Baked Ziti with Roasted Vegetables
This Baked Ziti with Roasted Vegetables is a comforting, colorful, and flavor-packed pasta bake that combines creamy ricotta, melted mozzarella, and caramelized vegetables. It is easy, hearty, and perfect for family dinners, meal prep, or gatherings.
Ingredients
For the Roasted Vegetables
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, chopped
• 8 oz cremini mushrooms, halved
• 1 pint cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
For the Pasta & Assembly
• 1 pound ziti pasta
• 1 (24-ounce) jar marinara sauce
• 2 cloves garlic, minced
• 15 oz whole milk ricotta cheese
• 1 large egg
• 1 cup grated Parmesan cheese, divided
• ¼ cup chopped fresh parsley
• 2 cups shredded low-moisture mozzarella cheese
Instructions
1. Preheat the oven to 425°F.
2. Spread chopped vegetables on a baking sheet and toss with olive oil, salt, pepper, garlic powder, and Italian seasoning. Roast for 20–25 minutes.
3. Cook ziti in salted water until al dente. Drain and set aside.
4. Mix ricotta, parsley, egg (optional), salt, and pepper in a bowl.
5. Combine cooked pasta with marinara sauce and roasted vegetables.
6. Add a small amount of sauce and spread it evenly in the baking dish. Add half the pasta mixture.
7. Add dollops of ricotta mixture and half the mozzarella.
8. Add the remaining pasta and top with mozzarella and cheddar.
9. Cook at 375°F for 20–25 minutes, just until the casserole begins to bubble.
10. Broil for 1–2 minutes for a golden top.
11. Let rest for 10 minutes before serving.
Notes
- Pasta is Key: Cooking the pasta to just al dente is crucial to avoid a mushy final texture.
- Customize Your Veggies: Feel free to swap in eggplant, broccoli, or asparagus based on your preference or what's in season.
- Make it Ahead: Assemble the dish, cover, and refrigerate for up to a day. When baking straight from the fridge, allow an additional 10–15 minutes in the oven.
- Freezing Instructions: Wrap the unbaked, assembled dish tightly in plastic and foil. Freeze for up to 3 months. Thaw in the refrigerator before baking.
- Reheating: Add a tablespoon of water to leftovers when reheating in the microwave or oven to keep the sauce moist.
- No Ricotta? An equal amount of small-curd cottage cheese is a good substitute.