Description

A comforting baked ziti layered with perfectly roasted cauliflower, bell peppers, and onions, blended with creamy cottage and mozzarella cheeses, fresh basil, and rich marinara sauce. This hearty vegetarian dish is easy to prepare, featuring tender pasta and caramelized vegetables baked to golden perfection, perfect for family dinners or entertaining guests.

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 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

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Instructions

Preheat and Prepare Veggies: Preheat the oven to 425 degrees Fahrenheit with racks positioned in the middle and upper third. Line two large rimmed baking sheets with parchment paper to prevent sticking.
Roast the Vegetables: Place cauliflower on one sheet and combine bell peppers and onion on the other. Drizzle each with half the olive oil and sprinkle with salt. Toss lightly to coat. Arrange the vegetables evenly on the pans.
Bake Vegetables: Bake for 30 to 35 minutes, tossing vegetables and swapping the pans between racks halfway through, until tender and caramelized at edges. Discard any burnt pieces and set vegetables aside. Keep oven on at 425 degrees.
Cook Pasta: Bring a large pot of salted water to boil. Cook pasta just until al dente according to package directions (it will continue cooking when baked). Drain and return pasta to the pot.
Mix Pasta with Sauce and Cheese: Add 2 cups marinara sauce, chopped basil, and ½ cup mozzarella to the drained pasta. Gently stir to combine.
Assemble Baking Dish: Spread 1 cup marinara sauce in a 9 by 13-inch baking dish. Layer half the pasta mixture evenly, then top with roasted cauliflower. Dollop 1 cup cottage cheese over cauliflower, then sprinkle ½ cup mozzarella on top.
Add Remaining Layers: Top with remaining pasta, then sprinkle roasted peppers and onion. Dollop remaining 1 cup cottage cheese and 1 cup marinara sauce on top, and finish with the remaining mozzarella cheese sprinkling.
Bake the Ziti: Place a clean rimmed baking sheet on the lower oven rack to catch drips. Place the assembled ziti uncovered on the rack above. Bake for 30 minutes, then move to upper rack and bake an additional 5 minutes or until cheese is deeply golden, if desired.
Rest and Serve: Remove from oven and let cool for 10 minutes. Garnish with freshly torn basil, slice with a sharp knife, and serve warm.

Notes

Make it gluten free by substituting sturdy gluten-free pasta like a corn and quinoa blend.
You can roast the vegetables up to 3 days in advance and assemble the dish ahead of time, refrigerating until baking.
This recipe likely freezes well before baking for easy meal prep.
For a dairy-free or vegan version, substitute cottage cheese with vegan sour cream (double the recipe) and omit mozzarella. Use all tomato sauce for the final layer and garnish with additional vegan sour cream or basil pesto.
Ensure pasta is cooked al dente to prevent overcooking during baking.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 6 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: 35 mg