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Slice of roasted vegetable baked ziti showing cauliflower and pasta layers

Roasted Vegetable Baked Ziti

Saucy ziti layered with caramelized roasted cauliflower, peppers, and onion, creamy cottage cheese or ricotta, and melted mozzarella.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner, Main Dish
Cuisine: Italian-American
Calories: 336
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 1 medium head cauliflower cut into bite-size florets
  • 1 red bell pepper cut into 1-inch squares
  • 1 medium yellow onion cut into ½-inch wedges
  • 2 tbsp extra-virgin olive oil divided
  • 1/4 tsp fine sea salt divided
Pasta Bake
  • 8 oz ziti, rigatoni, or penne
  • 4 cups marinara sauce 32 oz, divided
  • 1/4 cup fresh basil chopped, plus more for garnish
  • 8 oz shredded part-skim mozzarella 2 packed cups, divided
  • 2 cups cottage cheese or ricotta 16 oz, divided

Method
 

  1. Preheat the oven to 425°F (220°C). Roast the cauliflower on one parchment-lined sheet and the pepper and onion on another, each tossed with 1 tbsp oil and salt, for 30–35 minutes, flipping and swapping halfway.
  2. Boil the pasta 2 minutes less than package directions, drain, and stir in 2 cups marinara, basil, and ½ cup mozzarella.
  3. Spread 1 cup marinara in a 9 x 13-inch dish. Layer half the pasta, the cauliflower, 1 cup cottage cheese in dollops, and ½ cup mozzarella.
  4. Add the remaining pasta, peppers and onion, remaining cottage cheese, 1 cup marinara, and remaining mozzarella.
  5. Bake uncovered on the middle rack 30 minutes, then on the upper rack 2–5 minutes until golden.
  6. Rest 10 minutes, garnish with basil, and serve.

Notes

Roast vegetables up to 3 days ahead. Freeze assembled, unbaked ziti up to 3 months. For gluten-free, use gluten-free pasta. Nutrition is an estimate using cottage cheese.