Preheat your oven to 350°F and cook ziti al dente according to the directions on the box.
16 ounces ziti
Prep your vegetables by dicing the zucchini and onion, slicing the mushrooms, and mincing the garlic.
1 large yellow onion, 8 ounces baby bella or white button mushrooms*, 1 large zucchini**, 4 cloves garlic
Add the prepped veggies to a large saucepan or pot with spinach, olive oil, salt, and pepper. Cook over high heat until the liquid from the veggies releases and the onion turns translucent (10-15 minutes).
2 cups spinach or other greens, 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper
Add the marinara sauce to the saucepan and continue to cook for another 2 minutes, stirring frequently, until the sauce thickens.
24 ounces marinara or spaghetti sauce
Remove from heat and stir in the ricotta.
15 ounces whole or part-skim ricotta
Add your cooked pasta to the veggie-packed sauce and stir to coat. Transfer the ziti and sauce to a 9 x 13-inch baking dish.
Layer the shredded Italian cheese blend on top, completely covering the ziti with cheese.
8 ounces shredded Italian blend cheese
Bake for 25-30 minutes until the top layer of cheese is completely melted and starts to brown. Option to garnish with fresh basil. Enjoy!