Follow these steps carefully for a perfectly baked, veggie-packed ziti:

1. Prepare the Pasta:

• Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea – this seasons the pasta from the inside out.
• Add the ziti pasta and cook according to package directions, but aim for al dente, typically 1-2 minutes less than the recommended time. The pasta will continue to cook in the oven, and undercooking slightly prevents it from becoming mushy.
• Drain the pasta well, but do not rinse it. Rinsing removes the starch that helps the sauce cling. A light toss with a tiny bit of olive oil can prevent sticking if you aren’t assembling immediately, but it’s usually unnecessary if working quickly. Set aside.

2. Sauté the Hidden Veggies and Aromatics:

• While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.
• Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Don’t rush this step; softened onions build a sweet flavour foundation.
• Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, which can turn bitter.
• Stir in the finely shredded or minced carrot, zucchini, and finely chopped red bell pepper. This fine texture is key to making them “hidden.”
• Season the vegetables with ½ teaspoon of salt, black pepper, dried oregano, dried basil, and optional red pepper flakes. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are very soft and have released some of their moisture. They should break down significantly.

3. Create the Veggie-Loaded Marinara Sauce:

• Pour the marinara sauce into the skillet with the softened vegetables.
• Stir everything together well to combine. Bring the sauce to a gentle simmer.
• Reduce the heat to low, cover, and let it simmer for at least 10-15 minutes. This allows the flavours to meld beautifully and ensures the vegetables are completely tender and integrated into the sauce. Taste and adjust seasoning if needed (you might need a touch more salt depending on your marinara sauce).

4. Prepare the Creamy Ricotta Mixture:

• While the sauce simmers, prepare the ricotta layer. In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, the large egg, and about half of the chopped fresh parsley (reserve the rest for garnish).
• Mix gently but thoroughly until everything is well combined. Season lightly with a pinch of salt and pepper if desired, keeping in mind the saltiness of the Parmesan.

5. Assemble the Baked Ziti:

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
• Add the cooked and drained ziti pasta directly into the skillet or Dutch oven containing the veggie-loaded marinara sauce. Stir gently to coat all the pasta evenly with the sauce.
• Spread about half of the sauced ziti mixture evenly into the bottom of the prepared baking dish.
• Dollop spoonfuls of the ricotta mixture evenly over the first layer of ziti. You don’t need to spread it perfectly; pockets of creamy ricotta are part of the charm.
• Sprinkle about half of the shredded mozzarella cheese (about 4 ounces) over the ricotta layer.
• Top with the remaining sauced ziti mixture, spreading it evenly to cover the ricotta and mozzarella.
• Sprinkle the remaining 4 ounces of shredded mozzarella cheese evenly over the top layer. You can add a little extra Parmesan on top here too, if you like, for extra flavour and browning.

6. Bake to Golden Perfection:

• Cover the baking dish loosely with aluminum foil. This prevents the top from browning too quickly and helps the inside cook through evenly.
• Bake in the preheated oven for 20 minutes.
• Carefully remove the aluminum foil.
• Continue baking, uncovered, for another 15-25 minutes, or until the sauce is bubbly around the edges, the cheese is fully melted, golden brown, and slightly crusty in spots. The internal temperature should reach at least 165°F (74°C) if you’re using a thermometer.
• Once baked, remove the ziti from the oven and let it rest for 10-15 minutes before serving. This crucial step allows the cheese and sauce to set slightly, making it much easier to slice and serve without falling apart.

7. Garnish and Serve:

• Sprinkle the remaining chopped fresh parsley over the top just before serving for a pop of colour and freshness.
• Slice into portions and serve hot.