Baked Ziti with Spring Vegetables

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!

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!

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!

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.

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

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