Here she is, the lightened-up baked ziti of my dreams. This baked ziti has all of lasagna’s saucy, mozzarella-topped appeal, but is easier to pull off on a regular weeknight. Amen.
When I dreamed up this recipe, I wanted to replace a lot of the pasta with roasted vegetables. In the end, I was able to displace half of the ziti (8 ounces) with two pounds (!) of vegetables.
I chose cauliflower, which develops the most irresistible golden edges as it roasts, red bell pepper and yellow onion. I love this combination, but you could easily use your favorite vegetables here.
It took me a while to find the perfect ratio of mozzarella, marinara, and ricotta (I actually used cottage cheese, more on that in a bit). I believe I’ve hit the nail on the head with the final recipe, and can’t wait to hear how it turns out for you.
The Best Baked Ziti
I’ve already mention that this ziti will work on a weeknight, but it’s more versatile than that. Here are a few more reasons to love it:
- This baked ziti would be a great option for a date night or casual entertaining. You’ll have plenty of time between steps to chat and sip wine.
- It’s a quiet recipe to make, too. You don’t have to sauté anything! I feel like this is an underrated recipe quality.
- This ziti can be assembled up to 3 days in advance, so this is a perfect dish to make ahead or bring to a friend who could use a good meal.
- This vegetable-heavy dish is surprisingly high in protein. Each serving offers twenty grams!
- This ziti would be awesome with my chopped Italian salad. Feel free to make a simplified version of it.
Baked Ziti Ingredient Notes
This recipe doesn’t require a long list of ingredients. Here’s what you’ll need:
Pasta
Preferably ziti, but rigatoni or penne will also work. I usually opt for whole wheat noodles (love DeLallo and Bionaturae), but those have been harder to come by lately, so I used Whole Foods’ organic ziti for these pictures. Pasta is generally sold in one-pound boxes so you’ll need half of a box.
I believe you could use a sturdy corn and quinoa pasta blend to make this recipe gluten free.
Marinara
I’m a huge fan of my homemade marinara recipe, but since this recipe is supposed to be simple, I opted for a jarred option from the store. My favorite brand is Rao’s, which tastes pretty close to my homemade sauce. If you do want to make homemade marinara, you’ll need to double my recipe to yield the four cups you’ll need for this ziti.
Vegetables
I used cauliflower, bell pepper and onion. If you’re sensitive to onions, you might want to swap the onion for something else (maybe a sweet potato?).
You can use up your leftover vegetables in this ziti recipe. You’ll need about two pounds prepared vegetables to make it work. Keep in mind that heads of broccoli or cauliflower weigh twice as much as they yield in florets (so a two-pound bunch of broccoli will yield about one pound of florets).
Fresh Basil
Now, you could skip the basil, but it adds a lot of irresistible fresh flavor to jarred marinara, and livens up the cheesy finished dish. In my opinion, it is worth buying!
Mozzarella
Part-skim mozzarella is ideal here, since it develops a beautiful golden shade in the oven. It also makes your finished dish less greasy than it would be if you used full-fat mozzarella.
It’s best to grate your cheese yourself, rather than to buy the pre-shredded kind (you’ll also save money this way). Pre-grated cheese is typically coated in starch or powder that can inhibit its melty factor.
Cottage Cheese (or Ricotta)
Scandalous, I know! I genuinely prefer cottage cheese to ricotta here, even though I can’t stand cottage cheese on its own. Ricotta tends to get gummy when heated, which bothers me, whereas cottage cheese turns magically more creamy and delicious. Use whichever one you prefer in lasagna recipes.
A Few Tips Before You Get Started
Use half-sheet pans. If only everyone owned these basic half-sheet pans (affiliate link). They offer a lot of surface area, so your vegetables have some breathing room while they roast.
Be sure to use a big baker. You’ll need a three quart baker (think 9×13″ with deep sides) for this one. Here’s mine. To err on the side of caution against overflow, I’ve instructed you to place the baker on a clean rimmed baking sheet when it’s in the oven.
Don’t overcook your pasta. In fact, you want it a little bit undercooked, so cook it for the shortest amount of time offered on the package. It should still have a little bite to it when you drain it, since it will continue to cook while it’s in the oven.
Please let me know how this baked ziti recipe turns out for you in the comments! I hope you love it as much as I do.
Craving more Italian comfort food? Don’t miss these recipes on Cookie and Kate:
- Best Vegetable Lasagna
- Baked Ziti with Lentils
- Hearty Spaghetti with Lentils and Marinara Sauce
- Classic Minestrone Soup
Baked Ziti with Roasted Vegetables
- Author:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Main dish
- Method: Baked
- Cuisine: Italian
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.
Ingredients
Roasted veggies
- 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 sea salt, divided
Pasta and everything else
- 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
Instructions
- 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 ½ 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 ½ 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.
Notes
Recipe adapted from my lentil baked ziti and Allison Roman’s baked ziti.
Make it gluten free: Substitute sturdy gluten-free pasta (such as a corn and quinoa blend).
Advance preparation: You could roast the vegetables up to 3 days in advance. You can also go ahead and assemble the whole thing and refrigerate until baking. It’s probably a good candidate for freezing before baking, too. Please let me know if you try.
Dairy free/vegan note: I’m not sure if this recipe is a good candidate to make vegan, since the cheese offers both volume and structure. My best guess would be to double the recipe for my vegan sour cream (also available in my cookbook, page 217) and use 2 cups instead of the cottage cheese. Omit the mozzarella and use all of the tomato sauce for the final layer. Serve the lasagna with a dollop of additional sour cream on top or, better yet, basil pesto.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Stefan Winczencz
Hi!
Never heard the word ” Ziti” before! What exactly is it?
Kate
It’s an Italian inspired dish. Let me know if you like it!
Erica Pinegar
Thank you! So looks GREAT!! I can’t wait to try it! I just have one question … should I cook the finished product at 425 (like the roasted vegetables), or at 350 for 30 minutes? I wasn’t sure if I should lower the temperature because of the glass baking dish or keep it at 425. THANKS in advance!
Kate
You want to bake this at 425 as well. Great question!
Gail
You may want to add the fact that you actually BAKE it at 425 as well to the instructions. I looked and looked through the recipe to find the baking temp as 425 seems high so I had lowered it to 375 to be safe! I did find it in the comments though and caught it before the dish was finished. It’s in the oven now and smells amazing!! :-)
Tova
Oh my! I loooove pasta and baked ziti ranks up there for me. I love the incorporation of so many vegggies and can’t wait to try this!
Kate
Let me know what you think when you try it, Tova!
Joyce
I love all of your recipes!!! Can you suggest any substitutions for the marinara? I have recently been having acid reflux issues and am trying to avoid irritating ingredients! Thank you! <3
Kate
I’m sorry to hear that, Joyce! Unfortunately for this one, you really need the marinara.
Debbi
Hi Joyce-It won’t be the same dish, but you might want to try a butternut squash sauce. 4 cups peeled cubed squash, one small onion diced and 1 1/2 cups vegetable stock or water. Add all to stock pot and cook until squash is very tender. Purée with immersion blender, blender, or food processor. Season to taste with salt and pepper. Basil will probably be fine, but maybe substitute sage or rosemary. I recently made a baked pasta dish with this sauce and some cheese and Kate’s recipe caught my eye as a great choice of vegetables to add to that. I will be trying Kate’s recipe for a Friday night dinner party, adding some kale as suggested by another reviewer. I love cottage cheese in baked dishes. I use it to lighten up my cheese enchiladas. Don’t know if it makes any difference, but I always blend my cottage cheese until smooth.
Kate-my family loves your recipes. Bought my daughter your cookbook when she left for grad school because she couldn’t have mine. And finally, Cookie is the cutest.
Debbi
Hi Joyce-Although it won’t be the same dish, you might want to substitute a butternut squash sauce. I recently made a baked pasta dish with it and cheese and was drawn to Kate’s recipe for the idea of the addition of vegetables to that recipe. Use 4 cups peeled cubed butternut squash (about 1 lb), 1 small onion chopped, 1 1/2 cups vegetable stock or water. Place in stockpot and simmer until squash is very tender. Purée with immersion blender, blender, or food processor. Season to taste with salt and pepper. Basil will probably taste good, but maybe consider sage or rosemary. It should make about 4 cups of sauce.
Kate-My family loves your recipes. I will be making this baked ziti recipe for a Friday night dinner party, adding sautéed kale as suggested by another reviewer. I know I can use your recipes for guests without a trial run. I sent my daughter off to grad school with your cookbook. And finally, Cookie is just the cutest. Thank you for the fabulous recipes and the continued inspiration.
★★★★★
Joyce
Thank you! Using butternut squash is a fabulous idea :) I never would have thought of it lol
Sunil Dogra
That was looking very tasty. Can I roast the broccoli in olive oil? Thanks for sharing this creative content with us. I will try this on my on.
★★★★★
Kate
You will want to use an oil when you roast the vegetables.
Linda
Hi Kate,
Is there any way you can think of that I can make this recipe dairy free. I am also gluten free but I can use gluten free pasta and I have just found a recipe to make my own marinara sauce so really it’s just the cheese that I am struggling with, but I wont use the plastic, very processed dairy free option so I suppose what I am asking is – is there an alternative to cheese that you could suggest as the cheese needs to go altogether.
Thanks
Linda
Kate
Hi Linda, I don’t think a dairy free version of this would be the best. However, if you still want to try it, check out my best vegetable lasagna note on what to use for dairy free/vegan. Let me know what you think when you try it!
Linda Morris
Thanks for reply Kate, and the suggestion to look at your vegetable lasagne. Since asking about a dairy free version of this recipe I have found out that buffalo mozzarella is lactose free so am going to try this recipe using that, all I need now is a dairy free cream cheese, which are available but are full of E numbers and other undesirable ingredient. Will keep looking Kate and let you know how it works out.
Lynne Perriam
Hi Kate I am contacting you from Australia & hope that you might answer me! I have made your muffin recipes as I was pleased to get a recipe using SR Wholemeal Flour BUT!!!!! why are they SOOOOO flat when I take them out of the oven????? I don’t want to go back to white SR Flour, but I am so disappointed with your recipes, that I may have to. Could you please give me some advice Kate?
Kate
Hi Lynne! Sorry to hear of your troubles. By “SR” do you mean self-rising flour? None of my recipes are designed for self-rising flour. They should be made with the flour and leaveners (eggs, baking soda and/or baking powder) designated in the recipe, and then they should turn out right! Hope this helps.
Puja
Question: why is the ricotta 2 cups, 16 oz but the part skim mozzarella 8 oz (2 packed cups), isn’t 1 cup 8oz? Is this an error ? Looks yum and can’t wait to try it !
Kate
Hi Puja! Good catch. That’s not an error. The ounces are by weight, not volume. Grated cheese has a different volume than cottage cheese. Hope that makes sense.
Theresa Bradford
This looks amazing. Love all the veggies. A good trick on the ricotta is to beat an egg and mix in with the ricotta. It will smooth the texture keeping it from getting “gummy” and easier to spread. As my mother Italian mother would say “Always use real Italian ingredients when making Italian food”. Thanks for the recipe Kate! Keep shining.
Kate
Thank you, Theresa!
Lisa
I would love to try making a vegan variation of this recipe with no dairy /cheese. Any ideas?
Kate
For this recipe, I’m not sure if a vegan version would work as well. But, if you really want to try it, checkout my note for a vegan option for my best vegetable lasagna and let me know what you think!
Susan
looks fabulous!!! please tell me what fat percentage you use of cottage cheese. I’ve never used cottage cheese in lasagna. Thank you.
Kate
Hi Susan! I used a lower-fat cottage cheese. Whatever your preference is, should work just fine.
Emily
I agree with you that Rao’s is the best sauce to buy!! I can’t wait to try making yours though. Do you ever can or jar your own tomatoes? Or do you typically buy canned tomatoes?
Kate
I don’t can, I buy them. I wish I had garden canned!
Tricia
Wow! This was such a thorough recipe, such compelling reasons to make it!
I vote for more quiet recipes for entertaining! I’d love if you gathered your best recipes for cooking with friends, I feel like I always choose something that is too much work to do while entertaining.
Kate
Happy to hear you think so, Tricia!
Michelle
This was delicious! I modified for what I had. I roasted onions, cauliflower, mushrooms, red and green bell peppers. I also broke up lasagna noodles and kind of made it a lasanga with layers. I also made the homemade marinara to go with it. I add mushrooms to that too!
★★★★★
Kate
Thank you for sharing, Michelle!
Donna VE
Our family of five (three kids), with two of their friends over, loved this dish! Tasted great and felt healthy after eating it. The roasted vegetables make this dish unique. I had the same question about baking it at 425 and was glad to see that it had been answered.
★★★★★
Kate
I’m glad the entire bunch loved it! Thanks, Donna.
Nancy W.
OMG. This was SO good! Usually bell peppers aren’t high on my list but I followed the recipe and I am now a fan. Thanks again for a delicious recipe, you are my go-to for delicious, healthy dinners!
★★★★★
Kate
They are so good! I’m glad you made this dish, Nancy. Thanks for sharing!
Irene
This was an excellent recipe — I’m eating leftovers while commenting! I increased the recipe by ~1.5x to have more leftovers and had no problem with the results. I’m also making it for a party tomorrow, which speaks to its versatility. P.S. As a survey respondent who requested more protein-packed recipes, I’d like to say thanks for both providing and calling them out so I know which ones will be filling. I really appreciate it!
★★★★★
Kate
Thanks for sharing, Irene! I’m really glad that helps you. :)
Sarah
Yum! The red pepper and onion add a lot of flavour!
★★★★★
Kate
I’m happy you liked it, Sarah! Thanks for the feedback.
Kat
I’ve also noticed that many whole wheat pasta options have disappeared from from Target and Whole Foods :(
Kate
I have notice it too… Sometimes harder to find!
James
Ohhh … so nice! Love this type of dish and often experiment with pasta types and cheese combos. Mmm yummy!
★★★★★
Kate
Thank you, James!
Patti C
Made this yesterday, fabulous!! I added mushrooms and “borrowed” lentils from Lentil Baked Ziti. That is the beauty of it, you can add any vegetable you want. I also had a little smoked mozzarella left in the fridge that kicked it up (not too much tho). Definitely adding this to my rotation. Love your site & recipes. Keep ’em coming!!
Kate
Thanks for sharing, Patti!
linda
I made it last night and it was delicious! I give it five stars. All of your recipes are amazing. Thanks for all you do!
★★★★★
Kate
Thank you, Linda! I really appreciate it.
Karen
I made this with chickpea pasta and it turned out fantastic! Perfect for a cold rainy day. Thank you!!
Kate
I’m happy to hear that, Karen!
Diane
Oh my goodness!!! This was soooo good. I used Cascone’s sauce, because that was what we always have. My favorite thing was that the cauliflower soaked up the sauce. This is definitely one tomske again.
★★★★★
Kate
I’m glad you loved it, Diane!
Kerstin Wallace
Hi Kate,
Love this recipe. It’s tasty! The sweetness of the roasted vegetables surprised me. Made your marinara sauce from scratch and everything turned out well. To keep my husband happy I served it with spicy chicken fingers on the side. Thank you for another great recipe. I also just made your lentil soup again. Sooo good.
★★★★
Kate
I love it, Kerstin! Thanks for your comment and review.
Sarah
I made this for lunch today and it was great – so much quicker than lasagna but very similar taste. It would definitely consider making it for a casual group meal in addition to everyday dinners. I used a full box of whole wheat penne to make it stretch a bit further, added an extra cup of sauce (Costco’s White Linen marinara), and added red pepper flakes. Next time, I think I’ll add some spinach, mushrooms, some more cauliflower, and give ricotta a try. Still, this is a fantastic base recipe as is. Thanks, Kate!
★★★★★
Kate
Thanks for making it, Sarah and sharing our thoughts!
Kathryn Wilkinson
I added mushrooms and cannellini beans. I cannot wait until dinner time!
Kate
What did you think, Kathryn?
Kathryn Wilkinson
The addition of mushrooms and cannellini beans was great… gave it a bit of a “meaty” quality.
★★★★★
Tricia Parker
Made and ate this tonight for dinner. Sooo pretty. BF going back for thirds. Love how adaptable it is and that the pasta is not the bulk of the dish. Not an onion fan, subbed whole garlic cloves and Brussels sprouts for the onions. Added lots of red pepper flakes, but will add more next time. Used my own simple marinara recipe. Other than that, followed recipe times and temperatures and all worked almost perfectly. The cottage cheese did not melt down and spread out. I used Nancy’s organic full fat. Really happy with taste and texture. Thank you!
PS I have loved everything I’ve made from your site. I like to troll recipe comments for suggestions, adds, subs, etc. before I take on a new recipe, and it’s frustrating when a feed is full of “Looks great! Can’t wait to try!” You are very kind, but I really wish readers would save comments for tricks of the trade and their own experiences; otherwise, comments just become noise.
★★★★★
Kate
Thanks so much, Tricia! I’m really excited you are enjoying the recipes. I get how that can be frustrating, but I like to see what you are excited about too :) Thanks for your feedback!
Jen
This was amazing – thank you so much! Full of flavor, satisfying, and not heavy at all. The cottage cheese was a winner. My family gobbled the whole thing up. I assumed it would last at least two dinners – silly me. Btw, I used a glass 9X13 and it was bubbly and browned in 25 minutes.
★★★★★
Kate
You’re welcome, Jen! Thanks for trying this recipe and for your review.
Katie
Delicious and easy Italian meal! Plus lots of leftovers. We used broccoli instead of cauliflower, added sauteed kale, and used lentil penne instead of ziti. I think you could change out anything and it would still be so yummy because of all the sauce and cheese! We will be eating this for days and I’m not upset about it.
★★★★★
Kate
Sounds delicious, Katie! Thanks so much for your review.
Jane-Marie Ellisen
I made this last night and it came out really well! I really liked the cauliflower in it as I’m trying to eat less meat.
★★★★★
Kate
Thank you for sharing, Jane! I appreciate the review.
Courtney
Another winner! We made this last night and it was awesome! Swapped out zucchini for the cauliflower (personal preference), and it was great. Thanks again for always keeping us well fed :)
★★★★★
Kate
Thank you, Courtney! I’m happy you loved it.
Nathan
Fantastic recipe! We were a little hesitant to swap our usual whole milk ricotta for cottage cheese, but it worked beautifully. Never thought to add cauliflower to a tomatoey pasta but it was a great addition. We also appreciated the ratio of pasta to everything else–just right, where many other pasta dishes out there are too pasta-heavy.
★★★★★
Kate
I’m happy you agreed with the ratio! Thanks for sharing, Nathan.
Breanne
Made this last night – delicious! Thought I’d want more pasta, but love the extra veggies. I used ricotta (with an egg beaten in, since that’s what I do for lasagna). What’s nice about this recipe is I had enough time to clean the dishes/kitchen before eating because of the bake time at the end. That way I can eat, enjoy, and not worry about dishes after. :) It’ll make great lunches for the rest of the week as well!
Kate
Thanks for sharing, Breanne!
Hannah Dubbe
Amazing! My roommate and I ran a half marathon yesterday and this was the perfect dinner-time recovery meal. Pasta party for two and my belly is full and happy.
10/10 :)
★★★★★
Kate
Wow, congratulations! That’s huge. Thanks for letting me know this was a great post-run meal.
Bill Boese
Thank you for posting this recipe, we made it last night and loved it!
★★★★★
Kate
You’re welcome, Bill!
Sam Vander Wielen
This Ziti was SO delish! The roasted veggies were the perfect touch. And the cottage cheese made it so light and creamy. I make everything you post and have never, ever been disappointed. You’re the best! Ps. In case it helps anyone, I made this a little ahead and refrigerated it for 2 hours before baking. It came out perfectly.
★★★★★
Kate
Great to hear you loved this and lots of others! I appreciate the review, Sam.
Rebecca B.
We just finished having this for dinner and it was AMAZING! I did everything as instructed except my jar of sauce was only 24 oz. I was afraid it would be too dry but it was perfect! Thank you for sharing this recipe with us!
★★★★★
Kate
Thanks for sharing, Rebecca!
Gayle
I made this for dinner tonight and it was outstanding! This is a keeper in my “favorites” file. My partner loved it as well. Thanks for your creation.
★★★★★
Kate
You’re welcome! I’m happy it’s a new favorite. I appreciate the review!
Sue Duronio
This was delicious, and so healthy with all the veggies! I cut the ricotta in half only because my husband isn’t crazy about ricotta cheese, but did everything else exactly as you instructed. Really wonderful!!
★★★★★
Kate
I’m excited you loved it! Thanks, Sue.
MilkfrotherTop
It looks just incredibly tasty! I am sure that everyone will like this dish. I’ll try to cook today :) I hope I can.
★★★★★
Kate
What did you think?!
Alexia
That looks great. I do something similar to yours but never thought of adding roasted vegetables. Great idea!
★★★★★
Kate
Thanks, ALexia!
SAMANTHA
looks beautiful – I am addicted to broccoli right now so will go half/half with the cauliflower (but without roasting the broccoli) and add some chopped smoked ham or cooked bacon to satisfy the carnivorous bf!
Kate
Addicted to broccoli, that’s a great problem to have! Thanks fo sharing, Samantha.
Ruthie Jo
Just finished dinner and the company as well as my husband had all positive comments. I do have to say that I substituted the cauliflower with broccoli. It turned out just fine. I also use my own marinara sauce and a lot of extra garlic.
★★★★★
Kate
I bet it tasted delicious! Thanks, Ruthie.
Caroline Leigh
I just made this and it was SUPER yummy!! Thanks!
★★★★★
Kate
I’m glad you loved it, Caroline!
Michelle C.
This dish turned out great! I had the time so made your marinara sauce beforehand. I used what vegetables I had–kale and zucchini. It was wonderful!
★★★★★
Kate
I’m glad you liked it with what you had on hand, Michelle! Thanks so much for your review.
Becca
My comment is pretty far down on the list so I doubt anyone will get to it but I just wanted to add that this dish is absolutely amazing! However, I would 100% recommend going with the Rao’s sauce that Kate suggested. I usually go cheap with pasta sauces because it’s a place I can save money but decided to go for the recommended sauce this time. It completely made the dish. In no way would it have been as good using my typical Classico sauce. I had no idea jarred marinara could taste so good!
Kate
I’m really glad you liked it, Becca! If you wanted to leave a star review, I would really appreciate it. :) Thanks so much for the comment!
Erik B.
Another “6 Star” dish, Kate!
I made this dish for my wife and son (they loved it!), then brought leftovers to my in-laws (they were blown away and wanted recipe!). In-laws are in their 90’s and said it was best meal (served with salad and garlic bread) they’d had in a month.
Cooking notes:
– I added a yellow bell pepper, as well as the red pepper.
– I chose penne pasta and the box was for 13oz. Came out great.
– Didn’t have any mozzarella, but did have a bag of Mexican shredded cheese. Worked great.
– A favorite store jar sauce is “Paul Newman’s Sockarooni”. It comes in a 24 oz size and (unlike Rebecca B., in her comment above, whom thought going with one 24 oz bottle was perfect) I used two 24 oz bottles and thought it was perfect. Maybe that had to do with putting extra penne and a yellow pepper in, but I’ll take a wet casserole over a dry one any day!
– As you stated this recipe was aimed at speed, so I cheated and used basil from a spice jar. Not as delightful as fresh basil (and didn’t have pretty leaves to decorate on the top), but did the trick in a hurry.
– As in your “6 Star” Roasted Veggie Enchilada Casserole, I tossed the vegetables with oil in a bowl before spreading on a baking sheet. Both recipes suggest pouring oil over veggies on the baking sheet, but I find it far easier/less messy to do in a bowl first.
– Instead of a half sheet pan for roasting, I use two round pizza pans that have holes in the bottom and then spray them with olive oil to avoid sticking. With the holes, the veggies bake more completely.
Outstanding job Kate, once again. You continue to be my favorite and first go-to cooking blog/recipe source!
★★★★★
Kate
Thanks so much for sharing, Erik! I’m happy to hear C+K is your favorite go-to for recipes.
Mallory
I followed the recipe exactly and used 4% small curd cottage cheese and it didn’t melt well. Maybe low-fat would’ve melted better but it doesn’t specify. Other than that it was pretty good.
★★★★
Kate
Thank you for sharing, Mallory! I’m sorry it didn’t quite spread as well for you.
Cassie Autumn Tran
My mother used to make baked ziti for my family when I was a much younger kid. I loved her pasta dishes so much, but she never cooks pasta for us anymore. I’d say that’s a good thing because man, there is a strong correlation with my bodyweight and in quantity and frequency of my pasta consumption. ANYHOW, I definitely haven’t had baked ziti in a while, but I wouldn’t mind making a healthier vegetable baked ziti with nutritional yeast instead of cheese in one day!
Kate
That seems interesting! Possibly someday, but I don’t know if I can give up the cheese here.
Caroline
Thank you so much for this recipe! I prefer to avoid eating meat but it seems that so many vegetarian recipes out there are very low in protein – this was wonderful, and I really appreciate the suggestion to use cottage cheese instead of ricotta!
★★★★★
David Noel
Kate, Another fabulous recipe! I made it exactly how you had it posted. My husband loved it. Made a salad, garlic bread and this wonderful pasta dish of yours. The cauliflower, red pepper and onions were wonderful in it. Great combination of flavors. Today was my cookie and Kate cooking day. Made your hummus, granola and jalapeño lime salad dressing. Thank you for the wonderful recipes! I’m never disappointed in any of your recipes.
★★★★★
Kate
I’m glad to hear you have tried it already and loved it, David! I appreciate the review.
Cara
I made this last weekend and it was absolutely amazing! I used fat free cottage cheese instead of ricotta and I honestly cannot tell the difference. The only thing I did different was put some Italian seasoning on the vegetables while I roasted them to add additional flavor. I will definitely be making this again!
★★★★★
Kate
Thanks for trying it, Cara! I’m glad you liked it.
Tracie Birks
My family loved this! It was amazing!
Thank you, Kate!
★★★★★
Ben
Thank you!! Just what I needed to reduce weight and lead a healthier life
★★★★★
Kate
Thanks for sharing, Ben!
Carol Frampton
I made this exactly as written using a 32oz jar of Rao’s Marinara with the exception that I mixed an egg into 2 cups of Galbani whole milk ricotta (which is rated the best store-bought ricotta on several websites). My husband and I were both very happy with the results. This recipe is a keeper.
I served the ziti with Kate’s Italian Salad as referenced above but I left out the radicchio since I don’t like it and I I left out the provolone since I didn’t think we needed any more cheese. The salad was also very good and a nice change from my usual arugula salad with parm, lemon juice, and olive oil.
Kate
Sounds great, Carol! If you would like to leave a star review, that would be amazing!
Kristin
My oldest daughter and I made this for dinner tonight and she declared it delicious. We used your marinara recipe, which I made ahead while I was roasting the veggies. I added minced parsley and salt to my ricotta. Also, I made these in two small glass Pyrex dishes. I baked 1 for dinner and refrigerated the other, as I think pasta never tastes as good reheated. I too guessed at the temperature, no wonder mine took okay longer to bake.
★★★★★
Kate
I love that you used my marinara recipe! I bet it tasted even better. Thanks so much for sharing, Kristin!
Sarah Boykin
For any of my pasta recipes, instead of ricotta cheese I use extra firm tofu and I mash it with a potato masher. Then I add in some oregano and basil and nutritional yeast and mashed at all together and that’s what I use instead. It’s nice and light and add more protein! For one package of extra firm tofu I use about a half of cup of nutritional yeast, more or less to taste make sure to squeeze extra water out of the tofu
Kate
Thanks for sharing, Sarah!
Heidi
I just made baked ziti with roasted vegetables this evening for a small dinner party and it was FABULOUS! I love a heavy, cheesy pasta dish as much as the next person, but even though this was relatively light on the cheese and pasta, it was really, really yummy. Everyone loved it. My only regret is that my guests jumped at the offer to take some home so I didn’t get to keep all the leftovers for myself.
Thank you so much, Kate. You haven’t steered me wrong yet.
★★★★★
Kate
Thanks for letting me know it was a hit with your dinner party, Heidi!
Deb
Loved it! I was skeptical because I am not usually a big fan of cauliflower but the flavor combination was amazing! My husband liked it too, and it was easy to put together (I roasted the veggies in advance) so I will definitely save this recipe.
★★★★★
Kate
Thanks for your review, Deb! I’m glad you tried it, even though you were skeptical.
Kelly
Wow, this was even tastier than I expected it to be. Thank you! I made a double batch of your marinara as you suggested (but didn’t use it all), and made the recipe as written, with cottage cheese. When I was making the pasta layers, it didn’t look like enough, but I did like the ratio of veggies to pasta in the finished product. Thanks for sharing this great recipe.
★★★★★
Kate
Thank you, Kelly!
Paula Blanchard
Absolutely scrumptious! Caught my husband sneaking extra bites in the kitchen for “dessert”… definitely a keeper.
★★★★★
Kate
That’s awesome! Thanks for your review, Paula.
Alisse
Amazing! I’ve been nudging my family more and more toward plant based over the years, especially since my father in law (with health issues) moved in w us. This was their FAVORITE meatless dish I’ve made to date; even my son was happy. And I was happiest, knowing how many veggies they were eating. Might sneak in a few more next time. :)
★★★★★
Kate
This is a good one! Thanks for letting me know it was a hit with your family, Alisse!
Frances Vincent
Thank you for another wonderful recipe! This was quick and delicious. . .my entire family loved it!
★★★★★
Kate
You’re welcome, Frances! I’m so happy to hear it.
Ashley Derrick
Excellent Excellent Excellent! I added a bit of fresh minced garlic to the cauliflower roasting just because I love garlic… recipe was easy to follow as usual and fantastic!
★★★★★
Kate
I’m glad you loved it, Ashley!
Kris
I am a big fan of your site and am so thankful for your recipes! I too like Rao’s sauces but they are very expensive where I live. On a whim I tried the Muir Glen Tomato Basil (at half the price) and was very impressed. Tastes fresher than the Rao’s and much less oil. I know you like the Muir Glen canned tomatoes so I thought I would pass this tip on. Trying this recipe tonight. Have not doubt my family will be pleased!
Kate
Thanks for sharing, Kris!
Debbie
We loved this recipe! We live quite a ways out of town, so I used what I had in the pantry/frig: provolone instead of mozzarella and one jar of marinara plus a can of diced tomatoes augmented by Italian seasoning blend, and I used fat-free cottage cheese. It was scrumptious! Can’t wait to try it with roasted zucchini and mushrooms.
★★★★★
Kate
Thank you for sharing your version, Debbie! I’m happy you enjoyed it.
Beth
I made this ziti recipe for company. It was loved by all. I used part skim ricotta, otherwise followed the recipe closely. I prepared it in the afternoon so baked it for 45 to 50 minutes.
★★★★★
Kate
I’m glad it was a hit, Beth!
Joan M.
I made this the other day using gluten free penne pasta since I did not have gluten free ziti. It was delicious! We love the taste of the roasted veggies. Its one of our favorite recipes. I roasted the veggies first an hour or so before hand due to my time schedule then made the rest later and baked. It sounds like a lot of work in prep but actually wasn’t.
Our new favorite.
★★★★★
Kate
Great to hear, Joan! I appreciate the review.
Kerry
Can the leftovers be frozen to eat at a later time?
Kate
I haven’t tried it, Kerry. But, typically recipes with dairy don’t freeze the best as they tend to get watery. If you try it, let me know!
Jessica Dill
Can this be cooked and frozen,then reheated?
Kate
I have’t tried it. Typically, dishes with a lot of dairy liked this don’t always freeze well as they tend to get watery.
Dianne
This is amazing. So much rich flavor with the roasted veg. Used vegs listed in recipe, plus one roasted sweet potato. Requires a bit of prep but very much worth it! I keep 28 oz can crushed tomatoes on hand always. Added seasoning and used it for the sauce. Love the cottage cheese instead of ricotta. Would like to give this recipe10 stars
★★★★★
Kate
Thanks for sharing! I’m so happy you loved this one so much, Diane.
Joe
We used this recipe for our Mardi Gras dinner, and we made it with your marinara recipe…. Our somewhat veggie averse kids asked for seconds! A hit all around, thanks!
★★★★★
Kate
You’re welcome, Joe! Thanks for sharing.
Nicole
Hi! I’m a big fan of your blog and I cook your recipes daily. Love your work! I followed this one to a T, though, and it came out very dry and chewy. :/ I use a gas oven and baked it for 30 minutes. Would you suggest putting the pan on the lowest rack, or maybe cooking it for less time? I’ve had other califlower pasta dishes here before though and normally they come out delicious! Don’t know where I went wrong.
Kate
Oh no! I’m sorry this didn’t turnout perfect for you. Yes, maybe try baking it for a little less time and increase as needed. Ovens can be tricky!
cheri simpson
I had hoped to let you know how the leftovers stood up to freezing but it’s so good that there are none. We loved our broccoli version but we’re definitely going to try cauliflower next time. I suspected by jarred spaghetti sauce would be bland so I am glad I added red pepper flakes and extra garlic. Another hit recipe from Cookie – don’t know what you’d do without her!
★★★★★
Kate
Love to hear that, Cheri! Thanks for the review.
Diane Kinghan
I made this dish last night for myself and friends. We loved it. It was so tasty Im afraid we had seconds.Looks fabulous in the dish. Im afraid I haven’t got a photo but it looked just like your picture. I will definitely make this again.
★★★★★
Kate
Thank you for sharing, Diane!
Jessica
Great flavor and feels much lighter than traditional ziti bakes. I made this for a meal drop off- perfect because my girlfriend could just pop it in the oven when her family was ready to eat. A great blog post would be your top 5 meals for meal drop offs :)
★★★★★
Kate
Thank you, Jessica!
Michelle Weber
I have to admit I was skeptical about the roasted cauliflower but it was my favorite part of the dish. Who knew? Great way to curb the lasagna craving with a much healthier version!
★★★★★
Kate
That’s awesome! I love when that happens. Thanks for sharing, Michelle!
Joni
Another amazing dish from C+K! I used rotini, jarred Rao’s roasted garlic marinara, and part skim ricotta. This dish was hearty, satisfying, and felt a little bit healthier than traditional backed ziti thanks to all of the veggies.
★★★★★
Kate
Thank you, Joni! I’m also glad you tried Rao’s sauce. I appreciate the review!
Hannah
I LOVED this! Usually I’m bad about eating leftovers but I actually looked forward to taking this to work for lunch every day. Followed the recipe exactly except forgot to get basil at the store and used Whole Foods brand marinara. I’m going to make and assemble a day ahead of time for book club this week so will let you know if there are any issues with that. Thanks for the great vegetarian recipes!!
★★★★★
Kate
You’re welcome, Hannah! Thank you for your review.
Jackie
I was a cauliflower skeptic until I made this recipe. The roasted cauliflower has a toasty, savory taste. It went very well with the tomato sauce. This is a much more balanced baked ziti than what I grew up with; it’s still cheesy and delicious but I can feel good about serving it. One of my friends told me “I would become a vegetarian if every meal tasted like this.”
★★★★★
Kate
I’m so glad you made it anyway! I love that is was a hit, Jackie.
Meg
Hi Kate! I plan to make this this weekend, and am considering adding lentils for bulk – I get hungry way too quickly on primarily-veggie dishes.. Would you recommend adding the lentils as prepared in your lentil baked ziti recipe? Thanks, and I can’t wait to try this out!
Kate
That would be a great place to start, Meg! Let me know what you think.
Lisa Lukinovich
This was so delicious. I appreciate you sharing your recipe!!
★★★★★
Kate
You’re welcome, Lisa! I’m happy you liked it.
Claire
Made this tonight and it was delicious! Love this veggie combo!
★★★★★
Kate
Thank you, Claire!
Jenna
I’ve been making this recipe for a couple of months now but just made it for a birthday lunch and wanted to tell you how much I love it. I actually haven’t added the cauliflower but think the recipe is so tasty even without it. Like you, I used whole grain pasta (penne since ziti wasn’t available) and Rao’s sauce. Thank you for this–so easy yet delicious!
★★★★★
Kate
I’m glad you love it, Jenna!
Nicole
Made this tonight and it was so so good. Rao’s will be my go to marina sauce from now on! I did use more cheese (hey I’m from WI) but other than that I made it as written. Thank you Kate for all of your wonderful vegetarian recipes!
★★★★★
Kate
Thank you for your review, Nicole!