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North-African-Inspired Harissa Vegetable Baked Pasta

Harissa-spiced tomato, roasted vegetables, and warm spices

Editorial demo · awaiting kitchen verification

A meatless baked ziti inspired by North African flavors — harissa-spiced tomato with roasted peppers, zucchini, chickpeas, cumin, and coriander.

Editorial demo. This recipe documents a standard method but has not yet been cooked and tasted by our kitchen. It is not presented as tested, carries no ratings, and is excluded from search indexing until a real test round is logged. See our testing policy.
North African harissa baked pasta with roasted vegetables and chickpeas in a smoky red chili-tomato sauce
Illustrative photography of baked pasta — original photography pending

How it layers, top to bottom

Photography to come

  1. Browned mozzarellaUncovered, until it blisters
  2. Ziti + sauceUndercooked by two minutes
  3. Ricotta, egg, ParmigianoSet, so it slices clean
  4. Ziti + sauceGenerous — it drinks liquid
  5. Sauce, on the baseSo nothing catches

Bake at 375°F (190°C) until the centre reaches 165°F (74°C).

Prep
30 min
Cook
40 min
Total
80 min
Yield
One 9×13-inch pan
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This is an inspired adaptation, not a traditional North African dish. It draws on the flavors of harissa (a Maghrebi chile paste) together with cumin, coriander, roasted vegetables, and chickpeas, and reworks them into an Italian-American-style baked pasta. How this differs: harissa is used across Tunisian and broader North African cooking with couscous, stews, and grilled foods — not layered with mozzarella in a pasta casserole; we adapt the spice profile into a ziti bake rather than reproduce any specific regional dish, and North African cuisines vary widely from country to country.

Ingredients

Ingredients now scaled for 10 servings.

Roasted vegetables
Harissa tomato sauce & pasta
Cheese & finish

Equipment

  • 9×13-inch baking dish
  • Sheet pan
  • Skillet
  • Large pot

Directions

  1. 1

    Heat oven to 400°F (200°C). Toss the peppers, zucchini, and onion with olive oil and roast on a sheet pan until tender and browned.

    ⏲ Roast vegetables: ~22 min

    Look for: Vegetables are tender with browned edges, not watery.

  2. 2

    Lower the oven to 375°F (190°C) and bring a large pot of salted water to a boil.

  3. 3

    In a skillet, cook the garlic in a little oil, then stir in harissa, cumin, and coriander for 30 seconds. Add crushed tomatoes and chickpeas and simmer.

    ⏲ Simmer harissa sauce: ~12 min

    Look for: Sauce is deep red, spiced, and no longer tastes of raw tomato.

  4. 4

    Boil the ziti 2 minutes short of al dente; drain.

    ⏲ Undercook pasta: ~8 min

    Look for: Firm with a chalky center.

  5. 5

    Fold pasta with the sauce and roasted vegetables and half the mozzarella.

  6. 6

    Spread in a greased dish and top with the remaining mozzarella.

  7. 7

    Bake covered 20 minutes, then uncovered 15–20 minutes until bubbling and browned.

    ⏲ Bake: ~40 min

    Look for: Center is steaming hot and the cheese is browned in spots.

    Food safety: Bake and reheat until the center reaches 165°F (74°C).

  8. 8

    Rest 10 minutes and finish with parsley or cilantro.

    ⏲ Rest: ~10 min

Troubleshooting & common mistakes

  • Adding all the harissa at once — brands vary in heat, so build gradually.
  • Crowding the vegetables on the pan so they steam instead of roasting.

Make-ahead, storage & reheating

Make ahead
Roast the vegetables and make the sauce a day ahead; assemble and refrigerate up to 24 hours, adding time to the covered bake from cold.
Storage
Refrigerate leftovers up to 4 days.
Freezer
Freeze baked or unbaked up to 2 months; thaw overnight before reheating to 165°F (74°C).
Reheating
Reheat portions covered at 350°F (175°C) until hot.

Recipe notes

  • A spoonful of plain yogurt on the side cools the harissa heat.
  • This is an inspired adaptation of North African harissa flavors — it is not a traditional dish of any specific North African cuisine.

FAQ

What is harissa?
A North African chile paste, often made with roasted red peppers, garlic, and spices like cumin and coriander. Heat varies by brand, so add to taste.
Can I make it vegan?
Use a vegan melting cheese in place of the mozzarella; the vegetable-and-chickpea base is already plant-based.

Nutrition (estimate)

Per 1 of 10 servings: ~440 kcal, 17 g protein, 58 g carbs, 16 g fat.

Estimated from listed quantities via a standard USDA-based database; approximate, not lab-verified.

Pantry · shelf-stable

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Shelf-stable staples for this recipe. Fresh cheese, produce, and meat are best bought locally. As an Amazon Associate, ZitiRecipe earns from qualifying purchases.

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