Description
A cheesy, satisfying vegetarian pasta bake with caramelized roasted vegetables, creamy cheeses, and layers of rich marinara sauce.
Ingredients
For the Roasted Vegetables:
- 1 medium head cauliflower, cut into bite-sized florets
- 1 red bell pepper, cut into 1″ squares
- 1 medium yellow onion, sliced into ½″ wedges
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon fine salt, divided
For the Pasta Bake:
- 8 ounces ziti, rigatoni, or penne pasta
- 4 cups (32 oz) marinara sauce, divided
- ¼ cup chopped fresh basil, plus extra for garnish
- 8 ounces (2 packed cups) grated part-skim mozzarella cheese, divided
- 2 cups (16 oz) cottage cheese or ricotta cheese, divided
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower, bell pepper, and onion with 1½ tbsp olive oil and ⅛ tsp salt. Roast on a sheet pan for 25–30 minutes.
- Meanwhile, cook pasta in salted boiling water until al dente. Drain and toss with ½ tbsp olive oil.
- In a large bowl, mix roasted vegetables, pasta, 2 cups marinara, basil, and 1 cup mozzarella.
- Spread 1 cup marinara in a 9×13-inch baking dish. Layer half the pasta mix, then 1 cup cottage or ricotta cheese. Repeat layers.
- Top with remaining 1 cup marinara and 1 cup mozzarella.
- Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake 10–15 minutes until bubbly and golden.
- Garnish with fresh basil and serve warm.
Notes
- Use ricotta for a creamier texture or cottage cheese for a lighter, protein-rich option.
- Add extra veggies like mushrooms or zucchini if desired.
- Let baked ziti rest for 5–10 minutes before serving for cleaner slices.
- Make ahead and refrigerate overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes