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Burrata Baked Ziti with Extra Veg

4.99 from 70 votes
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  • 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 (I actually use the fire roasted marinara sauce in Everyday Dinners)
  • ¼ cup finely grated parmesan cheese
  • 8 ounces freshly grated mozzarella cheese
  • 1 or 2 (8-ounce) ball of burrata cheese
  • fresh herbs for sprinkling like basil or parsley


  • Note: I love to use leftover roasted or grilled vegetables for this recipe, which eliminates the step of sautéing them in the skillet. You can also roast or sauté the vegetables ahead of time to save a few minutes.
  • Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil and cook the ziti until al dente, according to the package instructions.
  • While the pasta is cooking, heat a large skillet over medium-low heat and add the olive oil. Add in the onions, peppers and garlic with a big pinch of salt and pepper. Stir in the basil, oregano and red pepper flakes. Cook for 5 minutes, until slightly softened. Stir in the zucchini and cook for 3 minutes more. Stir in the tomato paste. Stir in the red wine.
  • Pour the marinara sauce in the skillet. Stir in the parmesan and toss everything together. By now, the pasta should be finished cooking. Place it in a 9x13 baking dish. Pour the marinara sauce mixture over top. Sprinkle on the mozzarella cheese, tossing once or twice to stir it into the pasta.
  • Break apart the balls of burrata and place them over the pasta. Bake for 20 minutes, or until the cheese is just golden and bubbly.

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