Roasted Vegetable Ziti Bake

 

From the garden to the table this Roasted Vegetable Ziti Bake is a recipe worth putting on a meal plan. This ziti bake is absolutely delicious and will have your friends and family coming back for seconds. The fresh garden vegetables are roasted, then mixed with pasta and marinara then layered with a blend of cheeses. Next it is into the oven and baked to perfection. We are on our screen porch overlooking the vegetable garden and enjoying it today as a main dish although it is a great side. It has recently been a big hit at a covered dish dinner, and particularly with my husband! 

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How To Make Roasted Vegetable Ziti Bake

Yellow summer squash, Zucchini, onions, and cherry tomatoes on a sheet pan. Olive Oil is drizzled over the seasoned vegetables.

The vegetables are roasted in the over until tender.

The fresh chopped basil is folded

 into the cheese mixture.

Mix the cheese mixture with the fresh basil until completed blended.

Cook the ziti according to package directions and place in a large mixing bowl.

Place the roasted vegetables in the mixing bowl

 with the ziti.

Pour the marinara sauce over

 the roasted vegetables and ziti.

Gently stir the roasted vegetable and ziti mixture

 until it is completely mixed.

Pour 1/2 of the vegetable and ziti mixture on the bottom of a 9X13 baking dish.

Next we will cover the vegetables and pasta

 with the cheese mixture.

Smooth the cheese mixture over the ziti mixture, then repeat the layers.

Cover the last layer with shredded mozzarella cheese.

Bake for 25 minutes and then move to a cooling rack.

Recipe

Yield: 10

Author: Miz Helen's Kitchen

Roasted Vegetable Ziti Bake

This is a garden to table dish of roasted vegetables with ziti and marinara. Layered with fresh basil and cheese, then baked to perfection.

Ingredients

• 1 pound ziti, cooked according to package directions
• 4 cups yellow squash, sliced in rounds
• 4 cups zucchini, sliced in rounds
• 1 yellow onion, sliced in wedges
• 3 cups cherry tomatoes
• 3 garlic cloves, minced
• 2 teaspoons salt, divided
• 2 teaspoons pepper, divided
• 1 teaspoon oregano
• 3 tablespoons olive oil, divided
• 2 cups ricotta cheese
• 1 cup Romano Cheese, grated
• 1/2 cup fresh basil, chopped
• 1 teaspoon white wine vinegar
• 2 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• Fresh Basil leaves for garnish

Instructions

1. Cook ziti according to package direction. I always cook my pasta in very salty water.
2. Place the yellow squash and zucchini rounds, tomatoes, onions and garlic on a long sheet pan. Season with 1 teaspoon salt, 1 teaspoon pepper, oregano, then drizzle 2 tablespoons olive oil over the vegetables. Toss together until the vegetables are completely covered. Place the vegetables into a 425 degree oven and roast for 25 minutes until tender. Remove from the oven to a cooling rack.
3. In a small mixing bowl, mix the ricotta, Romano, basil, vinegar 1 teaspoon salt, 1 teaspoon pepper and 1 tablespoon olive oil.
4. In a very large mixing bowl, place the cooked ziti, roasted vegetables, and marinara sauce. Mix together until the marinara covers all the ziti and vegetables.
5. Spoon 1/2 of the ziti mixture into the bottom of a 9X13 baking dish. Dollop 1/2 of the cheese mixture on top of the ziti mixture and smooth it over the top. Repeat the layer process. Top with the mozzarella.
6. Bake at 350 degrees until bubbly around the edges 25 to 30 minutes. Remove to a cooling rack and let rest at least 10 minutes before serving. Garnish with fresh basil leaves.

Created using The Recipes Generator

We are going to enjoy this Roasted Vegetable Ziti Bake on our screen porch. We can sit at the table and look our over 

our beautiful vegetable garden and know 

that we grew the vegetables that are in the dish.

In addition to our garden, we can even catch a little glimpse of

 our new little puppy Cody.

Thanks so much for stopping by to enjoy this recipe with us and we sure hope you will come back to see us real soon!

Peace and Joy

Miz Helen

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