• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • About
  • Cookbook
  • Shop
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbook
    • Shop
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetarian Recipes

    Farmers Market Baked Ziti with Heirloom Tomato Sauce

    Published: Sep 5, 2014 · Modified: Oct 28, 2022 by Samantha Ferraro · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    Farmers market baked ziti filled with squash, zucchini and spinach and a gorgeous heirloom tomato sauce.

    Farmers Market Baked Ziti with Heirloom Tomato Sauce via LittleFerraroKitchen.com

    Just one more heirloom tomato recipe before we dip into soups and pumpkin.

    As soon as September 1st hit, the web was saturated with all things pumpkin. Which I love because that just means it's closer to my birthday (Halloween if you're wondering) and don't ask me how old I'm turning. I stopped counting last year as soon as I turned 30 (did you figure it out yet?)

    And I love..love fall! I love wearing sweaters and scarfs (that's how far we get in Southern Cali and I'm cool with that). I love making big batches of soups and snuggling around a warm mug. I especially love my good hair days and not shvitzing from just walking the dog. That I won't miss...the shvitzing.


    So let this farmers market baked ziti be a nice transition from summer to fall. Full of summer produce with squash blossoms, zucchini and spinach and then gracefully move into the next season with it's baked comfort.

    Farmers Market Baked Ziti with Heirloom Tomato Sauce via LittleFerraroKitchen.com

    Of course you can use any veggies you have on hand. I have been obsessed with delicata squash and squash blossoms lately and the heirloom tomato sauce is light and fragrant. Get 'em while ya can!


    Farmers Market Baked Ziti with Heirloom Tomato Sauce via LittleFerraroKitchen.com
    Also, this freezes very well! What I do is allow it to set in the fridge over night and cut into square servings. Then I wrap each piece in plastic wrap and place in a large ziplock bag and freeze. To re-heat, place in baking dish in the oven at 325 and bake until warmed through.
    Farmers Market Baked Ziti with Heirloom Tomato Sauce via LittleFerraroKitchen.com

    Farmers Market Baked Ziti with Heirloom Tomato Sauce

    Samantha Ferraro

    LittleFerraroKitchen.com

    5 from 1 vote
    Print Recipe Pin Recipe
    Servings 8 -10 servings

    Ingredients
      

    Heirloom Tomato Sauce

    • 3 lbs heirloom tomatoes seeded and roughly chopped
    • 1 shallot chopped
    • 1-2 garlic cloves chopped
    • ½ teaspoon red pepper flakes
    • ½ cup white wine
    • Few sprigs of fresh oregano leaves removed and chopped
    • Few leaves of fresh basil roughly chopped

    Baked Ziti

    • 1 lb ziti
    • 1 delicata squash seeds removed and chopped into 1 inch pieces
    • 1 zucchini chopped into 1 inch pieces
    • 2 cups spinach
    • 4 oz ricotta make your own here
    • 8-10 squash blossoms
    • Freshly grated Parmesan cheese
    • Few leaves of fresh basil roughly torn
    • Olive oil for drizzling
    • Salt and pepper to taste

    Instructions
     

    Heirloom Tomato Sauce

    • In a large pot, saute 1 shallot in olive oil until it begins to soften, about 2-3 minutes. Add garlic, red pepper flakes and cook until garlic begins to caramelize, about another minute.
    • Add chopped heirlooms and season with salt, pepper and white wine. Stir a bit and allow the alcohol to cook off, about 2-3 minutes or until wine is cooked away.
    • Add basil and fresh oregano and cook until the tomatoes break down. Place a cover over the pot leaving a bit open and cook the tomatoes until they are all soft, about 20 minutes.
    • When done, use an immersion blender (or pour tomato mixture into food processor) and puree sauce. You can leave it as chunky as smooth as you want. Taste for seasoning.

    Baked Ziti

    • Pre-heat oven to 400 degrees F and line a baking sheet with foil.
    • Add zucchini and delicata squash and toss with olive oil, salt and pepper. Roast in the oven until veggies are soft and caramelized, about 15-20 minutes. When done, set aside.
    • In another pot, cook ziti in boiling water about 2 minutes less then package instructions. You still want the ziti to have a bite to it. When done, strain through a colander and set aside. You can also toss ziti with olive oil so it doesn't stick. In the same pot, cook the spinach until wilted.
    • Ladel heirloom tomato sauce on the bottom of a casserole dish. Add the pasta to the rest of the sauce and toss to combine. Pour the pasta into the baking dish along with the roasted veggies and spinach. Toss to combine.
    • Dollop with spoonfuls of ricotta cheese and top with squash blossoms, fresh basil, freshly grated Parmesan cheese and a drizzle of olive oil.
    • Bake at 375 degrees F for 30minutes, covered with foil, or until the cheese is all melted.
    • Allow to cool slightly before serving.
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    Farmers Market Baked Ziti with Heirloom Tomato Sauce

    Samantha Ferraro

    LittleFerraroKitchen.com

    Farmers market baked ziti filled with squash, zucchini and spinach and a gorgeous heirloom tomato sauce.
    5 from 6 votes
    Print Recipe Pin Recipe
    Servings 8 servings
    Calories 307 kcal

    Ingredients
     
     

    Heirloom Tomato Sauce

    • 3 lbs heirloom tomatoes seeded and roughly chopped
    • 1 shallot chopped
    • 1-2 garlic cloves chopped
    • ½ teaspoon red pepper flakes
    • ½ cup white wine
    • Few sprigs of fresh oregano leaves removed and chopped
    • Few leaves of fresh basil roughly chopped

    Baked Ziti

    • 1 lb ziti
    • 1 delicata squash seeds removed and chopped into 1 inch pieces
    • 1 zucchini chopped into 1 inch pieces
    • 2 cups spinach
    • 4 oz ricotta make your own here
    • 8-10 squash blossoms
    • Freshly grated Parmesan cheese
    • Few leaves of fresh basil roughly torn
    • Olive oil for drizzling
    • Salt and pepper to taste

    Instructions
     

    Heirloom Tomato Sauce

    • In a large pot, saute 1 shallot in olive oil until it begins to soften, about 2-3 minutes. Add garlic, red pepper flakes and cook until garlic begins to caramelize, about another minute.
    • Add chopped heirlooms and season with salt, pepper and white wine. Stir a bit and allow the alcohol to cook off, about 2-3 minutes or until wine is cooked away.
    • Add basil and fresh oregano and cook until the tomatoes break down. Place a cover over the pot leaving a bit open and cook the tomatoes until they are all soft, about 20 minutes.
    • When done, use an immersion blender (or pour tomato mixture into food processor) and puree sauce. You can leave it as chunky as smooth as you want. Taste for seasoning.

    Baked Ziti

    • Pre-heat oven to 400 degrees F and line a baking sheet with foil.
    • Add zucchini and delicata squash and toss with olive oil, salt and pepper. Roast in the oven until veggies are soft and caramelized, about 15-20 minutes. When done, set aside.
    • In another pot, cook ziti in boiling water about 2 minutes less then package instructions. You still want the ziti to have a bite to it. When done, strain through a colander and set aside. You can also toss ziti with olive oil so it doesn't stick. In the same pot, cook the spinach until wilted.
    • Ladel heirloom tomato sauce on the bottom of a casserole dish. Add the pasta to the rest of the sauce and toss to combine. Pour the pasta into the baking dish along with the roasted veggies and spinach. Toss to combine.
    • Dollop with spoonfuls of ricotta cheese and top with squash blossoms, fresh basil, freshly grated Parmesan cheese and a drizzle of olive oil.
    • Bake at 375 degrees F for 30minutes, covered with foil, or until the cheese is all melted.
    • Allow to cool slightly before serving.

    Nutrition

    Calories: 307kcalCarbohydrates: 56gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 37mgPotassium: 877mgFiber: 5gSugar: 8gVitamin A: 3082IUVitamin C: 38mgCalcium: 90mgIron: 2mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!


    More Vegetarian Recipes

    • Red and yellow oven baked beet chips are served alongside a creamy lemon labneh dip.
      Baked Beet Chips with Creamy Labneh Dip
    • Asian cucumber salad seasoned with gochugaru, sesame seeds and soy sauce.
      Spicy Korean Cucumber Salad
    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Creamy avocado hummus garnished with olive oil, za'atar and fresh herbs.
      Creamy Avocado Hummus with Za'atar

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Betsy @ Desserts Required says

      September 07, 2014 at 8:51 am

      5 stars
      I can almost TASTE this through your pictures! I am just sad that I don't have a dish in front of me right now! Let's hope your non-shvitzing days come soon!

      Reply
    2. Kelly Senyei | Just a Taste says

      September 22, 2014 at 7:48 am

      5 stars
      This looks absolutely incredible! Love every. single. ingredient. in this easy, cheesy delicious recipe!

      Reply
    3. sue/the view from great island says

      October 06, 2014 at 4:52 pm

      5 stars
      I have to make this, I sometimes feel guilty that I live in a place where our farmer's markets go all year round, and right now the tomatoes are incredible! I do miss the crisp fall weather...but hooray for fresh produce!

      Reply
    4. Megan {Country Cleaver} says

      October 06, 2014 at 8:29 pm

      5 stars
      How perfect for fall time! I can get behind this with cool days ahead!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Flavorful Salad Recipes

    • Kale salad with roasted beets and citrus with orange segments off to the side.
      Winter Kale Salad with Radicchio and Roasted Beets
    • Serve the kale cranberry salad on a platter with crumbled feta cheese and apples.
      Kale Salad with Cranberries, Apples and Feta
    • Parmesan Shaved Brussels Sprouts Salad with Pistachios
      Parmesan Brussels Sprouts Salad with Pistachios
    • This colorful summer fruit caprese salad is arranged in a wide bowl and is full of sliced peaches and nectarines, quartered strawberries and sweet orange cherry tomatoes. The caprese salad is topped with roughly torn fresh mozzarella cheese, basil leaves and a good drizzle of extra virgin olive oil and vinegar.
      Summer Fruit Caprese Salad

    Order My Cookbook!

    Buy This Book Online
    Buy from Amazon
    Buy from Amazon Kindle
    Buy from Barnes and Noble
    Buy from IndieBound
    The Weeknight Mediterranean Kitchen
    Buy now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved