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    Home > Meal Type > Pasta Recipes

    Meatless Baked Ziti

    Updated: May 15th 2023 • Published: May 15th 2023 • 2 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    4.94 from 30 votes
    overhead shot of a rustic casserole dish of pasta on a wooden board with natural linens
    pin image: pictures meatless baked ziti with text overlaid
    pin image: pictures meatless baked ziti with text overlaid
    pin image: pictures meatless baked ziti with text overlaid
    pin image: pictures meatless baked ziti with text overlaid
    pin image: pictures meatless baked ziti with text overlaid

    This Meatless Baked Ziti is a delicious warming dish perfect for a comforting dinner to share with loved ones. 

    This fantastic pasta bake is the vegetarian version of a classic baked ziti. It is easy to make and is loaded with flavor, thanks to an easy-to-make rich tomato sauce and three kinds of cheese - ricotta for creaminess, mozzarella for those all-important string cheese pulls, and parmesan for some sharp, salty cheese flavor.

    This recipe is so simple to make; serve it with a salad and some bread for a dinner the whole family will love.

    overhead shot of a rustic casserole dish of pasta on a wooden board with natural linens

    Quickly Jump to:

    • Ingredient Notes 
    • Recipe Tips
    • Why You'll Love This Meatless Baked Ziti
    • Recipe Adaptions/Substitutions
    • Make Ahead of Time
    • Serving Suggestions
    • Meatless Baked Ziti

    Ingredient Notes 

    These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.

    Ziti: You can use ziti, penne, rigatoni, spirals or cavatappi. The pictures here are taken with penne lisce.
    Garlic: The recipe suggests 4 cloves, but as always, measure the garlic with your heart.  
    Onion: Any onion will work. Yellow, brown, white, or red.
    Tomato Passata/Marinara sauce: Passata is just plain, pureed tomato; it is thicker than canned tomato. It is different from the thick tomato paste you can buy. You often find it on the bottom shelf of the pasta sauce aisle. In America, Passata is called tomato sauce (not to be confused with ketchup!) If you can't find passata/tomato sauce, you can sub in a jar of marinara sauce. 
    Ground Fennel: This is op[tional, but it will add so much flavor to your pasta. It is a great ingredient to have on hand. It can go into plenty of Italian dishes and is also great when making a curry sauce.
    Ricotta Cheese: Use creamy whole milk ricotta for the best results. Low-fat ricotta can be very dry. 
    Grated Cheese: The recipe calls for grated mozzarella and parmesan. But you can substitute with what cheese you have available. As with all my recipes, grating it yourself is always better than pre-grated. 

    a spoon in a bowl of baked ziti with a se4rving dish behind.

    Recipe Tips

    We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!

    • Cook the pasta for 2 minutes less than the packet suggests. This will help it keep its shape when you add it to the pasta bake.
    • When adding the ricotta, spoon it out into small dollops rather than mixing it through the pasta. This gives you creamy pockets and is so much nicer to eat.
    • Grate your own mozzarella and parmesan; this will ensure they melt well. Store-bought grated/shredded cheese is coated in cellulose to stop it from sticking together. This leaves a grainy texture in the melted cheese.

    Why You'll Love This Meatless Baked Ziti

    • Easy to make and loved by everyone.
    • Easy to find, inexpensive ingredients perfect for feeding a big family.
    • Versatile, there are many ways to adapt this recipe.
    • It can be made ahead of time.
    close up on a spoon in a bowl of pasta with cheese tomato and herbs

    Recipe Adaptions/Substitutions

    These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

    Reduce the pasta: if you want to cut down on the pasta, use half pasta and half cauliflower (I par-cook it for 2 minutes with the pasta)
    Adding extra veg: Add chopped zucchini, bell peppers, celery, mushrooms, and spinach to your tomato sauce.
    Add leftover cooked meat: Shredded/diced meat can be added to the sauce once cooked before it is mixed with the pasta. Chicken, pork, beef, and sausage will all work well.
    Add salami/pepperoni/ham: If you have some salami, pepperoni, or ham in the fridge, chop them up and mix them into the pasta and sauce.
    Add spice: Add some red pepper flakes to your sauce mix. Or add some chopped green jalapenos to your ricotta layer. 
    Mix up the cheese: Play around with the cheese, depending on what you have available. For example, goat's cheese is excellent mixed with ricotta, as is a creamy blue cheese like gorgonzola.

    a large serving dish filled with baked pasta with basil leaves on top

    Make Ahead of Time

    To make ahead, make the sauce and cook the ziti. But let them cool before combining. Once cool, assemble per the instructions and cover with glad wrap. Keep it in the refrigerator for 2 days or freezer for 3 months (defrost before baking). To bake, cover it with foil and bake for 30-35 minutes, removing the foil for the last 15 minutes so the cheese can get golden and crispy.

    Serving Suggestions

    Sides: This baked pasta is a saucy, rich dish, so a crisp green salad and some bread work well. Or add a side of vegetables like easy buttered veg, chili sugar snap peas, roasted broccoli, or some garlic green beans.

    Wine: Red wine drinks could go for a Valpolicella or a Chianti Classico. Both are medium-bodied and will stand up to the richness of the cheese while balancing any sweetness from the sauce. 
    If you prefer white wine, opt for a crisp, citrusy Vermentino that can cut through the richness of the cheese without adding sourness to the tomatoes. Or grab a bottle of Prosecco, as bubbles make most meals better!

    a spoon shopping up some penne from a bowl of pasta

    Enjoy x

    If you make this Meatless Baked Ziti, don't forget to come back and comment. You can also tag me on social media @sprinklesandsprouts

    Any questions about the recipe? Use the comments section below.

    Get the Recipe

    close up of the top of a bubbling cheesy tomato pasta bake

    Meatless Baked Ziti

    Claire | Sprinkle and Sprouts
    This Meatless Baked Ziti is a delicious warming dish perfect for a comforting dinner to share with loved ones. This fantastic pasta bake is the vegetarian version of a classic baked ziti. It is easy to make and is loaded with flavor, thanks to an easy-to-make rich tomato sauce and three kinds of cheese - ricotta for creaminess, mozzarella for those all-important string cheese pulls, and parmesan for some sharp, salty cheese flavor.
    4.94 from 30 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Main
    Cuisine American, Italian
    Servings 6
    Calories 423 kcal

    Ingredients
      

    For the sauce

    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 1 carrot, finely chopped
    • 4 cloves garlic, minced
    • 24 oz tomato passata/marinara sauce - see note 1
    • 2 teaspoon dried Italian herb
    • 1 teaspoon oregano
    • 1 teaspoon sugar
    • 1 teaspoon ground fennel
    • 1 teaspoon garlic powder
    • 2 teaspoon onion powder
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    For the pasta

    • 10 oz ziti pasta - see note 2
    • 1 tablespoon salt
    • 1 cup ricotta - see note 3
    • 1½ cup shredded mozzarella cheese - see note 4
    • ½ cup shredded parmesan - see note 4
    • parsley or basil to garnish - optional

    Instructions
     

    Make the Sauce

    • Heat the oil in a large skillet over medium-high heat. Add the onion and carrot and cook for 3-4 minutes or until translucent.
      1 tablespoon olive oil
      1 onion, finely chopped
      1 carrot, finely chopped


    • Add the garlic and stir for 30 seconds before adding the passata and seasonings.
      4 cloves garlic, minced
      24 oz tomato passata/marinara sauce
      2 teaspoon dried Italian herb
      1 teaspoon oregano
      1 teaspoon sugar
      1 teaspoon ground fennel
      1 teaspoon garlic powder
      2 teaspoon onion powder
      1 teaspoon salt
      ½ teaspoon black pepper


    • Reduce the heat to a simmer and cook on low while you cook the pasta.

    Cook the pasta

    • Bring a large pot of water to a boil, add the salt, and cook the pasta for 2 minutes less than the packet suggests.
      10 oz ziti pasta
      1 tablespoon salt


    • Reserve ⅓ cup of the cooking water, drain the pasta and return to the pan.

    Assemble the Dish

    • Pour 2 cups of the sauce into the pasta, along with the reserved pasta cooking water, and stir gently to combine.
    • Spread the pasta into a baking dish (23x33cm / 9×13").
    • Spoon the ricotta over the pasta and then pour over the remaining sauce. Top with the mozzarella and parmesan.
      1 cup ricotta
      1½ cup shredded mozzarella cheese
      ½ cup shredded parmesan


    • Bake for 25 minutes until the cheese is golden and bubbling.
    • Sprinkle with fresh herbs before serving (optional)
      parsley or basil to garnish


    Notes

    1. Passata is just plain, pureed tomato; it is thicker than canned tomato. It is different from the thick tomato paste you can buy. You often find it on the bottom shelf of the pasta sauce aisle. In America, Passata is called tomato sauce (not to be confused with ketchup!) If you can't find passata/tomato sauce, you can sub in a jar of marinara sauce.
    2. You can use ziti, penne, rigatoni, spirals or cavatappi. The pictures here are taken with penne lisce.
    3. Use creamy whole-milk ricotta for the best results. Low-fat ricotta can be very dry.
    4. The recipe calls for shredded mozzarella and parmesan. But you can substitute with what cheese you have available. As with all my recipes, grating it yourself is always better than pre-shredded.
    Tried this recipe?Let us know how it was!

    Nutrition

    Calories: 423kcal | Carbohydrates: 50g | Protein: 22g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 2488mg | Potassium: 616mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2615IU | Vitamin C: 11mg | Calcium: 408mg | Iron: 2mg

    Nutrition is per serving

    For more great recipes follow me on PinterestFollow @sprinklessprout

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    Reader Interactions

    Comments

    1. Fran says

      October 24, 2023 at 9:31 pm

      5 stars
      Loved this!!!
      Could you use whole grain pasta in this recipe? I used regular pasta when I first made it?

      Reply
      • Claire | Sprinkles and Sprouts says

        November 01, 2023 at 10:58 am

        Hi Fran,

        I think you could use whole grain pasta, again cook it for 2 minutes less than the packet suggests and then follow the recipe. I haven't tried wholegrain pasta but I can't see why it wouldn't work.
        Cx

        Reply

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    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

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