Baked Ziti with Roasted Vegetables
Ingredients
Roasted Vegetables
-
1
medium head
cauliflower, cut into bite-sized florets
-
1
medium
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 sea salt, divided
Pasta and Other Ingredients
-
8
ounces
ziti, rigatoni or penne pasta
-
4
cups
marinara sauce, divided
-
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
- Preheat the oven to 425°F and prepare two large baking sheets with parchment paper.
- Place cauliflower on one sheet and bell peppers with onion on the other. Drizzle with olive oil and sprinkle with salt, then toss to coat.
- Spread the vegetables in an even layer and roast for 30-35 minutes, swapping positions halfway through.
- Meanwhile, boil salted water and cook the pasta until al dente. Drain and return to the pot.
- Stir in 2 cups of marinara, chopped basil, and ½ cup of mozzarella with the pasta.
- In a 9x13" baking dish, spread 1 cup of marinara, layer half of the pasta mixture, roasted cauliflower, 1 cup of cottage cheese, and ½ cup of mozzarella.
- Top with the remaining pasta, then layer roasted peppers and onion, the remaining cottage cheese, marinara, and mozzarella.
- Place a baking sheet on the lower rack to catch drippings and bake for 30 minutes. Optionally, move to the upper rack for 2-5 more minutes for a golden cheese top.
- Let cool for 10 minutes, garnish with fresh basil, slice, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
You might also like