Description

This cheesy, comforting baked ziti is packed with caramelized veggies, rich marinara, and gooey mozzarella—an easy vegetarian dinner favorite.

Ingredients

For the Roasted 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 (~½″ wide)

2 tablespoons extra-virgin olive oil, divided

¼ teaspoon fine salt, divided

For the Pasta and Assembly:

8 ounces ziti, rigatoni, or penne pasta

4 cups (32 ounces) marinara sauce, divided (store-bought or homemade)

¼ cup chopped fresh basil, plus more 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

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.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Soups and Stews
Method: Baked
Cuisine: Vegetarian / Italian-inspired