Keto Baked Ziti with Cauliflower & Three Cheeses – Quick One-Pan Comfort Food

Keto Baked Ziti with Cauliflower & Three Cheeses – Quick One-Pan Comfort Food

KEY INFO

Prep time: 25 minutes
Cook time: 45 minutes
Total time: 70 minutes
Servings: 8
Difficulty level: Moderate
Dietary tags: Vegetarian, Keto-friendly, Gluten-free option

EQUIPMENT NEEDED:

• Large rimmed baking sheet
• 9×13-inch baking dish
• Large pot (if using pasta)
• Large mixing bowls
• Chef’s knife and cutting board

Simple alternatives: Any shallow roasting pan works for vegetables, steamer basket if you prefer steaming over roasting

INGREDIENTS:

Main Components:

• Cauliflower – 1 medium head, 2 lbs (900g) [or 2 small heads]
• Ziti pasta – 12 oz (340g) dry [fusilli, rotini, or omit for keto]
• Ricotta cheese – 1½ cups (375g) [cottage cheese works]
• Mozzarella cheese – 2 cups (200g) shredded [provolone or fontina]
• Parmesan cheese – ¾ cup (75g) grated [Pecorino Romano]
• Marinara sauce – 3 cups (720ml) [pizza sauce or homemade]
• Large egg – 1 [omit for vegan, use flax egg]

Seasonings:

• Olive oil – 3 tbsp (45ml)
• Italian seasoning – 2 tsp
• Garlic – 3 cloves, minced
• Salt and black pepper – to taste
• Red pepper flakes – ¼ tsp (optional)
• Fresh basil – ¼ cup chopped (for garnish)

METHOD:

1. Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
2. Cut cauliflower into bite-sized florets and toss with 2 tablespoons olive oil, Italian seasoning, salt, and pepper.
3. Roast cauliflower for 20-25 minutes until edges turn golden brown and caramelized – this is crucial for preventing a watery casserole.
4. Meanwhile, if using pasta, cook ziti to al dente according to package directions, drain, and set aside.
5. Heat remaining olive oil in a large skillet over medium heat, add minced garlic, and sauté for 30 seconds until fragrant.
6. Add marinara sauce to the skillet, season with salt, pepper, and red pepper flakes, then simmer for 10 minutes.
7. In a large bowl, combine ricotta, egg, 1 cup mozzarella, and ½ cup Parmesan – mix until smooth and creamy.

8. Reduce oven temperature to 375°F (190°C) and grease your 9×13-inch baking dish.
9. Layer the casserole: spread half the marinara sauce in the dish, add half the pasta (if using), scatter half the roasted cauliflower, then dollop half the cheese mixture.

10. Repeat layers, finishing with remaining sauce and sprinkle the top with remaining mozzarella and Parmesan.
11. Bake uncovered for 25-30 minutes until the cheese is bubbly and golden brown and the sauce is bubbling at the edges.
12. Let rest for 5-10 minutes before serving – this helps it hold its shape when cut.

CRUCIAL TIPS:

• Don’t skip roasting the cauliflower properly – those golden edges prevent excess water from making your casserole soggy
• Cook pasta slightly underdone – it continues cooking in the oven and prevents mushiness
• Let it rest after baking – cutting too early results in a sloppy mess instead of clean slices
• Season each layer – bland vegetables need salt and herbs at every stage

Storage & Scaling:

Storage: Cool completely, cover tightly, refrigerate up to 4 days or freeze portions for 3 months

Reheating: 350°F (180°C) covered with foil for 20-25 minutes, or microwave individual portions on medium power

Scaling: Double for parties using two pans, halve for small households using an 8×8 dish with reduced bake time

Common Mistakes to Avoid:

• Under-seasoning the cauliflower leads to bland bites
• Overcrowding cauliflower on the pan prevents proper browning
• Using sauce straight from jar without sautéing garlic first misses flavor depth

Variations:

Keto Version: Skip pasta entirely, double the cauliflower, add extra cheese – becomes a pure cauliflower gratin

Veggie-Packed: Layer in sautéed spinach, mushrooms, or zucchini between cheese layers

Protein Boost: Add cooked Italian sausage or seasoned ground turkey to the sauce

Vegan Twist: Use plant-based ricotta, nutritional yeast, and cashew mozzarella

I’ve been making this baked ziti with cauliflower for years, and it’s become my go-to dish when I want comfort food that doesn’t leave me feeling heavy.
The secret is really in that roasted cauliflower – when you get those edges properly caramelized, they add this incredible depth that makes people forget they’re eating vegetables.

My kids actually prefer this version to traditional baked ziti now.
They love hunting for the golden cauliflower pieces, and I love that they’re getting extra nutrients without realizing it.

The beauty of this dish is its flexibility.
Last week I was completely out of ziti pasta, so I made it with just cauliflower and extra cheese – turned into the most incredible low-carb comfort food that satisfied even my pasta-loving husband.

When you’re layering, don’t be afraid to really pack in that cheese mixture.
This isn’t the time to be shy – those creamy pockets of ricotta mixed with the tangy marinara and nutty Parmesan create the perfect bite every time.

The hardest part is waiting for it to rest after baking, especially when your kitchen smells absolutely incredible and everyone’s hovering around the oven asking “is it ready yet?”

Trust me on the resting time – those few minutes make the difference between a restaurant-quality slice and a messy scoop.