Description
Summer Vegetable Ziti brings Mediterranean sunshine to your dinner table with garden-fresh ingredients and creamy ricotta. Pasta lovers will savor this colorful Italian-inspired dish that combines seasonal zucchini, bell peppers, and herbs in a comforting one-pan meal you can’t resist.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 g) uncooked ziti pasta
- 2 lbs (907 g) yellow squash and zucchini, sliced into rounds and half-moons
- 2 pints (340 g) red grape tomatoes
Cheese and Dairy:
- 2 cups (454 g) ricotta cheese
- 6 ounces (170 g) mozzarella cheese, shredded (about 1 ½ cups)
- 8 ounces (227 g) Romano cheese, grated (about ½ cup)
Additional Ingredients:
- 3 tablespoons (45 ml) extra-virgin olive oil, divided
- 4 garlic cloves, minced
- 12 ounces (340 g) jar marinara sauce
- ⅓ cup (8 g) chopped fresh basil
- 2 teaspoons (10 g) kosher salt, divided
- 1 teaspoon (2 g) black pepper, divided
- 1 teaspoon (5 ml) white wine vinegar
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a rolling boil and cook ziti pasta according to package instructions until al dente. Carefully drain the pasta and allow it to cool for approximately 10 minutes, preventing overcooking.
- Position the oven rack 6 inches from the broiler element. Spread zucchini, yellow squash, cherry tomatoes, and minced garlic on a rimmed baking sheet. Drizzle with olive oil, then season with salt and ground black pepper. Broil for 10-12 minutes, rotating the pan midway to ensure even charring and tenderness.
- Lower the oven temperature to 350°F (175°C). In a medium mixing bowl, whisk together ricotta cheese, grated Romano cheese, chopped fresh basil, balsamic vinegar, remaining olive oil, a pinch of salt, and a dash of pepper until smooth and well combined.
- In a spacious mixing bowl, gently fold the roasted vegetables and marinara sauce into the cooled pasta. Transfer half of the mixture to a 13×9-inch (33×23 centimeters) baking dish. Carefully spread of the ricotta mixture over the initial layer. Repeat the layering process with the remaining pasta and ricotta mixture.
- Evenly sprinkle shredded mozzarella cheese across the top of the casserole. Bake in the preheated oven for 25-30 minutes until the cheese melts and the edges become golden and bubbly.
- Remove from the oven and let the ziti rest for 5 minutes, allowing the flavors to meld and the dish to set. Garnish with fresh basil leaves before serving hot.
Notes
- Roasting vegetables intensifies their natural sweetness and creates a smoky depth of flavor for this summer ziti.
- Fresh herbs and high-quality cheese elevate this simple pasta dish from ordinary to extraordinary.
- Charring zucchini and squash under the broiler adds a gorgeous caramelized exterior that locks in moisture.
- Using Romano and ricotta cheeses creates a rich, creamy texture that complements the roasted vegetables perfectly.
- Letting the dish rest for 5 minutes after baking allows the flavors to meld and helps it set for easier serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 530 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg