Creamy Baked Vegetables Ziti
Perfectly cooked ziti is tossed in a smooth, creamy vegetable-based sauce made with onion, garlic, carrots, broccoli, and cauliflower, then baked under a blanket of bubbling cheese until golden.
Servings: 4 people
Calories: 706kcal
Ingredients
- 12 oz Ziti Pasta
- 1 cup Ricotta Cheese
- 1 cup Shredded Mozzarella Cheese
- ¼ cup Grated Parmesan Cheese
For the Veggie Sauce:
- 1 tablespoon Olive Oil
- 1 medium Onion peeled and quartered
- 4 cloves Garlic unpeeled
- 2 medium Carrots peeled and chopped
- 1 cups Broccoli Florets
- 1 cups Cauliflower Florets
- ½ cup Heavy Cream (or milk)
- 1 cup Vegetable Broth
For the Marinara Sauce
- 2 tablespoon Olive Oil
- 2 cups Tomato Passata
- Basil leaves
- Salt plus more to taste
- Black Pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place onion, garlic, carrots, broccoli, and cauliflower on the sheet. Drizzle with olive oil, season lightly with salt and pepper, and roast for 20–25 minutes, until tender and slightly golden.
- While the vegetables roast, prepare the marinara: heat olive oil in a saucepan, add tomato passata, basil, oregano (if using), salt, and pepper. Simmer gently for 10–15 minutes. Remove from heat.
- Transfer the roasted vegetables to a blender or food processor. Add the marinara sauce, cream and blend until completely smooth. Add vegetable broth if the sauce is too thick. Taste and adjust seasoning.
- Meanwhile, cook the pasta in salted boiling water for half the cooking time mentioned in the package. Drain and set aside. If you're not ready to bake immediately, wash the pasta under cold water to stop it from cooking.
- Spread a few ladles of sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.
- Add half of the pasta in the dish. Spoon the ricotta cheese evenly over the pasta layer. Pour over half of the veggie sauce and spread evenly.
- Add the remaining pasta and pour the rest of the veggie sauce on top, spreading it evenly.
- Sprinkle with mozzarella and Parmesan cheese.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top.
- Let rest for 5 minutes before serving.
Video
Notes
- You can add spinach or zucchini to the roasted vegetables for more variety.
- Assemble the ziti ahead of time and refrigerate, then bake when ready to serve.
Nutrition
Calories: 706kcal | Carbohydrates: 76g | Protein: 29g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 93mg | Sodium: 900mg | Potassium: 590mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1296IU | Vitamin C: 52mg | Calcium: 399mg | Iron: 2mg
