Baked Ziti with Roasted Vegetables and Toasted Sesame Breadcrumbs

About This Recipe

Baked ziti is a Southern Italian-American classic, built on ricotta, mozzarella, and a good tomato sauce baked together with tubular pasta until bubbling and set. This version folds in roasted vegetables — a genuinely Italian instinct of using what the harvest provides — and finishes with a crisp breadcrumb topping given an unusual but pleasant crunch from toasted sesame seeds. The pasta is boiled shy of al dente since it continues cooking in the oven, absorbing sauce and firming up rather than turning to mush. Ricotta mixed with egg and Parmesan creates pockets of creamy richness throughout the bake, while roasted zucchini, eggplant, and bell pepper add texture and sweetness that a plain meat sauce wouldn't provide. The breadcrumb-sesame topping, toasted separately before scattering over the top, gives the final bake a genuine crunch that contrasts with the soft, cheesy interior — the kind of textural contrast that makes a casserole taste finished rather than just hot and cheesy.

Ingredients

Serves 6

• 450 gziti or penne pasta
• 1zucchini(diced)
• 1eggplant(diced)
• 1red bell pepper(diced)
• 4 tbspolive oil(divided)
• 1 jar (24oz)marinara sauce
• 1.5 cupsricotta cheese
• 1large egg
• 2 cupsshredded mozzarella(divided)
• 0.5 cupgrated Parmesan(divided)
• 0.5 cupbreadcrumbs
• 2 tbspsesame seeds
• 1 tspfine sea salt
• 2 tbspfresh basil(chopped)

Instructions

1. 1

   Roast the vegetables

   Preheat oven to 425°F (220°C). Toss zucchini, eggplant, and bell pepper with 2 tbsp olive oil and salt. Roast on a sheet pan 20-25 minutes until tender and lightly caramelized.

2. 2

   Cook the pasta

   Boil pasta in well-salted water 2 minutes less than package directions for al dente, since it will finish cooking in the oven. Drain.

3. 3

   Mix the ricotta filling

   In a bowl, combine ricotta, egg, half the Parmesan, and a pinch of salt until smooth.

4. 4

   Combine the bake

   Reduce oven to 375°F (190°C). In a large bowl, toss the pasta with marinara sauce, roasted vegetables, ricotta mixture, and half the mozzarella.

5. 5

   Assemble

   Transfer to a baking dish. Top with remaining mozzarella and Parmesan.

6. 6

   Make the topping

   Mix breadcrumbs, sesame seeds, and remaining 2 tbsp olive oil. Scatter evenly over the top.

7. 7

   Bake

   Bake 25-30 minutes until bubbling and the top is golden and crisp. Let rest 10 minutes, then scatter fresh basil over the top before serving.

Variations

• •

  Add cooked Italian sausage or ground beef to the sauce for a heartier, meat-based version.

• •

  Use smoked mozzarella instead of regular for a deeper, smokier flavor throughout.

• •

  Swap the roasted vegetables for sautéed mushrooms and spinach in colder months.

Storage

Refrigerate up to 4 days in an airtight container. Reheat covered in a 350°F (175°C) oven to keep the topping crisp; it also freezes well, unbaked, for up to 3 months.

Frequently Asked Questions