Vegetable Baked Ziti brings homestyle Italian and heart-healthy ingredients together in one luscious casserole dish. The result is a Parmesan-topped masterpiece of cheesy noodles and tender veggies that you’re sure to love. This version keeps sodium low without sacrificing any of the classic, comforting flavor.
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Yes, pasta can absolutely be part of a heart-healthy diet. The key is to choose whole-grain pasta for more fiber, load it up with vegetables, use a low-sodium tomato sauce, and be mindful of high-fat additions like excessive cheese or cream.
For a healthier baked ziti, opt for part-skim mozzarella and a modest amount of genuinely-grated Parmesan. Part-skim mozzarella is lower in saturated fat, and because Parmesan has such a strong flavor, you can use less of it to get that savory, cheesy taste.
The healthiness of ziti, like any pasta, depends on the type you choose and what you serve with it. Choosing a multigrain or whole-wheat ziti increases its fiber content. This recipe makes it a healthy choice by combining it with nutrient-dense vegetables and a low-sodium sauce.
This recipe is already low in fat, but to reduce it further, you could use slightly less olive oil and opt for fat-free mozzarella cheese. The majority of the fat in this dish comes from heart-healthy olive oil and a moderate amount of cheese.
Recipe yields 8 servings
Preheat oven to 450°.
On a baking sheet, toss the bell pepper, zucchini, squash, and onion strips with 1 tsp of the olive oil, 1/8 teaspoon of the salt, black pepper to taste and the dried herbs. Roast until tender, about 15 minutes. Set aside. Reduce the oven temperature to 350°.
Meanwhile, in a large saucepan of boiling water, cook pasta over medium-high heat until just tender. Drain in a colander and set aside.
In a large skillet, heat remaining 2 teaspoons oil over medium-high heat until hot. Add chopped onion and garlic and sauté for 4 to 5 minutes, until onion is softened. Add tomatoes and bring to a boil. Reduce heat and simmer until sauce thickens, about 15 minutes, stirring occasionally. Add remaining 1/8 teaspoon salt, black pepper to taste and parsley and simmer another 5 minutes, stirring occasionally.
In a large bowl, mix together cooked pasta, reserved vegetables, 1/2 cup of the mozzarella, 2 tablespoons of the Parmesan, and all but 1/4 cup of the tomato sauce. In a 13 x 9-inch baking dish, spread the remaining 1/4 cup tomato sauce. Pour in pasta mixture and top with remaining 1/2 cup mozzarella. Sprinkle with remaining 2 tablespoons Parmesan. Bake for 40 minutes, or until cheese is melted.
For a quicker version, you can boil the pasta and simmer the sauce on the stovetop while the vegetables roast. If you don't have an oven-safe baking dish, you can assemble and bake this in a large, oven-safe cast-iron skillet.