Annie We’re about to head into grilling season, so I am trying to get the last of those cold-weather comfort food cravings out of my system. Tonight it’s in the form of creamy, cheesy, veggie-maxed baked ziti. I started by roasting up the last of my fall butternut squash, then sizzled in some cherry tomatoes and green onions for a vibrant boost of freshness. All these caramelized roasted veggies get stirred into a creamy parmesan sauce and baked with ziti (or any tube) pasta plus cheese.
The best thing about veggie pastas like this is all the ways you can change them up according to the season and what veggies and cheese you have available. When a chilly spring day hits, swap out the squash with asparagus and mushrooms. Or try freshly picked zucchini, green beans, or corn in the summer and make the whole thing in a skillet (the roasting and baking to avoid over heating the kitchen). And in the chilly depths of winter, go for some winter brassicas (think cauliflower, Brussels sprouts, kale, or broccoli). Just adjust the cooking times as needed, roasting whichever veggies you choose until just tender.
Creamy Roasted Veggie Baked Ziti
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.
