Baked Penne + Roasted Vegetables | Eat to Thrive

Ingredients

• 1 medium head of cauliflower, cut into bite-sized florets
• 1 red bell pepper, diced into 1/2″ pieces
• 1 medium yellow onion, diced into ½″ pieces
• 2 tbs extra-virgin olive oil, divided
• 1/2 tsp sea salt, divided
• 10-12 oz whole wheat penne or rigatoni pasta (1 lb is too much pasta)
• 4 cups (32 ounces) marinara sauce (homemade or Rao’s store-bought), divided
• ¼ cup chopped fresh basil, plus extra for garnish
• 2 cups grated mozzarella cheese, divided
• 2 cups (16 ounces) cottage cheese or ricotta cheese, divided