Description
This Baked Ziti with Roasted Vegetables is a comforting and flavorful vegetarian pasta dish featuring tender roasted cauliflower, bell peppers, and onions combined with al dente ziti pasta, fresh basil, marinara sauce, cottage cheese, and mozzarella. Baked to perfection with a golden, bubbly cheese topping, it’s an excellent family-friendly meal that balances hearty ingredients with fresh vegetables.
Ingredients
Scale
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
- Preheat and prepare 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 to prevent sticking. Place cauliflower florets on one pan and bell peppers with onion on the other. Drizzle each pan evenly with half the olive oil and sprinkle with salt. Toss gently to coat all vegetables.
- Roast the vegetables: Spread vegetables in an even layer on the pans. Bake for 30 to 35 minutes, tossing the veggies and swapping their rack positions halfway through so both pans get caramelized edges evenly. Remove any burnt onion pieces and set vegetables aside. Leave the oven on at 425°F for baking the assembled dish.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package instructions; pasta will continue to cook while baking. Drain pasta and return it to the pot.
- Mix pasta with sauce and cheese: Add 2 cups of the marinara sauce, the chopped basil, and ½ cup of the mozzarella cheese to the pasta. Stir gently to combine everything evenly.
- Assemble the baked ziti: Spread 1 cup of marinara sauce evenly in a 9×13-inch baking dish. Layer half the pasta mixture in an even layer on top. Sprinkle half the roasted cauliflower over the pasta. Dollop 1 cup of cottage cheese over the cauliflower, followed by ½ cup of mozzarella cheese. Next, spread the remaining pasta mixture. Sprinkle roasted peppers and onions evenly on top. Add dollops of the remaining cup of ricotta or cottage cheese, then spoon remaining marinara sauce on top. Finally, sprinkle remaining mozzarella cheese over the entire dish.
- Bake the assembled dish: Place a clean, rimmed baking sheet on the lower oven rack to catch any drips. Place the baking dish uncovered on the rack above the sheet. 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 10 minutes to set. Garnish with freshly torn basil leaves. Slice with a sharp knife and serve warm.
Notes
- This baked ziti recipe is lightened with roasted vegetables for added nutrition and flavor without heaviness.
- The dish yields approximately eight servings, making it great for family dinners or meal prep.
- Using part-skim mozzarella and cottage cheese keeps it lighter but creamy and satisfying.
- You can substitute ricotta for the cottage cheese for a creamier texture if desired.
- Ensure you do not overcook the pasta before baking for the best texture—al dente is key.
- Leftover baked ziti stores well and reheats beautifully for quick meals.
Nutrition
- Serving Size: 1 medium serving
- Calories: 366 kcal
- Sugar: 11.2 g
- Sodium: 851.8 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: 27.7 mg
