BAKED ZITI WITH ROASTED VEGETABLES
This amazing baked ziti recipe is lightened up with roasted vegetables. Golden mozzarella, sizzling red sauce and tender pasta make this vegetarian ziti super delicious! Recipe yields 8 servings.
Provided by Cookie and Kate
Categories Main dish
Time 1h20m
Number Of Ingredients 10
Steps:
- To roast the veggies: Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
- Place the cauliflower florets on one pan. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Sprinkle the salt over the two pans. Gently toss until the vegetables on each pan are lightly coated in oil.
- Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping their rack positions halfway (lower rack to upper rack, and vice versa). Leave the oven on at 425, because we're going to bake the dish at the same temperature. If you end up with any stray burnt onion pieces, discard them, and set the vegetables aside.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot.
- Add 2 cups of the marinara, the chopped basil, and 1/2 cup of the mozzarella to the pasta. Gently stir to combine.
- It's assembly time! Spread 1 cup of additional marinara sauce inside a 9×13″ baker. Top with half of the pasta mixture, and gently spread it into an even layer. Evenly sprinkle the roasted cauliflower on top, then dollop 1 cup of the cottage cheese over the cauliflower (it doesn't need to be spread into an even layer), followed by 1/2 cup of the mozzarella.
- Top the mozzarella with the remaining pasta. Then sprinkle the roasted peppers and onion on top, dollop the remaining cup of ricotta on top, then dollop the remaining cup of marinara on that, then sprinkle the remaining cheese all over.
- Place a clean, rimmed baking sheet on the lower oven rack to catch any drippings. Place the ziti, uncovered, on top of the baking sheet. Bake for 30 minutes, then transfer to the upper rack for 2 to 5 more minutes until the cheese is deeply golden, if desired.
- Remove the baker from the oven and let it cool for 10 minutes before serving (trust me). Sprinkle freshly torn basil on top, slice with a sharp knife, and serve.
Nutrition Facts : ServingSize 1 medium serving, Calories 366 calories, Sugar 11.2 g, Sodium 855.5 mg, Fat 15.5 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 38.4 g, Fiber 6.7 g, Protein 20.8 g, Cholesterol 27.7 mg
BAKED ZITI AND SUMMER VEGETABLES
I recommend this 40 minute dish. Perfect for a weeknight dinner, and paired with recipe#459021#459021, is a nice complimentary meal.
Provided by weekend cooker
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, omitting salt, and drain.
- Preheat oven to 400 degrees.
- Heat a large skillet over medium-high heat, and add oil to pan.
- Add squash, zucchini, and onion and saute for 5 minutes.
- Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
- Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
- Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
- Bake 400 degrees or until bubbly, and browned.
Nutrition Facts : Calories 291.4, Fat 11.3, SaturatedFat 4.7, Cholesterol 69.3, Sodium 663.5, Carbohydrate 32.4, Fiber 3.7, Sugar 6.8, Protein 16.2
SUMMER VEGETABLES BAKED ZITTI
Need a delicious dinner that is loved by all ages? This Baked Ziti With Summer Vegetables ideally fits the bill. This gluten-free casserole is the perfect comfort food for any night of the year!
Provided by Ruchi
Categories Main Course
Time 55m
Number Of Ingredients 17
Steps:
- Cook rotini pasta for 5 minutes. DO NOT overcook your pasta. Rest of the cooking process will continue in the oven.
- Drain and toss pasta with 1 tbsp. olive oil. Set it aside.
- Meanwhile, wash and pat dry the veggies. Cut into cubes.
- Heat oil in a pan. Add broccoli florets and cook for 2 minutes on medium-low flame.
- Preheat oven to 350 degrees F. Add mushrooms, bell pepper, and onions. Cook until fork-tender.
- Pour in the sauce along with fresh basil leaves, chili flakes, white wine, and salt.
- Give the sauce a good stir.
- Grease a baking tray. Start by spreading a layer of tomato-veggie sauce at the bottom of the pan. Layer it with a single layer of pasta followed by cheese. Then add another layer of tomato-veggie sauce followed by pasta and cheese. Keep repeating until you reach the top.
- Finish the casserole with shredded cheese.
- Cover with foil and bake in a preheated oven for 20 minutes or until the cheese layer is all melted and gooey.
- Remove from oven.
- Garnish with fresh basil leaves.
- Serve hot with your favorite bread for a great meal tonight.
- Or treat yourself to an individual baked ziti bowl.
Nutrition Facts : Calories 376 kcal, Carbohydrate 51 g, Protein 14 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 547 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
ROASTED VEGETABLE BAKED ZITI
Steps:
- Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.
BAKED ZITI WITH SUMMER VEGETABLES RECIPE
We lightened up the usual baked pasta with loads of in-season squash and tomatoes-this is a delicious way to use up your farmers' market haul. When making a pasta dish, one simple trick will take the dish from good to great. Quality ingredients are a must; always choose the best cheese, sausages, and vegetables available. The key to making great tasting pasta, however, is in the cooking water. Add about 2 tablespoons of kosher salt to a large stockpot of water before boiling. Salted water flavors the pasta internally as it absorbs liquid and swells. When the pasta is cooked, reserve a couple of cups of cooking water before draining the pasta. The salty, starchy liquid seasons your homemade sauce, gives it a silky texture and helps it cling to the noodles.
Provided by Southern Living Test Kitchen
Categories Pasta
Time 50m
Yield Serves 8
Number Of Ingredients 14
Steps:
- Cook pasta in salted water according to package directions. Drain and cool slightly, about 10 minutes.
- While pasta cooks, preheat broiler with oven rack 6 inches from heat. Toss together squash, zucchini, tomatoes, garlic, 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper on an aluminum foil-lined rimmed baking sheet. Spread in a single layer; broil until charred and tender, about 10 minutes.
- Preheat oven to 350°F. Stir together ricotta, Romano, basil, vinegar, and remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
- Combine pasta, cooked vegetables, and marinara sauce in a large bowl; gently stir to combine. Spoon half of pasta mixture into a 13- x 9-inch baking dish. Dollop 1 cup of ricotta mixture evenly on pasta mixture. Repeat with remaining pasta mixture and ricotta mixture. Top evenly with mozzarella.
- Bake at 350°F until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with basil.
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