No ratings yet

Baked Ziti with Spring Vegetables

Name: Baked Ziti with Spring Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 12 Ounce Box Penne Pasta; 2 Zucchini (sliced into 1/2 inch coins or moons); 2 Summer Squash (sliced into 1/2 inch coins or moons); 1 Pint Baby Tomatoes; 1 Tablespoon Olive Oil; 1 Tablespoon Italian Seasoning; 1 Teaspoon Kosher Salt; 2 Cups Cottage Cheese; 3/4 Cup Parmigiano Reggiano (freshly grated); 1 Tablespoon Olive Oil; 1 Tablespoon Red Wine Vinegar; 1/2 Cup Basil (finely chopped); 2 32 Ounce Jar Marinara Sauce; 1 Cup Mozzarella Cheese (shredded)

By Nicole Modic ⎯

April 27, 2025

Jump to Recipe

If you’re looking for a cozy and comforting recipe to make this spring, then you’re going to love my Baked Ziti with Spring Vegetables. This creamy, high-protein pasta dish is loaded with tender cooked spring veggies (such as zucchini, summer squash, and tomatoes), a medley of three different cheeses, and is baked to perfection. The result? A pasta that is soft on the inside, golden and crunchy on the outside, and is perfect for prepping ahead!

A baked pasta casserole in a white dish, topped with melted cheese, roasted zucchini slices, tomato sauce, and fresh basil, sits on a green tiled surface next to dishes, cutlery, and a bowl of shredded cheese.

Share With a Friend

Friends, whenever I’m craving a rich and hearty dish that gets better with time, I turn to a pasta bake. There is something that is so nostalgic and comforting about a pasta bake. Maybe it’s the thought of cozying up on a cold winter day with a big bowl of pasta that warms you up from the inside out. Or, it’s the thought of hosting all of your friends over for dinner and sharing a delicious tray of pasta together. No matter how you choose to enjoy it, I think we can all agree that there is something about a pasta bake that is like a hug in a bowl.

So, when I found myself craving a big bowl of pasta the other day, I knew it was time for a lighter, protein-packed pasta bake recipe to come to the blog. After all, pasta bakes aren’t just for the winter – in fact, this recipe proves that they can be enjoyed all year-round! Instead of being filled with rich meats and winter veggies, this Baked Ziti is loaded with a medley of spring veggies, from zucchini, to summer squash, to baby tomatoes.

Oh, and did I mention that it also happens to be packed with protein? It’s true! This Baked Ziti gets its protein-packed boost from cottage cheese, which also adds a rich and creamy texture without altering the flavor of this pasta. It’s proof that you can make a vegetarian-friendly recipe that is also high in protein, too!

Plus, this recipe is perfect for meal-prepping, since it only gets better with time. Simply prepare the recipe as instructed, store it in the freezer for up to one month, and you’ll have the perfect pasta dish ready to reheat in minutes. It’s that easy!

Sliced yellow squash, zucchini, tomatoes, dry pasta, cheeses, herbs, olive oil, and tomato sauce are arranged on a green tiled surface with a cutting board and knife in the center. — To make this Baked Ziti, you’ll need penne pasta, zucchini, summer squash, baby tomatoes, olive oil, Italian seasoning, kosher salt, cottage cheese, mozzarella cheese, Parmigiano Reggiano, olive oil, red wine vinegar, basil, and marinara sauce.

A baking tray with roasted zucchini, yellow squash, and cherry tomatoes sits on a green tiled surface, surrounded by bowls of cooked penne pasta, shredded cheese, fresh basil, grated parmesan, olive oil, and seasonings. — To make this Baked Ziti, you’ll need penne pasta, zucchini, summer squash, baby tomatoes, olive oil, Italian seasoning, kosher salt, cottage cheese, mozzarella cheese, Parmigiano Reggiano, olive oil, red wine vinegar, basil, and marinara sauce.

What You Need to Make This Easy Baked Ziti

Penne Pasta: Penne pasta is my favorite pasta to use in this recipe. You can use regular penne pasta or gluten-free – both work just as well!
Zucchini: Zucchini is loaded with vitamins, minerals, and antioxidants, making it the perfect healthy addition to this pasta! Plus, I love how tender zucchini becomes once it’s cooked down – it’s delicious!
Summer Squash: While squash is generally thought of as a fall ingredient, I love yellow squash in the springtime, particularly in this recipe! It is loaded with fiber and is crunchy and refreshing.
Baby Tomatoes: When roasted, the baby tomatoes become juicy and bursting with flavor. I recommend leaving them whole, so that they burst in your mouth with every bite.
Olive Oil: Olive oil helps the veggies roast up properly and adds a rich, delicious flavor to this Baked Ziti.
Italian Seasoning & Kosher Salt: A sprinkle of Italian seasoning and kosher salt add the perfect flavor to this Ziti!
Cheese: This baked ziti calls for three types of cheeses: cottage cheese, mozzarella cheese, and Parmigiano Reggiano (aka parmesan cheese!) The combination makes for the cheesiest, creamiest pasta recipe. Don’t skip them!
Red Wine Vinegar: Red wine vinegar adds just the right amount of tanginess to this ziti. Don’t skip it!
Basil: Fresh basil is essential to any pasta recipe, and this Baked Ziti is no exception!
Marinara Sauce: Pick your favorite warm and hearty marinara sauce and use it in this recipe. Any one will work well!

A baking dish filled with baked penne pasta, zucchini, and tomato sauce, topped with dollops of ricotta cheese, surrounded by bowls of shredded cheese, herbs, olive oil, and parmesan on a green tiled table. — Cook the pasta according to the package instructions. Then, toss the cooked pasta with the marinara sauce and spring veggies and assemble the ziti. Layer half the pasta at the bottom of a baking dish, then top it with half of the cheese mixture. Then, layer the remaining half of the pasta on top, followed by the remaining cheese mixture.

How to Make This High-Protein Pasta Dish

To make this ziti, start by preparing the pasta. Cook the pasta according to the package instructions. Once the pasta is done, drain the water from it and set it aside.

Next, turn the oven broiler onto high and place a baking rack six inches from the top of the oven. Then, while the oven is heating, wash and chop the zucchini, summer squash and tomatoes. Line a baking sheet with foil and add the chopped veggies on top of it. Add the olive oil, kosher salt, and Italian seasoning to the veggies and toss to fully combine.

Then, transfer them to the oven and allow them to broil for 10 minutes, until they’re roasted and tender. Be sure to watch them carefully, so that they don’t burn. Once the veggies are done, remove them from the oven and allow them to cool.

A baking dish filled with penne pasta, tomato sauce, sliced vegetables, and topped with shredded mozzarella cheese, surrounded by bowls of herbs, grated cheese, oil, and seasonings on a green tiled surface. — Sprinkle the shredded mozzarella cheese evenly across the top, then transfer the baking dish into the oven and allow the zitit to bake for 25 minutes.

A baking dish filled with cheesy baked penne pasta with tomato sauce, zucchini, and fresh basil sits on a green tiled table. A plate of pasta, a bowl of fresh basil, and two glasses of water are nearby. — Sprinkle the shredded mozzarella cheese evenly across the top, then transfer the baking dish into the oven and allow the zitit to bake for 25 minutes.

Next, in a small bowl, stir together the cottage cheese, grated parmigiano reggiano, red wine vinegar, basil and olive oil, and set it aside. Then, add the cooked pasta to a large bowl and toss it with the marinara sauce and cooked spring veggies.

Assembled the ziti. Layer half the pasta at the bottom of a baking dish, then top it with half of the cheese mixture. Then, layer the remaining half of the pasta on top, followed by the remaining cheese mixture. Sprinkle the shredded mozzarella cheese evenly across the top. Then, transfer the baking dish with the ziti into the oven and allow it to bake for 25 minutes. Once the 25 minutes are up, turn the broil on for the last 2 minutes, until the top of the baked ziti is golden and crunchy.

Once the ziti is done, remove it from the oven. Allow it to cool slightly, then serve and enjoy!

Frequently Asked Questions

Can this Baked Ziti be prepared ahead of time?

Yes! Simply prepare the Baked Ziti as instructed, then allow it to cool, cover the baking dish with foil, and transfer it to the fridge. Once you’re ready to reheat it, simply place it back into the oven at 325 for 10-15 minutes, until it’s cooked through.

Can this recipe be made gluten-free / dairy-free?

This Baked Ziti can definitely be made gluten-free, by swapping out the traditional penne pasta to gluten-free penne. However, this recipe cannot be made dairy-free, as it requires quite a bit of cheese.

How can I store any leftovers?

To store any leftovers, simply cover the baking dish tightly with foil and store it in the fridge or freezer. In the fridge, it will stay good for one week. In the freezer, it will stay good for up to one month. You can also transfer any leftovers to an airtight container.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Bea Moreno

Nut Free/Refined Sugar Free