Roasted Vegetable Baked Ziti Recipes

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ROASTED VEGETABLE ZITI BAKE



Roasted Vegetable Ziti Bake image

This fresh-tasting and well-seasoned entree is a real crowd-pleaser. "I combine roasted vegetables, zesty sauce and just the right touch of melted cheese to create this pasta dish that's deliciously filling," says Helen Carpenter from her home in Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 21

1 pound eggplant, peeled and cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
2 medium sweet yellow peppers, cut into 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
SAUCE:
1-1/2 cups chopped onions
2 teaspoons olive oil
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup minced fresh parsley
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sugar
1/8 teaspoon dried thyme
1 package (16 ounces) ziti or other small tube pasta
4 cups chopped fresh spinach
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a 15x10x1-in. baking pan coated with cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400° for 35-45 minutes or until edges of peppers begin to brown, stirring every 10 minutes., Meanwhile, in a saucepan, saute onions in oil until tender. Add garlic, red pepper flakes and fennel; cook and stir for 1 minute. Add the tomatoes, parsley, salt, pepper, sugar and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Cook pasta according to package directions; drain., In two greased 2-qt. baking dishes, spread 1/2 cup sauce each. In each dish, layer a fourth of the pasta, a fourth of the roasted vegetables and 1/2 cup sauce. Top with 2 cups spinach and 1/2 cup sauce. Top with remaining roasted vegetables, pasta and sauce. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 230 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 497mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

BAKED ROASTED VEGETABLE ZITI



Baked Roasted Vegetable Ziti image

The best Baked Ziti with tons of delicious roasted vegetables and topped with melted mozzarella cheese. Easy and so delicious.

Provided by Kristen McCaffrey

Categories     Dinner

Time 50m

Yield 5

Number Of Ingredients 11

2 red bell peppers, chopped
2 zucchini, sliced into half moons
2 summer squash, cut into half moons
2 cups eggplant, peeled and cubed
1 cup onion, sliced
1 tbsp olive oil
1 tbsp Italian seasoning
8 oz high fiber ziti
2 cup marinara sauce
1 cup part skim shredded mozzarella cheese
1/4 cup Parmesan cheese

Steps:

  • Preheat your oven to 450 degrees.
  • Toss the vegetables with olive oil, salt, pepper, and Italian seasoning. Roast for 15 minutes or until tender. Set aside one serving for lunch later in the week.
  • Turn the oven down to 400 degrees.
  • Meanwhile, cook the pasta according to package directions but take out of the water after 8 minutes or when the pasta is very al dente. It will cook again in the oven so this will prevent it from over-cooking.
  • Toss together the roasted vegetables, pasta, and marinara sauce. Pour into a prepared baking dish. Top with mozzarella and Parmesan cheese.
  • Bake for 20 minutes until cheese is melted and bubbling.

Nutrition Facts : ServingSize 1.25 cups, Calories 365 cal, Carbohydrate 55 g, Fat 10 g, Protein 16 g, Fiber 11 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 678 mg, Sugar 16 g

BAKED ZITI WITH ROASTED VEGETABLES



Baked Ziti with Roasted Vegetables image

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

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
1/4 teaspoon fine sea salt, divided
8 ounces ziti, rigatoni or penne pasta
4 cups (32 ounces) marinara sauce (homemade or store-bought), divided
1/4 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

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 PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  • In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

ROASTED VEGETABLE BAKED ZITI



Roasted Vegetable Baked Ziti image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 10 servings

Number Of Ingredients 16

2 tablespoons butter
2 tablespoons flour
2 cups vegetable stock
1 medium onion, poked with a fork
3 tablespoons Parmesan cheese
Salt and pepper
2 pounds plum tomatoes, seeded, quartered
2 medium Italian eggplant, quartered, sliced
2 large red bell peppers, seeded, quartered
1 large Spanish onion, halved, cut into eighths
4 cloves garlic, chopped
1/4 cup calamata olives, pitted, sliced
2 tablespoons olive oil
1 pound ziti pasta, cooked al dente, drained
1 pound mozzarella cheese, sliced thin
1/2 cup grated Parmesan cheese

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.

VEGETARIAN BAKED ZITI



Vegetarian Baked Ziti image

Baked ziti is one of our family favorites; I developed this to serve at dinner when a good friend who is a vegetarian comes over.

Provided by HisHouseCook

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h25m

Yield 12

Number Of Ingredients 15

cooking spray
2 tablespoons olive oil
2 cups cubed eggplant
2 cups cubed zucchini
2 large tomatoes, chopped
1 medium red bell pepper, cubed
1 medium onion, chopped
3 cloves garlic, minced, or more to taste
2 teaspoons Italian seasoning
1 teaspoon salt
1 (16 ounce) package ziti pasta
1 (32 ounce) jar spaghetti sauce
1 (15 ounce) can Italian-style diced tomatoes
½ cup non-dairy Parmesan cheese substitute
1 (16 ounce) package sliced fresh mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 3-quart baking dish with cooking spray.
  • Heat oil in a large saute pan over medium heat. Add eggplant, zucchini, tomatoes, bell pepper, onion, and garlic; cook, stirring occasionally until vegetables are tender, about 10 minutes. Sprinkle with Italian seasoning and salt; stir to combined.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse in cold water.
  • Mix spaghetti sauce and diced tomatoes together in a medium bowl.
  • Spread 1/3 of the sauce mixture in the bottom of the prepared casserole. Layer ingredients as follows: 1/2 of the ziti, 1/2 of the vegetable mixture, 1/2 of the Parmesan substitute, 1/2 of the mozzarella slices, 1/2 of the remaining sauce, all of the remaining ziti, all of the remaining vegetables, all of the remaining Parmesan substitute, and all of the remaining sauce. Set remaining mozzarella slices aside.
  • Cover loosely and bake in the preheated oven until bubbly, 25 to 30 minutes. Remove from the oven, uncover, and top with remaining mozzarella slices. Return to the oven and bake, uncovered, until cheese is melted and slightly browned, 10 to 15 minutes longer.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 47.3 g, Cholesterol 25.7 mg, Fat 14 g, Fiber 7 g, Protein 18.7 g, SaturatedFat 4.8 g, Sodium 866.9 mg, Sugar 11.2 g

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2020-01-03 Instructions. Preheat oven to 350 degrees F. Spray a high-sided 9 x 13 inch baking dish with cooking spray. Cook the ziti pasta according to its package directions. Place a large soup pot, or a large high-side skillet* over medium-high heat. Add the olive oil, and onion. Cook for 5 minutes, stirring occasionally.
From thewholesomedish.com


ROASTED VEGETABLE BAKED ZITI - CREATE THE MOST AMAZING DISHES
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From recipeshappy.com


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