Your hike looks amazing! Peaceful for sure. I love one pot meals like this. Anything with melty cheese is a winning recipe to me!

    Reply
  2. Amy says

    May 9, 2014 at 2:49 pm

    I love baked ziti! It’s one of my guilty pleasures. (I have a weakness for ricotta!) I love that you included so many veggies. It’s not quite as guilty a pleasure that way.

    I spiralizer food blog that I followed recently posted a baked “ziti” recipe with zucchini noodles. I’m not sure that I’m convinced that zucchini noodles would hold up in baked ziti, but I’m tempted to give it a try.

    Reply
    • jessfuel says

      May 12, 2014 at 9:54 am

      I haven’t tried a spiralizer but they look soooooo fun! One of these days I will have to splurge and try one!

      Reply

Trackbacks

  1. Jalapeño Cornbread Poppers (High Altitude Baking) | The Wimpy Vegetarian says:
    June 22, 2014 at 9:01 pm

    […] (including a whole vegetarian selection), and her fresh voice. Some recipes that caught my eye were Springtime Vegetable Skillet Baked Ziti , Spiced Dal with Cilantro Yogurt, Orange Sage and Beer Biscuits, and at the top of my […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress