Baked Ziti with Roasted Vegetables

Layered like lasagne, this company-good pasta dish will be your very favorite as soon as you taste it. Truly delicious, plant based, and satisfying it’s a recipe you will make again and again. Cookie and Kate originally posted it on their website.

Ingredients:

Roasted veggies:

1. Medium head of cauliflower cut into bite side pieces
2. 1 red bell pepper cut into 1 inch squares
3. 1 medium yellow onion sliced into wedges
4. 2 tablespoons extra virgin olive oil
5. 1/4 teaspoon sea salt

Pasta:

1. 8 ounces whole grain penne or other pasta
2. 32 ounces red sauce- your favorite
3. 1/4 cup chopped fresh basil and extra for garnish
4. 8 ounces grated part skim mozzarella cheese
5. 16 ounces cottage cheese or ricotta ( EWB uses low fat)

Instructions:

1. Preheat oven to 425 degrees, and roast 1 pan of cauliflower and 1 pan of onions and bell peppers each mixed with olive oil and sea salt. Bake until tender and caramelized on edges about 35 minutes. Remove when done. Keep the oven set at 425 degrees.
2. Bring a large pot of water to boil and add pasta cooking until al dente(follow time on package).Drain and return pasta to pot.
3. Add 2 cups of sauce, chopped basil and 1/2 cup of the mozzarella to pasta in pan and stir gently.
4. Assembly time- spread 1 cup of sauce in 9X13″pan. Top with half of pasta mixture and spread to an even layer. Sprinkle the roasted cauliflower on top and spread 1/2 cup of mozzarella on top.
5. Top mozzarella with remaining pasta. sprinkle with roasted pepper/onions on top, dollop the remaining cup of cottage cheese on top, dollop the remaining cup of sauce on that and sprinkle the remaining cheese all over.
6. Bake the uncovered ziti dish for 30 minutes on a middle rack and then move to upper rack for 5 minutes until cheese is golden brown.
7. Remove from oven and let set for 10 minutes, Sprinkle extra basil on top before serving.

Enjoy! Serve with a side salad and a whole grain bread if desired! Delicious! Save some for another meal if you can !