Description
A hearty and flavorful baked ziti featuring roasted cauliflower, bell peppers, and onions layered with marinara, fresh basil, mozzarella, and creamy cottage cheese for a comforting vegetarian main dish.
Ingredients
Scale
Roasted Vegetables
- 1 medium head cauliflower, cut into bite-sized florets
- 1 red bell pepper, cut into 1 inch squares
- 1 medium yellow onion, sliced into ½ inch wedges
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon fine salt, divided
Pasta and Cheese Layers
- 8 ounces ziti, rigatoni, or penne pasta
- 4 cups (32 ounces) marinara sauce, 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 and Prepare Vegetables: Preheat oven to 425 degrees Fahrenheit with racks in the middle and upper third positions. Line two large rimmed baking sheets with parchment paper to prevent sticking.
- Roast Vegetables: Spread cauliflower on one pan and combine bell peppers with onion on the other. Drizzle 1 tablespoon olive oil and sprinkle half of the salt on each pan. Toss to coat evenly. Arrange vegetables in a single layer and bake for 30 to 35 minutes, tossing halfway and switching rack positions. Remove any burnt pieces, then set vegetables aside while leaving oven on.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Drain and return pasta to pot.
- Mix Pasta with Sauce and Cheese: Add 2 cups marinara sauce, chopped basil, and ½ cup mozzarella to the pasta. Gently stir to combine.
- Assemble the Casserole: Spread 1 cup marinara sauce inside a 9×13 inch baking dish. Layer half of the pasta mixture evenly, then top with roasted cauliflower. Dollop 1 cup cottage cheese over the cauliflower, followed by ½ cup mozzarella. Add the remaining pasta, sprinkle roasted peppers and onions, dollop remaining cottage cheese, then spread remaining marinara sauce and top with remaining mozzarella cheese.
- Bake the Ziti: Place a clean rimmed baking sheet on the lower oven rack to catch drips. Place the assembled baking dish uncovered on the rack above the sheet. Bake for 30 minutes, then move the dish to the upper rack and bake for an additional 5 minutes or until cheese is deeply golden if desired.
- Cool and Serve: Remove from oven and let cool for 10 minutes. Garnish with torn fresh basil, slice, and serve.
Notes
- Adapted from lentil baked ziti and Allison Roman’s baked ziti recipes.
- Make it gluten free by substituting sturdy gluten-free pasta such as corn and quinoa blend.
- Vegetables can be roasted up to 3 days in advance. The casserole can be assembled in advance and refrigerated before baking.
- This dish is a good candidate for freezing prior to baking.
- For a dairy-free or vegan version, omit mozzarella and replace cottage cheese with 2 cups of vegan sour cream. Use all tomato sauce for the final layer, and consider serving with basil pesto or additional vegan sour cream.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 28 mg
