5 from 7 votes

Healthy Baked Ziti Inspired Pasta Bake

Jump to Recipe
Inspired by the cheesy baked ziti, this healthy baked ziti incorporates vegetables, less cheese and lots of flavour in this pasta bake.
Prep time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
£0.92
Makes: 6
mains
Italian
Baked Ziti, Healthy Baked Ziti, Ziti Inspired Pasta Bake
Freezable

Table of Contents

  1. Ingredients
  2. How to make this recipe

Ingredients

Overhead shot of ingredients

How to make this recipe

Preheat oven 180°C

Add the chopped aubergine and mushrooms to a large baking tray with a drizzle of olive oil. Season with pepper and pop in the oven for 30 minutes.

Chopped mushrooms and aubergines in a baking tray

Meanwhile, prepare the sauce by sauteing the onion in the remaining olive oil in a non-stick frying pan. Season with salt. If the onion dries out, add a splash of water instead of oil, as we are trying to use less oil (as there is lots of cheese coming next)! After around 5 minutes, add the chopped garlic to fry for a couple of minutes. Add some red pepper flakes if you like it hot!

Onions frying in pan and being stirred with wooden spoon

Next add the plum tomatoes and use a spatula to stir and break down the chunks of tomato before before adding the water and oregano. Reduce to a simmer while your veggies are roasting in the oven (around 20 minutes from this point).

Tomatoes with onions in the frying pan

Add the fusilli to salted boiling water and then simmer according packet instructions minus 4 minutes.

Fusilli pasta in boiling water in saucepan on stove

Drain the pasta and reserve some pasta water. Add a few ladles of tomato sauce with the pasta, then mix and loosen with another ladle or two of pasta water.  Time to assemble the layers. Add a ladle of the tomato sauce into your baking dish and add half of pasta.

Pasta and sauce in white rectangle baking dish

Then add half of the roasted veggies and scatter small dollops of the ricotta (all of it) over this layer and ⅓ of the mozzarella cubes. Add a few ladles of sauce and repeat. With the final layer consisting of only mozzarella cubes for the crispiest cheese.

All layers of pasta, tomato sauce and cheese added to white baking dish

Bake for 25-30M, or until a golden crust is achieved. Serve immediately.

Pasta dish baked and cheese golden brown in white baking tray

 

 

Healthy Baked Ziti Inspired Pasta Bake

Print Pin It
5 from 7 votes
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
£0.92
mains
Italian
Baked Ziti, Healthy Baked Ziti, Ziti Inspired Pasta Bake
Freezable
Servings: 6
Inspired by the cheesy baked ziti, this healthy baked ziti incorporates vegetables, less cheese and lots of flavour in this pasta bake.

Ingredients

  • 2 aubergines, sliced into cubes (£0.76x2)=(£1.52)
  • 250 g chestnut mushrooms, sliced into quarters (£0.65)
  • 1 white onion, finely diced (£0.09)
  • 3 garlic cloves, chopped (£0.69/3)=)(£0.23)
  • 2 (400g) tins of plum tomatoes (£0.32x2)=(£0.64)
  • 400 g whole grain fusilli (£0.50)
  • 100 g whole milk ricotta cheese (£0.88)
  • 2 balls (250g) mozzarella (£0.49x2)=(£0.98)

Cupboard Essentials

  • 1 tsp oregano
  • 1 tbsp olive oil
  • Salt & Pepper
  • 400 ml water
  • Optional red pepper flakes

Method

Preheat oven 180°C

  • Add the aubergine and mushroom into a large baking tray with a drizzle of olive oil (around ½ tbsp). Season with pepper and pop in the oven for 30 minutes.
  • Meanwhile, prepare the sauce by sauteing the onion in the remaining olive oil in a non-stick frying pan. Season with salt. As we are trying to use less oil in this recipe with the large amount of cheese, add a splash of water if the onions start to feel a bit dry. After around 5 minutes, add the chopped garlic to fry for a couple of minutes. If you like a little heat, add some red pepper flakes at this stage.
  • Add the plum tomatoes and using your spatula, break the chunks of tomato as much as you can before adding the water and oregano. Stir to combine and reduce to a simmer until your veggies are roasted (around 20 minutes from this point).
  • Add the fusilli to salted boiling water and simmer for the packet cook time minus 4 minutes. Drain the pasta reserving some pasta water and combine a few ladles of tomato sauce with the pasta. Loosen with a ladle or two of pasta water.
  • Time to assemble to ziti! Add a ladle of the tomato sauce into your baking dish. Next add half of pasta and then half of the roasted veggies. Scatter small dollops of the ricotta (all of it) over this layer and ⅓ of the mozzarella cubes. Add a few ladles of sauce and repeat. With the final layer consisting of only mozzarella cubes for the crispiest cheese.
  • Bake for 25-30 minutes, or until a golden crust is achieved. Serve immediately.

Nutrition

Servings: 6 servings
Fat: 12g
Calories: 426kcal
Carbohydrates: 54g
Protein: 19g

Leave a comment and a rating!

Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

Recipe Rating




Your email address will not be published. Required fields are marked *

  • Weekly meal plans with a £20 budget
  • 50+ exclusive recipes
  • Personal dashboard
  • Exclusive step by step videos
  • Shopping list tools

JOIN NOW LEARN MORE

Never miss a recipe!

Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

Development Alchemy + Aim