Here she is, the lightened-up baked ziti of my dreams. This baked ziti has all of lasagna’s saucy, mozzarella-topped appeal, but is easier to pull off on a regular weeknight. Amen.
When I dreamed up this recipe, I wanted to replace a lot of the pasta with roasted vegetables. In the end, I was able to displace half of the ziti (8 ounces) with two pounds (!) of vegetables.
I chose cauliflower, which develops the most irresistible golden edges as it roasts, red bell pepper and yellow onion. I love this combination, but you could easily use your favorite vegetables here.
It took me a while to find the perfect ratio of mozzarella, marinara, and ricotta (I actually used cottage cheese, more on that in a bit). I believe I’ve hit the nail on the head with the final recipe, and can’t wait to hear how it turns out for you.
