Make-Ahead Three Cheese Baked Ziti w/ Springtime Veggies

Weaving vegetables into pasta is a wonderfully simple way to make the unhealthy, sorta healthy.

Make-Ahead Three Cheese Baked Ziti w/ Springtime Veggies

There’s still loads of carbs, of course. And a mountain of cheese, if you know what’s what. But incorporating vegetables into a luscious baked pasta is the smart solution to pasta guilt, and this make-ahead dish is the perfect example.

Make-Ahead Three Cheese Baked Ziti w/ Springtime Veggies

When Better Homes & Gardens invited me to reinterpret a BHG recipe for their Delish Dish blog, I was immediately drawn to their Make-Ahead Baked Ziti. Not only do I love the convenience of make-ahead dishes, but the three cheeses it was packing? My attention was officially won.

Make-Ahead Three Cheese Baked Ziti w/ Springtime Veggies

The changes I made were minor, but they did pack a major punch in terms of flavor, texture, and the overall nutrition of the recipe:

Loads of springtime veggies threaded with care? I did it with peas, sliced leeks, and halved cherry tomatoes.

Ditching pungent gorgonzola for milder bocconcini? Mozzarella has broader appeal, so this felt like a smart swap.

A slimmed down sauce made with skim milk + a roux instead of heavy cream? ALWAYS. All the luscious texture of a cream-based sauce, but with half the calories and fat.

Make-Ahead Three Cheese Baked Ziti w/ Springtime Veggies

These simple switches made this recipe my own, all while staying true to the original concept. Fast, easy, and ready to be prepped up to 48-hours before baking, there’s nothing not to like about this flexible and versatile dish.

Check out my full post here for the step-by-step photos + find the original recipe here! xo

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