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Baked Ziti with Summer Vegetables


From Southern Living May 2017

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  • 1 lb uncooked ziti pasta
  • 2 1/2 lb 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


Servings 8
Preparation time 25mins
Cooking time 50mins


Step 1

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 ½ 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. Stir together ricotta, Romano, basil, vinegar, and remaining 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl.

Combine pasta, cooking 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. Top evenly with mozzarella.
Bake at 350 until lightly browned and bubbly, about 25 minutes. Let stand 5 minutes before serving. Sprinkle with basil.

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