Veggie Baked Ziti

Veggie Baked Ziti
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes Superfoods Cookbook and Meal Planner . Recipe Credit: . Photo Credit: Mittera.

Enjoy a vegetarian twist on this favorite pasta dish!


  • 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 1.1g
    • 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

    This was so good. Our family loved it. I added some ground turkey to it, and more seasonings. Next time I may make it with red lentil pasta, or chickpea pasta instead. We had it with salads. Definitely a keeper.

  • Recommended

    I had to make a few substitutions for what I had on hand: Organic ziti instead of whole wheat, fat-free cottage cheese instead of ricotta, purple pepper instead of red (from the garden), Monterey jack instead of mozzarella, Italian seasoning instead of fresh basil. The recipe was easy enough to follow and I think could be easily modified to suit individual taste (e.g. my wife isn't fond of black pepper so I omitted) and additional ingredients could be added/substituted such as additional squash varieties or even fresh, diced tomatoes. Next time I may even add sausage for a little extra kick. There wasn't much aroma as the dish baked so I was a bit skeptical as to how it would turn out and (the real test) if the teens would approve. The flavor wasn't "amazing!", but I did have more than the allotted 3"x3" serving. I will definitely make this again with a few modifications (fresh basil, sausage).

  • Recommended

    Instead of just black pepper and basil, I recommend creating a spice mix of: - 1/4 tsp salt (omit if you can't have added salt) - 1/4 tsp black pepper - 1/4 tsp onion powder - 1/4 tsp garlic powder - 1/4 tsp dried basil or Italian seasoning - 1/4 tsp smoked or sweet paprika (your choice) Pour the spices in with the ricotta, egg and parmesan cheese before mixing. This spice mix adds a really delicious flavor to any vegetable or chicken dish.

  • 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!