meatless baked ziti

This classic meatless baked ziti is an easy layered pasta dish made with a zesty sauce, 3 different kinds of cheeses, and baked until golden and bubbly!

Classic Meatless Baked Ziti

Ziti pasta

tomato sauce

Ricotta cheese

Mozzarella cheese (divided

Parmesan cheese (divided

eggs

garlic (minced)

parsley

Italian seasoning

Preheat oven to 350 degrees F

Cook the penne pasta according to package directions.

Drain the pasta in a colander.

In a large bowl, mix the ricotta cheese, 1 cup mozzarella cheese, 1/2 cup parmesan

cheese, eggs, garlic, parsley and  Italian seasoning to a large bowl and stir to combine well

In a 9x13 baking dish, add half of the sauce and spread evenly all around the dish.

Add the cooked/ drained pasta to cheese mixture and toss well to coat

Add the pasta mixture to the baking dish spread evenly.

Top with remaining sauce, then the other 1 cup mozzarella and 1/2 cup parmesan cheese.

Bake in the oven for 35 minutes until the sauce is bubbling and the cheese is melted and slightly brown.

Remove from oven and let sit for 5 minutes

If you’re a pasta fan, you’ll fall in love with this AMAZING easy vegan baked ziti. This classic Italian American dish is loaded with flavor, from rich tomatoes to the melted blend of dairy free cheeses and fresh basil. Adding Beyond Meat creates a classic feel but is totally optional.

Easy Vegan Baked Ziti with Beyond Meat

ziti pasta

yellow onion, diced

Beyond Meat beef, optional (or another plant-based imitation meat)

marinara sauce (I use tomato and

water (or cooking wine), optional

cheese

vegan mozzarella cheese shreds (I use Daiya brand)

basil

Preheat oven to 350° F (176° C). Next, bring a large pot of water to a boil on the stove; cook pasta according to package directions. Cook your pasta al dente (about 10 minutes), so that it&#39;s slightly undercooked. It will soften up in the oven.

Meanwhile, saute diced onions in a large frying pan on medium heat for 1-2 minutes. You can use a water saute or a small amount of olive oil if you wish. Add defrosted Beyond beef and cook until browned, about 5 minutes, breaking up with a spatula as you go along.

Add marinara sauce and stir. I like to thin out my marinara by adding ¼ cup of water into the empty jar (seal and shake) to collect all those last bits of sauce. For more flavor, you can use white cooking wine. Stir sauce and turn off heat.

After pasta is cooked and drained, it’s time to prepare your casserole! In a 9 x 13 greased baking dish, add cooked ziti noodles. Next, add the sauce and vegan parmesan. Stir to coat the pasta and spread out evenly in baking dish. Top with vegan mozzarella and cover with foil.

Pop in the oven for 15-20 minutes, or until the cheese is melted on top. You can remove the foil after 15 minutes to check and leave off for the remaining 5 minutes if you want your cheese to brown a bit.

Let the baked ziti sit for 5 minutes to cool. Top with fresh basil, if desired.

Even if you're not a vegetarian, this meatless baked ziti recipe is to die for. Loaded with tangy sauce and creamy ricotta, you won't miss the meat one bit.

Meatless Baked Ziti (+ Easy Dinner Idea)

ziti

(24-ounce) jar of pasta sauce, divided

ricotta cheese

mozzarella cheese

parsley, chopped

egg, lightly beaten

oregano

garlic powder

salt

black pepper

Parmesan cheese

Preheat the oven to 375 degrees Fahrenheit. Cook ziti noodles according to package instructions. Drain well.

In a large bowl, toss together the cooked ziti, 1 1/2 cups pasta sauce, ricotta, mozzarella, parsley, egg, oregano, garlic powder, salt, and pepper.

Pour the pasta mixture into a 9x13x2-inch baking dish. Cover with remaining 1 1/2 cups of pasta sauce and sprinkle with parmesan.

Cover the dish with foil and bake for 30 minutes, or until cheese starts to bubble. Let the baked ziti rest for 5 minutes. Serve warm and enjoy!

Meatless baked ziti made with mushrooms is delicious, cheesy, and sure to satisfy a crowd.

Meatess Baked Ziti

Tablespoons extra virgin olive oil

cremini mushrooms (sliced)

onion

garlic

tomatoes

ziti or other large cut pasta

parmesan cheese

Salt

black peper

Preheat the oven to 400ºF. Spray a 9x13 baking dish with cooking spray. Bring a large pot of water to a boil and salt it.

Place olive oil in a large skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, stirring occasionally, until they soften, release their water, and begin to dry out again, about 5 minutes. Add the onion and garlic, sprinkle with salt and pepper, and lower the heat to medium. Continue to cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

Add the tomatoes one at a time, crushing them with your hand as you drop them in, and bring to a boil. Turn the heat down so that the mixture bubbles gently and cook, stirring occasionally, while you cook the pasta.

Cook the pasta in the boiling water until just starting to soften but still too hard to eat, about 2 minutes short of al dente. Take about 1/4 cup of the pasta water and add it to the sauce. Drain the pasta and toss with the sauce and 2 cups of the mozzarella.

Pour the mixture into the prepared baking dish. Top with the remaining mozzarella and the Parmesan. Bake until the top is browned and the cheese is bubbly, 20 to 30 minutes.

This vegetarian version of the Italian-American classic still relies of traditional flavours and packs lots of mozzarella, ricotta and parmesan cheese in a luscious tomato sauce.

Meatless Baked Ziti with Riccota &amp; Mozzarella

½ tsp whole fennel seeds

½ tsp chili flakes

tomato paste

(400 grams/14 ounces) cans whole peeled tomatoes (pureed until smooth)

500 g ziti, rigatoni or penne pasta

ricotta

heavy cream

mozzarella (grated (see notes))

Preheat oven to 200°C/400°F. Add the fennel seeds, chili flakes and 1 tbsp of olive oil to a small saucepan. Set over medium heat. Once shimmering and the fennel is fragrant, add the garlic and cook for another 30 seconds.

Add the tomato paste and cook for another minute or 2, just until it begins to darken and get a bit sticky. Add the oregano, canned tomatoes, basil sprig, 300ml (1¼ cups) of water and ½ tsp of salt. Bring to a simmer.

Allow the sauce to simmer for about 15 minutes, or until the sauce is lightly thickened and the flavours are homogenous. Meanwhile, bring a large pot of salted water to a rolling boil and cook the pasta for 3 minutes less than the package suggests.

Add the cooked pasta to a large mixing bowl and spoon over ¼ of the sauce. Stir to combine and set aside.

Add the ricotta, parmesan and heavy cream to a medium mixing bowl. Season with a pinch if salt and a generous grind of black pepper. Stir until well combined.

Spoon enough sauce to just cover the bottom of an 8in (20cm) square baking dish. Add half of the pasta and pour over half of the remaining sauce. Top with the ricotta and parmesan mixture and sprinkle over half of the grated mozzarella.

Top with the remaining pasta and spoon over the rest of the sauce. Sprinkle over the remaining mozzarella cheese, ensuring it is evenly covered. Grate over a bit more parmesan. Cover the dish tightly with lightly greased foil and move it to the oven.

Bake the pasta for 20 minutes before removing the foil and returning to the oven for 10 more minutes - or until the top is golden and crisp around the edges. Remove from the oven and allow to cool for 5-10 minutes before serving, topping with some chopped fresh basil and a bit more parmesan cheese.

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Top Tags

Classic Meatless Baked Ziti

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The most viewed meatless baked ziti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine