Baked Ziti With Summer Vegetables

For a flavor-packed dinner, serve up this cheesy, vegetable dish. On the table in less than an hour.


  • Pasta
  • 1 lb rotini or penne pasta, dried
  • Salt
  • 2 tbsp olive oil
  • For the Sauce
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves of garlic, minced
  • 1 cup broccoli florets
  • 1 medium yellow bell pepper, cubed
  • 1 cup sliced mushrooms
  • 2.5 cups homemade marinara sauce
  • 3 tbsp chopped fresh basil leaves
  • 1.5 tsp crushed red chili flakes
  • Salt to taste
  • 3/4 cup cooking white wine
  • 2 tbsp olive oil
  • Top Layer
  • 3/4 cup Crystal Farms Shredded Mozzarella Cheese
  • 3/4 cup Crystal Farms Shredded Cheddar Cheese
  • To garnish handful of fresh basil leaves
Recommended Crystal Farms Product Substitutions: Crystal Farms Mozzarella Cheese


  • Cook rotini pasta for 5 minutes. DO NOT overcook your pasta. Drain and toss pasta with 1 tbsp olive oil. Set it aside.
  • Meanwhile, wash and pat dry the veggies. Cut into cubes.
  • Heat oil in a pan. Add broccoli florets and cook for 2 minutes on medium-low flame.
  • Preheat oven to 350. Add mushrooms, bell peppers, and onions. Cook until fork-tender.
  • Pour in the sauce along with fresh basil leaves, chili flakes, white wine, and salt.
  • Give the sauce a good stir.
  • Grease a baking tray. Start by spreading a layer of tomato-veggie sauce at the bottom of the pan. Layer it with a single layer of pasta followed by cheese. Then add another layer of tomato-veggie sauce followed by pasta and cheese. Keep repeating until you reach the top.
  • Finish the casserole with shredded cheese.
  • Cover with foil and bake in a preheated oven for 20 minutes or until the cheese layer is all melted and gooey.
  • Remove from oven.
  • Garnish with fresh basil leaves.
  • Serve hot with your favorite bread for a great meal tonight. Or treat yourself to an individual baked ziti bowl.
Recipe Courtesy of: Ruchis Kitchen