Roasted Vegetable Baked Ziti
A hearty vegetarian baked ziti loaded with roasted vegetables, creamy ricotta, and melted mozzarella. High in fiber, plant-based protein, and packed with flavor, this casserole is easy to prepare, perfect for weeknight dinners, and ideal for meal prep.
Equipment
- 1 large baking sheet
- 1 large casserole dish (9x13-inch recommended)
- 1 large pot (for boiling pasta)
- 1 mixing bowl (for cheese mixture)
- Knife and cutting board
- Measuring Spoons and Cups
Ingredients
- 2 tbsp olive oil
- 1 small onion diced
- 1 medium zucchini diced
- 1 medium yellow squash diced
- 1 medium eggplant diced
- 12 baby carrots thinly sliced
- 2 tbsp Italian seasoning
- 1 tsp garlic powder
- 2 tsp black pepper
- 1 box 16 oz ziti pasta
- 1 jar 23.5 oz tomato sauce (your favorite brand)
- 2 cups mozzarella cheese divided (1 cup for mixing, 1 cup for topping)
- 1 cup ricotta cheese
- 1 large egg
- Salt & pepper to taste optional
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 400°F (200°C). While the oven warms, lightly spray a large baking sheet with cooking spray or line it with parchment paper for easier cleanup. Preheating ensures your vegetables start roasting immediately and develop a rich, caramelized flavor.
- Chop and Dice Vegetables: Wash all your vegetables thoroughly. Dice one small onion into small, even pieces. Cut one medium zucchini, one medium yellow squash, and one medium eggplant into roughly 1-inch cubes to ensure uniform roasting. Slice 12 baby carrots into thin, even rounds. Consistent sizes guarantee that the vegetables cook evenly and retain a perfect texture.
- Season the Vegetables: Place all the chopped vegetables in a large mixing bowl. Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle 2 tablespoons of Italian seasoning, 1 teaspoon of garlic powder, and 2 teaspoons of freshly ground black pepper. Use a spoon or your hands to gently toss the vegetables until every piece is lightly coated with oil and seasoning. This step enhances the flavor and ensures even roasting.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet, avoiding overcrowding to allow proper caramelization. Place the sheet in the preheated oven and roast for approximately 30 minutes, flipping the vegetables halfway through. Roasting brings out their natural sweetness and develops a tender, slightly crispy texture. Once done, remove the vegetables from the oven and reduce the oven temperature to 375°F (190°C) for the casserole baking step.
- Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add 16 ounces of ziti pasta and cook according to the package instructions until al dente—firm to the bite but not mushy. Al dente pasta is essential as it will continue to cook in the oven with the sauce. Once cooked, drain the pasta and set it aside.
- Prepare the Cheese Mixture: In a medium mixing bowl, combine 1 cup of ricotta cheese, 1 large egg, 1 cup of shredded mozzarella cheese, and a pinch of black pepper. Stir until smooth and creamy. This mixture will add richness and a velvety texture to your casserole, binding the pasta and roasted vegetables together. Taste and adjust the seasoning if needed.
- Assemble the Casserole – Layering Pasta: Grease a large 9x13-inch casserole dish lightly with cooking spray. Start by spreading a thin layer of tomato sauce across the bottom of the dish to prevent sticking. Add half of the cooked ziti, gently spreading it into an even layer.
- Add Roasted Vegetables: Evenly distribute half of the roasted vegetables over the pasta layer. This ensures every bite has a balanced mix of tender roasted veggies.
- Add Cheese Layer: Spoon half of the ricotta and mozzarella cheese mixture over the vegetables, using a spatula to spread it evenly. This creamy layer will help hold the casserole together and add a delicious cheesy flavor.
- Repeat the Layers: Repeat the layering process with the remaining pasta, roasted vegetables, and cheese mixture. Make sure to spread each layer evenly for consistent flavor throughout the casserole. Finally, top with the remaining 1 cup of shredded mozzarella cheese for a golden, bubbling finish once baked.
- Bake the Casserole: Place the fully assembled casserole in the oven at 375°F (190°C). Bake uncovered for 20–30 minutes or until the cheese on top is melted, golden brown, and bubbly. The sauce should be heated through, and the layers should meld together beautifully.
- Rest and Serve: Once baked, remove the casserole from the oven and let it rest for 5–10 minutes. Resting allows the flavors to settle and makes serving easier, as the layers hold their shape. Serve warm, either on its own or with a simple side salad for a complete, satisfying meal.
Notes
- Vegetable Preparation: Use fresh, firm vegetables for the best texture and flavor. Cutting them into uniform sizes ensures even roasting and prevents some pieces from overcooking while others remain underdone.
- Cheese Tips: For creamier layers, use full-fat ricotta and freshly shredded mozzarella. Pre-shredded cheese can contain anti-caking agents that affect meltiness.
- Pasta Cooking: Cook the ziti just until al dente. Slightly undercooked pasta absorbs the sauce better during baking without turning mushy.
- Layering Strategy: Avoid overmixing layers; gently fold pasta with sauce and vegetables to maintain the structure and texture of the casserole.
- Serving Temperature: Allow the casserole to rest 5–10 minutes after baking. This helps the layers set and makes cutting portions easier.
