Baked Ziti with Cauliflower & Three Cheeses

Baked Ziti with Cauliflower & Three Cheeses

A comforting vegetarian pasta bake featuring hidden vegetables and a trio of melty cheeses

KEY INFO

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 70 minutes
• Servings: 6-8
• Difficulty: Medium
• Diet: Vegetarian (vegan adaptable)

EQUIPMENT NEEDED

• Large stockpot
• 9×13 baking dish
• Cheese grater
• Wooden spoon
• Colander
• (Alternative: Cast iron skillet for crispier results)

INGREDIENTS

For the Base:

• 450g/1lb ziti pasta
• 1 large cauliflower head (about 450g/16oz), cut into small florets
• 2 jars (900g/32oz total) quality marinara sauce

Cheese Mixture:

• 225g/8oz mozzarella, shredded
• 100g/1 cup Parmesan, freshly grated
• 115g/4oz cream cheese, softened
• Salt and pepper to taste

METHOD

1. Preheat oven to 200°C/400°F
2. Bring a large pot of heavily salted water to boil
3. Cook ziti until 2 minutes before package instructions suggest for al dente

4. Add cauliflower florets to the pasta water for the final 5 minutes
5. Drain pasta and cauliflower, reserving 120ml/½ cup pasta water
6. In the same pot, combine:
   • Cooked pasta and cauliflower
   • 3/4 of the marinara sauce
   • Softened cream cheese
   • Half the Parmesan
   • Reserved pasta water if needed
7. Transfer half the mixture to baking dish

8. Layer with:
   • Half remaining sauce
   • Half mozzarella
9. Add remaining pasta mixture
10. Top with:
    • Remaining sauce
    • Mozzarella
    • Parmesan
11. Bake 25-30 minutes until golden and bubbling

CRUCIAL TIPS

• Don’t overcook the pasta – it continues cooking in the oven
• Always reserve some pasta water for adjusting sauce consistency
• Let rest 10 minutes before serving for easier portioning
• Use room temperature cream cheese for smooth mixing

STORAGE & VARIATIONS

Storage:

• Refrigerate up to 3 days
• Freeze portions up to 2 months
• Reheat covered at 180°C/350°F for 15-20 minutes

Variations:

• Gluten-free: Use GF pasta
• Vegan: Substitute with plant-based cheeses
• Protein boost: Add cooked Italian sausage or mushrooms

Common Mistakes:

• Using pre-grated cheese (doesn’t melt as well)
• Skipping the pasta water reserve
• Not letting it rest before serving

I’ve made this countless times for potlucks and family dinners – the hidden cauliflower always surprises and delights even vegetable-averse eaters. The key is cutting the florets small enough to blend with the pasta shapes.