Craving a pasta dish that feels both rustic and ridiculously flavorful? This is it. Imagine a vibrant tumble of sweet bell peppers and onions, simmered in a rich tomato sauce and tossed with perfectly cooked ziti. But the real magic? Cubes of fresh mozzarella, marinated in a fragrant blend of herbs, garlic, and a hint of chili, that melt into creamy pockets of goodness with every bite. This is more than just a weeknight meal; it’s an invitation to slow down. Pour a glass of your favorite red, tear off a piece of crusty garlic bread, and gather around the table for a truly satisfying, herb-infused feast.
Ingredients
• 450 g / 1 pound fresh mozzarella cheese or smoked fresh mozzarella, cut into 1⁄2-inch cubes
• 45 ml / 3 tablespoons olive oil, divided
• 120 ml / 1⁄2 cup mixed chopped fresh herbs, such as parsley, chives, oregano, mint
• Pinch of crushed red pepper flakes
• 5 ml / 1 teaspoon red or white wine vinegar
• Kosher salt and freshly ground black pepper, to taste
• 15 g / 1 tablespoon chopped garlic, about 3 cloves
• 300 g / 2 cups onions, sliced
• 450 g / 3 cups mixed bell peppers, sliced
• 475 ml / 2 cups store-bought or homemade tomato sauce
• 225 g / 1⁄2 pound ziti, cooked al dente
• 14 g / 1 tablespoon unsalted butter
• 25 g / 1⁄4 cup grated Parmesan cheese
Instructions
1. Marinate the Mozzarella: In a medium bowl, gently combine the mozzarella cubes, 1 tablespoon of olive oil, mixed fresh herbs, red pepper flakes, and vinegar. Season with a pinch of kosher salt and black pepper. Set aside to marinate at room temperature for at least 30 minutes to allow the flavors to meld.
2. Sauté the Vegetables: Heat the remaining 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped garlic and cook for about 30 seconds until fragrant. Add the sliced onions and bell peppers, and cook, stirring occasionally, until softened and the onions are translucent, about 5-7 minutes.
3. Simmer the Sauce: Pour the tomato sauce into the skillet with the vegetables. Stir to combine, reduce the heat to low, and let it simmer gently while you finish the dish. Season to taste with additional salt and pepper if needed.
4. Combine and Finish: Transfer the hot, cooked ziti directly to the skillet with the sauce. Remove the skillet from the heat. Add the entire bowl of marinated mozzarella (including any liquid), the butter, and the grated Parmesan cheese. Toss gently but thoroughly until the butter is melted and the cheese is just beginning to get gooey and stringy. Serve immediately.
Nutritional Information
• Facts
Pro Tips
• For a deeper, savory flavor, opt for smoked fresh mozzarella instead of regular.
• Don’t discard your pasta water! A splash can be added to the sauce if it seems too thick, helping it cling beautifully to the ziti.
• Feel free to add other quick-cooking vegetables like sliced mushrooms or a handful of fresh spinach along with the peppers and onions.
• For an even creamier finish, stir in a tablespoon or two of heavy cream or mascarpone cheese along with the butter.
FAQ
Q: Can I make this ziti recipe vegan
A: Yes, you can easily adapt this recipe to be vegan. Use a high-quality, plant-based mozzarella alternative that melts well. For the Parmesan, substitute a vegan Parmesan or nutritional yeast. Finally, replace the unsalted butter with a dairy-free butter or an extra drizzle of olive oil for a rich finish.
Q: How can I add more protein to this vegetarian pasta
A: To boost the protein, consider adding a can of rinsed chickpeas or white beans (like cannellini) to the sauce along with the vegetables. You could also use a protein-fortified or legume-based pasta, such as chickpea or lentil ziti, which are excellent sources of plant-based protein.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The mozzarella will firm up when cold. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or tomato sauce to loosen it up and help the cheese become creamy and gooey again. You can also microwave it in short intervals, stirring in between.
Q: Can I make this recipe gluten-free
A: Absolutely. To make this dish gluten-free, simply substitute the ziti with your favorite brand of gluten-free short pasta. Cook the gluten-free pasta according to its package directions, then proceed with the recipe as written. The rest of the ingredients are naturally gluten-free.
