vegetarian baked ziti

This baked ziti with spinach and ricotta filling is vegetarian-friendly, easy, and delicious! Check out our favorite recipe for this baked ziti casserole and see why we think it's the best.

Vegetarian Baked Ziti

lb. ziti pasta

olive oil

onion,

garlic,

tomato paste

oregano

tomatoes

c. fresh ricotta

spinach,

lemon

red pepper flakes

Kosher salt

black pepper

basil,

c. grated Parmesan

c. mozzarella

It’s really good but I definitely had to tweak it a lot. The sauce is really bland so I added some wine (actually the husband did haha) and a lot more seasoning. I also sautéd the spinach and let it cool before adding it to the ricotta. I would definitely make it again but with the tweaks again.

My modifications/additions:
-6 garlic cloves
-2 zucchini, sliced thick and in half
-1 orange bell pepper, chopped
-1 can garbanzo beans
-entire small ricotta container
-entire bag mozzarella
-3tbsp tomato paste
-extra can diced tomatoes
-extra seasoning to make up for extra vegetables

It was delicious and fairly healthy for a pasta dinner. The whole family enjoyed!

Definitely had to tweak the recipe to add more seasoning and added more mozzarella.Other than that followed the recipe.  Came out delicious. My picky kids loved it

Great recipe! I made it without the lemon and with half they amount of dried basil and it was still excellent.

https://streaming.hearstdigitalstudios.com/2527fd53-32f5-4350-bcaa-55ac679f663d/video_rover_16x9_1080p_hd_1587675009_73649.mp4

Vegetarian Baked Ziti That Won't Make You Crave Meat Whatsoever

Vegan Baked Ziti is an easy weeknight meal! This comforting pasta dish is made with cooked ziti noodles, marinara sauce, cashew cheese and optional vegan &quot;meat&quot;. Gluten free &amp; Nut free options.

Vegan Baked Ziti

raw cashews

water

juice lemon

nutritional yeast

garlic

onion powder

salt

ziti noodles (gluten free if needed)

marinara sauce

vegan ground "beef" OR 2-3 sliced vegan sausages, optional

non-dairy mozzarella cheese shreds, optional for topping

Parmesan

Preheat oven to 375 degrees F. Lightly grease a 9 x 13 inch casserole dish.

Make the Cashew Cheese sauce: Soak the cashews in boiling hot water for at least 5 minutes. Drain the cashews and add them to a high powered blender along with the water, lemon juice, nutritional yeast, garlic, onion powder and salt. Blend until smooth, scraping the sides down as needed. Set aside.

Prepare pasta according to package instructions. You can cook the pasta while your cashews are soaking to save time. Drain the noodles and add to casserole dish.

Pour the marinara sauce and &quot;meat&quot;, if using, on top of the noodles and stir to combine.

Spoon the cashew cheese on top of noodle/sauce mixture and stir gently, leaving pockets of cheese intact.

Sprinkle with non-dairy mozzarella cheese shreds OR about 1/2 cup of Vegan Parmesan.

Bake, uncovered, for 25 minutes until hot throughout.

Serve immediately and enjoy!

Baked ziti is a favorite comfort dish in my home! Adding spinach is a quick and easy way to get more leafy greens into your family's diet without complaints.

Baked Ziti with Spinach

oz uncooked ziti (wheat

oz crushed tomatoes (I recommend: Tuttorosso)

garlic (minced)

spinach (thawed)

basil

kosher salt and fresh pepper

oz fat-free ricotta

Parmesan cheese

olive oil cooking spray

Preheat oven to 375°F. Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente (I like to under-cook it 3 or 4 minutes as it will cook more in the oven). Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt, pepper and crushed tomatoes. Season with basil, oregano, salt and pepper and cook 5 minutes.

Add sauce to the pasta and combine. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella and cover with foil.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes before serving.

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)

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

garlic powder

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!

Penne baked with cheese, sauce and loaded with healthy vegetables in every bite. Roasted zucchini, red bell peppers, asparagus, red onion and fennel are tossed with balsamic and herbs then roasted for the best tasting meatless baked pasta dish EVER!

Cheesy Baked Penne with Roasted Veggies

olive oil spray

red bell pepper

(8-ounce

(8 oz fennel bulb, ends removed and

asparagus

onion

garlic (peeled and slightly smashed)

tbsp balsamic vinegar

oz Delallo Gluten-Free Penne

oz part-skim ricotta

parsley

Pecorino Romano

oz part-skim mozzarella (shredded)

25.25 oz jar marinara sauce (we love Delallo Pomodoro)

Preheat the oven to 450 degrees F.

Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway,  until slightly browned tender.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.

In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.

Spray a deep 13x9-inch baking dish with olive oil spray.

Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.

Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

https://www.youtube.com/watch?v=9b1sIVoT0ZQ

This vegetarian baked pasta dish is loaded with roasted zucchini, red bell peppers, asparagus, red onion and fennel tossed for the best tasting meatless baked pasta dish EVER!
PRINT: https://www.skinnytaste.com/cheesy-baked-penne-with-roasted-veggies/

This vegetable packed vegetarian Baked Ziti is the ultimate weeknight dinner. With sautéed veggies and spinach ricotta, it's a healthy comfort food you'll feel good about diving into.

lb uncooked ziti pasta (can sub penne

zucchini (diced)

eggplant (diced)

bell pepper (diced)

white onion (about 1 onion)

Tbsp olive oil (30 mL)

marinara sauce (32 oz, 900 g)

salt (to taste)

ricotta cheese (425 g)

oz frozen spinach (thawed, 283 g)

parmesan cheese (15 g)

mozzarella (100 g)

Pasta: Bring a large pot of water to a boil, then add a generous spoon of salt (it should taste like ocean water). Add pasta and cook according to the instructions on the package, until al dente. When finished, drain and set aside.

Veggies: Prep all veggies, finely dicing them so they&#x27;re about the same size. Add oil to a large saute pan over medium heat. Add zucchini, eggplant, pepper, onion, and garlic, cooking until they&#x27;re slightly softened, 5 to 7 minutes.

Sauce: Add marinara and oregano to the veggies, cover, and let gently simmer for 15 minutes. Stir in basil, and add salt to suit your taste, about ¼ tsp. Stir 3 cups of the vegetable sauce into the pot of pasta, leaving remaining sauce in the pan.

Ricotta Mix: Stir together ricotta, thawed spinach, and parmesan. Fold ricotta mixture into pasta, leaving large clumps of ricotta.

Cheese: Stir together mozzarella and parmesan.

Assemble: Preheat oven to 350°F (175°C). Spread ½ of the sauce onto the bottom of a 9×13 inch (or similar sized) casserole dish. Then layer ½ of the pasta &gt; ½ of the cheese &gt; remaining ½ of the pasta &gt; remaining ½ of the sauce &gt; remaining ½ of the cheese.

Baked: For about 30 minutes, or until cheese is golden and melted, and sauce is bubbling around the outside. If the cheese browns too quickly, cover the dish with aluminum foil. Allow to rest for a few minutes before serving.

This Vegetarian Baked Ziti Recipe is delicious and cheesy, while also being packed with tons of vegetables! The summer veggies are cooked into the sauce, which creates a healthy and flavorful meal that is great for a weeknight dinner.  This baked ziti is comfort food to the max and can easily be made ahead of time, or even frozen for later.

Vegetarian Baked Ziti Recipe

lb ziti pasta, uncooked

olive oil, oil

zucchini,

summer squash, diced

red bell pepper, diced

green bell pepper, diced

herbs,

(24 oz) jars marinara sauce

smooth blended cottage cheese, or ricotta cheese

mozzarella cheese, divided

Pre-heat oven to 400 degrees F and lay out a large baking dish, I used a 9&#215;13 size.  Fill a large pot with water and bring to a boil over medium-high heat.  Add in your ziti pasta and cook until pasta is aldente.  Drain pasta and set aside until ready to use.  You can mix a little bit of oil or butter into the cooked pasta to make sure it doesn&#8217;t all stick together, if you like.

Heat a large skillet over medium heat and add in about 2 teaspoons olive oil.  Next, add in all your diced vegetables (zucchini, squash, bell peppers and onion).  Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon dried oregano.  Mix together well and cook vegetables until softened, about 10 minutes.  Add in the garlic and fresh herbs and cook another 4-5 minutes.

Add the marinara sauce to the vegetables and mix everything together well.  Next, add in the cooked pasta and mix again.  This may be easier to do in a large bowl, depending on how much your skillet can fit.  Set aside.

To a medium sized bowl, add the cottage cheese and 3 cups of shredded mozzarella cheese.  Feel free to add fresh herbs or other seasonings as well.  Mix together until completely combined.

Assemble your baked ziti: Add about half of the ziti and vegetable mixture to the bottom of your baking dish and spread out in an even layer.  Spoon all of the cheese mixture on top and spread out until it touches the edges of the pan.  Add on the remaining half of the pasta and then top with about 1 cup of shredded mozzarella cheese.

Cover with aluminum foil and place in the pre-heated oven.  Bake ziti for a total of about 45-50 minutes, removing the foil about 2/3 of the way through so the cheese on top can get nice and browned.  Ziti will be done once the sauce is bubbling and cheese is completely melted.  Let cool for a few minutes before serving.

This recipe is a keeper!  Even with all the chopping, it came together quickly, and it was absolutely delicious.  My husband, who usually whines if there is no meat, thought it was very tasty.  The recipe does make a lot, which worked out well since I cook for my friend's family several nights a week.  Thank you Izzy for the wonderful recipe!

Baked ziti doesn&#39;t have to be over-loaded with cheese to taste good! My recipe has a creamy sauce, thanks to the addition of fat-free ricotta, and lots of sautéed veggies.

Vegetarian Vegetable Baked Ziti

cooking spray

onion (thinly sliced)

zucchini

oz button or baby bella mushrooms (sliced)

pasta

marinara sauce (about 24 oz)

15 oz container of fat-free ricotta cheese

salt and pepper (to taste)

blend cheese (or mozzarella)

tbsp chopped parsley (optional)

Preheat oven to 350°F. Spray a 9 x 13 baking dish with cooking spray or oil mister.

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Remove from heat.

Add pasta, marinara sauce, ricotta, salt, and pepper to skillet with vegetables. Stir until well combined.

Pour pasta mixture into baking dish. Top with cheese. Bake for 30 minutes. Sprinkle with parsley before serving, if desired.

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Top 9 vegetarian baked ziti recipes from across the web

The most viewed vegetarian baked ziti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Baked Ziti

Vegan Baked Ziti

Baked Ziti with Spinach

Easy Vegan Baked Ziti with Beyond M...

Meatless Baked Ziti (+ Easy Dinner ...

Cheesy Baked Penne with Roasted Veg...

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Vegetarian Baked Ziti Recipe

Vegetarian Vegetable Baked Ziti

The most viewed vegetarian baked ziti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine