Baked Ziti with Roasted Vegetables Recipe

Introduction

Baked Ziti with Roasted Vegetables is a comforting, flavorful Italian-inspired casserole perfect for weeknight dinners or casual gatherings. Tender pasta combines with caramelized veggies, rich cheeses, and savory marinara sauce for a satisfying meal everyone will love.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 425°F with racks placed in the middle and upper third positions. Line two large rimmed baking sheets with parchment paper to prevent sticking.
2. Step 2: Spread the cauliflower florets on one sheet and the bell peppers with onion on the other. Drizzle 1 tablespoon of olive oil evenly over each pan and sprinkle with half of the salt. Toss gently to coat the vegetables.
3. Step 3: Arrange vegetables in an even layer and bake for 30–35 minutes, tossing halfway through and swapping the pans between racks to ensure even roasting. Remove and set aside once tender and caramelized.
4. Step 4: Meanwhile, bring a large pot of salted water to a boil. Cook pasta until just al dente according to package instructions. Drain and return to the pot.
5. Step 5: Stir into the pasta 2 cups of marinara sauce, chopped basil, and ½ cup of mozzarella cheese until combined.
6. Step 6: Spread 1 cup of marinara sauce in a 9×13-inch baking dish. Layer half the pasta mixture evenly over the sauce. Top with roasted cauliflower, dollop 1 cup cottage cheese over the cauliflower, and sprinkle ½ cup mozzarella on top.
7. Step 7: Add the remaining pasta mixture as the next layer. Top with roasted peppers and onion, dollop the remaining 1 cup of cottage cheese, spread the remaining cup of marinara sauce over, then sprinkle with the remaining cheese.
8. Step 8: Place a clean, rimmed baking sheet on the lower oven rack to catch drips. Bake the ziti, uncovered, on the upper rack for 30 minutes. For a golden cheese topping, move it to the upper rack for an additional 2 to 5 minutes.
9. Step 9: Let the baked ziti cool for 10 minutes before serving. Garnish with fresh basil, slice, and enjoy.

Tips & Variations

• Swap out cauliflower and bell peppers for other vegetables like zucchini or mushrooms depending on your preference or season.
• Use ricotta instead of cottage cheese for a creamier texture.
• To make it vegetarian, ensure your marinara sauce contains no meat.
• For extra flavor, add red pepper flakes or Italian seasoning to the pasta mixture.
• Let the baked ziti rest after baking to help it set and make slicing easier.

Storage

Cool leftover baked ziti completely before storing it in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 20-25 minutes until heated through. It also freezes well; thaw overnight in the refrigerator and reheat similarly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, ziti, rigatoni, penne, or other tube-shaped pasta work well in this dish because they hold sauce and cheese nicely.

Do I need to boil the pasta fully before baking?

No, cook the pasta just until al dente as it will continue cooking in the oven. Overcooking before baking can result in soggy pasta.

Baked Ziti with Roasted Vegetables Recipe

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★★★★★

4.6 from 116 reviews

This hearty baked ziti features tender roasted vegetables layered with al dente pasta, rich marinara sauce, creamy cottage and mozzarella cheeses, and fresh basil. Roasting the cauliflower, bell peppers, and onions intensifies their natural sweetness and adds a delightful caramelized flavor, making this dish a comforting and flavorful vegetarian meal perfect for family dinners or gatherings.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

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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

Other Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• ¼ teaspoon fine salt, divided
• 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
• 8 ounces (2 packed cups) grated part-skim mozzarella cheese, divided
• 2 cups (16 ounces) cottage cheese or ricotta cheese, divided

Instructions

1. Preheat and Prepare Veggies: Preheat your oven to 425°F with racks in the middle and upper third positions. Line two large rimmed baking sheets with parchment paper to prevent sticking.
2. Toss Vegetables with Oil and Salt: Place the cauliflower florets on one pan, and the red bell peppers and onion on the other. Drizzle each pan with half the olive oil and sprinkle each with half the salt. Toss gently to coat evenly.
3. Roast Vegetables: Spread the vegetables in an even layer on each pan. Bake for 30 to 35 minutes until tender and caramelized at the edges, tossing the veggies and swapping their positions halfway through baking. Discard any burnt onion pieces and set the roasted vegetables aside while keeping the oven on.
4. Cook Pasta: Bring a large pot of salted water to boil. Cook the pasta until just al dente according to package instructions, then drain and return to the pot.
5. Combine Pasta with Sauce and Cheese: Stir 2 cups of marinara sauce, chopped basil, and ½ cup mozzarella cheese into the cooked pasta gently to combine.
6. Assemble the Baked Ziti – Layer 1: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Add half of the pasta mixture, spreading it evenly. Sprinkle the roasted cauliflower evenly on top, then add dollops of 1 cup cottage cheese over the cauliflower, followed by ½ cup mozzarella cheese evenly sprinkled.
7. Assemble the Baked Ziti – Layer 2: Add the remaining pasta mixture on top of the mozzarella. Next, sprinkle the roasted bell pepper and onion evenly over the pasta. Add dollops of the remaining 1 cup cottage or ricotta cheese, then dollop the remaining 1 cup marinara sauce over everything. Finish by sprinkling the remaining mozzarella cheese evenly over the top.
8. Bake: Place a clean rimmed baking sheet on the lower oven rack to catch drippings. Place the assembled ziti on the rack above the catching sheet. Bake uncovered for 30 minutes, then move to the upper rack and bake 2 to 5 more minutes until the cheese is deeply golden and bubbly if desired.
9. Rest and Serve: Remove the baked ziti from the oven and let it rest for 10 minutes to set. Garnish with freshly torn basil leaves, slice with a sharp knife, and serve warm.

Notes

• Cooking pasta al dente is important as it will finish cooking in the oven while baking.
• Use part-skim mozzarella and either cottage or ricotta cheese for a balanced creamy texture and lower fat content.
• Roasting vegetables brings out sweetness and adds a nice caramelized flavor.
• Let the baked ziti rest before serving to help it set and make slicing easier.
• Substitute any preferred pasta shape such as penne or rigatoni if ziti is unavailable.
• Use homemade marinara sauce or a good quality store-bought version for the best flavor.

Keywords: baked ziti, roasted vegetables, vegetarian pasta bake, cauliflower, red bell pepper, mozzarella, ricotta, marinara sauce, Italian casserole