Ingredients

• 1 medium cauliflower, cut into florets
• 1 red bell pepper, cut into 1” pieces
• 1 medium yellow onion, sliced into ½” wedges
• 2 tbsp extra-virgin olive oil, divided
• ¼ tsp salt, divided

• 8 oz ziti, rigatoni, or penne
• 4 cups (32 oz) marinara sauce, divided
• ¼ cup fresh basil, chopped (plus extra for garnish)
• 8 oz (2 cups) grated part-skim mozzarella, divided
• 2 cups (16 oz) cottage cheese or ricotta, divided

Instructions

1. Roast the Vegetables:
   Preheat oven to 425°F. Line two baking sheets with parchment paper. Spread cauliflower on one sheet, and bell pepper and onion on the other. Drizzle each with olive oil and sprinkle with salt. Toss to coat and roast for 30-35 minutes, tossing halfway. Set aside.
2. Cook the Pasta:
   Boil a large pot of salted water and cook pasta until al dente. Drain and return to pot. Stir in 2 cups marinara, basil, and ½ cup mozzarella.
3. Assemble the Dish:
   • Spread 1 cup marinara in a 9x13” baking dish.
   • Layer half the pasta mixture.
   • Top with roasted cauliflower, dollop 1 cup cottage cheese, and sprinkle ½ cup mozzarella.
   • Add the remaining pasta, roasted peppers and onions, then the rest of the cottage cheese.
   • Dollop the last cup of marinara and finish with remaining mozzarella.
4. Bake:
   Place the dish on a rimmed baking sheet to catch drips. Bake uncovered for 30 minutes. For a golden top, broil for 2-5 more minutes.
5. Cool & Serve:
   Let cool for 10 minutes. Garnish with fresh basil and serve.

Notes & Variations

• Gluten-Free? Use gluten-free pasta.
• Make Ahead: Assemble and refrigerate for up to 24 hours or freeze before baking.
• Dairy-Free/Vegan? Try dairy-free cheese alternatives and vegan sour cream in place of cottage cheese.

Nutrition