Baked Ziti and Roasted Veggies
Savor the perfect harmony of indulgence and nutrition with this Baked Ziti and Roasted Veggies recipe! Packed with tender roasted zucchini, colorful bell peppers, and hearty red onion, this dish elevates classic baked ziti by infusing it with vibrant flavors and wholesome ingredients. Tossed with baby spinach, ziti pasta, and a rich, garlicky marinara sauce, the layered dish features creamy dollops of ricotta and a golden, bubbly topping of mozzarella and Parmesan cheeses. Ready in just an hour, this family-friendly vegetarian dinner is a crowd-pleaser, ideal for weeknight meals or special gatherings. Garnish with fresh parsley for a flavorful and visually stunning finish that's as satisfying to the eyes as it is to the palate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 oz ziti pasta
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 4 cups baby spinach
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 0.5 tsp salt
- 0.5 tsp black pepper
- 3 cloves garlic, minced
- 24 oz marinara sauce
- 8 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Cut the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces.
In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of Italian seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the seasoned vegetables evenly on the prepared baking sheet.
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized. Remove from the oven and set aside.
While the vegetables roast, bring a large pot of salted water to a boil. Cook the ziti pasta according to the package instructions until al dente. Drain the pasta and return it to the pot.
Reduce the oven temperature to 375°F (190°C).
In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the marinara sauce and remaining 1 teaspoon of Italian seasoning. Simmer for 5 minutes.
Add the roasted vegetables, baby spinach, and marinara sauce to the pot with the cooked ziti. Mix until everything is evenly combined.
In a 9x13-inch baking dish, spread half of the pasta and vegetable mixture evenly. Dollop half of the ricotta cheese on top and sprinkle with 1 cup of shredded mozzarella.
Layer the remaining pasta mixture over the top, then dollop the rest of the ricotta cheese and sprinkle with the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 8178 mg | 356% | |
| Total Carbohydrate | 458.7 g | 167% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 72.5 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3389 mg | 261% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2347 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
