A whole tray full of roasted vegetables – cauliflower, zucchini, eggplant, mushrooms, onions and peppers – add the finishing touch to this vegetarian pasta bake. Make sure you use a pan large enough to allow the vegetables to spread and fry evenly. If they are too full, they tend to steam. A standard 18″ x 13″ half sheet pan is perfect for this task.
Try this weeknight meal prep recipe. It’s easy to prepare and you’ll also eat plenty of vegetables to provide a variety of vitamins, minerals and antioxidants, as well as fiber. Pair it with a protein source like grilled chicken breast or tofu for a balanced and delicious meal.
Active time: 15 minutes Total time: 1 hour, 5 minutes
Baked ziti stuffed with vegetables
Ingredients
- 2 cups (220 g) small cauliflower florets
- 2 cups (230 g) zucchini, diced
- 2 cups (160 g) eggplant, diced
- 1 yellow onion, roughly chopped
- 8 oz (227 g) cremini mushrooms, stems removed, quartered
- 1 medium red pepper (119 g), coarsely chopped
- 2 tbsp olive oil
- 3/4 tsp coarse kosher salt
- 1/2 tsp black pepper
- 12 oz (340 g) uncooked ziti
- 1 (24 oz/680 g) jar low sodium marinara sauce
- 1 1/2 tsp smoked paprika powder
- 1 1/2 cups (170 g) grated, part-skimmed mozzarella
Directions
Preheat the oven to 450°F (230°C). In a large sheet pan, combine cauliflower, zucchini, eggplant, onion, mushrooms, peppers, olive oil, salt and pepper. Distribute the vegetables evenly on the pan. Roast until tender and starting to brown, about 25 minutes. Stir after 15 minutes. Remove the vegetables from the oven and reduce the oven temperature to 190°C.
While the vegetables are roasting, cook the pasta according to package directions until al dente, about 7-8 minutes. In a large bowl, stir together marinara sauce and smoked paprika. Add cooked pasta and roasted vegetables. Pour the mixture into a 13 x 9 inch baking dish coated with cooking spray. Top evenly with cheese. Bake, uncovered, until cheese melts and sauce bubbles slightly, 20 minutes.
Set the grill to the highest setting. Grill for 1-2 minutes until the cheese browns.
Servings: 8 | Serving Size: 1 1/3 cups
Nutritional value (per serving): Calories: 333; Total fat: 10g; Saturated fat: 3g; Monounsaturated fat: 4 g; Polyunsaturated fat: 1 g; Cholesterol: 16 mg; Sodium: 408 mg; Carbohydrates: 47g; Fiber: 5g; Sugar: 10g; Protein: 14g
Nutritional bonus: Potassium: 797 mg; Iron: 15%; Vitamin A: 27%; Vitamin C: 50%; Calcium: 6%
Originally published March 6, 2021; Updated December 2025
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