Description
This loaded baked ziti with spring veggies is a bubbly, cheesy, and veggie-packed comfort dish that blends creamy ricotta, juicy cherry tomatoes, tender zucchini, and savory marinara sauce. It’s perfect for family dinners, potlucks, or make-ahead meals.
Ingredients
Scale
- 1 pound ziti pasta
- 3 cups marinara sauce
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 1 ½ cups cherry tomatoes, halved
- 1 large zucchini, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- ½ cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook ziti in salted boiling water until al dente. Drain and set aside.
- Toss zucchini and cherry tomatoes with olive oil, salt, and pepper. Roast for 15 minutes.
- Mix ricotta with half the Parmesan and a pinch of salt.
- Spoon a thin layer of marinara into the baking dish. In a bowl, combine ziti, half the marinara, roasted veggies, and half the mozzarella.
- Layer half of the mixture into the baking dish. Add dollops of ricotta mix. Pour remaining marinara, then add remaining pasta, mozzarella, Parmesan, and basil.
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 10-15 minutes until golden and bubbly.
- Let rest for 10 minutes. Garnish with fresh basil and serve warm.
Notes
- Use whole-milk ricotta for a creamier result.
- Undercook pasta slightly so it stays firm after baking.
- Add chili flakes for a kick of heat.
- Letting it rest helps it slice better and keeps layers intact.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 45mg
Keywords: baked ziti, vegetarian pasta bake, spring veggies, family dinner, cheesy pasta casserole