Vegetable Baked Ziti

Healthy Living, Recipes

Baked ziti doesn’t have to be doused in heavy cheese. This healthy baked ziti is packed with vegetables for a lower-fat and lower-sodium Sunday dinner favorite.


  • 1 red bell pepper, chopped
  • 1 tomato, chopped
  • 1 zucchini, cut into 1 1/2-inch pieces
  • 1 summer squash, quartered lengthwise and cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 3 tsp olive @ oil
  • 1/4 tsp salt
  • Black pepper to taste
  • 1 Tbsp dried italian herb mix or herbes de provence
  • 1/2 lb multigrain ziti or penne
  • 2 garlic cloves, minced
  • 1 Tbsp chopped fresh parsley
  • 1 cup grated part-skim mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 cup tomato sauce


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.

Yield: 8 servings

Heart Healthy Recipe
Diabetes Recipe

Nutrition Facts

Serving Size: 1/2 cup

Calories: 224
Sodium: 219mg
Fat: 6g
Carbohydrates: 33g
Saturated Fat: 2g
Fiber: 2g
Cholesterol: 10mg
Protein: 10g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content

Baldwin Publishing, Inc. Copyright indicia (© 2007 – 2017 Baldwin Publishing, Inc.). All rights reserved.

Health eCooking® Trademark indicia (® Health eCooking is a registered trademark of Baldwin Publishing, Inc.)

No information provided in any recipe and/or other product or service is a substitute for professional medical advice and should not be interpreted as treatment recommendations. ALWAYS SEEK THE ADVICE OF A PHYSICIAN OR OTHER QUALIFIED HEALTH PROVIDER WITH ANY QUESTIONS REGARDING A MEDICAL CONDITION.