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Homemade Cheesy Baked Ziti with Hidden Veggies food shot

Cheesy Baked Ziti with Hidden Veggies

This Cheesy Baked Ziti with Hidden Veggies is a comforting, nutritious pasta bake loaded with gooey cheese and sneaky vegetables for a delicious weeknight meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz ziti pasta the perfect shape to hold sauce and cheese
  • 1 lb ground beef adds heartiness and protein
  • 1 cup chopped onion for aromatic depth
  • 2 cloves garlic minced, a flavor essential
  • 1 green bell pepper chopped, brings a subtle crunch and sweetness
  • 1 zucchini grated, hidden veggie that adds moisture
  • 1 carrot grated, adds natural sweetness and nutrition
  • 2 cups marinara sauce use your favorite brand or homemade
  • 2 cups ricotta cheese creamy texture and mild flavor
  • 2 cups shredded mozzarella cheese for that irresistible melty top layer
  • 1 cup grated Parmesan cheese adds a sharp, nutty finish
  • 1 tsp dried oregano classic Italian seasoning
  • 1 tsp dried basil fragrant and earthy
  • salt and pepper to taste, to balance and enhance flavors
  • 1 tbsp olive oil for sautéing vegetables and beef

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Grater
  • Mixing Bowls
  • Baking dish (9x13 inch recommended)
  • Wooden spoon or spatula
  • Colander

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil. Add the 12 oz of ziti pasta and cook according to package instructions until al dente (usually about 8-10 minutes). Drain the pasta and set aside without rinsing to keep the starch on the noodles.
  2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and green bell pepper. Sauté until the onion is translucent and the peppers are slightly softened, about 4-5 minutes.
  3. Add the ground beef to the skillet with the sautéed veggies. Break it apart with a spatula and cook until browned and fully cooked through, about 7-8 minutes. Drain any excess fat if necessary. Stir in the dried oregano, dried basil, salt, and pepper.
  4. Add the grated zucchini and carrot to the skillet with the beef mixture. Cook for another 3-4 minutes, stirring occasionally, until the veggies soften and meld with the meat.
  5. In a large mixing bowl, combine the 2 cups of marinara sauce with the ricotta cheese. Mix well until smooth and creamy.
  6. Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of the marinara-ricotta mixture on the bottom. Add half of the cooked ziti pasta, then half of the beef and veggie mixture. Dollop and spread half of the remaining sauce mixture on top. Sprinkle 1 cup of shredded mozzarella and ½ cup of grated Parmesan over this layer.
  7. Repeat the layers with the remaining pasta, beef mixture, sauce, and finish with the remaining mozzarella and Parmesan cheese for a beautifully cheesy top.
  8. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
  9. Let the dish rest for 5-10 minutes before serving to help the layers set and make portioning easier.

Notes

  • Substitute penne or rigatoni for ziti if unavailable.
  • Use ground turkey or chicken as a leaner alternative to beef.
  • For a vegetarian option, omit meat and increase vegetables or use plant-based protein.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat covered in the oven for best texture.
  • This dish freezes well; thaw overnight and reheat before serving.