Summer Vegetable Ziti

Introduction

Welcome back to another delicious and easy-to-make recipe! Today, I’m excited to share a vibrant and hearty dish that is perfect for summer: Summer Vegetable Ziti. This recipe is bursting with fresh flavors from yellow squash, zucchini, and grape tomatoes, paired with creamy ricotta and mozzarella cheese. It’s a great way to incorporate seasonal vegetables into a comforting pasta bake. Whether you’re cooking for your family or hosting a summer dinner party, this dish is sure to impress.

Ingredients

• Pasta:
  • 1 lb. uncooked ziti pasta
• Vegetables:
  • 2 1/2 lbs. yellow squash and zucchini, sliced into 1/2-inch-thick rounds and half-moons
  • 2 pt. red grape tomatoes
  • 2 garlic cloves, minced
• Oils and Seasonings:
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 tsp. kosher salt, divided
  • 1 tsp. black pepper, divided
• Cheeses:
  • 2 cups ricotta cheese
  • 2 oz. Romano cheese, grated (about 1/2 cup)
  • 6 oz. mozzarella cheese, shredded (about 1 1/2 cups)
• Herbs and Additional Flavors:
  • 1/3 cup chopped fresh basil
  • 1 tsp. white wine vinegar
  • 1 (12-oz.) jar marinara sauce
  • Fresh basil leaves for garnish

Directions

Step 1: Cook the Pasta

1. Cook the ziti pasta in salted water according to the package directions.
2. Drain the pasta and allow it to cool slightly for about 10 minutes.

Step 2: Prepare the Vegetables

1. While the pasta is cooking, preheat the broiler with the oven rack positioned 6 inches from the heat.
2. On an aluminum foil-lined rimmed baking sheet, toss together the yellow squash, zucchini, grape tomatoes, garlic, 2 tablespoons of the olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
3. Spread the vegetables in a single layer and broil them until they are charred and tender, approximately 10 minutes.

Step 3: Mix the Ricotta Mixture

1. Preheat the oven to 350°F.
2. In a small bowl, stir together the ricotta cheese, Romano cheese, chopped fresh basil, white wine vinegar, the remaining 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.

Step 4: Combine Ingredients

1. In a large bowl, gently stir together the cooked pasta, broiled vegetables, and marinara sauce.
2. Spoon half of the pasta mixture into a 13- x 9-inch baking dish.
3. Dollop 1 cup of the ricotta mixture evenly over the pasta mixture.
4. Repeat with the remaining pasta mixture and ricotta mixture.
5. Top evenly with the shredded mozzarella cheese.

Step 5: Bake the Ziti

1. Bake the dish at 350°F until it is lightly browned and bubbly, about 25 minutes.
2. Let the baked ziti stand for 5 minutes before serving.
3. Garnish with fresh basil leaves.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes
• Calories: 580 kcal per serving
• Servings: 6

Conclusion

This Summer Vegetable Ziti is a delightful and satisfying meal that celebrates the best of summer produce. The combination of roasted vegetables, creamy cheeses, and tender pasta makes it a hit for any occasion. Try this recipe and bring a taste of summer to your table. Enjoy!

Feel free to leave a comment below if you try this recipe or if you have any questions. Happy cooking!