Vegetarian Baked Ziti


This vegetarian baked ziti features plenty of roasted veggies smothered in marinara, with melted mozzarella and creamy ricotta cheese throughout. We like cauliflower, zucchini and peppers, but you could swap in any of your favorite roasted vegetables in their place.

a recipe photo of the Vegetarian Baked Ziti in a pan
Photo: Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Active Time:
40 mins
Total Time:
1 hr 15 mins


  • 1 medium head cauliflower, cut into small florets

  • 1 medium zucchini, cut into small cubes

  • 1 medium red bell pepper, cut into small cubes

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon dried oregano

  • ¾ teaspoon salt, divided

  • ½ teaspoon ground pepper, divided

  • 1 pound ziti

  • 1 (24 ounce) jar lower-sodium marinara sauce

  • 1 cup part-skim ricotta cheese

  • ½ cup grated Parmesan cheese

  • ¼ cup chopped fresh flat-leaf parsley

  • 2 cups shredded low-moisture part-skim mozzarella cheese


  1. Position rack in lower third of oven; preheat to 450°F. Coat a 9-by-13-inch baking dish with cooking spray.

  2. Toss cauliflower, zucchini, bell pepper, oil and oregano together in a large bowl. Sprinkle with 1/4 teaspoon each salt and pepper; toss again to mix. Spread the mixture in an even layer on a large rimmed baking sheet. Roast the vegetables until slightly charred and tender, about 20 minutes. Remove from the oven and set aside. Do not turn the oven off.

  3. Meanwhile, bring a large pot of water to a boil over medium-high heat. Add ziti and cook according to package directions. Drain the ziti and transfer to a large heatproof bowl.

  4. Add the roasted vegetables, marinara and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the ziti in the bowl. Toss well to coat. Spread the mixture evenly in the prepared baking dish.

  5. Stir ricotta, Parmesan and parsley together in a small bowl. Add spoonfuls of the ricotta mixture to the pasta mixture in the baking dish and gently stir to loosely combine. Sprinkle the mixture evenly with mozzarella. Bake at 450°F until the casserole is bubbly and the cheese is melted and slightly browned, about 25 minutes. Let stand for 5 minutes before serving.

Nutrition Facts (per serving)

470 Calories
17g Fat
55g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 3/4 cups
Calories 470
% Daily Value *
Total Carbohydrate 55g 20%
Dietary Fiber 4g 14%
Total Sugars 8g
Added Sugars 1g 2%
Protein 22g 44%
Total Fat 17g 22%
Saturated Fat 6g 30%
Cholesterol 32mg 11%
Vitamin A 1654IU 33%
Vitamin C 66mg 73%
Vitamin D 7IU 2%
Vitamin E 1mg 9%
Folate 69mcg 17%
Vitamin K 46mcg 38%
Sodium 644mg 28%
Calcium 366mg 28%
Iron 2mg 11%
Magnesium 34mg 8%
Potassium 445mg 9%
Zinc 2mg 18%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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