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
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
Instructions
- Boil pasta in generously salted water until al dente. Drain and allow to cool for several minutes.
- 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.
- Spread vegetables in a single, even layer. Broil until edges char and vegetables soften, rotating pan midway for uniform caramelization.
- 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.
- Combine pasta with roasted vegetables and marinara sauce in a large mixing vessel. Gently fold ingredients to distribute evenly.
- Transfer half the pasta mixture into a rectangular baking dish. Strategically distribute ricotta mixture across the surface.
- Layer remaining pasta and repeat ricotta placement. Sprinkle shredded mozzarella uniformly across the top.
- Bake until cheese melts and surface develops a golden-brown crust, approximately 25 minutes.
- 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