Print

Baked Ziti with Roasted Vegetables Recipe

Baked Ziti with Roasted Vegetables Recipe
Print Recipe

★★★★★

5 from 29 reviews

A comforting, hearty baked ziti dish loaded with tender roasted cauliflower, bell peppers, and onions, layered with creamy ricotta, mozzarella, marinara sauce, and fresh basil. Perfect for a family dinner or a cozy meal, this recipe balances rich cheese with flavorful roasted vegetables, baked to bubbly, golden perfection.

Ingredients

Scale

Roasted Vegetables

  • 1 medium head of cauliflower, cut into bite-sized florets
  • 1 red bell pepper, cut into 1” squares
  • 1 medium yellow onion, sliced into wedges about ½” wide
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon fine salt, divided

Pasta and Sauce

  • 8 ounces ziti, rigatoni or penne pasta
  • 4 cups (32 ounces) marinara sauce (homemade or store-bought), divided
  • ¼ cup chopped fresh basil, plus extra for garnish

Cheeses

  • 8 ounces (2 packed cups) grated part-skim mozzarella cheese, divided
  • 2 cups (16 ounces) cottage cheese or ricotta cheese, divided

Instructions

  1. Roast the vegetables: Preheat the oven to 425°F with racks positioned in the middle and upper third. Line two large rimmed baking sheets with parchment paper. Spread cauliflower florets on one pan and bell peppers with onions on the other. Drizzle each with 1 tablespoon olive oil and sprinkle with half the salt. Toss gently to coat evenly.
  2. Bake the vegetables: Spread vegetables in an even layer and bake for 30 to 35 minutes until tender and caramelized, tossing once and swapping pans’ positions halfway through. Discard any burnt onion pieces and set veggies aside. Keep oven temperature at 425°F.
  3. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente, following package instructions. Drain and return pasta to the pot.
  4. Combine pasta with sauce and cheese: Add 2 cups marinara sauce, chopped basil, and ½ cup mozzarella to the pasta. Gently stir to combine all ingredients.
  5. Assemble the casserole – first layer: Spread 1 cup marinara sauce evenly on the bottom of a 9×13-inch baking dish. Add half the pasta mixture and spread evenly. Sprinkle roasted cauliflower evenly on top. Dollop 1 cup cottage or ricotta cheese over the cauliflower and sprinkle ½ cup mozzarella cheese over the cottage cheese.
  6. Assemble the casserole – second layer: Spread the remaining pasta mixture over the vegetables and cheeses. Top with the roasted bell peppers and onions. Dollop the remaining 1 cup cottage or ricotta cheese over the veggies, then spread the remaining 1 cup marinara sauce on top. Finally, sprinkle the remaining mozzarella cheese evenly over the top.
  7. Bake the dish: Place a clean, rimmed baking sheet on the lower rack of the oven to catch drips. Put the uncovered casserole on top. Bake for 30 minutes. For a deeply golden cheese crust, transfer the casserole to the upper rack and bake for an additional 2 to 5 minutes.
  8. Rest and serve: Remove the casserole from the oven and let it cool for 10 minutes to set. Garnish with freshly torn basil leaves. Slice neatly with a sharp knife and serve warm.

Notes

  • Use part-skim mozzarella to reduce fat content without sacrificing flavor.
  • Cooking pasta al dente is important as it will continue to cook while baking.
  • If you prefer, you can substitute the roasted vegetables with other seasonal veggies like zucchini or mushrooms.
  • Allowing the baked ziti to rest after baking helps it set for easier slicing and enhances flavors.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat thoroughly before serving.

Nutrition

Keywords: baked ziti, roasted vegetables, vegetarian pasta bake, Italian casserole, comfort food, zucchini, cauliflower, mozzarella, ricotta, easy dinner

Find it online: https://yumwithmia.com/baked-ziti-with-roasted-vegetables-recipe/