This is the kind of weeknight dinner that feels cozy but still bright. Baked ziti gets a seasonal refresh with tender asparagus, sweet peas, and peppery arugula, all tucked into a creamy tomato sauce and bubbling cheese. It’s hearty enough for a main course but lighter than your usual red-sauce bake.
The flavors are clean, the steps are simple, and the leftovers taste great. If you’re craving that “pasta bake” satisfaction without the heaviness, this version is for you.
Why This Recipe Works
- Spring vegetables keep it light. Asparagus, peas, and arugula cut through the richness, so each bite tastes fresh instead of heavy.
- Two cheeses, two jobs. Ricotta brings creaminess and body, while mozzarella melts into those stretchy, golden edges everyone loves.
- Par-cooked pasta means no mush. Boiling the pasta to just shy of al dente helps it finish perfectly in the oven.
- Balanced sauce. A quick tomato base enriched with ricotta and a splash of pasta water clings to the ziti without feeling thick or pasty.
- Simple technique, big flavor. A few easy steps—blanching, folding, and baking—deliver restaurant-level comfort with a seasonal flair.
What You’ll Need
- Ziti or penne: 1 pound (450 g)
- Asparagus: 1 bunch, trimmed and cut into 1-inch pieces
- Frozen peas: 1 cup (no need to thaw)
- Arugula or baby spinach: 3 cups, loosely packed
- Olive oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Crushed red pepper flakes: 1/4 teaspoon (optional)
- Crushed tomatoes or passata: 3 cups (about 24 ounces)
- Ricotta cheese: 1 1/2 cups
- Shredded mozzarella: 2 cups
- Grated Parmesan: 1/2 cup, plus more for serving
- Fresh lemon zest: 1 teaspoon
- Fresh basil or parsley: 1/2 cup, chopped
- Salt and black pepper: to taste
- Pasta water: Reserve about 1 cup
How to Make It
- Heat the oven. Set your oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish or similar casserole.
- Boil the pasta. Cook ziti in well-salted water until just shy of al dente, about 1–2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
- Blanch the asparagus. In the last 2 minutes of the pasta’s cook time, add the asparagus to the pot.
Drain with the pasta to keep things simple.
- Start the sauce. Warm olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking 30–60 seconds until fragrant. Stir in crushed tomatoes, a good pinch of salt, and several grinds of pepper.
Simmer 5 minutes.
- Enrich the sauce. Off the heat, whisk in 1 cup ricotta and 1/2 cup pasta water until smooth and silky. Add more water as needed to create a sauce that lightly coats a spoon.
- Fold in the greens. Add peas and arugula to the warm sauce. The arugula will wilt quickly.
Stir in lemon zest and half the basil or parsley.
- Combine pasta and sauce. Toss the drained ziti and asparagus with the sauce until evenly coated. Taste and adjust salt and pepper. The mixture should be saucy; add a splash more pasta water if it looks dry.
- Layer the cheeses. Transfer half the pasta to the baking dish.
Dollop the remaining 1/2 cup ricotta over the top in small spoonfuls. Sprinkle with half the mozzarella and half the Parmesan. Add the rest of the pasta, then finish with remaining mozzarella and Parmesan.
- Bake. Cover loosely with foil and bake 15 minutes.
Remove foil and bake another 10–15 minutes, until the top is bubbling and lightly golden.
- Rest and garnish. Let the ziti rest 5–10 minutes to set. Sprinkle with remaining herbs and extra Parmesan before serving.
Storage Instructions
- Refrigerator: Cool completely, then cover and refrigerate for up to 4 days.
- Freezer: Freeze in an airtight container for up to 2 months. For best texture, freeze before baking and add 10–15 minutes to the bake time from frozen (keep covered initially).
- Reheating: Reheat covered at 350°F (175°C) until hot, 20–25 minutes.
For individual portions, microwave on medium power to avoid drying out. Add a splash of water if needed.
Health Benefits
- Vegetable-forward balance. Asparagus, peas, and arugula pack fiber, vitamins A, C, and K, plus folate and plant compounds that support immune and heart health.
- Protein and calcium from dairy. Ricotta, mozzarella, and Parmesan contribute protein and calcium, supporting bone health and satiety.
- Controlled richness. The sauce leans on ricotta and tomato rather than heavy cream, keeping the dish satisfying without being overly rich.
- Whole-grain option. Swap in whole-wheat pasta for extra fiber and a steadier energy release.
Pitfalls to Watch Out For
- Overcooking the pasta. If the ziti is fully tender before baking, it will turn mushy. Stop at just shy of al dente.
- Dry casserole. If the mixture looks tight before baking, add more pasta water.
You want it saucy so it stays moist in the oven.
- Undersalting. Season the pasta water generously and taste the sauce. Bland pasta bake is hard to fix later.
- Watery veggies. Don’t overcook asparagus or the greens. Quick blanching and a brief wilt keep excess moisture in check.
- Scorched top. If the cheese browns too quickly, tent with foil.
Conversely, remove the foil for the last stretch to get that golden finish.
Variations You Can Try
- Lemon-herb boost: Add extra zest and a squeeze of lemon juice before baking for a brighter flavor.
- Protein twist: Fold in sautéed chicken sausage, shredded rotisserie chicken, or white beans for more protein.
- Green swap: Use broccoli florets, snap peas, or baby kale if asparagus or arugula aren’t available.
- Cheese change-up: Replace part of the mozzarella with fontina or provolone for a different melt and flavor.
- Spicy version: Add more red pepper flakes or a spoonful of Calabrian chili paste to the sauce.
- Gluten-free: Use a sturdy gluten-free pasta and monitor bake time closely to avoid overcooking.
- Pesto swirl: Dollop 2–3 tablespoons of basil pesto between layers for extra herbiness.
FAQ
Can I make this ahead?
Yes. Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10–15 minutes to account for the chill.
What if I can’t find asparagus?
Broccoli, broccolini, or snap peas work well.
Keep pieces small and cook briefly so they stay crisp-tender.
Is ricotta necessary?
Ricotta adds creaminess and helps the sauce cling to the pasta. If you don’t have it, mix cottage cheese in a blender until smooth, or use mascarpone in smaller amounts.
How do I prevent the cheese from getting rubbery?
Use freshly shredded mozzarella and avoid overbaking. Cover for the first part of baking, then uncover to brown lightly.
Can I make it vegetarian and still high-protein?
Absolutely.
Add white beans or lentil pasta to boost protein without meat.
What’s the best pasta shape if I can’t find ziti?
Penne, rigatoni, or any short, ridged tube-shaped pasta that traps sauce will work well.
How spicy is it?
Mild, unless you add more red pepper flakes. Adjust to your taste or omit entirely.
Can I use jarred marinara?
Yes. Choose a good-quality marinara and warm it with garlic and a splash of pasta water before mixing with ricotta.
Wrapping Up
Baked Ziti with Spring Vegetables takes a comfort classic and gives it a fresh, seasonal lift.
It’s easy to assemble, generous enough to feed a crowd, and adaptable to what’s in your fridge. Keep the pasta just shy of al dente, make sure the mix is saucy, and let the oven do the rest. With a bright green crunch and a bubbly cheese top, this is a dish you’ll come back to all season long.