This burrata baked ziti is a deeply satisfying meal—filled with garden vegetables, tangy marinara and creamy burrata. It works beautifully for weeknight dinners, potlucks or dinner parties. If you have leftover roasted vegetables, this comes together even faster. This recipe is from my new book, Everyday Dinners, and I’m excited to share it with you!
If you love melty burrata and pasta with rich marinara, this is for you.
Loaded with extra vegetables, this baked ziti becomes even more comforting and satisfying. It’s the version with extra veg from Everyday Dinners and it’s everything I love in a pasta dish—best served with a big green salad. It’s reliable, crowd-pleasing and often requested by friends and family.
Everyday Dinners will be available in one week. I’ve packed the book with 100 dinner-focused recipes designed for busy nights, plus guidance and tips on meal prep so you can make weeknight cooking easier and more dependable.
THIS IS THE WEEKNIGHT DINNER BIBLE.
Preordering a copy ensures you receive Everyday Dinners when it releases and often includes bonus content. There are also signed copies and signed book plates available for readers who want a personalized touch—follow the publisher’s instructions to request a signed plate after ordering.
My goal with Everyday Dinners is to be a practical weeknight resource: recipes you can rely on, adapt, and make your own. I love seeing how dishes evolve in different kitchens—it’s one of the best parts of sharing recipes.
This baked ziti is a perfect way to use leftover roasted, grilled or sautéed vegetables. The full recipe below walks through every step, but if you already have cooked veggies, you can skip the sauté step and assemble the dish even more quickly.
Giveaway!
To celebrate the upcoming launch of Everyday Dinners, I’m giving away five $250 gift cards to a few favorite retailers. To enter, leave a comment on this post telling me your favorite weeknight dinner. Good luck!
Burrata Baked Ziti
Burrata Baked Ziti with Extra Veg
6
to 8
15 mins
20 mins
35 mins
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Ingredients
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- kosher salt and pepper
- ½ teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon crushed red pepper
- 1 medium zucchini, diced
- 1 tablespoon tomato paste
- 3 tablespoons dry red wine
- 1 (32 ounce) jar marinara sauce
- ¼ cup finely grated Parmesan cheese
- 8 ounces freshly grated mozzarella
- 1 (or 2) 8-ounce ball(s) burrata
- fresh herbs for sprinkling (basil or parsley)
Instructions
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Note: Leftover roasted or grilled vegetables work wonderfully here and let you skip the sauté step. You can also roast or sauté the vegetables ahead of time to save a few minutes.
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Preheat the oven to 400°F. Bring a large pot of salted water to a boil and cook the ziti until al dente according to package directions.
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While the pasta cooks, heat a large skillet over medium-low and add the olive oil. Sauté the onion, bell pepper and garlic with a big pinch of salt and pepper. Stir in the basil, oregano and red pepper flakes and cook about 5 minutes until slightly softened. Add the zucchini and cook 3 more minutes. Stir in the tomato paste and then the red wine.
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Pour the marinara into the skillet, stir in the Parmesan and combine. Drain the pasta and place it in a 9×13-inch baking dish. Pour the sauce and vegetable mixture over the pasta. Sprinkle the mozzarella over top and toss once or twice to incorporate.
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Break apart the burrata and distribute it over the pasta. Bake for about 20 minutes, or until the cheese is golden and bubbly. Finish with fresh herbs before serving.
Notes
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That cheese!