Preparation

• Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper.
• Place the cauliflower florets on one pan and combine the bell peppers and onion on the other pan. Drizzle half of the olive oil and sprinkle the salt over the two pans. Toss to coat.
• Arrange the vegetables in an even layer across the pans. Bake for 30 to 35 minutes, tossing halfway through. Set the vegetables aside.
• Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, drain, and return to the pot.
• Add 2 cups of marinara, basil, and ½ cup mozzarella to the pasta and stir gently to combine.
• Spread 1 cup of marinara sauce in a 9 by 13-inch baker. Top with half of the pasta mixture and spread evenly. Add roasted cauliflower, then dollop 1 cup of cottage cheese, followed by ½ cup mozzarella.
• Top with the remaining pasta, sprinkle on the roasted peppers and onion, dollop remaining cottage cheese, and add the last cup of marinara and sprinkle the remaining cheese on top.
• Place a clean baking sheet on the lower rack to catch drippings. Bake for 30 minutes, then transfer to the upper rack for 2 to 5 minutes until cheese is golden.
• Let the dish cool for 10 minutes before serving. Top with fresh basil, slice, and serve.