A whole pan full of roasted vegetables—cauliflower, zucchini, eggplant, mushrooms, onions, and peppers—boosts this vegetarian pasta bake. Be sure to use a large enough pan so that the vegetables can be evenly distributed and fried; if they are too crowded, they tend to steam. A standard 18 x 13-inch half-sheet pan is perfect for the job.
Try this recipe for this week’s cooking. It’s an easy preparation process, plus you load up on vegetables to provide a range of vitamins, minerals and antioxidants as well as fiber. Combine with a protein source such as grilled chicken breast or tofu to create a balanced and delicious meal.
Active time: 15 minutes Total time: 1 hour, 5 minutes
Veggie Packed Baked Ziti
Ingredients
- 2 cups (220 g) small cauliflower florets
- 2 cups (230 g) diced zucchini
- 2 cups (160 g) diced eggplant
- 1 yellow onion, coarsely chopped
- 8 oz (227 g) cremini mushrooms, stems removed, quartered
- 1 medium red pepper (119 g), roughly chopped
- 2 tbsp olive oil
- 3/4 teaspoon coarse kosher salt
- 1/2 tsp black pepper
- 12 oz (340 g) raw ziti
- 1 (24-oz/680 g) jar low-sodium marinara sauce
- 1 1/2 tsp smoked paprika
- 1 1/2 cups (170 g) shredded semi-skimmed mozzarella
Directions
Preheat oven to 450°F (230ºC). Mix cauliflower, zucchini, eggplant, onion, mushrooms, bell pepper, olive oil, salt and pepper in a large baking pan. Spread the vegetables in an even layer on the pan. Roast until tender and beginning to brown, about 25 minutes, stirring after 15 minutes. Remove the vegetables from the oven and reduce the oven temperature to 375°F (190ºC).
While the vegetables are roasting, cook pasta according to package directions until al dente, about 7-8 minutes. In a large bowl, stir together marinara sauce and smoked paprika. Add cooked pasta and roasted vegetables. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cheese. Bake, uncovered, until the cheese melts and the sauce is slightly bubbling, 20 minutes.
Turn broilers to high. Broil just until the cheese is browned, 1-2 minutes.
Serves: 8 | Serving size: 1 1/3 cups
Nutrition (per serving): Calories: 333; Total fat: 10g; Saturated fat: 3g; Monounsaturated fat: 4g; Polyunsaturated fat: 1g; Cholesterol: 16mg; Sodium: 408mg; Carbohydrate: 47g; Dietary fiber: 5g; Sugar: 10g; Protein: 14g
Nutritional bonus: Potassium: 797mg; Iron: 15%; Vitamin A: 27%; Vitamin C: 50%; Calcium: 6%
Originally published March 6, 2021; Updated December 2025
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