This Lower Carb Vegetable Baked Ziti is a lower guilt version of the classic baked ziti. The roasted vegetables give it a fresh flavor and you won’t even miss the white pasta. Enjoy!
Lower Carb Vegetable Baked Ziti
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Cuisine: Italian
Ingredients
- 2 cups brown rice or whole wheat ziti, cooked al dente
- 3 tbsp EVOO
- 1 cups butternut squash, cubed
- 1 red bell pepper, cubed
- 1 cup cherry tomatoes/ halved
- 1 large zucchini, cubed
- 1.5 cups stewed San Marzano tomatoes, canned
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp dried rosemary
- 1.5 cups ricotta cheese
- ½ cup Parmesan cheese
- 8 oz fresh mozzarella
- 2 small vine ripened tomatoes
- ¼ cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Evenly disperse butternut squash, bell pepper, cherry tomatoes, and zucchini on baking sheet. Drizzle two tbsp EVOO and pinch of salt and pepper. Evenly coat vegetables with hands. Roast for 30 minutes, or until everything starts to soften. Set aside.
- In a large bowl, combine stewed San Marzano tomatoes and their juice (you can break them up with your hands), red pepper flakes, garlic powder, oregano, Rosemary, a large pinch of salt and pepper, ricotta cheese, and Parmesan cheese. Once evenly combined, toss in the ziti and roasted vegetables.
- Pour mixture into a deep baking dish.
- Slice fresh mozzarella into thin rounds. Line the top of the paste mixture with mozzarella.
- Place a fresh basil leaf on top of each slice of mozzarella.
- Slice the tomatoes thinly (lengthwise) and place slices on top of the mozzarella and basil. Drizzle the final tbsp of EVOO over the tomatoes and sprinkle with salt and pepper.
- Bake for 40 minutes or until golden brown.
- Enjoy!
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