You’ll need about two pounds prepared vegetables to make it work. You can use up your leftover vegetables in this ziti recipe. If you’re sensitive to onions, you might want to swap the onion for something else (maybe a sweet potato?).
I used cauliflower, bell pepper and onion. If you do want to make homemade marinara, you’ll need to double my recipe to yield the four cups you’ll need for this ziti. My favorite brand is Rao’s, which tastes pretty close to my homemade sauce. I’m a huge fan of my homemade marinara recipe, but since this recipe is supposed to be simple, I opted for a jarred option from the store. I believe you could use a sturdy corn and quinoa pasta blend to make this recipe gluten free. Pasta is generally sold in one-pound boxes so you’ll need half of a box. I usually opt for whole wheat noodles (love DeLallo and Bionaturae), but those have been harder to come by lately, so I used Whole Foods’ organic ziti for these pictures. Preferably ziti, but rigatoni or penne will also work. This recipe doesn’t require a long list of ingredients. Feel free to make a simplified version of it. This ziti would be awesome with my chopped Italian salad.This lightened-up classic Italian dish is surprisingly high in protein.This ziti can be assembled up to 3 days in advance, so this is a perfect dish to make ahead or bring to a friend who could use a good meal.You don’t have to sauté anything! I feel like this is an underrated recipe quality. You’ll have plenty of time between steps to chat and sip wine. This baked ziti would be a great option for a date night or casual entertaining.True, it’s meatless, but carnivores love ziti without the meat when it tastes this good. This vegetarian baked ziti will satisfy everyone.I believe I’ve hit the nail on the head with the final recipe, and can’t wait to hear how it turns out for you. It took me a while to find the perfect ratio of mozzarella, marinara, and ricotta (I actually used cottage cheese, more on that in a bit). I love this combination, but you could easily use your favorite vegetables here. I chose cauliflower, which develops the most irresistible golden edges as it roasts, red bell pepper and yellow onion. In the end, I was able to displace half of the ziti (8 ounces) with two pounds (32 ounces!) of vegetables. When I dreamed up this recipe, I wanted to replace some of the pasta with roasted vegetables. This baked ziti has all of lasagna’s saucy, mozzarella-topped appeal, but is easier to pull off on a regular weeknight. Here she is, the lightened-up baked ziti of my dreams.
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