Name: Roasted Vegetable Baked Ziti Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 1 medium head of cauliflower, cut into bite-sized florets; 1 red bell pepper, cut into 1 inch squares; 1 medium yellow onion, sliced into wedges about ½ inch wide; 2 tablespoons extra-virgin olive oil, divided; ¼ teaspoon fine salt, divided; 8 ounces ziti, rigatoni or penne pasta; 4 cups (32 ounces) marinara sauce, 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

Jump to Recipe· 4.5 from 4 reviews

If you’re craving a dish that’s hearty, comforting, and packed with veggies, you’re in for a treat. This Roasted Vegetable Baked Ziti Recipe has become one of my absolute favorites to make when I want something wholesome but totally delicious. Imagine tender roasted cauliflower, sweet caramelized peppers, and onions mingling with creamy cheeses and ziti baked to bubbling perfection. It’s the kind of meal that feels like a warm hug on a plate—trust me, you’ll want to add this to your regular rotation.

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Why This Recipe Works

Balanced Roasting: Roasting the veggies separately ensures caramelization and bolder flavors without overcrowding.
Multiple Cheeses: The mix of cottage (or ricotta) and mozzarella layers textures and creaminess perfectly throughout the dish.
Layered Assembly: Spreading ingredients thoughtfully guarantees every bite has that perfect blend of pasta, sauce, veggies, and cheese.
Timing & Temperature: Keeping the oven at 425°F for roasting and baking means less heat-up time and a beautifully golden top.

Roasted Vegetable Baked Ziti, baked ziti with roasted vegetables, healthy baked ziti recipe, cheesy roasted vegetable casserole, vegetarian baked ziti - A glass baking dish filled with a baked pasta dish showing three visible layers: the bottom layer is a bright red tomato sauce with chunks of cooked red bell peppers; the middle layer has rigatoni pasta mixed with more sauce and vegetables, and the top layer is covered with melted, golden-brown cheese that has some lightly charred spots and fresh green basil leaves scattered on top. The dish sits on a wooden board placed on a white marbled surface with a few small basil leaves scattered nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here melt together in such a way that each element shines but also supports the others. I always look for fresh, vibrant veggies, and good-quality cheeses to take this Roasted Vegetable Baked Ziti Recipe to the next level. Here’s what you want to keep in mind when shopping.

Cauliflower: Its sturdy florets roast beautifully and add a nice bite without getting mushy.
Red bell pepper: They bring a sweet, vibrant touch and a pop of color that makes the dish joyful to look at.
Yellow onion: When roasted, the natural sugars caramelize, adding depth and a subtle sweetness.
Extra-virgin olive oil: Dividing the oil helps coat veggies evenly without getting soggy, aiding caramelization.
Ziti pasta: The tubular shape holds sauce and cheese, delivering flavor in every bite.
Marinara sauce: Choose a chunky, well-seasoned sauce or your own homemade batch for freshness.
Fresh basil: Adds aromatic brightness and freshens up the rich baked flavors.
Mozzarella cheese: Melts golden and gooey, essential for that luscious baked top.
Cottage or ricotta cheese: Provides creamy, slightly tangy pockets that balance the dish’s heartiness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Roasted Vegetable Baked Ziti Recipe is how adaptable it is. Depending on what you have on hand or your dietary preferences, a few swaps can completely change the vibe without losing that comforting baked goodness.

Vegetable swaps: Sometimes I add zucchini or cherry tomatoes to the roasting pans for more color and flavor variety.
Cheese alternatives: I’ve tried swapping ricotta for whipped cream cheese for a silkier texture, and it worked beautifully!
Meat addition: If you want to add protein, cooked Italian sausage or ground turkey work well stirred into the sauce before layering.
Gluten-free: Using a firm gluten-free pasta like corn-quinoa blend keeps the texture just right.

Step-by-Step: How I Make Roasted Vegetable Baked Ziti Recipe

Step 1: Roast the Vegetables Just Right

Start by preheating your oven to 425°F—that high heat is key for caramelization. Spread the cauliflower on one pan, and the bell peppers and onions on another, drizzling olive oil and sprinkling salt evenly. Toss gently so every piece gets a little love without smashing them. Roast for about 30-35 minutes, shaking the pans and swapping their places halfway so everything crisps evenly. Watch for any bits that get too dark and toss those out; you want savory caramel, not bitterness.

Step 2: Boil the Pasta to Al Dente Perfection

While the veggies roast away, bring a big pot of salted water to boil and cook your ziti according to package instructions—but cook it a minute or two less than usual. Since the pasta will finish cooking while baking with sauce, this subtle undercooking helps avoid mushy results. Drain and put the pasta back in the pot right away to keep it from sticking.

Step 3: Mix Pasta, Sauce, Basil, and Mozzarella

Pour in half the marinara sauce with your fresh basil and half of the mozzarella. Stir gently so the cheese starts melting slightly and everything smells amazing. This pasta mixture is the base of the delicious layers to come.

Step 4: Layer It Up in the Baking Dish

Spoon a cup of marinara sauce into the bottom of your 9×13-inch pan—it helps keep the bottom from sticking. Next, spread half the pasta mixture evenly, then top with the roasted cauliflower. Dollop half the cottage or ricotta cheese right over the veggies (no need to spread it perfectly), then sprinkle with mozzarella. Layer the remaining pasta over that, then the roasted peppers and onions. Add the rest of the cottage cheese, more sauce, and finish with a generous sprinkle of mozzarella.

Step 5: Bake Until Bubbly and Golden

Pop a rimmed baking sheet on your lower oven rack to catch any drips, then place your ziti on the rack above. Bake uncovered for 30 minutes, then move it up to the top rack to get a golden, slightly crispy cheese crust—anything from 2 to 5 extra minutes depending on your oven and cheese preference. When it’s done, let the ziti rest for 10 minutes before cutting—this step saved me more than once from molten cheese disasters!

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Pro Tips for Making Roasted Vegetable Baked Ziti Recipe

Roast Veggies Separately: Keeping cauliflower separate from peppers and onions lets each type roast to perfection without steaming.
Don’t Overcook Pasta: Always undercook by a minute or two since it will continue cooking in the oven—this keeps it tender but not mushy.
Use Parchment Paper: Prevents veggies from sticking and makes clean-up a breeze—plus it helps with even roasting.
Rest Before Serving: Cooling the baked ziti for about 10 minutes helps it set, making portions neat and keeping molten cheese at bay.

How to Serve Roasted Vegetable Baked Ziti Recipe

Roasted Vegetable Baked Ziti Recipe - Serving Suggestion

Garnishes

I love to finish this baked ziti with a scattering of torn fresh basil leaves—besides looking beautiful, it adds a fresh punch that cuts through the richness. Sometimes, a little drizzle of good olive oil or a sprinkle of crushed red pepper flakes goes on the table for those who want a kick.

Side Dishes

Pair this with a simple green salad tossed in lemon vinaigrette to brighten things up. Garlic bread or warm crusty rolls make excellent companions, soaking up all that delicious marinara sauce. If you want something heartier, a roasted Brussels sprouts side complements the baked veggies really well.

Creative Ways to Present

For special occasions, I’ve served this ziti in individual ramekins, topped with a sprinkle of parmesan and fresh herbs for a pretty personal touch. Another time, I layered thin slices of roasted eggplant along with the veggies for a colorful, rustic appearance that really wowed guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftover baked ziti in an airtight container in the fridge for up to 3 days. I’ve found that letting it come to room temperature before reheating helps preserve the texture and stops the cheese from getting rubbery.

Freezing

I’ve frozen this dish both before and after baking. For freezing pre-baked, assemble it in a freezer-safe dish and wrap tightly; it freezes well for up to 3 months. When I freeze leftovers post-bake, I portion them individually which makes reheating much easier later.

Reheating

Reheat leftovers covered loosely with foil in a 350°F oven for about 20 minutes until warmed through—to keep the cheese from drying out—or microwave in short bursts stirring gently if you’re in a hurry. I usually add a splash of water or tomato sauce before reheating to maintain moisture.

FAQs

Can I make this Roasted Vegetable Baked Ziti Recipe vegan?

It’s a bit tricky since the cheeses add important texture and richness. You can try swapping ricotta with vegan sour cream or cashew cream and omit mozzarella, but be aware the consistency and flavor will be different. Adding basil pesto or a flavorful tomato sauce can help boost the taste in a vegan adaptation.
What’s the best pasta to use in baked ziti?

Ziti is traditional here, but other tubular pastas like rigatoni or penne work wonderfully because their hollow centers trap sauce and cheese. Just make sure to cook the pasta al dente to keep a nice bite after baking.
Can I roast the vegetables ahead of time?

Absolutely! Roasting the veggies up to 3 days in advance actually helps save time on baking day. Store roasted vegetables tightly covered in the fridge and add them during assembly just like fresh-roasted ones.
How do I avoid the baked ziti turning watery?

Using thick marinara sauce and draining your pasta well before layering helps control watery outcomes. Also, roasting the vegetables well removes excess moisture, which keeps the baked dish from becoming soggy.

Final Thoughts

This Roasted Vegetable Baked Ziti Recipe has been a total game-changer for me when I want something that feels special yet comes together without fuss. I love how the roasted veggies bring layers of flavor and texture, and the cheese just melts into pure comfort. Give it a try—you might find yourself making it again and again for family dinners, casual gatherings, or just because you deserve something delicious and cozy tonight.