Name: Roasted Vegetable Baked Ziti Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 medium head of cauliflower, cut into bite-sized florets; 1 red bell pepper, cut into 1″ squares; 1 medium yellow onion, sliced into wedges about ½″ 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 (homemade or store-bought), 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

If you’re looking for comfort food that’s both hearty and veggie-packed, this Roasted Vegetable Baked Ziti Recipe is an absolute winner. I absolutely love how the caramelized roasted cauliflower, bell peppers, and onions bring out deep flavors that perfectly balance the creamy cheese and savory marinara sauce. It’s a dish your family will beg for again and again, and honestly, once you try it, you’ll understand why it’s become one of my go-to weeknight dinners.

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Why You’ll Love This Recipe

Packed with Roasted Veggies: Roasting pulls out natural sweetness and adds a depth of flavor that complements the creamy cheeses beautifully.
Easy to Make in One Dish: You’ll love how everything comes together in a casserole that’s perfect for feeding a crowd or meal prepping.
Comforting and Lightened-up: Using cottage or ricotta cheese keeps it creamy without weighing it down with heavier cheeses.
Flexible and Customizable: You can swap veggies or cheeses to suit your taste or what’s in your fridge.

A serving of baked pasta on a white plate with a blue inner circle, placed on a round wooden board atop a white marbled surface. The pasta dish has three visible layers: at the bottom, tubular pasta pieces mixed with red tomato chunks and a thick, meaty sauce; in the middle, a layer of creamy white cheese that looks soft; and on top, melted golden-brown cheese with some browned spots, sprinkled with small fresh green basil leaves. A fork is stuck into the pasta on the right side of the plate, and a dark blue cloth is partially visible at the bottom right corner. A glass baking dish with more baked pasta, showing similar layers and colors, is at the upper left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work beautifully together because each brings a unique texture and flavor to the table, from the hearty pasta to the bright fresh basil. Look for fresh, firm vegetables and good-quality marinara to make this dish pop.

Cauliflower: Roasting cauliflower adds a wonderful nutty sweetness that’s so satisfying in baked pasta.
Red bell pepper: Adds color and a slight sweetness that balances the savory elements.
Yellow onion: When roasted, onions become tender and caramelly, enriching the dish.
Extra-virgin olive oil: Helps veggies roast perfectly and adds smooth flavor.
Fine salt: Enhances all the flavors without overpowering.
Ziti (or rigatoni/penne): Choose ridged pasta to hold onto the sauce and cheese better.
Marinara sauce: A quality tomato sauce is key—homemade or store-bought, just pick your favorite!
Fresh basil: It freshens the dish and pairs wonderfully with tomato and cheese.
Mozzarella cheese: For that melty, golden top layer we all crave.
Cottage or ricotta cheese: Adds creamy texture and a lighter touch than heavy cream-based cheeses.

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.

Variations

I love experimenting with this Roasted Vegetable Baked Ziti Recipe to match the seasons or my mood. Feel free to swap in other vegetables or cheeses – this recipe is super forgiving and delicious no matter how you tailor it.

Adding mushrooms: I sometimes roast mushrooms alongside the other veggies to add a meaty texture that my family really enjoys.
Using vegan cheese: If you need a dairy-free version, vegan mozzarella and ricotta alternatives work well — just adjust the baking time slightly.
Spicy twist: A pinch of red pepper flakes in the marinara gives this dish a subtle kick without overwhelming the flavors.
Herb swap: Try thyme or oregano instead of basil for a different herbaceous note.

How to Make Roasted Vegetable Baked Ziti Recipe

Step 1: Roast Your Veggies to Perfection

Start by preheating your oven to 425°F. Roasting at a high temperature caramelizes the vegetables beautifully, and trust me, that sweet and savory punch is what makes this dish shine. Spread cauliflower on one baking sheet and bell peppers with onions on another, drizzling each with olive oil and sprinkling a bit of salt. Toss everything so it’s evenly coated, and lay them out in a single layer to get those crispy edges. Switching the racks halfway through baking ensures even roasting — I learned that trick after ending up with one pan undercooked and another burnt! Roast for about 30 to 35 minutes until tender and golden.

Step 2: Cook the Pasta Just Right

While your vegetables roast, bring a large pot of salted water to a rolling boil and cook the ziti until just al dente — you want it firm because it’ll keep cooking in the oven. Overcooked pasta here would turn mushy, and no one wants that. Drain it well, then toss with half the marinara, fresh basil, and half the mozzarella so every bite is bursting with flavor.

Step 3: Assemble Your Layers

Layering is where the magic happens. Start with a base of marinara in your baking dish, then half of the pasta. Sprinkle on the roasted cauliflower, dollop on cottage cheese, and scatter mozzarella on top—you don’t have to be perfect here; it all melts deliciously. Repeat with the second half of the pasta, then top with the roasted peppers and onions, more cottage cheese, finishing with the remaining marinara and cheese. This multi-layered approach means every forkful has a little bit of everything.

Step 4: Bake Until Bubbling and Golden

Pop the dish in the oven over a rimmed baking sheet to catch any drips (because nobody likes a messy oven). Bake uncovered at 425°F for 30 minutes. Then, for that perfect golden cheese top, move the ziti to the upper rack for 2 to 5 more minutes while you keep an eye on the color. Let it cool for 10 minutes before slicing—this step is hard to wait for, but it really helps everything settle and makes serving easier without a big cheesy mess.

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Pro Tips for Making Roasted Vegetable Baked Ziti Recipe

Don’t Skip Salting the Pasta Water: It seasons the pasta from within, making every bite flavorful rather than bland.
Use Parchment Paper for Roasting: It prevents sticking and makes cleanup way easier—trust me, it saves time and frustration.
Toss Veggies Halfway Through Roasting: This ensures even caramelization and prevents burning on just one side.
Let the Baked Ziti Rest Before Serving: Waiting 10 minutes helps the melted cheese set, so you get nice, clean slices instead of gooey messes.

How to Serve Roasted Vegetable Baked Ziti Recipe

A slice of baked pasta sits on a white plate with a blue center, placed on a wooden tray over a white marbled surface. The pasta layers show a bottom of tube-shaped pasta mixed with chunky tomato sauce and bits of browned meat. Above this is a golden melted cheese layer with patches of brown from baking, topped with small fresh green basil leaves. A fork rests beside the pasta slice, slightly lifting it. In the background, a glass baking dish with more pasta is partially visible on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle freshly torn basil leaves on top right before serving—it adds a vibrant, herbal freshness that contrasts perfectly with the rich sauce and cheese. Sometimes, I add a little cracked black pepper or a dusting of grated Parmesan for an extra layer of flavor.

Side Dishes

This baked ziti pairs nicely with a crisp green salad dressed in lemon vinaigrette or a simple garlic bread on the side. I love serving it alongside roasted Brussels sprouts or a light cucumber salad to keep the meal balanced.

Creative Ways to Present

For special occasions, I sometimes serve this in individual ramekins with a sprig of basil on top—makes for a charming and elegant presentation. Or you can double the recipe and use it as a filling for stuffed bell peppers for a unique twist that’s just as comforting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and they keep beautifully for 3 to 4 days. The flavors even deepen overnight, making for a tasty lunch or dinner the next day.

Freezing

I’ve frozen baked ziti successfully by portioning it into freezer-safe containers before baking. Bake it straight from frozen, adding about 15 extra minutes to the cooking time. It’s convenient for busy weeks when you want a homemade meal in a flash!

Reheating

When reheating, cover the ziti with foil to prevent drying out and warm it in a 350°F oven until heated through, about 20 minutes. I avoid microwaving because the pasta can get gummy—but if you’re in a rush, a short microwave burst topped with a splash of water helps keep it moist.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! Ziti, rigatoni, or penne work best because their tube shapes hold the sauce nicely, but you can swap in shells or fusilli if that’s what you have on hand. Just make sure to cook the pasta al dente since it will bake further.
Is there a way to make this recipe vegan?

Yes, by using plant-based ricotta and mozzarella alternatives and ensuring your marinara contains no animal products, you can create a delicious vegan version. Roasted vegetables add plenty of flavor and texture, so it’s still satisfying.
Can I prepare this recipe ahead of time?

This dish is great for making ahead! You can assemble it fully, cover with foil, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How do I prevent the baked ziti from becoming too watery?

Draining your pasta well and using thicker marinara sauce helps control excess moisture. Also, roasting the vegetables reduces their water content, so be sure to roast them long enough for caramelization and tenderness.

Final Thoughts

This Roasted Vegetable Baked Ziti Recipe is one of those dishes I keep coming back to because it feels like a hug on a plate. It’s comforting and familiar but elevated by the sweetness of roasted veggies and fresh herbs. I hope you enjoy making it as much as I do, whether for a cozy family dinner or feeding a crowd. Give it a try—you’ll find it’s a simple way to impress without stress.