If you’re anything like me, you love a good comfort meal that’s loaded with veggies but still feels indulgent. This Roasted Vegetable Baked Ziti Recipe is exactly that—golden cheesy layers paired with perfectly roasted cauliflower, peppers, and onions. I promise, it’s fan-freaking-tastic, and once you try it, it’ll become your go-to for cozy dinners or feeding a crowd without much fuss. Stick around because I’ll share all my tips to help you nail this dish every time.

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Why This Recipe Works

Balanced Roasting: Roasting veggies separately allows them to caramelize perfectly and develop deep flavor without becoming mushy.
Layered Flavors: The pasta gets tossed with a mix of marinara, fresh basil, and mozzarella to create a rich, cohesive filling.
Cheese Variety: Using both cottage (or ricotta) and mozzarella adds creamy texture and melty goodness that’s hard to beat.
Timing and Temperature: Baking at a high heat crisps edges and browns cheese while keeping everything bubbly inside.

Roasted Vegetable Baked Ziti, Vegetarian Baked Ziti, Cheesy Vegetable Pasta, Easy Comfort Food Recipes, Healthy Baked Ziti - 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

What I love most about this Roasted Vegetable Baked Ziti Recipe is how all the simple ingredients come together to create a hearty, satisfying meal. Each ingredient plays a role, and choosing fresh, quality components really makes the difference.

Roasted Vegetable Baked Ziti, Vegetarian Baked Ziti, Cheesy Vegetable Pasta, Easy Comfort Food Recipes, Healthy Baked Ziti - Flat lay of a medium head of fresh cauliflower cut into bite-sized florets, a whole vibrant red bell pepper cut into 1-inch squares, a medium yellow onion sliced into wedges about half an inch wide, two whole uncracked brown eggs with clean shells, a few sprigs of fresh chopped basil, a small white ceramic bowl of bright red marinara sauce, a small white ceramic bowl filled with extra-virgin olive oil, a small white ceramic bowl with fine salt, a handful of ziti pasta tubes, a small white ceramic bowl of grated part-skim mozzarella cheese, and a small white ceramic bowl of cottage cheese, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cauliflower: Its sturdy florets hold up well to roasting, adding a subtle nutty flavor and texture contrast.
Red Bell Pepper: Brings a sweet, vibrant pop of color and flavor when roasted.
Yellow Onion: Roasting turns it sweet and mellow, balancing the savory cheese and tomato.
Extra Virgin Olive Oil: Helps vegetables caramelize nicely and adds richness.
Ziti, Rigatoni, or Penne: These pasta shapes have great ridges and tubes that trap sauce and cheese perfectly.
Marinara Sauce: I prefer homemade or a good-quality store-bought one for that fresh tomato punch.
Fresh Basil: Adds fragrant, bright herbal notes that lift the dish.
Mozzarella Cheese: Provides that gooey, stretchy melt we all crave in baked pasta.
Cottage or Ricotta Cheese: Adds creaminess and a mild tang to balance the acidity of the tomato.

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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.

Make It Your Way

One of my favorite things about this Roasted Vegetable Baked Ziti Recipe is how flexible it can be. I often switch up the veggies based on what’s in season or what I have on hand, and you should too! Don’t hesitate to swap cottage cheese for ricotta or even add some spicy sausage if you want to boost the protein. It’s all about making this dish yours.

Veggie Variation: I once tried roasted butternut squash and mushrooms instead of cauliflower and peppers—it was a cozy, earthy twist that everyone loved.
Dietary Tweaks: For gluten-free, I use a sturdy corn-quinoa pasta. Works like a charm!
Vegan Option: While I haven’t perfected a version, doubling vegan sour cream in place of cottage cheese and skipping mozzarella with extra sauce is a good start.

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

Step 1: Roast the Vegetables to Caramelized Perfection

Preheat your oven to 425°F. I find roasting vegetables separately (cauliflower on one tray and peppers plus onions on another) makes a huge difference. Drizzle olive oil and a pinch of salt on both, then toss them so each piece is lightly coated. Lay everything out in a single layer so they roast rather than steam. Halfway through (around 15-18 minutes), give them a toss and swap their positions in the oven to promote even caramelization. You’ll know they’re ready when edges turn golden and veggies are tender but not mushy—about 30 to 35 minutes total.

Step 2: Cook Pasta Just Right

While the veggies roast, bring a large pot of salted water to a boil and cook your ziti (or rigatoni/penne) according to package instructions—but stop just shy of fully cooked (al dente). This is key because the pasta will continue to cook in the oven. I always taste a piece before draining to make sure it has a slight bite to it. Drain the pasta and return it to the pot to keep warm.

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

Add half the marinara sauce, chopped basil, and half the mozzarella cheese to the pot of cooked pasta. Gently stir everything to combine. This step is where the comforting layers begin forming, so be kind when mixing to keep the pasta from breaking.

Step 4: Layer It Like a Pro

Grab a 9×13-inch baking dish and spread a cup of marinara sauce on the bottom—this prevents sticking and adds extra sauciness. Layer half the pasta mixture evenly, then scatter the roasted cauliflower on top. Dollop half the cottage or ricotta cheese over the cauliflower—you don’t need to spread it perfectly; those creamy dollops melt beautifully. Sprinkle a bit of mozzarella next, then repeat layering with the remaining pasta. Top with the roasted peppers and onions, dollop the last cup of cottage cheese, spread the final cup of marinara sauce, and finish with the remaining mozzarella cheese all over. Trust me, these layers bake into cheesy, veggie-packed magic.

Step 5: Bake Until Bubbling and Golden

To keep your oven clean, place a rimmed baking sheet on the lower rack as a drip catcher, and put your ziti dish directly above it. Bake uncovered at 425°F for about 30 minutes, then move your pan up to the upper rack for an additional 2 to 5 minutes if you want that deeply golden, slightly crispy cheese topping. Let it cool for at least 10 minutes after baking—this resting time helps everything firm up for easier slicing and serving.

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Tips from My Kitchen

Even Roasting: Roasting veggies on two pans separately and swapping racks halfway ensures each vegetable caramelizes without overcooking.
Pasta Cooking: Slightly undercook your pasta (al dente) so it finishes perfectly baked without turning mushy.
Cheese Distribution: Dolloping the cottage or ricotta cheese preserves pockets of creamy texture throughout the dish.
Rest Before Slicing: Allow the baked ziti to cool for 10 minutes—this helps the layers set and makes for cleaner slices.

How to Serve Roasted Vegetable Baked Ziti Recipe

Roasted Vegetable Baked Ziti Recipe - Serving Suggestion

Garnishes

I always finish mine with fresh torn basil because it complements the tomato and cheese so well while adding a lovely pop of green. Sometimes I sprinkle a pinch of crushed red pepper flakes for a touch of heat or some flaky sea salt on top to elevate those roasted veggie flavors even more.

Side Dishes

For sides, I love serving this baked ziti with a crisp green salad dressed simply with lemon and olive oil. Garlic bread or crusty Italian bread are also great for soaking up any extra sauce. On chilly nights, a bowl of roasted garlic soup makes an unexpected but cozy pairing.

Creative Ways to Present

When I’ve made this for guests, I sometimes garnish each slice with a delicate basil chiffonade and a drizzle of good-quality balsamic glaze. You could also bake it in individual ramekins for a charming single-serve presentation that looks upscale but is super simple.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I find that the flavors actually meld even better after a day or two, making for some seriously delicious next-day lunches or dinners.

Freezing

This baked ziti freezes beautifully—either before baking (covered tightly with foil and plastic wrap) or after fully cooked and cooled. Just thaw overnight in the fridge before reheating for best results. I’ve done this often, and it’s a total lifesaver for busy weeknights.

Reheating

I reheat leftovers in a preheated 350°F oven, covered with foil to keep things moist and remove the foil in the last 5-10 minutes to re-crisp the top. Microwaving works in a pinch but can make the pasta a bit softer and the cheese less melty.

FAQs

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

Absolutely! This recipe is very flexible. You can swap in other roasted veggies like zucchini, mushrooms, or butternut squash depending on what you like or have on hand. Just make sure to roast them separately if they need different cooking times.
Is it okay to use store-bought marinara sauce?

Definitely! While homemade marinara brings a fresh flavor, a good-quality store-bought sauce works perfectly and saves time—just pick one without added sugar or preservatives for the best taste.
Can I make this recipe vegan?

While I haven’t tried veganizing it extensively, you could substitute the cottage or ricotta with vegan sour cream and skip the mozzarella, adding extra marinara and maybe a homemade basil pesto for richness. It’s worth experimenting if you love vegan options!
How do I prevent the baked ziti from becoming too watery?

Be sure not to overcook your pasta and drain it well before mixing with sauce. Also, roasting your veggies until caramelized helps remove moisture, so you won’t end up with a soggy casserole.
Can I prep this recipe ahead of time?

Yes! You can roast the veggies up to three days in advance. You can also assemble the entire dish and refrigerate it until ready to bake. This makes it perfect for planning ahead or entertaining.

Final Thoughts

Honestly, this Roasted Vegetable Baked Ziti Recipe feels like a warm hug on a plate. It’s one of those dishes I turn to when I want comfort food without the guilt of loading up on veggies. Every bite delivers that perfect balance of melted cheese, hearty pasta, and flavorful roasted vegetables. I really hope you give it a try soon and find yourself making it again and again—because once you taste it, you’ll know it’s something special.