Veggie Baked Ziti

Updated: Jan 22

Baked ziti was a family staple in our home growing up. My mom had it on the weekly rotation for meals and we never seemed to tire of it. I mean what's not to love about cheese, sauce and pasta, with the occasional ground beef, turkey or sausage. My mom kept things light while we were growing up. Salt was scarce and we rarely ate red meat. Ground turkey was used often and I use it in most of my recipes today. This recipe, however, is all veg. I use my roasted red tomato sauce, some chopped up zucchini and peppers, freshly grated parm and some fusilli pasta and....viola! You won't even miss the meat in this one.


  • 1 16-ounce jar of roasted tomato sauce, store bought or homemade

  • 1 zucchini, chopped

  • 2-3 mini bell peppers, sliced

  • 1 cup grated parm, divided

  • 1/2 pound pasta...I used Fusili here, but traditionally Ziti is used

  • 1/4 cup seasoned bread crumbs

  • Olive oil


  • Preheat oven to 375F

  • Drizzle some olive oil in a preheated saute pan. Once shimmering, add the zucchini and peppers. Cook until slightly softened and season with salt and pepper.

  • Cook the pasta, but only half way, season well with salt. Drain and add to a medium sized mixing bowl. Drizzle with a little Olive Oil.

  • To the pasta, add the cooked veggies and half of the parm and mix well. Drop all into a 9x9 baking dish. Top with the remaining parm and drizzle with a little bit of olive oil. I love to add some seasoned bread crumbs to the top to add a nice crust.

  • Bake covered for 25-30min until bubbly.

  • Remove foil and place under the broiler until golden brown

  • Cool before serving.

Serves 4

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