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Baked Ziti with Roasted Vegetables

Baked Ziti with Roasted Vegetables

This Baked Ziti with Roasted Vegetables combines hearty pasta with roasted veggies for a delicious meal.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course main dish
Cuisine Italian
Servings 8 servings
Calories 400 kcal

Equipment

  • oven
  • large pot
  • Baking sheet
  • 9 by 13-inch baking dish

Ingredients
  

Roasted veggies

  • 1 medium head cauliflower cut into bite-sized florets
  • 1 small red bell pepper cut into 1″ squares
  • 1 medium yellow onion sliced into wedges about ½″ wide
  • 2 tablespoons extra-virgin olive oil divided
  • ¼ teaspoon fine salt divided

Pasta and everything else

  • 8 ounces ziti or rigatoni or penne pasta
  • 4 cups marinara sauce divided, can be homemade or store-bought
  • ¼ cup chopped fresh basil plus extra for garnish
  • 8 ounces grated part-skim mozzarella cheese divided
  • 2 cups cottage cheese or ricotta cheese, divided

Instructions
 

Roasting the Vegetables

  • Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven.
  • Line two large, rimmed baking sheets with parchment paper.
  • Place the cauliflower florets on one pan and combine the bell peppers and onion on the other.
  • Drizzle half of the olive oil over one pan and the other half over the other pan, then sprinkle the salt.
  • Gently toss until the vegetables are coated in oil.
  • Arrange the vegetables in an even layer across each pan and bake for 30 to 35 minutes.
  • Toss the veggies halfway through cooking and swap their rack positions.
  • Set the vegetables aside once they are tender and caramelized.

Cooking the Pasta

  • Bring a large pot of salted water to boil.
  • Cook the pasta until al dente, according to package directions.
  • Drain and return the pasta to the pot.

Assembly

  • Add 2 cups of marinara, chopped basil, and ½ cup of mozzarella to the pasta.
  • Spread 1 cup of marinara sauce in a 9 by 13-inch baker.
  • Top with half of the pasta mixture, then sprinkle roasted cauliflower and dollop 1 cup of cottage cheese over.
  • Add ½ cup of mozzarella on top.
  • Repeat layers with remaining pasta, roasted peppers and onion, dollop remaining cup of cottage cheese, marinara and sprinkle remaining cheese.

Baking

  • Place a clean baking sheet on the lower oven rack to catch drippings.
  • Bake the ziti uncovered for 30 minutes.
  • Transfer to the upper rack for 2 to 5 minutes until the cheese is deeply golden.

Serving

  • Remove from oven and let it cool for 10 minutes before serving.
  • Sprinkle freshly torn basil on top, slice, and serve.

Notes

Recipe adapted from my lentil baked ziti and Allison Roman’s baked ziti. For gluten-free, use sturdy gluten-free pasta. Prepare veggies up to 3 days in advance. Can assemble and refrigerate before baking or freeze before baking. Dairy free option: use vegan sour cream.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 45mgCalcium: 25mgIron: 10mg
Keyword Baked Ziti, casserole, Comfort Food, Pasta Dish, Roasted Vegetables, Vegetarian Recipe
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