Baked Ziti with Roasted Vegetables Recipe
Introduction
Baked Ziti with Roasted Vegetables is a comforting and hearty dish that brings together tender pasta, vibrant roasted veggies, and gooey melted cheese. This recipe offers a delicious way to enjoy seasonal vegetables with classic Italian flavors, perfect for family dinners or meal prepping.
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
- Step 1: Preheat the oven to 425°F with racks in the middle and upper third positions. Line two large, rimmed baking sheets with parchment paper.
- Step 2: Place cauliflower florets on one pan, and the bell peppers with onion on the other. Drizzle each pan with half of the olive oil and sprinkle salt evenly. Toss gently to coat.
- Step 3: Arrange vegetables in an even layer and bake for 30 to 35 minutes, tossing and swapping rack positions halfway through. Remove any burnt pieces and set vegetables aside. Keep the oven at 425°F.
- 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 pot.
- Step 5: Add 2 cups marinara sauce, chopped basil, and ½ cup mozzarella to the pasta. Stir gently to combine.
- Step 6: Spread 1 cup marinara in a 9×13-inch baking dish. Layer half the pasta mixture evenly over the sauce, then sprinkle roasted cauliflower on top. Dollop 1 cup cottage cheese over the cauliflower, and sprinkle with ½ cup mozzarella.
- Step 7: Add the remaining pasta on top, then the roasted peppers and onions. Dollop the remaining 1 cup cottage cheese, spread the remaining marinara sauce, and top with the remaining mozzarella cheese.
- Step 8: Place a clean baking sheet on the lower oven rack to catch drips. Bake the ziti uncovered on the upper rack for 30 minutes, then move it to the upper rack for an additional 2 to 5 minutes until cheese is deeply golden if desired.
- Step 9: Remove from oven and let cool for 10 minutes. Garnish with torn fresh basil, slice, and serve.
Tips & Variations
- Try swapping out the cauliflower for zucchini or eggplant depending on season and preference.
- Use ricotta cheese instead of cottage cheese for a creamier texture.
- For extra flavor, add a sprinkle of red pepper flakes into the marinara sauce before mixing with pasta.
- Leftover baked ziti makes a great next-day meal and can be reheated easily.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through to preserve the texture of the cheese and vegetables. You can also microwave individual portions, covered, stirring midway to ensure even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta for this recipe?
Yes, ziti, rigatoni, or penne all work well as they hold sauce nicely and have a sturdy shape. Avoid very thin or delicate pastas as they may become mushy when baked.
Do I have to peel the onion before roasting?
It’s best to remove the outer papery layer of the onion before slicing into wedges. This helps the onion roast evenly and prevents any tough, dry bits from affecting texture.
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Baked Ziti with Roasted Vegetables Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Baked Ziti with Roasted Vegetables is a hearty and comforting Italian-American classic loaded with caramelized cauliflower, bell peppers, and onions, layered with tender pasta, rich marinara sauce, creamy ricotta, and melted mozzarella. Roasting the vegetables intensifies their natural sweetness and adds a smoky depth, creating a perfectly balanced casserole that’s both satisfying and flavorful. Ideal for family dinners or special occasions, this dish combines simple ingredients with straightforward techniques to deliver a crowd-pleasing meal.
Ingredients
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
- Roast the Vegetables: Preheat the oven to 425°F with racks in the middle and upper third positions. Line two large rimmed baking sheets with parchment paper. Place the cauliflower on one baking sheet and the bell peppers and onions on the other. Drizzle each pan with half the olive oil and sprinkle salt evenly. Toss gently to coat the vegetables in oil and salt, then arrange them in an even layer.
- Bake the Vegetables: Roast the vegetables for 30 to 35 minutes until tender and caramelized on the edges. Toss and swap the pans between the racks halfway through baking to ensure even roasting. Discard any burnt onion pieces and set the vegetables aside while leaving the oven on.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente according to package instructions, as it will continue cooking in the oven. Drain and return to the pot.
- Mix Pasta with Sauce and Cheese: Add 2 cups of marinara sauce, chopped basil, and ½ cup of mozzarella cheese to the pasta. Gently stir until well combined.
- Assemble the Casserole – 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 on top of the sauce. Sprinkle the roasted cauliflower over the pasta, then dollop 1 cup of cottage or ricotta cheese over the cauliflower. Evenly sprinkle ½ cup of mozzarella cheese on top.
- Assemble the Casserole – Layer 2: Add the remaining pasta evenly over the first layer of cheese and vegetables. Top with the roasted bell peppers and onions. Dollop the remaining 1 cup of ricotta or cottage cheese, then spread the remaining 1 cup of marinara sauce on top. Sprinkle the remaining mozzarella cheese all over the dish.
- Bake the Casserole: Place a clean rimmed baking sheet on the lower oven rack to catch drippings and set the assembled ziti uncovered on the upper rack. Bake for 30 minutes, then move the dish to the upper rack for an additional 2 to 5 minutes or until the cheese is deeply golden and bubbly, if desired.
- Rest and Serve: Remove the casserole from the oven and let it cool for 10 minutes to set. Garnish with freshly torn basil, slice with a sharp knife, and serve warm.
Notes
- Use part-skim mozzarella to reduce fat but keep gooey texture.
- Cooking pasta al dente ensures it doesn’t overcook in the oven.
- Roasting vegetables separately allows them to caramelize without steaming.
- Cottage cheese or ricotta can be used interchangeably based on preference.
- Keep the oven trays lined with parchment paper for easy cleanup.
- Letting the dish rest before serving helps it set and makes slicing easier.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: baked ziti, roasted vegetables, vegetarian casserole, Italian pasta bake, comfort food, cauliflower baked ziti
