I keep coming back to this recipe because it balances indulgence and nourishment so well. The roasted vegetables add depth and sweetness, while the cheese and pasta make it hearty and filling. I also enjoy how practical it is, since I can prep parts of it ahead of time and bake it when I’m ready.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 1/2 inch wide 2 tablespoons extra-virgin olive oil, divided 1/4 teaspoon fine salt, divided 8 ounces ziti, rigatoni, or penne pasta 4 cups marinara sauce, divided 1/4 cup chopped fresh basil, plus extra for garnish 8 ounces grated part-skim mozzarella cheese, divided 2 cups cottage cheese or ricotta cheese, divided
Directions
I begin by preheating the oven to 425°F and lining two large baking sheets with parchment paper. I spread the cauliflower on one sheet and the bell pepper and onion on the other, drizzle each pan with olive oil, sprinkle with salt, and toss gently. I roast the vegetables until tender and caramelized, tossing and swapping pans halfway through.
While the vegetables roast, I cook the pasta in well-salted water just until al dente, then drain and return it to the pot. I stir in part of the marinara sauce, chopped basil, and some of the mozzarella until everything is evenly combined.
For assembly, I spread marinara sauce in the bottom of a baking dish and layer in half of the pasta mixture. I add the roasted cauliflower, dollop on some of the cottage cheese or ricotta, and sprinkle with mozzarella. I repeat with the remaining pasta, top with the roasted peppers and onions, add the rest of the cheese and sauce, and finish with the remaining mozzarella.
I bake the ziti uncovered until bubbly and golden, then let it cool briefly before slicing and serving with fresh basil on top.
Servings and Timing
I usually make this recipe for 8 servings. It takes about 20 minutes to prepare, 1 hour to cook, and roughly 1 hour and 20 minutes total.
Variations
I sometimes use rigatoni or penne instead of ziti, depending on what I have. When I want to make it gluten-free, I swap in sturdy gluten-free pasta. I also like experimenting with different vegetables, such as zucchini or mushrooms, alongside the cauliflower.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the oven or microwave until heated through. If I freeze it, I prefer to do so before baking and then bake it straight from frozen, adding extra time as needed.
FAQs
Can I make this baked ziti ahead of time?
I often assemble it in advance and refrigerate it until I’m ready to bake.
Can I freeze baked ziti?
I freeze it before baking for the best texture, then bake it later when needed.
What vegetables work best in this recipe?
I like cauliflower, peppers, and onions, but I’ve also had great results with zucchini and eggplant.
Can I use ricotta instead of cottage cheese?
I regularly use either one, depending on what I have, and both work well.
How do I keep baked ziti from drying out?
I make sure there’s enough sauce and avoid overbaking, which keeps it moist and creamy.
Conclusion
I love this baked ziti with roasted vegetables because it’s comforting, flexible, and perfect for sharing. Every time I make it, it reminds me how simple ingredients can turn into a truly satisfying meal.
2 cups (16 ounces) cottage cheese or ricotta cheese, divided
Instructions
Roast the Vegetables:
Preheat oven to 425°F. Line two baking sheets with parchment paper.
On one sheet, place cauliflower. On the other, add bell peppers and onions.
Drizzle each with 1 tablespoon of olive oil and sprinkle with salt. Toss to coat and spread in a single layer.
Roast for 30–35 minutes, tossing and rotating pans halfway through. Discard any burnt onion pieces. Leave oven on.
Cook the Pasta:
Boil salted water and cook pasta until al dente. Drain and return to the pot.
Add 2 cups marinara, basil, and ½ cup mozzarella. Stir gently to combine.
Assemble the Ziti:
In a 9×13-inch baking dish, spread 1 cup marinara.
Add half of the pasta mixture. Top with roasted cauliflower, then dollop 1 cup cottage cheese, and sprinkle ½ cup mozzarella.
Add remaining pasta, then roasted peppers and onions, then dollop remaining 1 cup cottage cheese, 1 cup marinara, and finish with remaining cheese.
Bake:
Place a rimmed baking sheet on the lower oven rack to catch drips.
Bake ziti (uncovered) for 30 minutes. Move to top rack for 2–5 minutes until cheese is golden.
Cool for 10 minutes before serving. Garnish with fresh basil.
Notes
Make it Gluten-Free: Use sturdy gluten-free pasta like a corn-quinoa blend.
Make Ahead: Roast veggies or assemble the full dish up to 3 days ahead. Can be frozen before baking.
Dairy-Free/Vegan: Try vegan sour cream (2 cups) in place of cottage cheese, omit mozzarella, and use extra marinara. Serve with vegan pesto or a dollop of sour cream.
Storage: Leftovers keep well refrigerated for 3–4 days and can be reheated in the oven or microwave.
