Baked Ziti Summer Veggies: A Delicious & Easy Recipe

Baked ziti with summer veggies is the ultimate comfort food, reimagined for warmer weather! Forget heavy, cream-laden casseroles; this vibrant dish bursts with the fresh flavors of zucchini, bell peppers, and juicy tomatoes, all baked to bubbly perfection with tender ziti pasta and a generous blanket of melted mozzarella.

While the exact origins of baked ziti are debated, it’s widely believed to be a staple of Italian-American cuisine, evolving from traditional pasta bakes found in Southern Italy. It’s a dish born from resourcefulness, using readily available ingredients and transforming them into a satisfying and shareable meal. Think of it as lasagna’s easier, less fussy cousin!

What makes baked ziti with summer veggies so irresistible? It’s the perfect balance of textures – the slight chew of the pasta, the soft bite of the vegetables, and the gooey, golden-brown cheese. The taste is equally delightful, a harmonious blend of sweet, savory, and tangy notes that will leave you craving more. Plus, it’s incredibly convenient! This is a fantastic make-ahead meal for busy weeknights or a crowd-pleasing dish for summer gatherings. Get ready to experience a taste of sunshine in every bite!

this Recipe

Ingredients:

• 1 pound ziti pasta
• 1 large eggplant, peeled and diced
• 2 zucchini, diced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 (28 ounce) cans crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• 15 ounces ricotta cheese
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese, plus more for topping
• 8 ounces mozzarella cheese, shredded
• 1/4 cup olive oil
• Salt and black pepper to taste

Preparing the Vegetables:

Okay, let’s get started with prepping our veggies! This is where the “summer” part of our baked ziti really shines. Fresh, seasonal vegetables make all the difference.

1. First, grab your eggplant. I like to peel it because the skin can sometimes be a little tough, but if you enjoy the skin, feel free to leave it on. Dice the eggplant into roughly 1/2-inch cubes.
2. Next, dice your zucchini. Aim for a similar size as the eggplant, about 1/2-inch cubes. Consistency in size helps everything cook evenly.
3. Now, let’s tackle the bell peppers. Remove the seeds and membranes, and then dice them into 1/2-inch pieces as well. The red and yellow bell peppers add a lovely sweetness and color to the dish.
4. Chop your onion. I prefer a medium dice, but you can adjust this to your liking. Just make sure the pieces aren’t too large, as they need to soften and caramelize nicely during cooking.
5. Finally, mince your garlic. Freshly minced garlic is always best for flavor. If you’re using pre-minced garlic, that’s fine too, but try to use it within a day or two of opening the jar for the best taste.

Cooking the Vegetable Sauce:

Now that our vegetables are all prepped, we’re ready to start building the flavorful sauce that will coat our ziti. This is where the magic happens!

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Make sure the pot is large enough to accommodate all the vegetables and sauce later on.
2. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the diced eggplant, zucchini, and bell peppers to the pot. Season with salt and black pepper to taste. Cook, stirring occasionally, until the vegetables are tender-crisp, about 8-10 minutes. You want them to be slightly softened but still have a little bit of bite.
5. Pour in the crushed tomatoes and tomato sauce. Stir to combine.
6. Add the dried oregano, dried basil, and red pepper flakes (if using). Stir well.
7. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
8. Stir in the chopped fresh parsley just before removing the sauce from the heat. This adds a fresh, vibrant flavor to the sauce.

Preparing the Pasta and Ricotta Mixture:

While the sauce is simmering, let’s get the pasta cooked and the ricotta mixture ready. This will ensure that everything is ready to assemble when the sauce is done.

1. Cook the ziti pasta according to package directions until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is cooked but still firm. This is important because the pasta will continue to cook in the oven.
2. Drain the pasta well and set aside.
3. In a medium bowl, combine the ricotta cheese, beaten egg, and 1/4 cup of grated Parmesan cheese. Mix well until everything is evenly combined. The egg helps to bind the ricotta mixture together, and the Parmesan cheese adds a salty, savory flavor.
4. Season the ricotta mixture with salt and black pepper to taste.

Assembling and Baking the Ziti:

Now for the fun part – assembling our baked ziti! This is where all our hard work comes together to create a delicious and satisfying meal.

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish. This will prevent the ziti from sticking to the bottom of the dish.
3. In a large bowl, combine the cooked ziti pasta with the vegetable sauce. Toss gently to coat the pasta evenly with the sauce.
4. Add half of the pasta and sauce mixture to the prepared baking dish.
5. Spread the ricotta cheese mixture evenly over the pasta.
6. Sprinkle half of the shredded mozzarella cheese over the ricotta cheese.
7. Add the remaining pasta and sauce mixture to the baking dish.
8. Top with the remaining shredded mozzarella cheese and sprinkle with additional grated Parmesan cheese. The mozzarella cheese will melt and create a gooey, cheesy topping, while the Parmesan cheese will add a salty, nutty flavor.
9. Cover the baking dish with aluminum foil. This will help to prevent the top from browning too quickly and ensure that the ziti is heated through.
10. Bake for 20 minutes, then remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
11. Let the baked ziti rest for 10-15 minutes before serving. This allows the cheese to set slightly and makes it easier to cut and serve.

Serving Suggestions:

This baked ziti is delicious on its own, but here are a few serving suggestions to make it even more special:

• Serve with a side salad for a complete meal. A simple green salad with a vinaigrette dressing is a great complement to the rich and cheesy ziti.
• Add a sprinkle of fresh basil or parsley on top for a pop of color and flavor.
• Serve with garlic bread or crusty bread for soaking up the delicious sauce.
• For a heartier meal, serve with meatballs or Italian sausage.

Tips and Variations:

Here are a few tips and variations to customize this baked ziti to your liking:

• Add other vegetables, such as mushrooms, spinach, or kale.
• Use different types of cheese, such as provolone, fontina, or asiago.
• Add a layer of meat sauce for a heartier dish.
• Use gluten-free pasta for a gluten-free version.
• Make it ahead of time and bake it later. Assemble the ziti and store it in the refrigerator for up to 24 hours. Add 10-15 minutes to the baking time.
• Freeze it for later. Assemble the ziti and freeze it before baking. Thaw it completely before baking.

Enjoy your delicious and comforting baked ziti with summer vegetables! I hope you love it as much as I do!

Conclusion:

And there you have it! This Baked Ziti with Summer Veggies is more than just a pasta dish; it’s a celebration of summer’s bounty, all baked into one comforting and satisfying casserole. I truly believe this recipe is a must-try for so many reasons. First, it’s incredibly versatile. You can easily adapt it to use whatever fresh vegetables are in season or that you happen to have on hand. Zucchini, yellow squash, bell peppers, eggplant – the possibilities are endless! Second, it’s a crowd-pleaser. Whether you’re feeding a family of four or hosting a summer barbecue, this baked ziti is guaranteed to be a hit. And third, it’s just plain delicious! The combination of tender pasta, flavorful vegetables, and creamy cheese sauce is simply irresistible.

But don’t just take my word for it – you absolutely have to try it for yourself!

Serving Suggestions and Variations:

This Baked Ziti with Summer Veggies is fantastic on its own, but here are a few serving suggestions and variations to take it to the next level:

* Add some protein: For a heartier meal, consider adding cooked Italian sausage, ground beef, or shredded chicken to the vegetable mixture before baking. A sprinkle of crispy bacon on top after baking is also a delightful addition.
* Spice it up: If you like a little heat, add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage.
* Go vegetarian: To keep it strictly vegetarian, use a vegetable broth instead of chicken broth and consider adding some plant-based sausage crumbles for extra protein.
* Make it gluten-free: Simply substitute the regular ziti pasta with a gluten-free variety. There are many excellent gluten-free pasta options available these days that hold their shape well during baking.
* Serve with a side salad: A simple green salad with a light vinaigrette is the perfect complement to the richness of the baked ziti.
* Garlic bread: Because, let’s be honest, who can resist garlic bread with pasta?
* Fresh herbs: Garnish with fresh basil, parsley, or oregano for a burst of flavor and color.

I also love to make individual portions of this baked ziti in ramekins. It’s perfect for meal prepping or for a more elegant presentation. Just assemble the ziti in the ramekins and bake until bubbly and golden brown.

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s the perfect way to enjoy the flavors of summer in a comforting and satisfying dish. The beauty of this recipe is that you can really make it your own. Don’t be afraid to experiment with different vegetables, cheeses, and spices to create a baked ziti that’s perfect for your taste.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any modifications? What were your favorite vegetables to use? Did your family enjoy it? Please share your photos and comments in the comments section below. Your feedback is invaluable and helps me to create even better recipes in the future. Happy baking!