Description
This Baked Ziti with Roasted Vegetables is a hearty, comforting Italian-American casserole featuring tender roasted cauliflower, bell peppers, and onions layered with al dente pasta, rich marinara sauce, creamy cottage and mozzarella cheeses, and fragrant fresh basil. Roasting the vegetables intensifies their natural sweetness, adding depth of flavor and a delightful caramelized texture. A perfect crowd-pleaser that’s delicious for family dinners or meal prep.
Ingredients
Vegetables
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 red bell pepper, cut into 1″ squares
- 1 medium yellow onion, sliced into wedges about ½″ wide
Other Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon fine salt, divided
- 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
- 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 oven to 425°F with racks placed in the middle and upper third positions. Line two large rimmed baking sheets with parchment paper. Spread cauliflower florets on one sheet, and bell peppers and onion on the other. Drizzle each pan with half the olive oil and sprinkle with half the salt. Toss gently to coat evenly.
- Bake the Vegetables: Arrange vegetables in a single layer on the pans. Bake for 30–35 minutes, tossing and swapping pans between racks halfway through until vegetables are tender and caramelized on the edges. Discard any burnt bits and set the vegetables aside. Keep the oven temperature at 425°F.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta just until al dente according to package directions, as it will continue to cook during baking. Drain and return pasta to the pot.
- Mix Pasta with Sauce and Cheese: Add 2 cups marinara sauce, chopped fresh basil, and ½ cup mozzarella cheese to the pasta. Gently stir to combine.
- Assemble the Casserole – Layer 1: Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Add half the pasta mixture and spread into an even layer. Sprinkle roasted cauliflower evenly on top. Dollop 1 cup cottage cheese over the cauliflower (without spreading). Sprinkle ½ cup mozzarella cheese over the cottage cheese.
- Assemble the Casserole – Layer 2: Top with the remaining pasta mixture, spreading evenly. Sprinkle roasted bell peppers and onion over the pasta. Dollop the remaining 1 cup cottage cheese over the vegetables, then dollop the remaining 1 cup marinara sauce on top. Finish by sprinkling the remaining mozzarella cheese evenly across the top.
- Bake the Ziti: Place a clean rimmed baking sheet on the lower oven rack to catch drippings. Place the assembled casserole, uncovered, on the baking sheet on the middle rack. Bake for 30 minutes, then move to the upper rack and bake an additional 2–5 minutes until the cheese is deeply golden, if desired.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for 10 minutes before slicing and serving. Garnish with freshly torn basil for a fresh aromatic finish.
Notes
- Make sure not to overcook the pasta during boiling; it should be just al dente as it will finish cooking in the oven.
- Use parchment paper on baking sheets to prevent vegetables from sticking and to make cleanup easier.
- Feel free to substitute ricotta cheese for the cottage cheese if preferred for a creamier texture.
- The recipe can be prepared a day ahead and baked just before serving; store covered in the refrigerator.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
