Roasted Red Pepper Baked Ziti

Ingredients

• 3 largered bell peppers, seeded and cut into quarters
• 1/2 largeyellow onion, cut into large pieces (halved or quartered)
• 2 clovesgarlic, peeled
• 30 ml (2 tablespoons)olive oil
• to tastesalt and pepper
• 120 ml (1/2 cup)vegetable stock
• 10 ml (2 teaspoons)balsamic vinegar
• 227 g (1/2 pound)ziti pasta
• 125 g (1/2 cup)ricotta
• 170 g (1 1/2 cups)shredded mozzarella cheese
• optional, to tastefresh parsley or basil, for garnish

Instructions

1. 1

   Heat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Season the vegetables

   Arrange the peppers, onion and garlic on a large baking tray. Drizzle with the olive oil, add salt and pepper, and toss so everything is evenly coated.

3. 3

   Roast the vegetables

   Roast at 220°C (425°F) for 20–30 minutes, until the peppers are lightly charred and the onion is soft and lightly browned.

4. 4

   Blend the sauce

   Carefully transfer the roasted vegetables to a blender and add the stock and balsamic vinegar. Blend until smooth, then set aside until you are ready to assemble the ziti. Remove the centre cap from the blender lid so steam can escape; cover the opening with a clean tea towel as you start and stop blending to limit splatters.

5. 5

   Cook the pasta

   Cook the ziti in very salty water until it is a few minutes short of al dente. Drain it and return it to the pot.

6. 6

   Coat with sauce

   Add the roasted red pepper sauce to the pasta and toss to combine. Taste and add salt and pepper if needed.

7. 7

   Layer the ziti

   Spread half the ziti over the bottom of a small casserole dish. Dot half the ricotta evenly over the pasta, then add a little less than half the mozzarella. Repeat with the remaining ziti, ricotta and mozzarella.

8. 8

   Bake and garnish

   Bake at 220°C (425°F) for 15–20 minutes, until the cheese has melted and is lightly browned. If you like, finish with fresh parsley or basil and serve immediately.

What is baked ziti?

Baked ziti is an Italian-American pasta casserole, usually made by combining pasta with sauce and cheese before baking. It takes its name from ziti, a tube-shaped pasta that holds sauce well.

This version uses roasted peppers blended with stock and balsamic vinegar in place of a tomato-based sauce. Ricotta and mozzarella add creamy pockets and a melted, browned top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 26g protein, 55g carbs, 12g fat.

The pasta supplies most of the carbohydrates, while mozzarella, ricotta and olive oil contribute much of the fat; the cheeses also provide protein. Pair a serving with salad or extra vegetables for a more balanced plate.

Roast the vegetables well

Peppers: Roast them until their edges are lightly charred, as directed, for a deeper flavour in the blended sauce.

Onion and garlic: Cut the onion into large pieces so it softens without becoming too dark during the roasting time. The garlic roasts alongside it and blends into the sauce.

Blend with care

Steam: Hot vegetables can release steam in a blender, so remove the centre cap from the lid and cover the opening with a clean tea towel while blending.

Texture: Blend until the sauce is smooth, then toss it thoroughly with the drained pasta so the ziti is coated before layering.

Keep the pasta firm

Cooking time: Boil the ziti for a few minutes less than al dente, since it will continue cooking in the oven.

Doneness: The pasta should still have some firmness when drained. This helps it hold its shape through the sauce and final bake.

Layer for cheesy bites

First layer: Spread half the sauced pasta across the dish, then dot it with half the ricotta and add a little less than half the mozzarella.

Second layer: Repeat with the remaining pasta and ricotta, finishing with the remaining mozzarella. Spreading the ingredients between layers helps distribute the cheese throughout.

Serve it straight from the oven

Bake the assembled dish until the mozzarella is melted and lightly browned, allowing 15–20 minutes at 220°C (425°F). The exact browning can vary with the dish and oven.

Parsley or basil adds a fresh finish if you have it. Serve the ziti immediately, either on its own or alongside a green salad or cooked vegetables.

Recipe notes & tips

• Cut the onion into large pieces so it softens without browning too quickly.
• Leave the blender's centre cap off when blending the hot vegetables, and cover the opening with a clean tea towel.
• Cook the pasta a few minutes short of al dente so it does not become too soft in the oven.
• Taste the sauced pasta before layering and adjust the salt and pepper if needed.
• Divide the ricotta into small spoonfuls to spread it evenly between the layers.

Variations

• Add chilli: Blend a little chilli with the roasted vegetables for a hotter sauce.
• Use another pasta: Choose a similar short tube-shaped pasta if ziti is unavailable.
• Change the herbs: Finish with parsley or basil, depending on what you have.
• Add greens: Serve with cooked spinach or a green salad alongside.
• Make it meatier: Serve with cooked Italian sausage on the side.

Common mistakes to avoid

• Over-roasting the vegetables: Take them out when the peppers are lightly charred and the onion is soft and lightly browned.
• Blending with a sealed lid: Remove the centre cap and cover the opening with a clean tea towel so steam can escape.
• Overcooking the pasta: Drain it a few minutes before it reaches al dente, as it bakes again.
• Leaving pasta uncoated: Toss the ziti thoroughly with the sauce before layering.
• Uneven cheese layers: Dot the ricotta around the dish and spread the mozzarella across each layer.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the oven or microwave until hot throughout; the pasta may soften slightly after storage.

Frequently asked questions