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.

EatingWell.com, November 2022

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Credit: Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

Recipe Summary

active:
40 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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. 

  • 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.

  • 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

1 3/4 cups
470 calories; protein 22g; carbohydrates 55g; dietary fiber 4g; sugars 8g; added sugar 1g; fat 17g; saturated fat 6g; mono fat 3g; poly fat 1g; cholesterol 32mg; vitamin a iu 1654IU; vitamin b3 niacin 1mg; vitamin b12 1mcg; vitamin c 66mg; vitamin d iu 7IU; vitamin e iu 2IU; folate 69mg; vitamin k 46mg; sodium 644mg; calcium 366mg; iron 2mg; magnesium 34mg; phosphorus 292mg; potassium 445mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 5mg; selenium 15mcg.
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