Description
A comforting vegetarian pasta bake made with roasted cauliflower, red bell pepper, and onion layered with marinara, ricotta or cottage cheese, and mozzarella.
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 more 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 for 25–30 minutes, flipping once.
- Cook pasta in salted boiling water until just al dente. Drain and toss with remaining ½ tbsp olive oil.
- In a large bowl, combine roasted vegetables, cooked pasta, 2 cups marinara, basil, and 1 cup mozzarella.
- Grease a 9×13-inch baking dish. Spread 1 cup marinara on the bottom. Add half the pasta mixture, dollop with 1 cup cottage or ricotta cheese. Repeat.
- Spread remaining 1 cup marinara on top and sprinkle with remaining 1 cup mozzarella.
- Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly.
- Let cool slightly before serving. Garnish with fresh basil.
Notes
- Use ricotta for a creamier texture, or cottage cheese for added protein.
- Add mushrooms, zucchini, or other seasonal vegetables.
- Swap pasta for gluten-free varieties if needed.
- Add crushed red pepper flakes for a little heat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes