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Vegetarian Baked Ziti with Roasted Vegetables and Creamy Bechamel

A delightful vegetarian twist on a classic! Our Vegetarian Baked Ziti features roasted seasonal vegetables, perfectly cooked ziti pasta, and a luscious creamy bechamel sauce, all baked to golden perfection with a generous topping of mozzarella and parmesan cheese. A satisfying and flavorful meat-free meal.

Prep Time
40 minutes
Cook Time
50 minutes
Servings
6-8 servings
Ingredients
  • 1 lb Ziti Pasta
  • 1 medium, cubed Eggplant
  • 2 medium, cubed Zucchini
  • 2 medium, cubed Bell Peppers (any color)
  • 1 medium, sliced Red Onion
  • 4 tablespoons Olive Oil
  • 2 teaspoons Dried Italian Herbs
  • 1 teaspoon, or to taste Salt
  • 1/2 teaspoon, or to taste Black Pepper
  • 4 tablespoons Butter
  • 4 tablespoons All-Purpose Flour
  • 4 cups Milk
  • 1/4 teaspoon Nutmeg
  • 1/2 cup, grated Parmesan Cheese
  • 8 oz, shredded Mozzarella Cheese
  • 2 tablespoons, chopped (for garnish) Fresh Basil

Roast the Vegetables

Preheat oven to 400°F (200°C). In a large bowl, toss the cubed eggplant, zucchini, bell peppers, and sliced red onion with olive oil, dried Italian herbs, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

Cook the Ziti Pasta

While the vegetables are roasting, cook the ziti pasta according to package directions until al dente. Drain the pasta and set aside.

Prepare the Bechamel Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the nutmeg, salt, and 1/4 cup of the grated parmesan cheese.

Assemble the Baked Ziti

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. In a large bowl, combine the cooked ziti pasta with the roasted vegetables and the bechamel sauce. Stir well to coat evenly. Pour the mixture into the prepared baking dish. Top with the shredded mozzarella cheese and the remaining parmesan cheese.

Bake the Ziti

Bake for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown. Let the baked ziti rest for 10 minutes before serving. Garnish with fresh basil before serving.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: Approximately 160-200 kcal
Protein: 7-9g
Fat: 7-9g
Carbohydrates: 18-22g

Other Considerations for Nutrition

Using low-fat milk for the bechamel sauce can reduce the fat content. Adding a variety of colorful vegetables increases the vitamin and fiber content. For a gluten-free option, use gluten-free ziti pasta.

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FAQ

  • Can I use different vegetables?

    Yes, you can substitute or add other vegetables based on your preference and what's in season. Broccoli, cauliflower, mushrooms, or butternut squash would be great additions.
  • Can I add cheese to the bechamel sauce?

    Yes, adding a different cheese like Gruyere or Fontina to the bechamel sauce would add extra flavor and creaminess.
  • Is this recipe gluten-free?

    This recipe is not naturally gluten-free but you can substitute the regular ziti pasta for gluten-free ziti pasta and be sure your flour is gluten-free when making the bechamel.