Easy Meatless Baked Ziti

I’ve tested this meatless baked ziti dozens of times to keep it simple while still tasting like classic baked ziti! It’s got everything you expect: tomato sauce, ricotta, and loads of ooey, gooey mozzarella pieces throughout, just in a vegetarian version that’s super quick to make. This baked ziti with ricotta is amazing to meal prep and eat throughout the week after you learn how to reheat baked ziti.

Why you’ll love this recipe

This vegetarian baked ziti recipe keeps the comfort of traditional baked ziti but only uses simple & affordable ingredients.

• Super easy recipe: Meatless baked ziti is so easy to make – you only need 10 minutes of prep time! You can hang out with family and friends the rest of the cook time while this vegetarian baked ziti gets a crispy, cheesy crust in the oven.
• Vegetarian friendly: Veggie ziti is a great option for those who want to eat less meat during the week and keep costs down. I actually started making this when I wanted something a bit lighter and cheaper than classic baked ziti, and now it’s one of my most repeated dinners.
• Customisable: I’ve packed this ziti pasta with veggies, including aubergine and mushrooms. However, any veg you usually use in your baked pasta recipes would work, like spinach and sweet peppers. If you love hidden veggies, try this Healthy Chicken Lasagna.
• Great for meal prep: This is not only a very budget-friendly & easy dinner, but it also makes for a great freezer meal, like this Delicious Chicken Bolognese. Once cooked and cooled, you can freeze the baked ziti in portions and defrost before eating them.

Satisfy cravings with other pasta recipes like Creamy Bacon Pasta, Caramelized Shallot Pasta, or Easy Sun Dried Tomato Pasta.

Ingredients

• Fusilli: I love using fusilli or rigatoni noodles for this meatless baked ziti recipe since it bakes well, but traditional baked ziti obviously uses ziti pasta. Any of them can be used in my Delicious Marry Me Shrimp Pasta as well.
• Chopped tomatoes: For this baked pasta recipe, I love using canned plum tomatoes for a sauce since it’s easier to adjust the flavour to your preference. However you can use marinara or another pasta sauce instead.
• Mozzarella: Mozzarella helps give this baked ziti with ricotta its creamy texture. Avoid using pre-shredded mozzarella as it typically has an anti-clumping agent, which makes the cheese not melt as well. Try this Simple Baked Ravioli Casserole for a similar texture.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

Meatless baked ziti is quite versatile!

• Other pasta shapes: You can use various noodles in baked ziti recipes. Options like rigatoni, penne, shells, egg noodles, etc. work well. I’d just avoid long noodles like spaghetti as they make it challenging to eat baked pasta dishes.
• Higher protein: Turn this vegetarian pasta recipe into a higher protein one by including meat or meat sauce. Make sure any meat you add is already cooked to avoid undercooked meat bits. Or keep it fresh & plant-based with this High Protein Dense Bean Salad.
• Extra veggie boost: You could very easily add more veg to this meatless baked ziti depending on what you have on hand. Spinach, courgette (zucchini), sweet peppers, or even roasted broccoli work really well and add extra flavor and texture without changing the cooking method.

How to make meatless baked ziti

1. Prepare the sauce by, adding the extra virgin olive oil, aubergine cubes, mushrooms and onion to a large saucepan. Season generously with salt and stir to combine. Place a lid over the pan and leave to fry for 5 minutes, stirring occasionally. Add the garlic, tomato puree and flour into the pan to fry for 2 minutes before adding your plum tomatoes, stock and Italian seasoning. Set your timer to 20 minutes and reduce the heat to medium/low. Cover with a lid. (Image 1).
2. After 10 minutes add your pasta to heavily salted boiling water. Set a second timer to the packet time minus 2 minutes (Image 2). Preheat your grill to 200°C at this point. 

3. Drain the pasta, reserving some pasta water. Combine a few ladles of tomato sauce with the pasta in the pasta saucepan. Loosen with a ladle or two of pasta water (Image 3).

4. Time to assemble the ziti! Add a ladle of the tomato sauce into your baking dish. Next add half of the pasta (Image 4).

5. Add a few ladles of sauce over the pasta (Image 5).

6. Then scatter small dollops of the ricotta (all of it) over this layer, add half of the mozzarella (the cubes) and half of the parmesan (Image 6).

7. Top the final layer with torn mozzarella scattered over the top  (Image 7).

8. Place under the grill for 8-10 minutes, or until the cheese is golden and crispy. Place under the grill for 8-10 minutes, or until the cheese is golden and crispy (Image 8).

Other vegetarian pasta recipes you should try out: Roasted Mediterranean Vegetables With Halloumi and Baked Orzo, Mushroom Rigatoni Ragu and Creamy Gochujang Pasta.

How This Meatless Baked Ziti Compares to Traditional Baked Ziti

Traditional baked ziti is usually made with Italian sausage or ground beef, but honestly, most of the flavour comes from the tomato sauce, melted cheese, and the way everything bakes together in the oven. The bubbling sauce and golden cheese topping are what make baked ziti feel like proper comfort food, not necessarily the meat itself.

That’s why a vegetarian version works so well. The ricotta adds the same creamy richness you’d expect, while vegetables like aubergine and mushrooms bring a deeper flavour that makes it just as good. Once everything bakes together, you still get a nice hearty baked pasta that’s filling without needing meat.

Most people don’t even realize this is a meatless ziti until I mention it. The cheesy layers and rich baked tomato sauce do all the work, and it tastes just as good as the versions I used to make with meat.

Can baked ziti be vegetarian?

Yes, baked ziti can easily be made vegetarian without losing flavour or texture. A meatless baked ziti simply swaps the meat for extra cheese, vegetables, or both. Many vegetable baked ziti recipes rely on ricotta, mozzarella, and a well-seasoned tomato sauce to create the same result as traditional baked ziti.

Serving Suggestions

This meatless baked ziti is rich, cheesy, and comforting, so I like pairing it with something fresh or crunchy to balance everything out. A light salad, quick veggie side, or something with a bit of acidity works especially well.

Try it with:

• Jennifer Aniston Salad (Easy 10-Minute Recipe)
• Easy Din Tai Fung Cucumber Recipe 
• Halloumi Caesar Salad
• Viral Crispy Feta Eggs
• Halloumi Kebabs with chilli sauce

Leftover Storage and Reheat Instructions

Refrigerator: Store leftover baked ziti in an airtight container in the fridge for up to 4 days. Let it cool completely before storing to prevent excess moisture from building up.

Freezer: Transfer cooled portions to freezer-safe containers or wrap tightly and freeze for up to 3 months. For best results, thaw the meatless baked ziti overnight in the refrigerator before reheating.

Reheat: Reheat individual portions in the microwave until heated through, or warm larger portions in the oven at 180°C / 350°F, covered with foil, until hot and bubbly. Add a splash of water or sauce if the pasta looks dry.

FAQs

Still in the mood for pasta? Try one of the following delicious vegetarian-friendly pasta recipes: Gigi Hadid Pasta, Easy Quorn Bolognese, or Cheesy Gnocchi Bake.