Active Time
25 Mins
Total Time
1 Hour 15 Mins
Serves 12 (serving size: about 1 cup)

This hearty pasta bake is the ideal dish of cheesy comfort food for cooler weather. We love the depth of caramelized flavor roasted veggies bring to this dish; plus, and you can swap in your favorite vegetables to make your own perfect pan of baked ziti. In fact, this dish is also a delicious way to utilize leftover roasted vegetables you might have hanging out in the fridge. In order to keep the dish entirely vegetarian, be sure to double check the labels on your cheese (especially the Parmesan) to make sure you pick up a package that is free of rennet and vegetarian-friendly.  

How to Make It

Step 1

Heat oven to 450°F. Cut mushroom caps into quarters. Combine mushrooms, bell peppers, fennel, zucchini, onion, tomatoes, and garlic in a large bowl. Add olive oil and 1/2 teaspoon each of the salt and pepper; toss well to coat. Arrange vegetable mixture in a single layer on a rimmed baking sheet. Bake in preheated oven until well browned but not crispy, about 45 minutes, stirring after 30 minutes. Cool 10 minutes on baking sheet. Reduce oven temperature to 350°F.

Step 2

Stir together cooked pasta, ricotta, provolone, egg, egg yolk, basil, oregano, cayenne, 1 cup of the mozzarella, 1/2 cup of the Parmesan, and remaining 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

Step 3

Spread 1 cup of the marinara in the bottom of a 13- x 9-inch baking dish coated with cooking spray. Layer one-half of pasta mixture in dish; top evenly with vegetable mixture. Spread 1 cup of the marinara over vegetables; top with remaining half of pasta mixture. Spread remaining marinara evenly over top, and sprinkle with remaining mozzarella and Parmesan cheeses. Bake at 350°F until bubbly and golden brown, 35 to 40 minutes.

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Ratings & Reviews


October 01, 2018
Please provide the calories and nuitrition for this recipe.

Solid vegetarian recipe

October 19, 2018
My family loved the taste of this recipe witn no alterations to the ingredients. My vegetarian husband thought it was perfect as is, while my non-vegetarian son said he thought it would be nice with a pound of Italian sausage browned and added to it. It is also quick and easy to make, but I had to prep a few things differently...1. There is no way all those cut veggies can be roasted in a single layer on one pan. I needed two pans lined with parchment paper and I placed them on two oven shelves a little staggered from each other and switched their positions half way through roasting. I was a little short on time the day I made this, so I took the veggies out of the oven at 30” and they were plenty done. 2. I subbed cavatappi pasta for the penne and that may have changed the volume because there was no way this fit into a 13 X 9 casserole dish. I had to use a second smaller casserole dish to use up all the ingredients. I also found I had to use a second jar of marinara sauce to spread even a thin layer of sauce over all those ingredients. 3. Didn’t really see why another 35-40” baking time was needed for a casserole that was pretty much already cooked when you assembled it. I put it in a 400° oven for 20” to warm it through and then broiled the uncovered casserole for 5” to brown the top.