Veggie Baked Ziti

Veggie Baked Ziti
Source: Diabetes Superfoods Cookbook and Meal Planner . Recipe Credit: . Photo Credit: Mittera.

Enjoy a vegetarian twist on this favorite pasta dish!

Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here


  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    12 Servings
  • Serving size
    1 piece (about 3x3 inches)
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 piece (about 3x3 inches)
  • Amount per serving Calories 130

  • Total Fat 3g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 90mg
  • Total Carbohydrate 19g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 9g
  • Potassium 230mg
  • Phosphorus 150mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 1/2 Fat



  • whole wheat penne pasta
    8 oz
  • olive oil
    2 tsp
  • chopped onion
    1 cup
  • sliced zucchini
    2 cups
  • chopped red bell pepper
    1 cup
  • fat-free ricotta cheese
    1 cup
  • egg
  • shredded Parmesan cheese
    1/4 cup
  • black pepper
    to taste
  • no-salt-added diced tomatoes
    1 (14.5 oz) can
  • chopped fresh basil
    1/2 cup
  • nonstick cooking spray
  • shredded part-skim mozzarella cheese
    2/3 cup


  1. Prepare pasta according to package instructions, omitting any added salt or fat. Preheat oven to 375 degrees F.

  2. Heat olive oil in a large skillet over medium heat. Add onion and saute for 4 minutes. Then add zucchini and red pepper and saute another 5-7 minutes or until veggies are cooked through.

  3. While veggies are cooking, whisk together ricotta, egg, Parmesan, and pepper in a small bowl.

  4. Add diced tomatoes to cooked veggie mixture and heat through. Stir in basil, pasta, and ricotta mixture.

  5. Spray a 9x13-inch baking dish with cooking spray, pour in ziti mixture, and sprinkle mozzarella over the top. Bake for 25 minutes and serve immediately.

  • Recommended

    I tried this recipe just after being diagnosed with type-2. I don't like cooking, but I've had to start doing so. This recipe was super easy and tasted very good. I omitted the onions and added sauteed mushrooms and fresh garlic for a touch more flavor. I will definitely add this to my meal prep rotation!