Cheesy Baked Ziti
Italian food lovers, this one’s for you. This 5-ingredient vegan baked ziti, with its al dente noodles, savoury marinara sauce, and gooey, melty vegan cheese, married together mouthful after mouthful, is comfort food at its finest. Pop it in the oven in just 20 minutes and watch it bubble up into a new family favourite.
If I could eat this ziti every day, I would. Seriously. Ever since I was little, Italian food was my favourite. When I actually treated myself to a trip to Italy a few years back, that love was renewed. I came back wanting to recreate every flavour, all the time. This vegan baked ziti is one of the many dishes that resulted from that Italian-inspired cooking spree. Everyone loves it (toddler included). My brother actually said he wished he could pay me to make it again 😂
This 5-ingredient baked pasta dish is built on a base of al dente ziti tossed in tangy-sweet marinara, layered into a baking dish with vegan cheeses. Once assembled (which is so easy, by the way), it goes in the oven and bakes up into this warm, bubbly, cheesy, incredibly savoury, comforting dish. I love scooping a big serving onto my plate and watching as the vegan cheese stretches between the baking dish and the serving spoon. Buon appetito!
The 5-Ingredient Vegan Baked Ziti Everyone Loves
If Italian-inspired food is your thing, you’ve come to the right place. Here’s why this recipe is about to win your heart:
- It’s hard to find a dish that’s more comforting than bubbly, cheesy, saucy baked ziti. It’s got all the cozy flavours of that down-home Classic Lasagna everyone associates with comfort food, but it’s way easier to make (see my next point).
- This ziti only takes about 20 minutes to get in the oven and then 20 minutes to bake (oh, and you only need 5 ingredients). So it’s a pretty stress-free, easy weeknight dinner. It’s kind of like lasagna’s laid-back cousin. I like to pop it in the oven and then take the time it’s baking to whip up a nice green salad. This Vegan Caesar would be perfect.
- I’m a big fan of the classic sauce, cheese, vegan meat combo, but this dish is super easy to customize. Fold some sautéed mushrooms into the pasta, or dollop in some Basil Pesto. That way, when you’re making it on repeat week after week, there’s a little something different every time.
Notes on Ingredients
You only need 5 ingredients (and some basil) to make this magical baked ziti. Here they are (see the recipe card below for exact measurements):
- Ziti pasta – This short, tube-shaped pasta is perfect for this dish. If you can’t find Ziti, penne or rigatoni would also do the trick. Make sure the pasta you choose is egg-free for a fully vegan dish.
- Vegan ricotta cheese – Buy some at the store or make your own. I have a Homemade Vegan Ricotta you’ve got to try.
- Marinara sauce – Grab a jar from the store (I am partial to Rao’s Homemade Marinara Sauce) or make my easy Homemade Marinara.
- Shredded vegan mozzarella – You can usually find it near the tofu at the grocery store.
- Vegan meat alternative crumbles – Beyond Beef and Impossible Beef are some of the more popular picks. Trader Joe’s also has a fine alternative.
- Fresh basil – For that pop of green and vibrant, sweet, herbaceous flavour.
How to Make This Baked Ziti Recipe
Grab your pots and pans and preheat your oven. Here’s a quick look at how to make this easy baked pasta dish. Please scroll to the recipe card below for more thorough instructions.
- Cook and drain the pasta. Bring a large pot of salted water to a boil and cook the ziti according to the package’s instructions. Drain well.
- Prep. Preheat the oven to 400°F (200°C) and lightly grease a 13×9-inch (33x23cm) pan.
- Heat the sauce. Heat the sauce in a pan over medium heat.
- Add the pasta and meat. Stir in the drained pasta and vegan meat alternative.
- Assemble. Spread half of the pasta mixture into the pan, followed by half of the ricotta, stirring some of the cheese into the pasta. Top with half of the vegan mozzarella cheese.
- Repeat. Add the second half of the pasta mixture, followed by dollops of vegan ricotta, and then the rest of the vegan mozzarella.
- Bake. Bake for 15–20 minutes.
- Serve. Serve warm, garnished with fresh basil.
Tips for the Best Pasta Bake
- Salt the pasta water. Add a generous pinch or two of salt to the pasta water before you add the pasta. This will ensure the pasta itself doesn’t come out bland.
- Al dente pasta. Cook the ziti just to al dente according to the package’s instructions. Cooking it past this point will result in soggy noodles, particularly because the pasta will continue to soften in the sauce as it bakes.
- Ricotta swirl. When assembling the ziti to go in the oven, swirl some of the ricotta into the layer below so the dish is a little more cheesy throughout.
- Tent (if needed). If the pasta starts to brown too much before the baking time is up, you can loosely tent it with aluminium foil to keep it from burning.
- Rest. I’d let the baked ziti sit on the counter for a few minutes before you scoop it onto plates. This will give the sauce a little extra time to set (for easier scooping) and the flavours more time to meld.
Recipe Variations
This recipe is a wonderful canvas for experimentation, so have some fun with it if you’d like. Here are a few ways to change things up:
- Add some veggies. If you’d like to roast or sauté some veggies and fold them in with the pasta, go for it. Mushrooms, bell peppers, and/or sliced zucchini come to mind. Broccoli would also be a welcome addition.
- Pesto dollops. If you’d like to dollop some Basil Pesto in (at the same time you add the ricotta), that would be a nice way to elevate the dish a bit. My Pistachio Pesto would be fun, too.
- Try a different sauce. Marinara is the classic here, but if you prefer something spicier, you could use my Arrabbiata Sauce. You could even branch out from tomato sauce entirely and try my Vegan Alfredo Sauce. I mentioned adding dollops of pesto earlier, but you can replace all of the marinara with Basil Pesto if you prefer.
Storing, Reheating, and Freezing Leftovers
- Refrigerator: Seal fully cooled leftover baked ziti in an airtight container (or just wrap the pan with plastic wrap). It’ll keep in the fridge for up to 4 days.
- Freezer: You can store fully cooled baked ziti in a freezer-safe, airtight container in the freezer for up to 3 months. Let it thaw in the fridge before reheating.
- To reheat: Transfer any leftovers to a baking dish (if they aren’t already in one), cover with aluminium foil, and bake at 325°F (165*C) for 10 minutes or until heated through. You can also microwave individual portions in 30-second intervals until warm.
More Vegan Pasta Recipes
Looking for more vegan pasta classics (and not-so classics)? Try some of these:
Enjoy friends! If you make this vegan baked ziti, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!
Cheesy Baked Ziti
Ingredients
- 1 lb ziti pasta, 454g
- 2 cups vegan ricotta cheese, 480g
- 2 24- ounce jars Rao’s Homemade Marinara Sauce, 1.36kg
- 2 cups shredded vegan mozzarella, 200g
- 9-12 ounces vegan meat alternative crumbles, 255–340g
- Basil for garnish, optional
Instructions
- Cook pasta according to package directions in a pot of salted water. Drain the pasta.
- Lightly grease a 13 x 9-inch (33 x 23cm) pan, and set aside.
- In a pan over medium heat, add both jars of Rao's Homemade Marinara Sauce. Heat over medium heat for about 3–5 minutes, until heated through. Add the drained pasta and the vegan meat alternative crumbles, and stir to combine.
- Add half of the pasta and sauce mix to your 13 x 9-inch (33 x 23cm) pan, spreading evenly across the bottom. Spoon over half of the ricotta, gently stirring it in so there’s still somewhat of a layer on top and half mixed in. Sprinkle half of the mozzarella cheese on top. Add the other half of the pasta, dollop the ricotta on, mix in slightly, and sprinkle the rest of the mozzarella cheese on top.
- Bake at 400°F (200°C) for 15–20 minutes so everything comes together beautifully and the cheese melts. Top with basil, serve, and enjoy!
Notes
- Salt the pasta water. Add some salt to the pasta water so the noodles don’t come out bland.
- Al dente pasta. Cook the ziti just to al dente. It will continue to soften in the sauce as it bakes.
- Tent (if needed). If the pasta starts to brown up a bit before the baking time is up, you can loosely tent it with aluminium foil to keep it from burning.
- Storage. Seal fully cooled leftover baked ziti in an airtight container and store it in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge (if needed), then bake (covered) at 325°F (165°C) for 10 minutes to reheat. You can also microwave individual portions.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
