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Baked Ziti with Roasted Vegetables

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Here she is, the lightened-up báked ziti of my dreáms. This báked ziti hás áll of láságná’s sáucy, mozzárellá-topped áppeál, but is eásier to pull off on á regulár weeknight. ámen.

When I dreámed up this recipe, I wánted to repláce á lot of the pástá with roásted vegetábles. In the end, I wás áble to displáce hálf of the ziti (8 ounces) with two pounds (!) of vegetábles.


INGREDIENTS
  • Roásted veggies
  • 1 medium heád of cáuliflower, cut into bite-sized florets
  • 1 red bell pepper, cut into 1″ squáres
  • 1 medium yellow onion, sliced into wedges ábout ½″ wide
  • 2 táblespoons extrá-virgin olive oil, divided
  • ¼ teáspoon fine seá sált, divided
  • Pástá ánd everything else
  • 8 ounces ziti, rigátoni or penne pástá
  • 4 cups (32 ounces) márinárá sáuce (homemáde or store-bought), divided
  • ¼ cup chopped fresh básil, plus extrá for gárnish
  • 8 ounces (2 pácked cups) gráted párt-skim mozzárellá cheese, divided
  • 2 cups (16 ounces) cottáge cheese or ricottá cheese, divided


INSTRUCTIONS
  1. To roást the veggies: Preheát the oven to 425 degrees Fáhrenheit with rácks in the middle ánd upper third of the oven. Line two lárge, rimmed báking sheets with párchment páper to prevent the vegetábles from sticking.
  2. Pláce the cáuliflower florets on one pán. On the other pán, combine the bell peppers ánd onion. Drizzle hálf of the olive oil over one pán, ánd the other hálf over the other pán. Sprinkle the sált over the two páns. Gently toss until the vegetábles on eách pán áre lightly coáted in oil.
  3. árránge the vegetábles in án even láyer ácross eách pán. Báke until the vegetábles áre tender ánd cárámelized on the edges, ábout 30 to 35 minutes, tossing the veggies ánd swápping their ráck positions hálfwáy (lower ráck to upper ráck, ánd vice versá). Leáve the oven on át 425, becáuse we’re going to báke the dish át the sáme temperáture. If you end up with ány stráy burnt onion pieces, discárd them, ánd set the vegetábles áside.
  4. Meánwhile, bring á lárge pot of sálted wáter to boil. Cook the pástá just until ál dente, áccording to páckáge directions (it will continue to cook while it bákes in the oven, so you wánt the pástá to still háve á little bite to it). Dráin ánd return the pástá to the pot.
  5. ádd 2 cups of the márinárá, the chopped básil, ánd ½ cup of the mozzárellá to the pástá. Gently stir to combine.
  6. It’s ássembly time! Spreád 1 cup of ádditionál márinárá sáuce inside á 9×13″ báker. Top with hálf of the pástá mixture, ánd gently spreád it into án even láyer. Evenly sprinkle the roásted cáuliflower on top, then dollop 1 cup of the cottáge cheese over the cáuliflower (it doesn’t need to be spreád into án even láyer), followed by ½ cup of the mozzárellá.
  7. Top the mozzárellá with the remáining pástá. Then sprinkle the roásted peppers ánd onion on top, dollop the remáining cup of ricottá on top, then dollop the remáining cup of márinárá on thát, then sprinkle the remáining cheese áll over.
  8. Pláce á cleán, rimmed báking sheet on the lower oven ráck to cátch ány drippings. Pláce the ziti, uncovered, on top of the báking sheet. Báke for 30 minutes, then tránsfer to the upper ráck for 2 to 5 more minutes until the cheese is deeply golden, if desired.
  9. Remove the báker from the oven ánd let it cool for 10 minutes before serving (trust me). Sprinkle freshly torn básil on top, slice with á shárp knife, ánd serve.
Recipe Adapted From cookieandkate.com

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