Baked Ziti and Summer Vegetables
Bursting with the vibrant flavors of summer, this Baked Ziti and Summer Vegetables recipe is a hearty, crave-worthy dish that highlights the season's freshest produce. Al dente ziti is tossed with sautéed zucchini, yellow squash, red bell peppers, and cherry tomatoes, all seasoned to perfection with garlic and Italian herbs. Layered with creamy ricotta, melty mozzarella, and tangy Parmesan, this baked pasta dish is finished in the oven for a golden, bubbly top that guarantees comfort in every bite. Perfect for weeknight dinners or potluck gatherings, this easy-to-make casserole delivers crowd-pleasing taste and garden-fresh nutrition in just under an hour. Garnished with fresh basil, it’s a colorful, cheesy celebration of summer!
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Recipe Information
Ingredients
- 12 oz Ziti pasta
- 2 tbsp Olive oil
- 2 medium Zucchini
- 1 medium Yellow squash
- 1 medium Red bell pepper
- 2 cups Cherry tomatoes
- 3 cloves Garlic
- 2 tsp Dry Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 cups Marinara sauce
- 1.5 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.25 cups Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with oil or non-stick spray.
Bring a large pot of salted water to a boil. Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Chop the zucchini, yellow squash, and red bell pepper into bite-sized pieces. Add them to the skillet along with halved cherry tomatoes.
Mince the garlic and add it to the vegetables. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Stir in Italian seasoning, salt, and black pepper. Remove the skillet from heat and set aside.
In a large mixing bowl, combine the drained pasta, sautéed vegetables, and marinara sauce. Stir until evenly coated.
Spread half of the pasta mixture in the prepared baking dish. Add dollops of ricotta cheese on top, then sprinkle evenly with 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese.
Layer the remaining pasta mixture on top, followed by the remaining shredded mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped basil leaves before serving.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.8 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 545 mg | 12% | |
*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.
