Name: Roasted Vegetable Baked Ziti Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 medium head of cauliflower, cut into bite-sized florets; 1 red bell pepper, cut into 1 inch squares; 1 medium yellow onion, sliced into wedges about ½ inch wide; 2 tablespoons extra-virgin olive oil, divided; ¼ teaspoon fine salt, divided; 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

Jump to Recipe· 4.6 from 12 reviews

If you’re craving a comforting pasta dish that’s bursting with flavor and packed with wholesome vegetables, you’ve got to try this Roasted Vegetable Baked Ziti Recipe. It’s the perfect blend of tender roasted cauliflower, sweet bell peppers, caramelized onions, and gooey cheese baked to golden perfection. Trust me, once you make this, it’ll quickly become a go-to meal when you want a hearty dinner that feels like a big hug on a plate.

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Why This Recipe Works

Balanced Roasting: Roasting the veggies separately at high heat caramelizes their natural sugars, adding incredible depth without sogginess.
Layered Flavors: Combining marinara, fresh basil, and two types of cheese creates a luscious, rich texture and flavor.
Perfect Pasta Texture: Cooking the ziti until just al dente ensures it won’t turn mushy after baking but will soak up that sauce beautifully.
Simple but Impressive: This recipe uses everyday ingredients but tastes sophisticated enough for dinner guests and cozy family meals alike.

Roasted Vegetable Baked Ziti, healthy baked ziti with roasted vegetables, vegetarian baked pasta recipe, hearty vegetable pasta bake, easy baked ziti with cheese and vegetables - A glass baking dish filled with a baked pasta dish showing three visible layers: the bottom layer is a bright red tomato sauce with chunks of cooked red bell peppers; the middle layer has rigatoni pasta mixed with more sauce and vegetables, and the top layer is covered with melted, golden-brown cheese that has some lightly charred spots and fresh green basil leaves scattered on top. The dish sits on a wooden board placed on a white marbled surface with a few small basil leaves scattered nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Roasted Vegetable Baked Ziti Recipe plays a specific role — the roasted veggies add texture and sweetness, the cheeses bring creaminess and meltiness, and the basil adds a fresh pop. I always recommend picking a quality marinara sauce or making your own if you can.

Cauliflower: Its mild flavor and firm texture hold up beautifully to roasting, giving bite-sized florets that add body without overwheening the dish.
Red bell pepper: Sweet and colorful, roasting intensifies the flavor and creates a lovely contrast to the creamy cheese.
Yellow onion: Roasting transforms onions into golden, soft, caramelized jewels that deepen the overall flavor palette.
Extra-virgin olive oil: The best oil for roasting veggies, bringing richness and helping the caramelization process.
Salt: Enhances every flavor note — use fine salt so it distributes evenly on the veggies.
Ziti (or rigatoni/penne): Tubular pasta shapes are perfect for trapping layers of sauce and cheese.
Marinara sauce: This recipe needs a good savory tomato base with herbs — store-bought or homemade both work great.
Fresh basil: Adds aromatic brightness to cut through the richness of cheese and roasted vegetables.
Mozzarella cheese: Provides melty, stretchy, cheesy goodness you expect from baked pasta dishes.
Cottage cheese or ricotta cheese: Adds creamy, fluffy pockets that balance denser mozzarella and add moisture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Roasted Vegetable Baked Ziti Recipe my own by swapping in seasonal vegetables or mixing up the cheeses depending on what’s in my fridge. Don’t be shy — making it suit your taste or what you have on hand is half the fun!

Vegetable swaps: I’ve added mushrooms, zucchini, or even eggplant before, and it works beautifully. Just make sure to roast veggies that hold up well so you don’t end up with watery layers.
Cheese variations: Using part pecorino or Parmesan blended with mozzarella amps up the savory notes. I’ve also tried goat cheese instead of ricotta for a tangier twist.
Make it vegan: I’ve experimented with swapping ricotta for vegan sour cream and skipping mozzarella—using extra marinara and basil pesto on top helps bring in loads of flavor.
Spice it up: Adding red pepper flakes to the sauce or sprinkling some smoked paprika on the roasted peppers gives a nice little kick.

Step-by-Step: How I Make Roasted Vegetable Baked Ziti Recipe

Step 1: Roast the Vegetables to Perfection

Get your oven heating to 425°F and line two large baking sheets with parchment paper to keep those veggies from sticking. I separate the cauliflower on one pan and the bell peppers plus onion on the other — this way they each get the right space to roast evenly. Drizzle olive oil, sprinkle salt, and toss gently until lightly coated. Roast for 30-35 minutes, flipping halfway and swapping trays between the upper and middle racks for even caramelization. The smell when these veggies roast is always the first sign this meal is going to be magic.

Step 2: Cook the Pasta Just Right

While the veggies roast, boil a big pot of salted water. Cook the pasta until it’s just shy of done—al dente with a slight bite — because it’ll cook more in the oven. I usually taste the pasta one minute before package directions say just to be sure. Drain and toss it back into the pot.

Step 3: Mix Pasta With Sauce, Basil, and Mozzarella

Add half the marinara sauce, chopped basil, and half the mozzarella to the pasta and stir gently to combine. This layer is where the flavors start mingling and this combo builds a great base for our ziti.

Step 4: Layer It Up in Your Baking Dish

Start by spreading one cup of marinara sauce in a 9×13-inch baking dish — this prevents sticking and adds moisture. Next, layer half of the pasta and spread it gently. Sprinkle half the roasted cauliflower, follow with dollops of cottage cheese (don’t worry about spreading), and sprinkle half your mozzarella. Then add the rest of the pasta, top with the roasted peppers and onions, dollop remaining cottage cheese, spread remaining marinara sauce, and finish with the last of the mozzarella cheese. This layering gives you every bite bursting with flavor and texture.

Step 5: Bake Until Golden and Bubbling

To avoid drips in your oven, place a rimmed baking sheet underneath your pasta dish on the lower rack, then put the ziti (uncovered) on the rack above it. Bake at 425°F for 30 minutes, then move your dish to the top rack for 2 to 5 more minutes if you want a beautifully browned cheese crust. The aroma that fills your kitchen at this point is food heaven.

Step 6: Rest Before Serving

This last step is key—I always let it sit for about 10 minutes before slicing. It allows all those flavors to set and makes the ziti easier to serve without the cheesy layers sliding everywhere. Sprinkle some fresh torn basil on top, grab a sharp knife, and dig in.

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Pro Tips for Making Roasted Vegetable Baked Ziti Recipe

Separate Roasting: Roasting cauliflower separately from peppers and onions makes sure each veggie caramelizes perfectly without overcrowding the pans.
Al Dente Pasta: Always cook your pasta a bit less than usual since it continues to absorb sauce and soften during baking.
Layer Lovingly: Don’t rush spreading layers—gentle, even layering ensures you get consistent flavor and texture in every bite.
Rest After Baking: Let the dish cool before slicing to avoid the cheesy layers from oozing everywhere and to help the flavors meld beautifully.

How to Serve Roasted Vegetable Baked Ziti Recipe

Roasted Vegetable Baked Ziti Recipe - Serving Suggestion

Garnishes

I’m a big fan of fresh torn basil leaves sprinkled on top right after baking — it adds that final fresh, herbal brightness that lifts the whole dish. Sometimes I add a quick drizzle of good-quality extra-virgin olive oil for extra richness. A sprinkle of freshly cracked black pepper right before serving is also a nice finishing touch.

Side Dishes

This roasted vegetable baked ziti pairs beautifully with a simple green salad tossed with lemon vinaigrette or roasted garlic bread to sop up every bit of sauce. I also love serving it alongside steamed green beans or a crisp Caesar salad to add some crunch contrast.

Creative Ways to Present

For a special occasion, I’ve served this in individual ramekins for personal portions, which look super fancy and are perfect if you want to impress guests. Another fun idea is to make a layered mini version in muffin tins for easy party bites. I also sometimes add a sprinkle of panko mixed with Parmesan on top for an extra crunchy crust.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer them to an airtight container and store in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers taste fantastic. Just make sure to let the dish cool completely before refrigerating.

Freezing

This recipe freezes really well! I usually assemble the entire dish but don’t bake it, then wrap tightly with foil and freeze for up to 2 months. When I’m ready, I just thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

Reheating

To reheat, I prefer baking leftovers in a 350°F oven for about 20 minutes so the cheese melts back nicely and the dish heats through evenly. Microwaving works too in a pinch, but it won’t have that baked, golden top.

FAQs

Can I use other vegetables for this Roasted Vegetable Baked Ziti Recipe?

Absolutely! While cauliflower, bell peppers, and onions provide a great flavor base, you can swap or add veggies like zucchini, mushrooms, or eggplant. Just be sure to roast them well so they hold their texture during baking.
Is there a dairy-free or vegan version of this baked ziti?

While the classic recipe relies on cheese for structure and creaminess, you can experiment with vegan ricotta or sour cream substitutes and skip the mozzarella. Using plenty of tomato sauce and basil pesto can help keep it flavorful. I recommend testing a small batch first since texture will differ.
Can I prepare this dish ahead of time?

Yes! You can roast the vegetables up to 3 days in advance and even assemble the whole baked ziti a day ahead—just cover and refrigerate until baking. It also freezes well if you want to prepare for a busy night.
What kind of pasta works best for this recipe?

Pasta shapes like ziti, rigatoni, or penne are best because their hollow centers capture sauce perfectly. Stick to sturdy pasta that holds shape well after baking.

Final Thoughts

This Roasted Vegetable Baked Ziti Recipe is one of those dishes I turn to when I want something that feels homemade but delivers those wow moments with comforting textures and robust flavors. It’s forgiving enough for cooks at any skill level and versatile enough to adapt seasonally or to what you have in your pantry. I hope you enjoy making and sharing it with your loved ones as much as I do—grab your apron and let’s get cooking!