Baked Ziti with Zucchini, Chickpeas, and Olives

Name: Baked Ziti with Zucchini, Chickpeas, and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. ziti, rigatoni, or penne pasta; 1/2 lb. zucchini, coarsely chopped (2 cups); 1 1/2 cups cooked chickpeas, or; 1 15-oz. can chickpeas, rinsed and drained; 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, juices included; 1 cup tomato puree; 1/4 cup chopped kalamata olives, divided; 1 Tbs. olive oil; 1 Tbs. tomato paste; 2 cloves garlic, minced (2 tsp.); 2 Tbs. Italian-seasoned breadcrumbs

Servings: persons

8 oz. ziti, rigatoni, or penne pasta
1/2 lb. zucchini, coarsely chopped (2 cups)
1 1/2 cups cooked chickpeas, or
1 15-oz. can chickpeas, rinsed and drained
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, juices included
1 cup tomato puree
1/4 cup chopped kalamata olives, divided
1 Tbs. olive oil
1 Tbs. tomato paste
2 cloves garlic, minced (2 tsp.)
2 Tbs. Italian-seasoned breadcrumbs

1
Preheat oven to 350F.
2
Coat 11- x 7-inch baking dish with cooking spray.
3
Set aside.
4
Cook ziti according to package directions for al dente in large pot of boiling salted water.
5
Drain, rinse under cold water, and drain again.
6
Return ziti to pot, and set aside.
7
Meanwhile, combine zucchini, chickpeas, tomatoes and juices, tomato puree, 2 Tbs.
8
olives, oil, tomato paste, and garlic in large saucepan.
9
Bring to a boil.
10
Reduce heat to medium-low, and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally.
11
Stir zucchini mixture into ziti, and season with salt and pepper, if desired.
12
Transfer ziti mixture to prepared baking dish.
13
Sprinkle with breadcrumbs and remaining 2 Tbs.
14
olives.
15
Bake 20 to 25 minutes, or until pasta is heated through and breadcrumbs are golden brown.

825

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 oz. ziti, rigatoni, or penne pasta, 1/2 lb. zucchini, coarsely chopped (2 cups), 1 1/2 cups cooked chickpeas, or, 1 15-oz. can chickpeas, rinsed and drained, and more.

Yes, Baked Ziti with Zucchini, Chickpeas, and Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!