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Photo Credit: Elizabeth Newman

Summer Baked Ziti

Name: Summer Baked Ziti
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: Shop The Recipe Box!; 2 small or one large zucchini, halved lengthwise and sliced into ⅓” half-moons; 1 eggplant, cut into ½-inch cubes; 2 tablespoons olive oil; 3/4 teaspoon salt; 1 teaspoon Italian Seasoning, such as Giadzy Tuscan Herb Blend; 3 14-ounce cans cherry tomatoes, such as Giadzy Corbara; 1 tablespoon Italian Seasoning, such as Giadzy Tuscan Herb Blend; 1 ¼ teaspoon Kosher salt; 1 pound Giadzy Organic Ziti; 1 1/2 cups grated Parmigiano Reggiano; 4 tablespoons olive oil, divided; 8 ounces fresh mozzarella, torn into bite-sized pieces; Basil, for topping

20 MINPrep Time

40 MINCook Time

6Servings

by Giada De Laurentiis

Photo Credit: Elizabeth Newman

This is baked ziti, but perfect for summer. We took everything you love about the classic (the cozy, crispy and cheesy) and gave it a seasonal glow-up with caramelized zucchini, tender eggplant, and bursts of sweet cherry tomatoes.

Instead of layering everything into a deep casserole, this version bakes right on a sheet pan for crispy edges, quicker cook time, and a lighter feel that’s just right for warmer weather. It’s light and bright, yet still rich and comforting. It’s an instant classic.

Summer Baked Ziti

Rated 5.0 stars by 1 users

Servings

6

Prep Time

20 minutes

Cook Time

40 minutes

Ingredients

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For The Veggies:

2 small or one large zucchini, halved lengthwise and sliced into ⅓” half-moons
1 eggplant, cut into ½-inch cubes
2 tablespoons olive oil

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3/4 teaspoon salt
1 teaspoon Italian Seasoning, such as Giadzy Tuscan Herb Blend

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For The Pasta:

3 14-ounce cans cherry tomatoes, such as Giadzy Corbara

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1 tablespoon Italian Seasoning, such as Giadzy Tuscan Herb Blend
1 ¼ teaspoon Kosher salt
1 pound Giadzy Organic Ziti

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1 1/2 cups grated Parmigiano Reggiano
4 tablespoons olive oil, divided
8 ounces fresh mozzarella, torn into bite-sized pieces
Basil, for topping

Instructions

Preheat your oven to 425°F. On a large sheet pan with raised edges, toss the zucchini and eggplant with olive oil, salt, and the Tuscan Herb Blend. Spread in an even layer and roast for roughly 25 minutes, until tender and lightly caramelized.
In a large bowl, add all of the canned tomatoes, juices included. Using scissors, cut up about half of the tomatoes, leaving a few whole as desired (you can also lightly smash with the back of a spoon). Toss in the roasted veggies, the tablespoon of the Tuscan Herb Blend, and the 1 ¼ teaspoons salt.
Meanwhile, bring a large pot of salted water to a boil. Cook the ziti until very al dente, about 2 minutes less than package directions (it will finish cooking in the oven). Transfer the drained pasta directly to the bowl with the tomatoes and veggies. Add the grated Parmigiano Reggiano and toss to coat.
Drizzle the sheet pan evenly with 2 tablespoons of olive oil to coat. Carefully pour the pasta mixture into the sheet pan. Dot the tray evenly with the torn mozzarella, and drizzle with the remaining 2 tablespoons of olive oil. Bake at 425°F for roughly 25 to 30 minutes, until the cheese is bubbly and beginning to brown and the edges of the pasta look crispy.
Let cool for 5 minutes, then top with torn basil and serve straight from the pan.