Description
This Baked Ziti with Roasted Vegetables is a hearty and comforting Italian-American classic loaded with caramelized cauliflower, bell peppers, and onions, layered with tender pasta, rich marinara sauce, creamy ricotta, and melted mozzarella. Roasting the vegetables intensifies their natural sweetness and adds a smoky depth, creating a perfectly balanced casserole that’s both satisfying and flavorful. Ideal for family dinners or special occasions, this dish combines simple ingredients with straightforward techniques to deliver a crowd-pleasing meal.
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
- Roast the 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. Place the cauliflower on one baking sheet and the bell peppers and onions on the other. Drizzle each pan with half the olive oil and sprinkle salt evenly. Toss gently to coat the vegetables in oil and salt, then arrange them in an even layer.
- Bake the Vegetables: Roast the vegetables for 30 to 35 minutes until tender and caramelized on the edges. Toss and swap the pans between the racks halfway through baking to ensure even roasting. Discard any burnt onion pieces and set the vegetables aside while leaving the oven on.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente according to package instructions, as it will continue cooking in the oven. Drain and return to the pot.
- Mix Pasta with Sauce and Cheese: Add 2 cups of marinara sauce, chopped basil, and ½ cup of mozzarella cheese to the pasta. Gently stir until well combined.
- Assemble the Casserole – Layer 1: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Add half of the pasta mixture, spreading it evenly on top of the sauce. Sprinkle the roasted cauliflower over the pasta, then dollop 1 cup of cottage or ricotta cheese over the cauliflower. Evenly sprinkle ½ cup of mozzarella cheese on top.
- Assemble the Casserole – Layer 2: Add the remaining pasta evenly over the first layer of cheese and vegetables. Top with the roasted bell peppers and onions. Dollop the remaining 1 cup of ricotta or cottage cheese, then spread the remaining 1 cup of marinara sauce on top. Sprinkle the remaining mozzarella cheese all over the dish.
- Bake the Casserole: Place a clean rimmed baking sheet on the lower oven rack to catch drippings and set the assembled ziti uncovered on the upper rack. Bake for 30 minutes, then move the dish to the upper rack for an additional 2 to 5 minutes or until the cheese is deeply golden and bubbly, if desired.
- Rest and Serve: Remove the casserole from the oven and let it cool for 10 minutes to set. Garnish with freshly torn basil, slice with a sharp knife, and serve warm.
Notes
- Use part-skim mozzarella to reduce fat but keep gooey texture.
- Cooking pasta al dente ensures it doesn’t overcook in the oven.
- Roasting vegetables separately allows them to caramelize without steaming.
- Cottage cheese or ricotta can be used interchangeably based on preference.
- Keep the oven trays lined with parchment paper for easy cleanup.
- Letting the dish rest before serving helps it set and makes slicing easier.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: baked ziti, roasted vegetables, vegetarian casserole, Italian pasta bake, comfort food, cauliflower baked ziti
