Description
A hearty and comforting baked ziti recipe featuring tender roasted vegetables, rich marinara sauce, and a melty blend of mozzarella and cottage cheese. Perfect for family dinners, this dish combines roasted cauliflower, bell peppers, and onions with pasta baked to cheesy perfection.
Ingredients
Scale
Roasted Vegetables
- 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 Sauce
- 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 Oven and Prepare Veggies: Preheat the 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.
- Toss Vegetables: Place cauliflower florets on one baking sheet and combine bell peppers and onion on the other. Drizzle 1 tablespoon olive oil over each pan, sprinkle each with ⅛ teaspoon salt, and gently toss until vegetables are lightly coated.
- Roast Vegetables: Arrange vegetables in an even layer and bake for 30 to 35 minutes until tender and caramelized, tossing and swapping the pan positions halfway through. Discard any burnt pieces, then set roasted vegetables aside. Keep oven on at 425°F.
- Cook Pasta: Bring a large pot of salted water to boil. Cook pasta until just al dente according to package directions, drain, and return to pot.
- Combine Pasta with Sauce and Cheese: Add 2 cups marinara sauce, chopped basil, and ½ cup mozzarella cheese to the pasta. Gently stir to combine.
- Assemble the Dish: Spread 1 cup marinara sauce in a 9×13-inch baking dish. Layer half the pasta mixture evenly on top, then sprinkle the roasted cauliflower, dollop 1 cup cottage cheese over the cauliflower, and sprinkle ½ cup mozzarella on top.
- Add Second Layers: Top with the remaining pasta, then spread roasted peppers and onion evenly. Dollop remaining 1 cup cottage cheese, then spread remaining 1 cup marinara sauce, and sprinkle the remaining mozzarella cheese all over the top.
- Bake: Place a clean rimmed baking sheet on the lower oven rack to catch drips. Place the assembled ziti uncovered on the upper rack above it. Bake for 30 minutes, then move to the upper oven rack for an additional 5 minutes until the cheese is deeply golden and bubbly, if desired.
- Rest and Serve: Remove from oven, let cool for 10 minutes to set. Garnish with freshly torn basil before slicing and serving.
Notes
- Make it gluten free by substituting sturdy gluten-free pasta like corn and quinoa blend.
- Roast vegetables up to 3 days in advance or assemble the dish ahead and refrigerate until baking.
- This dish can likely be frozen before baking for convenient future meals.
- Dairy free/vegan option: omit mozzarella and substitute cottage cheese with vegan sour cream doubled to 2 cups; use extra tomato sauce for layering and top with vegan pesto or additional sour cream.
- Discard any burnt onion pieces to avoid bitterness in final dish.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 40 mg
