Creamy Roasted Veggie Baked Ziti
Roasted winter squash and grape tomatoes give this vegetarian baked ziti a nutritious boost of caramelized sweetness. Feel free to swap out the veggies for other in-season options. Or try some different cheeses in place of the Parmesan and mozzarella.
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into ¾-inch cubes
- 2 Tbsp. olive oil
- Salt and pepper
- 1 pint grape tomatoes, halved
- 1 bunch green onions, chopped
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 3 cups whole milk, cream, and/or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. minced fresh parsley
- 1 tsp. garlic powder
- 12 oz. dried ziti, penne, or rigatoni pasta
- 1 cup frozen peas
- 1 to 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 425°F. In a 2½ to 3 qt. baking dish combine squash and oil. Season with salt and pepper and toss to coat. Roast about 25 minutes or until lightly browned and almost tender. Add tomatoes and green onions. Roast about 15 minutes more or until tomatoes and onions are softened.
- Meanwhile, cook pasta until al dente according to package directions, adding the peas in the last minute of cooking and reserving 1 cup pasta water. Rinse pasta and peas with cold water. For sauce, in a medium saucepan melt butter over medium heat. Add flour; cook and stir 2 minutes. Whisk in milk, half-and half-, and/or cream. Cook over medium heat, whisking frequently, until thickened and bubbly. Remove from heat and stir in Parmesan, parsley, and garlic powder. Season to taste with salt and pepper.
- Reduce oven temperature 400°F. Stir the pasta-pea mixture and the sauce into the roasted vegetables. If necessary, stir in some of the pasta water to moisten. Sprinkle with mozzarella cheese. Bake 25 to 30 minutes or bubbly around edges. Cool 5 minutes before serving.
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