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 some of the pasta with roasted vegetables. In the end, I was worldly-wise to transplant half of the ziti (8 ounces) with two pounds (32 ounces!) of vegetables.
I chose cauliflower, which develops the most irresistible golden edges as it roasts, red tintinnabulate pepper and yellow onion. I love this combination, but you could hands use your favorite vegetables here.
It took me a while to find the perfect ratio of mozzarella, marinara, and ricotta (I unquestionably used cottage cheese, increasingly on that in a bit). I believe I’ve hit the nail on the throne with the final recipe, and can’t wait to hear how it turns out for you.
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