Quick Summer Vegetable Baked Ziti Recipe: A Fresh Family Favorite

Summer vegetable baked ziti combines hearty comfort with seasonal freshness, creating a delightful culinary experience.

Mediterranean-inspired ingredients enhance this classic pasta dish into a vibrant, colorful meal that celebrates garden bounty.

Robust pasta layers mingle with crisp, colorful vegetables, offering a perfect balance of textures and flavors.

Families and friends will appreciate the rich, melted cheese blending seamlessly with tender vegetables and perfectly cooked ziti.

Each forkful promises a delectable journey through garden-fresh produce and traditional Italian-style comfort food.

Home cooks can easily customize this versatile recipe to match their preferences and ingredient availability.

The dish serves as a wonderful centerpiece for casual gatherings or relaxed weekend dinners.

Why Everyone’s Loving Summer Vegetable Baked Ziti

• Broil and Roast for Flavor Explosion: Summer vegetables get a delicious charred edge by broiling, which intensifies their natural sweetness and creates complex, smoky undertones that elevate the entire dish.
• Cheese Layer Magic: The combination of ricotta, Romano, and mozzarella creates a creamy, rich texture that melts perfectly, adding luxurious depth and comfort to every single bite.
• Quick and Easy Summer Comfort: This one-pan recipe transforms simple summer produce into a hearty meal, requiring minimal prep time and delivering maximum satisfaction for busy families or casual gatherings.
• Versatile Crowd-Pleaser: Perfect for potlucks, weeknight dinners, or feeding a hungry group, this baked ziti adapts easily and offers something delicious for vegetable lovers and pasta enthusiasts alike.

Fresh Ingredients for This Colorful Ziti Bake

• Ziti Pasta: Classic pasta shape perfect for baked dishes, holds sauce wonderfully and provides hearty base for summer vegetables.

• Yellow Squash, Zucchini: Fresh seasonal vegetables with mild, delicate flavor, best when locally sourced and firm to touch.
• Red Grape Tomatoes: Sweet and juicy summer tomatoes that add bright color and fresh taste to the dish.
• Garlic: Aromatic ingredient that provides depth and savory undertone to the overall recipe.

• Ricotta Cheese: Creamy, soft cheese that adds rich texture and mild flavor to the baked ziti.
• Romano Cheese: Sharp, salty cheese that provides additional depth and tangy notes.
• Mozzarella Cheese: Mild, stretchy cheese that creates delicious melted topping and golden brown crust.

• Fresh Basil: Fragrant herb that brings fresh, sweet aroma and classic Italian flavor.
• Kosher Salt: Enhances overall seasoning and balances flavors in the dish.
• Black Pepper: Adds subtle heat and warmth to the recipe.

• Extra-Virgin Olive Oil: High-quality oil for cooking and adding rich flavor.
• White Wine Vinegar: Provides subtle acidity to brighten the dish.
• Marinara Sauce: Classic tomato-based sauce that ties all ingredients together.

Directions to Cook Up This Garden Ziti Dish

Step 1: Prep Pasta Magic

Cook pasta in salted water following package directions. Drain and let cool for 10 minutes.

Step 2: Roast Veggie Goodness

• Summer squash
• Zucchini
• Cherry tomatoes
• Garlic cloves

Line a baking sheet with aluminum foil. Toss vegetables with olive oil, salt, and pepper. Spread in a single layer and broil until edges are charred and vegetables are tender, about 10 minutes.

Step 3: Create Creamy Cheese Blend

• Ricotta cheese
• Romano cheese
• Fresh chopped basil
• White wine vinegar
• Remaining olive oil
• Salt
• Pepper

Stir until smooth and well-mixed.

Step 4: Layer Ziti Awesomeness

Preheat oven to 350°F. In a large bowl, mix cooked pasta, roasted vegetables, and marinara sauce. Transfer half the mixture to a 13 x 9-inch baking dish. Dollop half the cheese mixture on top. Repeat layers. Sprinkle shredded mozzarella over the top.

Step 5: Bake to Perfection

Slide the dish into the oven and bake for 25 minutes until golden and bubbling.

Step 6: Serve and Enjoy

Let the ziti rest for 5 minutes. Garnish with fresh basil leaves. Serve hot and watch everyone dive in!

Pro Tip: This dish is perfect for summer gatherings and can be prepared ahead of time.

Tips for Tender Pasta and Roasted Veggies

• Char Vegetables Carefully: Broil vegetables close to the heat source for maximum caramelization without burning, watching them closely during the 10-minute broiling process.
• Balance Moisture Levels: Use slightly firm vegetables to prevent excess water release, which could make the ziti watery and less flavorful.
• Layer Strategically: Create even layers when assembling to ensure consistent cheese and vegetable distribution throughout the dish.
• Choose Quality Cheese: Select fresh, high-moisture mozzarella and aged Romano for richer, more complex flavor profiles.
• Rest Before Serving: Allow the ziti to sit for 5 minutes after baking to help the layers set and make cutting and serving easier.

Keeping Ziti Leftovers Fresh for Later Meals

• Refrigerator Storage: Transfer leftover baked ziti to an airtight container and store in the refrigerator for up to 4 days. Cool completely before sealing to prevent moisture buildup.
• Freezer Storage: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Label the container with the date to track freshness.
• Reheating Oven Method: Preheat oven to 350°F. Cover the ziti with foil to prevent drying out. Warm for 15-20 minutes until heated through. Remove foil during the last 5 minutes to crisp the cheese top.

Flavorful Sides That Pair with Veggie Ziti

• Pair with Crisp White Wine: Select a refreshing Pinot Grigio or Sauvignon Blanc to complement the zesty summer vegetables and creamy cheese mixture. These light wines cut through the richness and enhance the dish's bright flavors.
• Match with Fresh Green Salad: Create a simple arugula salad with lemon vinaigrette and shaved Parmesan. The peppery greens and tangy dressing balance the hearty pasta and provide a crisp contrast to the baked ziti's creamy texture.
• Serve with Herbed Garlic Bread: Prepare crusty French bread brushed with olive oil, garlic, and fresh herbs like parsley and basil. The crunchy, aromatic bread acts as the perfect side to scoop up extra sauce and absorb the vegetable juices.
• Finish with Chilled Watermelon: Add cubed watermelon as a light, sweet dessert. Its cool, refreshing nature cleanses the palate after the rich and savory baked ziti, providing a perfect summer meal conclusion.

Alternate Veggie Combos for Baked Ziti

• Mediterranean Magic: Replace zucchini and squash with eggplant, bell peppers, and add crumbled feta cheese for a Greek-inspired version. Incorporate oregano and swap marinara with a light tomato sauce.
• Protein Power: Mix in grilled chicken, Italian sausage, or crispy pancetta for a heartier meal. Adjust cooking time to ensure meat is fully cooked before baking.
• Vegan Victory: Substitute dairy cheeses with cashew ricotta, nutritional yeast, and plant-based mozzarella. Use extra-firm tofu or tempeh as protein alternatives. Add nutritional yeast for a cheesy flavor profile.
• Spicy Southwest: Incorporate black beans, corn, and jalapeños. Replace marinara with a smoky chipotle sauce. Sprinkle with cilantro and use pepper jack cheese for extra heat.

Summer Vegetable Baked Ziti Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

• Total Time: 45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Zesty summer vegetable baked ziti brings Mediterranean warmth to your dinner table. Layers of pasta, seasonal vegetables, and melted cheese create a comforting meal that celebrates fresh garden produce with Italian-inspired elegance.

---

Ingredients

Scale 1x2x3x

Main Vegetables:

• 2.5 pounds yellow squash and zucchini, sliced into ½-inch-thick rounds and half-moons
• 2 pints red grape tomatoes
• 2 garlic cloves, minced

Pasta and Sauce:

• 1 pound uncooked ziti pasta
• 1 (12-ounce) jar marinara sauce
• 1 teaspoon white wine vinegar

Cheese and Herbs:

• 2 cups ricotta cheese
• 2 ounces Romano cheese, grated (about ½ cup)
• 6 ounces mozzarella cheese, shredded (about 1 ½ cups)
• ⅓ cup chopped fresh basil
• Fresh basil leaves for garnish

Seasonings and Oil:

• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil pasta in generously salted water until al dente. Drain and allow to cool for several minutes.
2. Position oven rack near top and activate broiler. Toss summer vegetables – squash, zucchini, tomatoes – with minced garlic, olive oil, salt, and pepper on a foil-lined baking sheet.
3. Spread vegetables in a single, even layer. Broil until edges char and vegetables soften, rotating pan midway for uniform caramelization.
4. Reduce oven temperature to 350°F. Blend ricotta with romano cheese, chopped basil, white wine vinegar, remaining olive oil, salt, and pepper in a mixing bowl.
5. Combine pasta with roasted vegetables and marinara sauce in a large mixing vessel. Gently fold ingredients to distribute evenly.
6. Transfer half the pasta mixture into a rectangular baking dish. Strategically distribute ricotta mixture across the surface.
7. Layer remaining pasta and repeat ricotta placement. Sprinkle shredded mozzarella uniformly across the top.
8. Bake until cheese melts and surface develops a golden-brown crust, approximately 25 minutes.
9. Remove from oven and allow ziti to rest for 5 minutes. Garnish with fresh basil leaves before serving.

Notes

• Elevate summer’s bounty by transforming fresh vegetables into a mouthwatering pasta casserole that celebrates seasonal produce.
• Broiling vegetables intensifies their natural sweetness and creates delightful charred edges, adding depth to every comforting bite.
• Mixing different cheeses like ricotta and Romano builds complexity, ensuring each forkful delivers rich, creamy satisfaction without overwhelming delicate vegetable flavors.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 470
• Sugar: 5 g
• Sodium: 750 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 50 mg