Cauliflower Baked Ziti
Alright, we admit it. There's no actual ziti in this recipe. But trust us, you won't even miss it. The roasted cauliflower does a fantastic job of stepping in for the pasta, and it works equally well in our Loaded Cauliflower Bake and Keto Mac And Cheese recipes too!In a previous version of this recipe, we used blanched cauliflower, resulting in a thinner, more soupy sauce. However, after carefully considering user feedback and conducting further tests, we have updated the ingredients to include roasted cauliflower, which provides a more traditional ziti sauce consistency.Our preferred method for roasting cauliflower is as follows: In a large bowl, toss the cauliflower with 2 tablespoons of oil and season it with salt. Spread the cauliflower evenly across two large baking sheets and roast it at 375° until it becomes tender and lightly golden, typically taking around 40 to 45 minutes.So go ahead and give this ziti-less, cauliflower-powered dish a try. We promise you won't even notice the absence of traditional pasta, and the roasted cauliflower adds a delightful twist to the recipe.
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Pinch crushed red pepper flakes
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. tomato paste
- 1 tsp. dried oregano
- 1 (28-oz.) can crushed tomatoes
- 2 tbsp. thinly sliced fresh basil, plus more for garnish
- 2 medium heads cauliflower, cut into florets, roasted
- 1 1/2 c. ricotta
- 2 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
Instructions
- Preheat oven to 375°. In a large, deep-sided skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, about 6 minutes. Drain fat.
- Return skillet over medium heat and add tomato paste and oregano. Cook until paste slightly darkens, about 2 minutes more. Add tomatoes and bring to a simmer. Reduce heat and cook, stirring until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in basil.
- Place cauliflower in a large bowl and pour sauce on top. Stir until fully coated. Transfer half the cauliflower mixture to a large baking dish and spread into an even layer. Dollop all over with half the ricotta and sprinkle with half the mozzarella and Parmesan. Top with an even layer of the remaining cauliflower mixture and remaining cheeses.
- Bake until cheeses are melted and golden, 25 to 30 minutes.
- Garnish with basil before serving.
Nutrition
Calories: 3538kcalCarbohydrates: 115gProtein: 236gFat: 228gSaturated Fat: 111gTrans Fat: 5gCholesterol: 739mgSodium: 7607mgPotassium: 8365mgFiber: 45gSugar: 70gCalcium: 3510mgIron: 30mg
Tried this recipe?Let us know how it was!