Roasted Veggie Baked Ziti is a hearty, comforting dish that combines tender pasta with a medley of caramelized vegetables, rich sauce, and layers of melty cheese. The roasted veggies add depth and a hint of sweetness, perfectly balancing the savory, cheesy goodness in every bite. It’s a satisfying, crowd-pleasing vegetarian twist on a classic Italian favorite.
Roasted Veggie Baked Ziti
Ingredients
- 2 zucchini
- 2 cups pasta sauce
- 8 ounces high fiber ziti
- 2 cups eggplant, peeled and cubed
- 2 summer squash
- 1 cup part skim shredded mozzarella cheese
- 1/4 cup Parmigiano Reggiano (or parmesean cheese)
- 1 cup onion, sliced
- 1 tbsp olive oil
- 1 tbsp Italian seasoning
- 2 red bell peppers, chopped
Instructions
- Preheat your oven to 450 degrees.
- Toss the vegetables with olive oil, salt, pepper, and Italian seasoning. Roast for 15 minutes or until tender. Set aside one serving for lunch later in the week.
- Turn the oven down to 400 degrees.
- Meanwhile, cook the pasta according to package directions but take out of the water after 8 minutes or when the pasta is very al dente. It will cook again in the oven so this will prevent it from over-cooking.
- Toss together the roasted vegetables, pasta, and marinara sauce. Pour into a prepared baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20 minutes until cheese is melted and bubbling.
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