Description
Our Summer Vegetable Baked Ziti offers a delightful twist on the classic pasta bake. Incorporating vibrant summer vegetables like zucchini, yellow squash, and grape tomatoes, this dish is not only colorful but also bursting with fresh flavors. The creamy ricotta and mozzarella cheeses blend perfectly with the charred vegetables and tangy marinara sauce, creating a mouth-watering combination that will please any palate.
Ingredients
1 lb. uncooked ziti pasta
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
3 Tbsp. extra-virgin olive oil, divided
2 tsp. kosher salt, divided
1 tsp. black pepper, divided
2 cups ricotta cheese
2 oz. Romano cheese, grated (about 1/2 cup)
1/3 cup chopped fresh basil
1 tsp. white wine vinegar
1 (12-oz.) jar marinara sauce
6 oz. mozzarella cheese, shredded (about 1 1/2 cups)
Fresh basil leaves for garnish
Instructions
Cook pasta in salted water according to package directions. Drain and cool slightly, about 10 minutes.
While pasta cooks, preheat broiler with oven rack 6 inches from heat. Toss together squash, zucchini, tomatoes, garlic, 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper on an aluminum foil-lined rimmed baking sheet. Spread in a single layer; broil until charred and tender, about 10 minutes.
Preheat oven to 350°F. Stir together ricotta, Romano, basil, vinegar, and remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
Combine pasta, cooked vegetables, and marinara sauce in a large bowl; gently stir to combine. Spoon half of pasta mixture into a 13- x 9-inch baking dish. Dollop 1 cup of ricotta mixture evenly on pasta mixture. Repeat with remaining pasta mixture and ricotta mixture. Top evenly with mozzarella.
Bake at 350°F until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with fresh basil leaves.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 580