Description
This Baked Ziti with Roasted Vegetables is a delicious, vegetarian pasta bake featuring tender roasted cauliflower, bell peppers, and onions layered with al dente pasta, rich marinara sauce, creamy cottage cheese, and melted mozzarella. It’s a wholesome, comforting dish perfect for family dinners, combining roasted vegetable flavors with gooey cheese for a satisfying one-dish meal.
Ingredients
Scale
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
Pasta and Sauce
- 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
Cheese
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon fine salt, divided
- 8 ounces (2 packed cups) grated part-skim mozzarella cheese, divided
- 2 cups (16 ounces) cottage cheese or ricotta cheese, divided
Instructions
- Roast the vegetables: Preheat the oven to 425°F with racks in the middle and upper third positions. Line two large rimmed baking sheets with parchment paper. Spread the cauliflower florets on one sheet and the bell peppers and onion on the other. Drizzle half the olive oil and half the salt over each pan. Toss gently to coat. Arrange the vegetables in an even layer and bake for 30 to 35 minutes, tossing and swapping racks halfway, until they are tender and caramelized on the edges. Discard any burnt onion pieces and set vegetables aside, keeping the oven on.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente according to the package directions, as it will continue cooking in the oven. Drain the pasta and return it to the pot.
- Combine pasta with sauce and herbs: To the drained pasta, add 2 cups of marinara sauce, chopped basil, and ½ cup of mozzarella cheese. Gently stir to combine all ingredients evenly.
- Assemble the baked ziti: Spread 1 cup of marinara sauce evenly in a 9 by 13-inch baking dish. Layer half of the pasta mixture over the sauce. Evenly distribute the roasted cauliflower on top, then dollop 1 cup of cottage or ricotta cheese over the cauliflower, followed by ½ cup of mozzarella cheese.
- Add second layers: Spread the remaining pasta mixture over the mozzarella. Sprinkle the roasted bell peppers and onions evenly on top. Dollop the remaining 1 cup of ricotta or cottage cheese, then the remaining 1 cup of marinara sauce. Finish by sprinkling the remaining mozzarella cheese over the entire dish.
- Bake the dish: Place a clean rimmed baking sheet on the lower oven rack to catch any drippings. Set the baking dish uncovered on the rack above it. Bake for 30 minutes, then move the dish to the upper rack and bake 2 to 5 more minutes until the cheese is deeply golden and bubbly if desired.
- Rest and serve: Remove the baked ziti from the oven and let it cool for about 10 minutes before slicing. Garnish with additional fresh basil, slice with a sharp knife, and serve warm for best flavor and texture.
Notes
- This dish is a lighter take on classic baked ziti, packed with flavorful roasted vegetables and gooey cheese.
- It yields 8 servings, perfect for family meals or meal prep.
- Use part-skim mozzarella and cottage or ricotta cheese to keep it a bit lighter while maintaining creaminess.
- Letting the ziti rest after baking helps the flavors meld and improves slicing.
- The recipe is vegetarian-friendly and can be adapted with gluten-free pasta if desired.
Nutrition
- Serving Size: 1 medium serving
- Calories: 366
- Sugar: 11.2 g
- Sodium: 852 mg
- Fat: 15.5 g
- Saturated Fat: 5.1 g
- Unsaturated Fat: 10.4 g
- Trans Fat: 0 g
- Carbohydrates: 38.4 g
- Fiber: 6.7 g
- Protein: 20.8 g
- Cholesterol: 28 mg
