Name: Baked Ziti with Roasted Vegetables 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· 4.8 from 35 reviews

If you’re looking for a comforting, delicious pasta dish that’s bursting with flavor and packed with veggies, then you’re going to love this Baked Ziti with Roasted Vegetables Recipe. It’s one of those dishes that feels like a warm hug on a plate—rich, cheesy, but balanced perfectly by the caramelized roasted cauliflower, peppers, and onions. Whether you’re feeding a crowd or just craving some cozy comfort food, this baked ziti hits all the right notes. Stick around, because I’m going to walk you through every step, share some tips from my own kitchen, and make sure you nail this recipe to the last melty, golden bite.

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Why This Recipe Works

Balanced Flavor Profile: The roasted vegetables bring a lovely sweetness and depth that complements the tomato sauce and cheeses perfectly.
Textural Contrast: Tender yet slightly caramelized veggies alongside gooey melted cheese and al dente pasta create an irresistible bite every time.
Make-Ahead Friendly: You can prep the roasted veggies in advance and even assemble earlier for a stress-free dinner later.
Kid-Approved Comfort: Despite all the veggies, the cheesy, baked pasta layers make it feel like a classic comfort meal that everyone will enjoy.

Baked Ziti with Roasted Vegetables, Healthy baked ziti with vegetables, Vegetarian baked pasta dish, Comforting baked ziti recipe, Easy baked ziti with roasted veggies - 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

What makes this Baked Ziti with Roasted Vegetables Recipe sing is the harmony between the vibrant roasted veggies and the creamy cheesy layers. I’ve picked ingredients that bring out the best flavors and textures, and I’ll also give you some handy shopping hints so you pick the freshest and most flavorful components.

Cauliflower: The bite-sized florets roast beautifully, turning slightly nutty and caramelized, which adds great texture and flavor contrast.
Red Bell Pepper: Adds a pop of sweetness and color to brighten the dish—grab firm peppers with shiny skin for best taste.
Yellow Onion: Slices soften and caramelize to impart a subtle sweetness that deepens the flavor.
Extra-Virgin Olive Oil: It’s the roasting secret for crisp, well-coated vegetables with rich flavor.
Salt: Essential for seasoning the veggies and ensuring all the flavors come through properly.
Ziti Pasta: The perfect shape to hold sauce and cheese—can be swapped for rigatoni or penne for similar results.
Marinara Sauce: Use a high-quality or homemade sauce to keep the flavors vibrant and fresh; it ties everything together.
Fresh Basil: Adds an herbal brightness that elevates the entire dish—fresh is always best here.
Mozzarella Cheese: Melts creamy and stringy, balancing the acidity of the sauce perfectly.
Cottage Cheese or Ricotta: Provides a luscious, creamy layer that keeps the dish moist and rich without heaviness.

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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

I love how flexible this Baked Ziti with Roasted Vegetables Recipe is. Over time, I’ve played with different veggies and cheeses, and honestly, it’s a great blank canvas for your own comfort food cravings! Don’t hesitate to tweak the layers to suit what you love or what’s in season.

Veggie Variations: Try swapping cauliflower with broccoli or adding mushrooms for an earthier flavor. Last fall, I added some thinly sliced zucchini and it was a hit!
Cheese Substitutions: Using ricotta instead of cottage cheese adds a richer texture, while part-skim mozzarella keeps things lighter without compromising meltiness.
Make It Gluten-Free: I sometimes use a corn-quinoa pasta blend for gluten sensitivity, and it holds up nicely in this baked dish.
Spicy Kick: If you like a touch of heat, add red pepper flakes to the marinara sauce or toss some sliced jalapeños with the veggies before roasting.

Step-by-Step: How I Make Baked Ziti with Roasted Vegetables Recipe

Step 1: Roast Those Veggies Like a Pro

Start by preheating your oven to 425°F with the racks positioned in the middle and upper third. Line two large baking sheets with parchment paper to avoid any sticking and easy cleanup—trust me, this saves so much headache! Toss the cauliflower florets on one pan, and group the red peppers and onion wedges on the other. Drizzle olive oil evenly over both pans and sprinkle with salt, then gently toss each so every piece is lightly coated. Arrange vegetables in a single layer to maximize that caramelization magic. Roast for about 30 to 35 minutes, tossing and swapping rack positions halfway through. You want caramelized edges and tender veggies—not burnt, so keep an eye near the end. If you get some overly crisp bits, just discard those for a cleaner flavor.

Step 2: Cook Pasta to Perfection

While the veggies roast, bring a large pot of salted water to a rolling boil. Add your pasta and cook until just al dente—the package instructions are your guide, but usually a minute or two less than fully cooked is perfect here because the pasta will finish cooking in the oven. Drain the pasta and return it to the pot so it’s ready for mixing.

Step 3: Combine Pasta, Sauce & Cheese

Add half the marinara sauce, the chopped fresh basil, and about half the mozzarella cheese to your pasta. Gently stir everything until combined—you want every piece of pasta glossy and saucy, but don’t break it up or mash it. This layer is the foundation of flavor that ties the whole dish together.

Step 4: Assembly Time

Grab a 9×13-inch baking dish and spread about 1 cup of marinara sauce evenly across the bottom. This keeps everything moist and prevents sticking. Layer half the pasta mixture on top and spread it gently into an even bed. Now scatter the roasted cauliflower evenly over the pasta. Dollop the first cup of cottage (or ricotta) cheese over the vegetables—it doesn’t need to be smooth or perfect because it’ll melt into creamy pockets. Sprinkle half the remaining mozzarella on top. Then add the remaining pasta, followed by the roasted peppers and onions. Finish with the last cup of cottage cheese, a final drizzle of marinara, and sprinkle the remaining mozzarella over everything. This layered approach builds rich flavor and luscious texture in every bite.

Step 5: Bake and Brown

Place a clean rimmed baking sheet on the lower oven rack to catch any drips (don’t want a mess!). Put your assembled ziti on the rack above it, uncovered. Bake at 425°F for 30 minutes, then transfer the dish to the upper rack and bake 2 to 5 more minutes if you want the cheese on top deeply golden and bubbly. Keep an eye on this stage because the cheese can go from perfect to burned pretty quickly. Once done, pull it out and let it rest for about 10 minutes before serving—that step is so important to let the cheese set and the flavors meld.

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Pro Tips for Making Baked Ziti with Roasted Vegetables Recipe

Don’t Overcrowd the Veggie Pan: Giving your vegetables space ensures they roast and caramelize instead of steaming.
Al Dente Pasta Is Key: Undercook pasta slightly since it cooks further in the oven, avoiding mushy results.
Let It Rest Before Slicing: This helps the cheese and sauce set, so your slices stay neat and luscious.
Use Fresh Basil at the End: It adds a bright pop of herbal freshness that really lifts the dish just before serving.

How to Serve Baked Ziti with Roasted Vegetables Recipe

Baked Ziti with Roasted Vegetables Recipe - Serving Suggestion

Garnishes

I love topping this baked ziti with freshly torn basil leaves and a sprinkle of cracked black pepper for a little extra flavor kick and freshness. Sometimes, I add a handful of grated Parmesan on top just before serving for a salty, nutty touch that contrasts beautifully with the gooey mozzarella.

Side Dishes

This hearty baked ziti pairs wonderfully with a simple green salad dressed with lemon vinaigrette or some garlicky sautéed spinach. If you’re looking to round out your meal, some crusty garlic bread or homemade focaccia never fails to impress and soak up any extra sauce.

Creative Ways to Present

For special occasions, I’ve served this baked ziti in individual ramekins for a charming single-serve presentation. It’s always a hit at dinner parties and looks super inviting when you serve it straight from the oven with a colorful basil leaf on top. Another fun idea is to layer the veggies and pasta in a glass baking dish so guests can see the gorgeous layers before serving—total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well covered in the fridge for up to 3 days. I usually store mine in airtight containers to keep the pasta from drying out. When I reheat, I slice individual portions onto an oven-safe plate to retain that baked flavor and texture.

Freezing

I’ve frozen the fully assembled baked ziti (before baking) in foil pans and it reheats beautifully from frozen—just pop it in the oven a bit longer than usual. It’s a total lifesaver for busy weeks when you want a fresh hot meal ready to go. Just be sure to thaw it overnight in the fridge before baking for best results.

Reheating

When reheating leftovers, I prefer warming in the oven at 350°F covered with foil to keep it from drying out. About 15-20 minutes does the trick. If you like the cheese bubbly again, uncover it for the last 5 minutes. Microwaving works too, but you might lose the crisp edges and gooey top.

FAQs

Can I use other vegetables in this baked ziti?

Absolutely! This recipe is super adaptable. Roasted broccoli, zucchini, mushrooms, or even spinach can work wonderfully. Just keep the vegetable pieces roughly the same size to ensure even roasting and layering.
What’s the best cheese to use in this baked ziti?

Mozzarella and cottage or ricotta cheeses are traditional and give great melt and creaminess. You can supplement with Parmesan for extra flavor, but keep the bulk soft to maintain that luscious texture. Part-skim mozzarella keeps things from feeling too heavy but use whole milk if you want it richer.
Can I prepare this Baked Ziti with Roasted Vegetables Recipe ahead of time?

Yes! You can roast the veggies up to three days ahead and assemble the whole dish a day before baking. Just cover tightly and refrigerate. When ready, bake as instructed—you’ll save time on busy days without losing any flavor.
Is this recipe freezer-friendly?

It sure is! Freeze the unbaked, fully assembled dish in a foil pan, wrapped tightly in plastic wrap and foil to avoid freezer burn. Thaw overnight in the fridge, then bake as usual. This makes for a convenient, ready-made meal.

Final Thoughts

This Baked Ziti with Roasted Vegetables Recipe is one of those dishes I keep coming back to when I want comfort food that’s also a little bit special. It’s satisfying without being heavy, colorful and packed with flavor thanks to the roasted veggies, and generous with gooey cheese—just the way I like it. If you try it, I’d love to hear what tweaks you make, or your favorite veggies to add. I’m confident you’ll find it becoming a go-to in your family rotation, just like it did in mine. Now go ahead, make yourself a big pan and enjoy every delicious mouthful!