Description
A delicious and hearty Baked Ziti with Roasted Vegetables featuring tender roasted cauliflower, bell peppers, and onions layered with pasta, marinara sauce, fresh basil, and a blend of mozzarella and cottage cheese. This comforting Italian-inspired casserole is perfect for a family dinner and packed with flavor.
Ingredients
Scale
Roasted Veggies
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 red bell pepper, cut into 1 inch squares
- 1 medium yellow onion, sliced into wedges about ½ inch wide
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon fine salt, divided
Pasta and Everything Else
- 8 ounces ziti, rigatoni or penne pasta
- 4 cups (32 ounces) marinara sauce (homemade or store-bought), divided
- ¼ cup chopped fresh basil, plus extra for garnish
- 8 ounces (2 packed cups) grated part-skim mozzarella cheese, divided
- 2 cups (16 ounces) cottage cheese or ricotta cheese, divided
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 425 degrees Fahrenheit with racks placed in the middle and upper third positions. Line two large, rimmed baking sheets with parchment paper to prevent sticking.
- Prepare Vegetables: Place cauliflower florets on one pan and bell peppers with onion on the other. Drizzle each pan with half of the olive oil and sprinkle with half of the salt. Toss gently to coat evenly.
- Roast Vegetables: Spread vegetables in an even layer on the pans. Bake for 30 to 35 minutes, tossing vegetables and swapping the pans between the middle and upper racks halfway through. Vegetables should be tender and caramelized on the edges. Discard any burnt onion pieces and set aside.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package instructions, then drain and return to the pot.
- Combine Pasta with Sauce and Cheese: Stir 2 cups of marinara sauce, chopped basil, and ½ cup mozzarella into the pasta until well combined.
- Assemble the Baked Ziti: Spread 1 cup marinara sauce in a 9 by 13-inch baking dish. Layer half of the pasta mixture evenly, then top with roasted cauliflower. Dollop 1 cup cottage cheese over cauliflower, followed by ½ cup mozzarella. Add remaining pasta evenly, then top with roasted peppers and onions. Dollop remaining 1 cup cottage cheese, spread remaining marinara sauce on top, then sprinkle remaining mozzarella over the dish.
- Prepare for Baking: Place a clean rimmed baking sheet on the lower oven rack to catch drippings. Place the assembled ziti uncovered on the rack above the sheet.
- Bake: Bake for 30 minutes, then move the dish to the upper rack and bake an additional 5 minutes or until the cheese is deeply golden and bubbly.
- Cool and Serve: Remove from oven and let cool for 10 minutes to set. Garnish with freshly torn basil, slice with a sharp knife, and serve warm.
Notes
- Make it gluten free by substituting sturdy gluten-free pasta, such as a corn and quinoa blend.
- You can roast the vegetables up to 3 days in advance for convenience.
- The baked ziti can be assembled ahead and refrigerated until ready to bake, making it perfect for meal prepping.
- This casserole may also be frozen before baking; thaw in the refrigerator overnight before baking as directed.
- For a dairy-free or vegan version, consider substituting cottage cheese with vegan sour cream and omit mozzarella, using additional marinara and topping with vegan basil pesto.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 40 mg
