Baked Ziti with Summer Vegetables and Three Cheeses
A wholesome pasta bake featuring tender whole wheat ziti layered with fresh summer squash, zucchini, and tomatoes, bound together with creamy ricotta and topped with melted mozzarella and Parmesan. Perfect for using up garden vegetables during peak season, this dish offers a lighter take on traditional baked ziti while maintaining all the comforting flavors families love. The combination of three cheeses creates a rich, satisfying texture that pairs beautifully with the fresh basil and subtle heat from optional red pepper flakes.
Ingredients
- 4 oz dry whole wheat ziti pastaregular penne or rigatoni1:1gluten-free
use gluten-free pasta
- 2 tsp olive oil
- 1 medium red onion, chopped
- 2 cloves garlic, finely chopped
- 2 medium tomatoes, chopped
- 2 cups summer squash, chopped
- 1 cup zucchini, chopped
- ¼ cup basil leaves, finely chopped
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 1 dash crushed red pepper flakes
- ¾ cup part-skim mozzarella cheese, divided use
- ¼ cup Parmesan cheese, grated
- 1 ½ cup part-skim ricotta cheese
- nonstick cooking spray
Instructions
- 1
Cook ziti according to package directions and drain
- 2
Preheat oven to 375 degrees F
- 3
Heat oil in large nonstick skillet over medium-high heat
- 4
Add onion and cook, stirring frequently, for 4 to 6 minutes until translucent
- 5
Add garlic and cook, stirring frequently, for 1 minute
- 6
Add tomatoes, summer squash, and zucchini, cook stirring frequently for 3 to 4 minutes
- 7
Combine onion mixture, pasta, basil, salt, pepper, red pepper flakes, half cup mozzarella, Parmesan, and ricotta in large bowl and mix well
- 8
Place mixture in lightly sprayed 2.5 to 3-quart casserole dish
- 9
Top evenly with remaining quarter cup mozzarella cheese
- 10
Bake covered with aluminum foil for 35 minutes
- 11
Remove foil and bake additional 10 minutes until cheese is bubbly
Tips
Use a mix of colorful summer vegetables like yellow squash, zucchini, and cherry tomatoes for visual appeal and varied flavors.
Let the baked ziti rest for 10 minutes after removing from oven to allow the cheese to set and make serving easier.
Fresh basil added at the end provides the best flavor, but reserve some for garnishing the finished dish.
Good to Know
Refrigerate covered for up to 3 days
Assemble up to 1 day ahead, cover and refrigerate, add 10 minutes to baking time
Let rest 10 minutes before serving, garnish with fresh basil
Common Mistakes
Drain pasta thoroughly to avoid watery casserole
Cover with foil during first part of baking to prevent cheese from browning too quickly
Substitutions
Gluten-Free Swaps
use gluten-free pasta
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and drain frozen vegetables thoroughly first to remove excess moisture that could make the dish watery.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator and reheat well in the microwave or oven.
Can I freeze this baked ziti?
Yes, freeze assembled unbaked casserole up to 3 months, or freeze leftovers up to 2 months in individual portions.