Baked Ziti with Roasted Vegetables

Ingredients (10)

• 1 medium head of cauliflower, cut into bite-sized florets
• 1 red bell pepper, cut into 1″ squares
• 1 medium yellow onion, sliced into wedges about ½″ wide
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon fine sea salt, divided
• 8 ounces ziti, rigatoni or penne pasta
• 4 cups (32 ounces) marinara sauce (homemade or store-bought), divided
• 1/4 cup chopped fresh basil, plus extra for garnish
• 8 ounces (2 packed cups) grated part-skim mozzarella cheese, divided
• 2 cups (16 ounces) cottage cheese or ricotta cheese, divided