Veggie Baked Ziti (For Two) with Burrata

Dinner, Holiday, Pasta, Vegetarian

Veggie Baked Ziti (For Two) with Burrata
CARBS is a gift I can get behind for V-Day. I’m not a big go-out-to-dinner V-Day person. Instead we like to just stay in and cook a quiet, chill meal and then watch something trashy on television while talking about how we still can’t believe we let a crazy corgi live with us.

We’re actually headed to Big Bear on Sunday and I’m super excited to hang out in the snow and stay in a cabin for a few days, especially since there’s this really strange and unusual heat wave in LA right now and it’s really bumming me out. It makes me want to move. The snow will be a much welcomed change. I also maybe sorta bought Amelia a parka so that’ll be cool. (She already hates me.)

Veggie Baked Ziti (For Two) with Burrata

Veggie Baked Ziti (For Two) with Burrata

Veggie Baked Ziti (For Two) with Burrata

Veggie Baked Ziti (For Two) with Burrata

Fun fact! Josh and I actually went to the same tennis camp as kids in Big Bear. Maybe just different years? Maybe. It’s sort of wild to think that we could’ve been at summer camp together and just never met each other/remember each other.

And now we’re going back. I have really fond memories of Big Bear so it should be a fun lil’ time.

Now, onto this pasta situation.

It’s a veggie baked ziti so no meat. Just diced up carrots, red bell pepper and mushrooms. The sauce is mixed with a bit of mozzarella and ricotta for some lightness. And then the whole thing is baked. At the very end, you add half a ball of burrata to each dish and then put it back in the oven until it’s juuuust melty. The results are SO GOOD it made me want to cry.

Veggie Baked Ziti (For Two) with Burrata

Veggie Baked Ziti (For Two) with Burrata

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 2


  • 1 teaspoon olive oil
  • 1 small carrot,, peeled and diced
  • 1/4 red bell pepper,, diced
  • 3 mushrooms,, stems removed and diced
  • 1 garlic clove,, minced
  • 1 cup crushed tomatoes, (from a can) or store-bought marinara sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon to 1/2 teaspoon, (depending on how much you like heat) crushed red pepper, plus more for garnish
  • 1/4 cup water
  • 1/4 cup shredded mozzarella,, plus a 1 tablespoon for topping
  • 1/3 cup ricotta
  • 1 ball of burrata
  • 1/2 pound ziti
  • Basil leaves or Italian parsley,, for garnish


  • In a medium saucepan, set over medium heat, add the olive oil. When the oil is warm, add the carrot, red bell pepper and diced mushrooms. Cook until softened, about 5 minutes. Next, mix in the minced garlic, crushed tomatoes or marinara sauce, salt and crushed red pepper and 1/4 cup of water. Bring the sauce to a simmer and reduce the heat to medium-low. Cook until the sauce has thickened, about 7 to 8 minutes. When the sauce has thickened, add the mozzarella and ricotta and mix it until combined.
  • Meanwhile, to a pot of salted boiling water, add the ziti and cook until al dente. Drain and add to the pot with the sauce and mix until the ziti is thoroughly coated in sauce.
  • Preheat the oven to 350 degrees F. Let’s talk about the vessel. You can use two mini cast iron pans. Or you could use one small 8-inch baking dish or even a loaf pan would work nicely. add the ziti amongst whatever vessel or vessels you’re using. Top with a small sprinkling of mozzarella. Transfer to the oven and bake for 20 minutes. At the 20 minute mark, remove it from the oven. Remove the burrata from its casing and divide it into two portions (obviously if you’re using one 8-inch serving dish then don’t divide it). Add it to the center of the ziti and place it back in the oven to bake for 3 minutes longer, just until it’s melty and warm. Garnish with a teeny bit of crushed red pepper and a few leaves of fresh basil or Italian parsley.
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  • Reply Angela - Patisserie Makes Perfect February 12, 2016 at 1:45 am

    I am always looking for baked pasta dishes, I always make a double batch – one for our tummies and one for the freezer 🙂

    A vegetarian version is even better as the boyfriend and I are trying to be more mindful and we’re cutting down on our meat.

    We’re having a cold spell here and I bought a coat for my puppy (, he refuses to wear the damn thing!

    Have a lovely holiday, I have a week away coming up in about a month and I’m on constant countdown to it!

  • Reply Leslie February 12, 2016 at 9:38 am

    This looks great! it’s obvious that it is needed but I believe you left out the ziti in the ingredients list.

    I may make this for Valentine’s Day!

  • Reply Megan (Cozy Eats) February 12, 2016 at 10:07 am

    Pasta+Burrata= Romance. This looks so, so good. 🙂

  • Reply Libby February 12, 2016 at 10:12 am

    This is my idea of the most perfect meal ever. Like, throw in a perfect brownie and I’ll consider asking for this as my last meal.

  • Reply Lynn February 12, 2016 at 10:34 am

    How much pasta?

    • Adrianna Adarme
      Reply Adrianna Adarme February 12, 2016 at 10:58 am

      1/2 pound! Adding it now!

      • Reply Lynn February 12, 2016 at 2:02 pm

        Thanks. I’m going to make this tonight.

  • Reply Ashlae February 12, 2016 at 2:27 pm

    Soooooooo this looks delicious and – after skimming the recipe to see if I could make it dairy free (I can) (TOFU + CASHEWS FTW) – I realized it calls for 1/2 pound of ziti AND serves two. Then I felt some serious shame because I totally eat 1/2 pound of ziti.. by myself. :-\\

    Anyway. I can’t wait to see Amelia in that parka. Have fun in Big Bear! <3

  • Reply Jane M February 13, 2016 at 11:29 am

    Gaaaaah I live for these casseroles – sadly my hubs is a Type 1 and we can no longer eat this food. Womp Womp.

  • Reply Chrissy February 14, 2016 at 9:12 am

    I want to cry looking at it. Have fun in Big Bear!

  • Reply Friday Finds: 2.19.16 - The Yankee Herald March 12, 2016 at 7:24 pm

    […] Baked ziti and burrata forever. […]

  • Reply Puro Food February 4, 2019 at 5:54 am

    That looks delicious! Comfort food recipes will always find a way to me eventually, I love trying new things.

  • Reply Lindsay March 20, 2019 at 7:36 pm

    Made this recently, but doubled everything so we’d have leftovers. It was SO good! My meat-lover fiancé loved it too. It was filling, creamy, and packed full of flavor. The only thing I changed (besides doubling) was to add diced mushrooms and chopped spinach for some extra nutrients. After a weekend eating the most luxurious food in Carmel with a girlfriend of mine I am desperately needing some veg detox and this was perfect to ease me back into things!

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