This post is sponsored by Acorn Influence. All opinions are my own.
In the fall and winter, I love to make a lot of casserole dishes because they are warm, filling, and can last throughout the week. My kids love pasta and I’m trying to sneak more veggies into their diet whenever I can. That’s where this roasted Mediterranean vegetable baked ziti comes in.
The recipe is super easy to make, and it’s totally kid-approved. I chose to use zucchini, squash, mushrooms and onions. You can swap in almost any ingredients to make it just the way you like it. If you don’t like the veggies I chose, you could just as easily add greens (like spinach or kale), tomatoes, or even sausage or chicken, if you want more protein.
This vegetable baked ziti recipe uses Barilla ziti and their traditional marinara sauce. Pasta is an important part of a Mediterranean diet, which is a healthy way to eat. The pasta is made with simple and wholesome ingredients. I feel good about serving pasta to my kids, especially when it’s laced with protein and veggies, like this vegetable baked ziti dish. The recipe also calls for both ricotta and mozzarella. I used Galbani cheeses because they are the number one cheese brand in Italy. The ricotta has a smooth and creamy texture and the mozzarella is perfect for slicing or shredding. You can earn $2 with the Ibotta offer when you purchase Barilla Pasta/Sauce and Galbani Cheese at Walmart. For more recipe ideas, visit Holiday Pairing.
If you’re looking for a healthy and hearty family meal, this vegetable baked ziti is a perfect choice. I’m definitely going to try other versions of this recipe. It’s the perfect base recipe for the times when you have leftover veggies or protein you need to use – you can really throw any leftover meats or veggies into this recipe and it would taste great.
Roasted Mediterranean Vegetable Baked Ziti
1 medium squash
8 oz. sliced mushrooms
1 medium zucchini
1 medium red onion
2 tbsp olive oil
salt and pepper
1 lb. uncooked Barilla ziti
1/2 tsp dried oregano
1 cup Galbani ricotta cheese
1 large egg
2 cups shredded Galbani mozzarella, divided
salt and pepper
1 24 oz. jar Barilla marinara sauce
Preheat the oven to 400 degrees. Slice the onion, cut the squash into quarter rounds, and slice the mushrooms. Divide the chopped vegetables on baking sheets covered in foil. Drizzle each sheet with 1 Tbsp olive oil, 1/4 tsp salt, 1/4 tsp dried oregano, and a generous amount of freshly cracked pepper. Toss the vegetables on the baking sheet until they are all lightly coated in oil and spices Roast the vegetables in the preheated oven for 30 minutes, or until they are soft and slightly charred on the edges. Stir once, halfway through roasting.
While the vegetables are roasting, cook the pasta according to the package directions, only until the noodles are al dente (about 7 minutes). Once cooked, drain the pasta and return it to the pot with the burner turned off. Add the sauce and toss to coat.
In a medium bowl, stir together the ricotta, the egg, one cup of the shredded mozzarella, 1/4 tsp salt, and a generous amount of freshly cracked pepper. Stir until smooth and even.
Coat an 8×8 inch casserole dish with non-stick spray. Spread 1/3 of the pasta and marinara sauce over the bottom. Layer 1/2 of the ricotta mixture over the pasta, then 1/2 of the roasted vegetables. Repeat these three layers, then end with one final layer of pasta and sauce, and the final cup of shredded mozzarella.
Reduce the heat in the oven to 375 degrees and bake the casserole for 30 minutes, or until heated through and the cheese on top is melted and slightly browned on the edges.