An entire sheet pan full of roasted vegetables — cauliflower, zucchini, eggplant, mushrooms, onion and bell pepper — boosts this vegetarian pasta bake. Be sure to use a large enough pan so the vegetables can spread out and roast; if they’re too crowded, they tend to steam. A standard 18-by-13-inch half-sheet pan is perfect for the job.
Try this recipe for meal prep for the week. It’s an easy-prep process, plus you’re loading up on veggies to provide a variety of vitamins, minerals and antioxidants.
Active time: 15 minutes Total time: 1 hour, 5 minutes
Veggie-Packed Baked Ziti Ingredients Directions Preheat the oven to 450°F (230ºC). Coat a large sheet pan with cooking spray. On the pan, toss together cauliflower, zucchini, eggplant, onion, mushrooms, bell pepper, oil, salt and pepper. Spread vegetables into an even layer on the pan. Roast until tender, about 25 minutes, stirring after 15 minutes. Reduce oven temperature to 375°F (190ºC). While the vegetables roast, cook pasta according to package directions; drain. In a large bowl, stir together marinara sauce and smoked paprika. Add cooked pasta and roasted vegetables. Spoon mixture into a 13-by-9-inch baking dish coated with cooking spray. Sprinkle evenly with cheese. Bake, uncovered, until cheese melts and sauce is slightly bubbly, 20 minutes. Turn broiler to high. Broil just until cheese browns, 1–2 minutes. Serves: 8 | Serving Size: 1 1/3 cups Nutrition (per serving): Calories: 311; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 11mg; Sodium: 438mg; Carbohydrate: 43g; Dietary Fiber: 4g; Sugar: 6g; Protein: 14g Nutrition Bonus: Potassium: 550mg; Iron: 13%; Vitamin A: 42%; Vitamin C: 66%; Calcium: 23%
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