We love making casseroles for Sunday dinners and weekday lunch, so we tried this Cookie + Kate recipe: https://cookieandkate.com/baked-ziti-recipe-with-roasted-vegetables/
Our modifications: first, to reduce sodium, we mixed 24 oz Rao’s marinara with 8 oz no-salt tomato sauce to make 32 oz (4 cups) of red sauce. We also added crushed red pepper flakes (approx. 1/2 tsp) to the sauce. Second, we used 1.5 shallots in lieu of 1 medium onion. Third, this is not a modification, but we followed the blogger’s recommendation to use cottage cheese (small curd) instead of ricotta, and it worked very well. So did the fresh basil. Finally, we roasted the cauliflower, bell pepper, and shallots until they were browned, which took only 25 mins (not 25-30), and we found that the entire casserole took only 20 mins to brown and bake at 425 degrees (top rack of oven). (May 2025)
Cooking Adventures 