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Baked Ziti with Roasted Vegetables Recipe

Baked Ziti with Roasted Vegetables recipe


This is a yummy pasta dish with ziti, cheese, and tasty roasted veggies. We cook pasta and mix it with a tomato sauce. Then we layer it with cheese and veggies and bake it until it's bubbly and golden.


450 g Ziti pasta
200 g Mozzarella cheese, shredded
100 g Parmesan cheese, grated
300 g Pancetta, diced
2 Red bell peppers, sliced
2 Zucchinis, sliced
2 Cloves of garlic, minced
800 g Chopped tomatoes (2 cans)
1 Tsp Red pepper flakes
2 Tbsp Olive oil
Salt and pepper to taste


Preheat your oven to 200°C (392°F).
Toss the sliced red bell peppers and zucchinis with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20 minutes until they are soft and slightly charred.
While the vegetables are roasting, boil the ziti pasta in salted water until it is just shy of al dente, about 7 minutes. Drain the pasta and set aside.
In a large skillet, cook the diced pancetta over medium heat until it is crispy, about 8 minutes. Add the minced garlic and red pepper flakes, and cook for another minute.
Pour the cans of chopped tomatoes into the skillet with the pancetta and garlic. Let the sauce simmer for 10 minutes to thicken slightly.
Combine the cooked pasta with the tomato sauce and half of the roasted vegetables. Mix well.
In a deep baking dish, layer half of the pasta mixture. Sprinkle with half of the mozzarella and half of the Parmesan cheese.
Add the remaining roasted vegetables as the next layer.
Top with the remaining pasta mixture and the rest of the mozzarella and Parmesan cheese.
Cover the dish with foil and bake in the oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the baked ziti with roasted vegetables cool for a few minutes before serving.

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