Ingredients
- Ziti Pasta: 1 pound. The classic choice for baked ziti, its tubular shape holds sauce beautifully.
- Olive Oil: ½ cup. Essential for roasting vegetables and adding richness to the sauce. Extra virgin olive oil is recommended for best flavor and health benefits.
- Assorted Vegetables: 4 cups, chopped. Use a colorful mix such as bell peppers (red, yellow, orange), zucchini, eggplant, red onion, and mushrooms. Roasting brings out their natural sweetness and depth of flavor.
- Garlic: 4 cloves, minced. Adds aromatic depth to both the roasted vegetables and the sauce. Freshly minced garlic is always preferred for its pungent flavor.
- Dried Italian Herbs: 2 tablespoons. A blend of oregano, basil, rosemary, and thyme provides classic Italian flavor.
- Salt: 2 teaspoons, or to taste. Enhances the flavors of all ingredients. Kosher salt is recommended for its consistent grain size.
- Black Pepper: 1 teaspoon, or to taste. Adds a subtle spice and warmth. Freshly ground black pepper is always best.
- Marinara Sauce: 3 cups. Use your favorite store-bought or homemade marinara sauce. Choose a good quality sauce for the best flavor base.
- Ricotta Cheese: 15 ounces. Adds creamy texture and richness to the ziti. Whole milk ricotta provides the best flavor and texture.
- Parmesan Cheese: 1 cup, grated. Adds salty, nutty flavor and creates a golden crust on top. Freshly grated Parmesan is highly recommended.
- Mozzarella Cheese: 2 cups, shredded. Melts beautifully and creates that classic cheesy pull in baked ziti. Part-skim mozzarella is a good option to reduce fat content while still achieving great melt.
- Fresh Basil: ¼ cup, chopped (for garnish). Adds a fresh, herbaceous aroma and visual appeal to the finished dish.
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). While the oven is preheating, wash and chop all your chosen vegetables into bite-sized pieces, roughly the same size so they cook evenly. Aim for pieces that are about 1-inch cubes or slices. Larger pieces may take longer to roast, while smaller pieces might burn. Consider the density of each vegetable when chopping; denser vegetables like eggplant might benefit from slightly smaller cuts than softer vegetables like zucchini.
- Roast the Vegetables: In a large bowl, toss the chopped vegetables with olive oil, minced garlic, dried Italian herbs, salt, and black pepper. Ensure the vegetables are evenly coated with oil and seasonings for optimal roasting. Spread the vegetables in a single layer on a large baking sheet or two baking sheets if necessary to avoid overcrowding. Overcrowding will steam the vegetables instead of roasting them. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even cooking. Keep an eye on them, especially towards the end, to prevent burning. The edges should be slightly browned and the vegetables should be easily pierced with a fork.
- Cook the Ziti: While the vegetables are roasting, cook the ziti pasta according to package directions in a large pot of salted boiling water until al dente. “Al dente” means “to the tooth” in Italian; the pasta should be cooked through but still slightly firm to the bite. This prevents it from becoming mushy when baked. Drain the pasta well in a colander after cooking, ensuring no excess water remains.
- Combine Roasted Vegetables and Pasta: In a large bowl, combine the cooked and drained ziti pasta with the roasted vegetables. Gently toss them together to distribute the vegetables evenly throughout the pasta. The warmth of the pasta will help to further meld the flavors of the roasted vegetables and herbs.
- Prepare the Sauce Mixture: In a separate large bowl, combine the marinara sauce, ricotta cheese, and half of the grated Parmesan cheese (reserve the other half for topping). Mix well until all ingredients are thoroughly combined and the ricotta is smoothly incorporated into the sauce. This creamy sauce will be the heart of your baked ziti.
- Assemble the Baked Ziti: Add the sauce mixture to the bowl with the pasta and roasted vegetables. Stir everything together gently but thoroughly, ensuring that the pasta and vegetables are evenly coated with the sauce. You want every piece to be kissed with the flavorful sauce.
- Transfer to Baking Dish: Pour the pasta mixture into a 9×13 inch baking dish or a similar-sized oven-safe casserole dish. Spread it out evenly in the dish.
- Top with Mozzarella and Parmesan: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture in the baking dish. Then, sprinkle the remaining grated Parmesan cheese over the mozzarella. The mozzarella will melt into gooey perfection, while the Parmesan will create a beautiful golden crust.
- Bake the Ziti: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The internal temperature should reach 165°F (74°C). If you want the top to be even more browned, you can broil for the last 1-2 minutes, keeping a close eye on it to prevent burning.
- Rest and Garnish: Remove the baked ziti from the oven and let it rest for 5-10 minutes before serving. This allows the cheese to set slightly and the flavors to meld further. Garnish with fresh chopped basil just before serving for a pop of freshness and color. Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Protein: 25g