Why You’ll Love Cauliflower Baked Ziti Recipe
This recipe elevates traditional baked ziti by adding roasted cauliflower for extra nutrition and texture while keeping the comforting flavors you crave. It’s perfect for cozy family dinners or feeding a crowd, and the combination of gooey cheese, vibrant herbs, and hearty pasta makes it irresistibly satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb dried ziti noodles
1 cauliflower head, cut into smaller florets
2 teaspoon avocado oil
2 1/2 – 3 cups marinara sauce, divided
2 cups shredded cheddar cheese, divided
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
Salt (to taste)
Optional: additional herbs or cheese of your choice for extra flavor
Directions
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Preheat your oven to 375°F.
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Toss the cauliflower florets with avocado oil and a pinch of salt. Spread on a baking sheet and roast for about 30 minutes, flipping halfway through, until golden and tender.
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While the cauliflower roasts, cook the ziti in a large pot of well-salted boiling water until al dente. Drain and return to the pot.
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To the pasta, add half of the marinara sauce, half of the shredded cheese, and the chopped herbs. Gently fold in the roasted cauliflower.
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Transfer the mixture to a baking dish. Top with the remaining marinara sauce and cheddar cheese.
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Cover with foil and bake for 45 minutes, until bubbly and hot. Remove the foil and serve warm.
Servings and timing
Servings: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Variations
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Cheese blend: Mix or replace cheddar with mozzarella, parmesan, or an Italian blend for different flavors.
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Herb options: Use fresh parsley, rosemary, or thyme in addition to or instead of basil and oregano.
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Protein add‑in: Stir in cooked Italian sausage or ground turkey for a meatier version.
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Gluten‑free: Use gluten-free pasta such as brown rice or chickpea pasta for a gluten-free alternative.
Storage/Reheating
Storage: Refrigerate leftovers in an airtight container for up to 5 days.
Freezing: Let the dish cool completely, then freeze in a sealed container for up to 2 months.
Reheating: Warm in the oven at 350°F, covered with foil, until heated through. Add a splash of marinara sauce or water to keep it moist.
FAQs
What makes this baked ziti healthier than the classic version?
It includes roasted cauliflower, which adds fiber, vitamins, and texture, making the dish more nutritious without sacrificing flavor.
Can I use a different type of pasta?
Yes, you can use penne, rotini, shells, or any pasta you have on hand.
Do I have to roast the cauliflower?
Roasting enhances flavor and texture, but if you’re short on time, you can steam it instead.
Can I use dried herbs instead of fresh?
Yes, dried herbs work in a pinch. Use about one-third the amount of fresh herbs.
Is this recipe freezer‑friendly?
Absolutely. You can freeze the dish before baking or after it has cooled.
How do I prevent the baked ziti from drying out?
Cover it with foil while baking and make sure to use enough sauce to keep everything moist.
Can I add meat to this recipe?
Yes, adding cooked Italian sausage, ground beef, or turkey works well.
How long will leftovers last in the fridge?
Stored properly, leftovers will keep for up to 5 days.
What’s the best baking dish to use?
Use a heavy-duty baking dish like cast iron, metal, or glass that conducts heat well and cooks evenly.
Can I make this dish ahead of time?
Yes, you can assemble it a day in advance and refrigerate it until ready to bake.
Conclusion
This cauliflower baked ziti is a delicious and wholesome version of a classic comfort food. With roasted vegetables, flavorful herbs, and melted cheese, it’s the perfect dish for weeknight dinners or weekend gatherings. Customizable and easy to prepare, it’s sure to become a regular on your meal rotation.
Cauliflower Baked Ziti
This Cauliflower Baked Ziti is a healthy, low-carb twist on the traditional baked ziti, made with roasted cauliflower instead of pasta and layered with rich tomato sauce, creamy ricotta, and melted mozzarella.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 large head cauliflower, cut into florets
- 1 tablespoon olive oil
- Salt & pepper to taste
- 2 cups marinara sauce
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Fresh basil (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25 minutes until lightly browned.
- Reduce oven temperature to 375°F (190°C).
- In a baking dish, spread half of the marinara sauce. Add the roasted cauliflower, then spoon ricotta over the top.
- Pour remaining marinara sauce over cauliflower. Sprinkle with mozzarella, parmesan, oregano, and garlic powder.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Remove from oven and let cool slightly. Garnish with fresh basil before serving.
Notes
- Use your favorite marinara or homemade for best flavor.
- You can add sautéed spinach or mushrooms for extra veggies.
- Great for meal prep – stores well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 30mg
