Veggie Baked Ziti with Ricotta and Mozzarella
A cozy baked ziti layered with sautéed vegetables, rich marinara, creamy ricotta, fresh mozzarella, Parmesan, and a splash of heavy cream, then baked until bubbling and golden.
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Servings: 10 servings
Ingredients
Pasta
- 1 pound ziti pasta, or penne, rigatoni or cavetelli
- Kosher salt, for the pasta water
Vegetables
- 2 tablespoons olive oil
- 2 red, yellow or orange bell peppers, diced
- 1 teaspoon kosher salt plus more to taste
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1 teaspoon italian seasoning
- 1/2 teaspoon black pepper
- 1/2 cup pitted kalamata olives, halved
Ricotta Mixture
- 16 ounces Real California Milk whole milk ricotta
- 1 large egg
- 1/2 cup Real California Milk hard grating cheese, like aged Gouda, San Joaquin Gold, Estero Gold
- 1/2 cup chopped fresh basil, plus more for serving
- 1/2 teaspoon kosher salt
Sauce and Topping
- 1 batch homemade marinara sauce or a 24-ounce jar store-bought marinara sauce
- 1 cup Real California Milk heavy cream
- 16 ounces Real California Milk Ciliegine fresh mozzarella, the cherry-sized balls of fresh mozzarella
- 1/4 cup Real California Milk hard grating parmesan cheese, plus more for serving
Instructions
- Prepare the sauce by making 1 batch of my homemade marinara sauce. If you are using store-bought marinara or pasta sauce, skip to cooking the pasta.
- Cook the pasta by bringing a large pot of heavily salted water to a boil. Add 1 pound ziti pasta and cook according to the package instructions, pulling it about 2 minutes short of al dente so it can finish cooking in the oven.
- Drain the pasta, rinse briefly with cold water, and set aside.
- Sauté the vegetables by heating 2 tablespoons olive oil in a large skillet over medium heat. Add 2 diced red, yellow, or orange bell peppers, 1 diced medium zucchini, and 1 teaspoon kosher salt and cook, stirring occasionally, for 6 to 7 minutes, or until softened.
- Stir in 3 minced garlic cloves, 1 teaspoon Italian seasoning, and ½ teaspoon black pepper into the vegetables and cook for 1 minute more, until fragrant. Remove from the heat and stir in 1/2 cup halved Kalamata olives.
- Heat oven to 425°F and arrange a rack in the middle.
- Make the ricotta mixture by stirring together 16 ounces whole milk ricotta, 1 large egg, 1/2 cup grated cheese, ½ cup chopped fresh basil, and 1/2 teaspoon kosher salt in a large bowl until well combined.
- In a large bowl, or the pot used to cook the pasta, combine the cooked ziti with 1 cup heavy cream, and 2 1/2 cups tomato sauce. Stir until the pasta is evenly coated.
- Layer the casserole by spooning the remaining tomato sauce into the bottom of a 4-quart (9 x 13-inch) baking dish. Add half of the pasta mixture and half of the sautéed vegetables.
- Dollop with half of the ricotta mixture and scatter half of the 16 ounces of fresh mozzarella balls over the top. Repeat the layers once more. Sprinkle 1/4 cup grated cheese over the top.
- Bake the ziti by placing the baking dish on a parchment-lined sheet pan to catch any drips. Bake for 30 to 40 minutes, or until the edges are bubbling and the cheese on top is melted and nicely browned.
- Serve the baked ziti after letting it rest for 5 to 10 minutes so the layers can set. Scatter with additional fresh basil and grate more Parmesan over the top, if desired.
Notes
- Make it ahead: Assemble the casserole up to a day ahead, cover tightly with plastic wrap, and refrigerate until you're ready to bake — a great option for an easy weeknight dinner or when you're feeding the whole family and don't want to be cooking right before dinner.
- Add meat: For a traditional baked ziti with meat sauce, brown a pound of italian sausage or ground beef with the vegetables in step 2, then stir it into the sauce along with the cooked pasta.
- Sauce swap: Not feeling marinara? A simple white sauce or cheese sauce (a basic bechamel with parmesan stirred in) makes a rich, creamy alternative to the classic tomato version.
- Best cheese: Fresh mozzarella gives the gooiest, most pull-apart bite and is worth seeking out for this one, but a good shredded mozzarella cheese from the dairy aisle melts beautifully too if that's what you have on hand — either way, Real California Milk dairy makes a noticeable difference in how well everything melts and browns.