Baked Ziti with Roasted Vegetables
This amazing baked ziti recipe is lightened up with roasted vegetables. Golden mozzarella, sizzling red sauce and pasta make this vegetarian ziti delicious!
Updated by Kathryne Taylor on August 30, 2024
Here she is, the lightened-up baked ziti of my dreams. This baked ziti has all of lasagna’s saucy, mozzarella-topped appeal, but is easier to pull off on a regular weeknight. Amen.
When I dreamed up this recipe, I wanted to replace some of the pasta with roasted vegetables. In the end, I was able to displace half of the ziti (8 ounces) with two pounds (32 ounces!) of vegetables.
I chose cauliflower, which develops the most irresistible golden edges as it roasts, red bell pepper and yellow onion. I love this combination, but you could easily use your favorite vegetables here.
It took me a while to find the perfect ratio of mozzarella, marinara, and ricotta (I actually used cottage cheese, more on that in a bit). I believe I’ve hit the nail on the head with the final recipe, and can’t wait to hear how it turns out for you.
The Best Baked Ziti
This baked ziti recipe is so versatile. Here are a few more reasons to love it:
- This vegetarian baked ziti will satisfy everyone. True, it’s meatless, but carnivores love ziti without the meat when it tastes this good.
- This baked ziti would be a great option for a date night or casual entertaining. You’ll have plenty of time between steps to chat and sip wine.
- It’s a quiet recipe to make, too. You don’t have to sauté anything! I feel like this is an underrated recipe quality.
- This ziti can be assembled up to 3 days in advance, so this is a perfect dish to make ahead or bring to a friend who could use a good meal.
- This lightened-up classic Italian dish is surprisingly high in protein. Each serving offers twenty grams!
- This ziti would be awesome with my chopped Italian salad. Feel free to make a simplified version of it.
Watch How to Make Baked Ziti
Baked Ziti Ingredient Notes
This recipe doesn’t require a long list of ingredients. Here’s what you’ll need:
Pasta
Preferably ziti, but rigatoni or penne will also work. I usually opt for whole wheat noodles (love DeLallo and Bionaturae), but those have been harder to come by lately, so I used Whole Foods’ organic ziti for these pictures. Pasta is generally sold in one-pound boxes so you’ll need half of a box.
I believe you could use a sturdy corn and quinoa pasta blend to make this recipe gluten free.
Marinara
I’m a huge fan of my homemade marinara recipe, but since this recipe is supposed to be simple, I opted for a jarred option from the store. My favorite brand is Rao’s, which tastes pretty close to my homemade sauce. If you do want to make homemade marinara, you’ll need to double my recipe to yield the four cups you’ll need for this ziti.
Vegetables
I used cauliflower, bell pepper and onion. If you’re sensitive to onions, you might want to swap the onion for something else (maybe a sweet potato?).
You can use up your leftover vegetables in this ziti recipe. You’ll need about two pounds prepared vegetables to make it work. Keep in mind that heads of broccoli or cauliflower weigh twice as much as they yield in florets (so a two-pound bunch of broccoli will yield about one pound of florets).
Fresh Basil
Now, you could skip the basil, but it adds a lot of irresistible fresh flavor to jarred marinara, and livens up the cheesy finished dish. In my opinion, it is worth buying!
Mozzarella
Part-skim mozzarella is ideal here, since it develops a beautiful golden shade in the oven. It also makes your finished dish less greasy than it would be if you used full-fat mozzarella.
It’s best to grate your cheese yourself, rather than to buy the pre-shredded kind (you’ll also save money this way). Pre-grated cheese is typically coated in starch or powder that can inhibit its melty factor.
Cottage Cheese (or Ricotta)
Scandalous, I know! I genuinely prefer cottage cheese to ricotta here, even though I can’t stand cottage cheese on its own. Ricotta tends to get gummy when heated, which bothers me, whereas cottage cheese turns magically more creamy and delicious. Use whichever one you prefer in lasagna recipes.
A Few Tips Before You Get Started
Use half-sheet pans. If only everyone owned these basic half-sheet pans (affiliate link). They offer a lot of surface area, so your vegetables have some breathing room while they roast.
Be sure to use a big baker. You’ll need a three quart baker (think 9×13″ with deep sides) for this one. Here’s mine. To err on the side of caution against overflow, I’ve instructed you to place the baker on a clean rimmed baking sheet when it’s in the oven.
Don’t overcook your pasta. In fact, you want it a little bit undercooked, so cook it for the shortest amount of time offered on the package. It should still have a little bite to it when you drain it, since it will continue to cook while it’s in the oven.
Please let me know how this baked ziti recipe turns out for you in the comments! I hope you love it as much as I do.
Craving more Italian comfort food? Don’t miss these recipes on Cookie and Kate:
- Best Vegetable Lasagna
- Baked Ziti with Lentils
- Hearty Spaghetti with Lentils and Marinara Sauce
- Classic Minestrone Soup
Baked Ziti with Roasted Vegetables
This amazing baked ziti recipe is lightened up with roasted vegetables. Golden mozzarella, sizzling red sauce and tender pasta make this vegetarian ziti super delicious! Recipe yields 8 servings.
Ingredients
Roasted veggies
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 red bell pepper, cut into 1″ squares
- 1 medium yellow onion, sliced into wedges about ½″ wide
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon fine salt, divided
Pasta and everything else
- 8 ounces ziti, rigatoni or penne pasta
- 4 cups (32 ounces) marinara sauce (homemade or store-bought), divided
- ¼ cup chopped fresh basil, 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
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To roast the veggies: Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
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Place the cauliflower florets on one pan. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Sprinkle the salt over the two pans. Gently toss until the vegetables on each pan are lightly coated in oil.
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Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping their rack positions halfway (lower rack to upper rack, and vice versa). Leave the oven on at 425, because we’re going to bake the dish at the same temperature. If you end up with any stray burnt onion pieces, discard them, and set the vegetables aside.
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Meanwhile, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot.
- Add 2 cups of the marinara, the chopped basil, and ½ cup of the mozzarella to the pasta. Gently stir to combine.
- It’s assembly time! Spread 1 cup of additional marinara sauce inside a 9 by 13-inch baker. Top with half of the pasta mixture, and gently spread it into an even layer. Evenly sprinkle the roasted cauliflower on top, then dollop 1 cup of the cottage cheese over the cauliflower (it doesn’t need to be spread into an even layer), followed by ½ cup of the mozzarella.
- Top the mozzarella with the remaining pasta. Then sprinkle the roasted peppers and onion on top, dollop the remaining cup of ricotta on top, then dollop the remaining cup of marinara on that, then sprinkle the remaining cheese all over.
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Place a clean, rimmed baking sheet on the lower oven rack to catch any drippings. Place the ziti, uncovered, on top of the baking sheet. Bake for 30 minutes, then transfer to the upper rack for 2 to 5 more minutes until the cheese is deeply golden, if desired.
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Remove the baker from the oven and let it cool for 10 minutes before serving (trust me). Sprinkle freshly torn basil on top, slice with a sharp knife, and serve.
Notes
Recipe adapted from my lentil baked ziti and Allison Roman’s baked ziti.
Make it gluten free: Substitute sturdy gluten-free pasta (such as a corn and quinoa blend).
Advance preparation: You could roast the vegetables up to 3 days in advance. You can also go ahead and assemble the whole thing and refrigerate until baking. It’s probably a good candidate for freezing before baking, too. Please let me know if you try.
Dairy free/vegan note: I’m not sure if this recipe is a good candidate to make vegan, since the cheese offers both volume and structure. My best guess would be to double the recipe for my vegan sour cream (also available in my cookbook, page 217) and use 2 cups instead of the cottage cheese. Omit the mozzarella and use all of the tomato sauce for the final layer. Serve the lasagna with a dollop of additional sour cream on top or, better yet, basil pesto.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I found this recipe to be a lot of work for a disappointing and fairly bland result. I made the homemade marinara and it was fine but didn’t add any flavour. I didn’t like the texture of the cottage cheese (I have seen in other recipes it is blended and that may help). I have enjoyed other recipes from this site but this one was a big disappointment to me and I am surprised by all the positive revews.
I’m sorry you didn’t love this one, Nicole. Thank you for the feedback!
Made this last night and it was AMAZING! I followed the directions exactly, the cottage cheese, fresh basil, and pre-roasted veggies make the dish! It is so flavorful and decadent. My husband commented that it was so “gourmet!” I made ahead and assembled in the morning and cooked right before dinner. Will make this again and again.
This was so good! I made it for me and my boyfriend on Valentine’s Day, along with a modified version of your Italian chopped salad. I couldn’t find basil in the store, but it was still delicious without it. I love that it satisfies your pasta craving, but it’s still veggie-packed – the cauliflower works really well in the dish.
Thank you for all your amazing recipes!
You’re welcome! This would be a delicious date night dinner.
This recipe is amazing! My husband is not a big veggie eater normally, but he loves it, too! We have made it for both sides of our family and, also, made it for our neighbors to help them with meal prep. Everyone always raves about it!
That’s great! I find this recipe is enjoyed by a lot, even those who don’t love veggies. Thank you for your review!
Was a lot of work for a very bland outcome. I was quite disappointed. The sauce was mediocre and I really did not enjoy the texture of the cottage cheese ( I would recommend blending it prior as some similar recipes recommend)
Hi Natalie, I’m sorry you were disappointed. Which brand of marinara did you use?
I made this earlier this week and it was delicious! I ended up roasting a lot of vegetables the night before and saved some for this dish-it was filling and so good! All 3 of my kids devoured it!
Thank you for this delicious and easy recipe. Used jar sauce with roast cauliflower, capisicum and onion.
Husband and teen loved it as well. The leftovers were delicious reheated.
Will definitely make again.
Hi, If I make this recipe using your homemade marinara, should I do anything different with the marinara recipe? Is it okay to cook in the pot and then put the marinara in the oven with the rest of the dish?
Hi! I love that idea. You will want the same quantity as directed here, so I would suggest making a double batch as I believe that comes to 2 cups, when you need 4 cups here. Be sure to tell me what you think!
Thank you for this amazing recipe! I didn’t change a thing and it was perfect. I’m always looking for recipes that will please everyone in the family and this one did just that! It has been added to the top of my favorites list. I love to make your marinara sauce, but I decided to keep it simple and go with Rao’s. Being able to use a delicious store-bought sauce made this recipe even easier. And who knew cottage cheese could be so delicious? I look forward to making this again! Thank you for also giving such detailed, easy to follow instructions.
I’m excited you loved it as written, Amelia! I appreciate your comment and review.
One of my all time favorite recipes! So easy, nutritious, and delicious!! I make this ahead of time and put it in the freezer. When I bake it I take it out and let it thaw on the counter or in the fridge before popping it in the oven. Sometimes the middle needs a little longer so I just cover the top with foil so the cheese on top doesn’t burn. Works like a charm and is so great for planning ahead!!
So delicious! Do you think it could work with a legume pasta? Like chickpea or lentil?
Hi! Sure, I have made it with chickpea pasta before and didn’t mind the results.
So delicious! Do you think it could work with a legume pasta?
This is AMAZING! I’ve made it a handful of times over the past couple of months and everyone who has tried it absolutely loves it. Delicious.
Thank you, Meredith!
This was sooo good! A definite keeper! My husband and I both liked it and found it to be filling. I made it with low-fat cottage cheese. Also only roasted the vegetables for 25 min since we were going to bake it for another 30 after. We also made the recommended Italian side salad and ate that while we were waiting for the dish to finish up in the oven. Delicious! Thanks so much for posting this recipe! It was a little time consuming but there will def be some left for tomorrow as well. A little red wine on the side…perfect!
Wonderful! Thank you for your review
Such a great recipe!!
Thank you! I’m happy you enjoyed it.
I was researching online for a healthy pasta dish to make for my children for dinner and found your recipe. I immediately ordered the required ingredients from Whole Foods online to be delivered through Amazon prime next day. Even when preparing the meal and making all the layers wow how beautiful. My kids genuinely loved the meal and asked for seconds. Honestly had to hold them back from the third serving. Thank you.
Thank you for sharing, Deb! I’m happy to hear that.
How come you blend the cottage cheese in the lasagna recipe and not this one? And how come you don’t season the cottage cheese (not sure what seasoning) before dolloping.
Hi, This is meant to be a quicker option than my lasagna recipe and found it delicious. I hope you try it and enjoy it, Deborah!
Normally (always) I cannot stand the story before the recipe, but your writing is great! To the point, quick, and actually very helpful. Thank you! Now I’m off to try the recipe … :-)
I’m happy to hear you like it, Kris!
Not a cauliflower eating family so I subbed in zucchini instead. Made the homemade marinara sauce from your website. The dish was yummy. I halved everything as i didn’t want any leftovers this time. Served it with a green tossed salad and my homemade wholewheat French baguette and nice glass of white. Delicious. Will definitely make again.
That’s great, Vicky! Thank you for your review.
Amazing!! This is delicious. I made it early in the day. Baked it at dinner time. Perfect
Thanks for this recipe. I. Have already shared
You’re welcome, Kim! Thanks for your review.
Thank you for posting this delicious recipe! I’ve made this three times. The. First two times I stuck to the recipe but tonight did some variations. I love that this recipe of yours is so customizable. Most veggies are compatible. Tonight I did yellow squash mixed with the cauliflower, and did an extra bell pepper. This recipe is a total crowd pleaser in my house! Thank you again!!
You’re welcome, Erika!
Delicious! This is my third time making this dish and I absolutely love it. I added some yellow squash in addition to the peppers, cauliflower, and onions. Thank You :)
You’re welcome, Anna.
I took your tip on Cottage Cheese from your Lasagna recipe…Whip it in processor :) its better than ricotta..I threw some spinach leaves on layers, just because… Thanks for this awesome recipe!
Sound delicious! Thank you for sharing how you made this your own variation, Sue.
I really like this recipe! I made it with diced zucchini roasted along with the cauliflower and shredded spinach mixed in with the ricotta to squeeze in some more vegetables. Very tasty and a way to enjoy a baked pasta without being too carb-ed out.
Thank you for sharing how you changed it up, Eileen!
Now we know what we are eating Saturday night. Thank you for the delicious inspiration! Be well.
Baked Ziti is my all time fav comfort food – so there was a high bar! I must say this came out so delicious! I actually halved the recipe because it was just for myself & leftovers, and had no issues. I also added a touch of italian seasoning to the veggies, and it gave them a little something extra!
Thank you for sharing! I appreciate your review.
I used about six ounces of tofu blended with soft goat cheese, salt, garlic, oregano and an egg instead of cottage cheese and it is delicious. Also made in two 8 x8 inch pans and froze one before baking. Thanks for the recipe!
Hi Kate – as usual, another wonderful recipe. My husband is raving too. I made the recipe as directed but added a handful of steamed broccoli that I had in the frig from the night before, an extra orange pepper, and I made a bit more marinara from scratch with San Marzano crushed tomatoes. It was so fresh and – for pasta – light. Very flavorful. The veggies caramelized perfectly. Will entertain with this dish for sure. Thank you so much!!
I’m glad you loved it, Carlotta! Tank you for your review.
First recipe I made from your site, and family actually asked for it to be in our rotation- that almost never happens. Amazed at how good this comes out with such a simple ingredient list. Yes the veg prep takes a little time, but so worth it, and you are almost guaranteed leftovers for the next night. We do use cottage cheese like you suggested and our marinate is only 25oz, we just added 1 cup in step 5. Has turned out great all 3 times to far. Thank you!
I love that! Thank you for your review.
PS: I can’t stop making this, and wanted to add that we used a gluten free brown rice- quinoa- cauliflower fusilli pasta last time (because it was in my pantry needing to be used) and same amazing results. Thanks again!
I’m glad you love it!
My husband love this and have me to make it every week do now I make a larger pan and freeze it for when he want it.
Your recipes look great, but I don’t see how to print directly from your website.
Hi Kriss, usually I have that option. Right now it’s not working, but hoping to have it fixed soon!
Absolutely delicious! I was surprised by how much flavor came out of this simple recipe. Made it for a birthday dinner, and now making again for a friend to return a favor.
That’s a great idea, Reeve! Thank you for your review.
Congratulations on your beautiful Baby Girl.
She will keep you smiling all day.
Thank you!
This was a delicious and filling (Canadian) Thanksgiving recipe! I will make this again!
Great to hear, Jane!
I made this exactly according to your recipe. Like you suggested, I did use sweet potato instead of onion, cottage cheese and Rao’s jar sauce. Both my husband and 21 year old son LOVED it!!! Thank you for another great recipe!
Deb
Hooray! That’s great to hear. Thank you for sharing, Deb.
I am planning to try this recipe tomorrow night for dinner. Looks great, so am excited. The only thing, my son does not like red pepper. Any other veggie suggestions to go with instead?
Thanks!
You can add any vegetable you like here. Increase the cauliflower if you want!
I have made this several times now, and even though hubby and I aren’t vegetarian, this is delicious and satisfying. I typically make it in 2 loaf pans instead of one big pan. We eat one and freeze the other. I have never used cauliflower, but have used many combinations of roasted veggies, usually eggplant, zucchini, peppers, onions, carrots, and sometimes mushrooms. I’ve used ricotta or cottage cheese and it was delicious with either. Thanks for a go-to recipe for me.
Thank you for sharing! I’m glad you have added your own spin on it. Sounds delicious!
We’ve been making this recipe by the book for over a year, obsessed. However recently I spontaneously added an entire bulb of garlic, by simply roasting mashed cloves in with the roast veges and then mixing them through before the final bake. Absolute game changer, highly recommend. Good for warding off vampires too
Loved your recipe! The taste of the cauliflower and pepper was amazing, but cauliflower was quite raw so we fried it in a pan on the stove to soften it a little more. Also we mixed the cottage cheese with 1/2 cup mozzarella, egg and parsley. Love that everything is free of addictive, thank you for posting such a lovely recipe!
I’m sorry to hear it was raw. Did you cut is small enough? How long did you bake it for?
There’s no way this calls for 8 oz of pasta. As a few commented, you need 16 ounces (the size of most packages) and you don’t need to adjust. That’s plenty of sauce and cheese for the full pound.
This was incredible, the combination was spot on. A keeper!
This recipe is fantastic! I’ve made it with cauliflower, Brussels sprouts, and zucchini and also with cauliflower, sausage, and onion. My husband is obsessed and the entire meal has worked great for my blood sugar (we use just a little whole wheat pasta) as I have GD and need to watch my diet. So glad to be able to eat baked pasta right now!
This looks like an amazing recipe! I have selected as the main dish for our 100 or so guests at our annual fundraising dinner on December 4. Would you be able to give me suggestions for successfully increasing the recipe to fill a disposable catering pan approximately 19 9/16 in x 11 5/8 in x 3 3/16 in? I believe that is about 8.5 quarts. Thank you! (Feel free to contact me directly via email.)
Hi Shelley, I wish I could be of more help! I’m not use to making food for that many people. I hope it’s hit!
I am honestly SO happy to have stumbled across this recipe for the holidays! I made it yesterday for Thanksgiving and it was a hit :)
Thank you for sharing the recipe! I’m looking forward to finding more on your site.
I’m glad you did and that it was a big hit! Thank you for sharing, Imani.
Absolutely delicious! I assembled the day before and baked it the next day. I’m glad I took your suggestion and used cottage cheese. The finished dish was so creamy. I used a simple homemade sauce. This is my new go to baked ziti! Everyone loved it.
Hooray! That’s great to hear, Sue. Thank you for your feedback.
This was amazing! Made it with cottage cheese. Looking forward to trying more of your recipes!
I did this recipe My hubby dont like cottage or ricotta cheese so I omitted :( I added a lot of mozzarella cheese and all the rest was delicious good recipe next time I will try to roast the peppers and cauliflower on my air fryer i give this recipe 5 stars
My new favourite pasta dish. I could eat this seven days a week!
I love that, Doug! Thank you for your review.
One of my favorite recipes ever – have tried replacing the cauliflower with sweet potato and it’s even better. My wife always wants me to make this when guests come!
Really wonderful. I made it with ZenB pasta which is made from yellow peas and has fewer net carbs than regular pasta. Partner loved it and I don’t think I’m ever going to say that I used.
I’m concerned with salt right now so I used part-skim ricotta. And marinara sauce from a jar can be pretty salty. The marinara sauce on my shelf was in a 25 ounce jar so I added an 8 ounce can of no-salt-added tomato sauce.
Very hard not to eat the roast cauliflower during the assembly process.