Roasted Vegetable Baked Ziti
Looking for a cozy and comforting dinner that’s as healthy as it is delicious?
This Roasted Vegetable Baked Ziti is just what you need!
With tender pasta, rich mozzarella, and roasted vegetables, it brings together the best of savory flavors while keeping things light.
It’s the perfect dish for a weeknight dinner that will leave everyone satisfied—without the guilt!
Plus, it’s easy to make and a total crowd-pleaser.
For Roasted Vegetables
- Cauliflower – Adds a light and hearty texture, caramelizing beautifully in the oven.
- Red Bell Pepper – For a touch of sweetness and color.
- Yellow Onion – Roasted to bring out natural sweetness and depth of flavor.
- Extra-Virgin Olive Oil – Helps to coat the veggies and achieve the perfect roast.
- Sea Salt – To enhance the flavor of the vegetables.
For Pasta and Other Ingredients
- Ziti, Rigatoni, or Penne Pasta – The hearty base for this comforting dish.
- Marinara Sauce – Adds the rich tomato flavor and forms the base of the sauce.
- Fresh Basil – For a burst of freshness and aromatic flavor.
- Part-Skim Mozzarella Cheese – Provides that melty, cheesy layer on top.
- Cottage Cheese or Ricotta Cheese – Adds creaminess and richness to the dish.
Roasted Vegetable Baked Ziti
This flavorful baked ziti features roasted vegetables, golden mozzarella, savory red sauce, and tender pasta—perfectly lightened up for a delicious vegetarian meal.
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Servings: 8 servings
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Ingredients
For the Roasted Vegetables:- 1 medium head of cauliflower, cut into bite-sized florets
- 1 red bell pepper, cut into 1-inch squares
- 1 medium yellow onion, sliced into wedges (about ½ inch wide)
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon fine sea salt, divided
- 8 ounces ziti, rigatoni, or penne pasta
- 4 cups (32 ounces) marinara sauce (homemade or store-bought), divided
- ¼ cup fresh basil, chopped (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 your oven to 425°F, placing racks in the middle and upper thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
- Spread the cauliflower florets on one baking sheet, and the bell peppers and onion on the other.
- Drizzle each pan with half of the olive oil and sprinkle with the sea salt. Toss gently to coat the vegetables evenly.
- Arrange the vegetables in a single layer on each pan. Roast for 30-35 minutes, flipping and swapping the pans’ positions halfway through, until the vegetables are tender and caramelized. Set them aside when done, keeping the oven at 425°F for baking the ziti.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, but be sure to leave it slightly firm since it will continue cooking while baking. Drain and return to the pot.
- Stir in 2 cups of marinara sauce, the chopped basil, and ½ cup of mozzarella. Mix gently.
- Assemble the Baked Ziti:
- Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
- Layer half of the pasta mixture on top, spreading it into an even layer.
- Add the roasted cauliflower evenly over the pasta, then dollop 1 cup of cottage cheese over it (no need to smooth it out). Sprinkle ½ cup of mozzarella over the top.
- Add the second half of the pasta mixture, then top with the roasted peppers and onion. Dollop the remaining cup of cottage cheese on top, followed by another cup of marinara sauce, and finish with the remaining mozzarella cheese.
- Bake the Ziti:
- Place a rimmed baking sheet on the lower oven rack to catch any drips. Set the ziti on the upper rack.
- Bake uncovered for 30 minutes, then move the dish to the top rack for an additional 2-5 minutes, or until the cheese turns a rich golden color.
- Remove from the oven and let it cool for 10 minutes before slicing.
- Serve:
- Garnish with freshly torn basil, slice, and serve.
Notes:
- Gluten-Free Option: Use gluten-free pasta (such as corn and quinoa blend).
- Make Ahead: You can roast the vegetables up to 3 days ahead of time. The dish can also be assembled and refrigerated until you're ready to bake.
- Freezing: The assembled ziti can be frozen before baking.
- Vegan Option: Substitute with a vegan sour cream or similar product for the cottage cheese and omit the mozzarella for a dairy-free version.
Nutrition
Calories: 366 kcal | Total Fat: 15.5g | Saturated Fat: 5.1g | Trans Fat: 0g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.3g | Cholesterol: 27.7mg |Sodium: 851.8mg | Total Carbohydrate: 38.4g |Dietary Fiber: 6.7g | Sugars: 11.2g | Protein: 20.8g |Vitamin A: 51 IU | Vitamin C: 62mg | Calcium: 28mg | Iron: 13mg
- Can I skip roasting the vegetables?
Roasting the veggies really brings out their flavors, but if you’re in a rush, you can sauté them instead. It will save you some time, but roasting will give you that delicious caramelized taste. - Can I use store-bought marinara sauce instead of homemade?
Definitely! Store-bought marinara is a great shortcut. Just make sure to choose one that you love the taste of for the best flavor in your ziti. - Can I make this dish ahead of time?
Yes, you can! Assemble the ziti and store it in the fridge for up to 24 hours before baking. When you’re ready, just pop it in the oven for the perfect dinner. - Can I use gluten-free pasta for this recipe?
Absolutely! You can easily swap in gluten-free pasta. Just make sure to choose a hearty type like corn and quinoa blend to hold up well during baking. - Can I freeze the ziti for later?
Yes, this recipe is perfect for freezing! Assemble the ziti, cover tightly, and freeze. When you’re ready to bake, just thaw it overnight in the fridge and follow the regular baking instructions.
