Roasted Vegetable Baked Ziti Recipe: Cheesy, Oven-Baked Pasta

Here it is: a lightened-up baked ziti that I love. This version has all of lasagna’s saucy, cheese-topped charm but is quicker and easier to make on a weeknight.

I wanted to cut back on the pasta by adding roasted vegetables, and the final version replaces half of the ziti (8 ounces) with about two pounds (32 ounces) of vegetables.

I used cauliflower for its golden roasted edges, plus red bell pepper and yellow onion. That combination is my favorite, but feel free to swap in any vegetables you like.

It took a bit of testing to find the right balance of mozzarella, marinara, and a creamy cheese (I prefer cottage cheese here, though ricotta works too). The recipe below is the version I settled on and I hope you enjoy it.

The Best Baked Ziti

This baked ziti is versatile and crowd-pleasing. A few reasons to love it:

• Vegetarian but satisfying. No meat is needed; the combination of sauce, cheese and roasted vegetables is plenty hearty.
• Great for entertaining or a cozy date night. The recipe allows for relaxed pacing between steps.
• No sautéing required. The vegetables roast on baking sheets, which keeps the process quiet and simple.
• Make-ahead friendly. You can assemble it up to three days in advance—great for meal prep or bringing to someone in need of dinner.
• High in protein for a veggie dish. Each serving provides a substantial amount of protein.
• Pairs well with a crisp salad. A fresh chopped Italian salad or a simple green salad is a natural side.

Watch How to Make Baked Ziti

Ingredient Notes

You don’t need an extensive list of ingredients. Here’s what matters:

Pasta

Ziti is traditional, but rigatoni or penne work well. Use whole-wheat or your favorite pasta; you’ll need 8 ounces (half a typical one-pound box). For a gluten-free version, try a sturdy corn-and-quinoa blend.

Marinara

Jarred marinara keeps this simple—Rao’s or another high-quality jar works great. If you prefer homemade, double a standard marinara recipe to reach the four cups this dish requires.

Vegetables

Cauliflower, bell pepper, and onion roast beautifully. You’ll need about two pounds of prepared vegetables. Use leftover roasted vegetables if you have them—just measure out roughly two pounds.

Fresh Basil

Fresh basil brightens jarred sauce and the finished dish. It’s small but impactful—worth adding if you can.

Mozzarella

Part-skim mozzarella browns nicely and keeps the dish from feeling greasy. Grate it yourself for better melting and flavor compared to most pre-shredded cheeses.

Cottage Cheese (or Ricotta)

I prefer cottage cheese in this recipe because it becomes creamy when baked; ricotta is a fine substitute if you prefer it. Use whatever texture you like in baked dishes.

A Few Tips Before You Start

Use half-sheet pans for roasting. They give the vegetables plenty of surface area so they roast instead of steam.

Choose a roomy baking dish. A 9×13-inch (about 3-quart) baker with higher sides works best. To be safe, place the baker on a rimmed baking sheet in the oven to catch any drips.

Don’t overcook the pasta. Cook it to just shy of al dente—follow the shortest time on the package—so it finishes in the oven without becoming mushy.

Please share how this baked ziti turns out for you. I hope it becomes a weeknight favorite.

More Italian comfort food ideas:

• Best Vegetable Lasagna
• Baked Ziti with Lentils
• Hearty Spaghetti with Lentils and Marinara Sauce
• Classic Minestrone Soup

Print