If you’ve been craving something cozy, saucy, and oh-so-satisfying, this Vegan Baked Ziti with Ricotta and Pasta Noodles is about to become your new favorite dinner. Imagine tender pasta tubes layered with creamy vegan ricotta and rich marinara, baked until bubbly and golden on top. It’s hearty, cheesy (without any dairy!), and just the kind of meal that makes everyone go back for seconds.
I first made this for a Sunday dinner with my cousin Mia — she’s not vegan but swore it tasted “even better than the original.” That’s the magic of this recipe: familiar, comforting flavors with a lighter, plant-based twist.
Why You’ll Love This Vegan Baked Ziti
- Creamy & cheesy without the dairy: Thanks to a tofu or cashew-based ricotta that’s incredibly close to the real thing.
- Perfect for feeding a crowd: It’s a big-batch meal that reheats beautifully — great for family dinners or meal prep.
- Customizable: Add your favorite veggies, vegan sausage, or extra herbs to make it your own.
- Comfort food made simple: Easy steps, simple ingredients, and a classic Italian-style flavor everyone loves.
- Bakes to perfection: Crispy top, gooey middle, and saucy layers — pure satisfaction in every bite.
Ingredients You’ll Need
For the Pasta and Sauce
- 1 lb (450 g) ziti, penne, or rigatoni: Any tube-shaped pasta works beautifully.
- 24–32 oz marinara sauce: Homemade or your favorite store-bought brand.
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried Italian herbs (oregano, basil, thyme, or a mix)
- Salt & pepper to taste
For the Vegan Ricotta
You can choose between tofu or cashew ricotta — both are creamy, flavorful, and protein-packed.
Option 1: Tofu Ricotta
- 400 g extra-firm tofu (pressed and drained)
- 2–3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1–2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried basil or oregano
- Salt & pepper to taste
Option 2: Cashew Ricotta
- 1 cup raw cashews, soaked for at least 2 hours (or in hot water for 20 minutes)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1–2 tbsp olive oil
- 1 clove garlic
- ¼ cup water (adjust for texture)
- Salt & pepper to taste
Optional Toppings & Add-ins
- Vegan mozzarella or parmesan shreds for extra cheesiness
- Fresh basil or parsley for garnish
- Sautéed mushrooms, spinach, or vegan sausage crumbles for extra flavor
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta just until al dente — it’ll finish cooking in the oven. Drain and set aside.
2. Prepare the Sauce
In a skillet, heat olive oil over medium heat. Add diced onion and cook until soft and golden. Stir in minced garlic and cook for 30 seconds. Pour in the marinara sauce, add herbs, salt, and pepper, and let it simmer for 5–7 minutes.
3. Make the Vegan Ricotta
If you’re using tofu, crumble it into a bowl and mash with the rest of the ingredients until creamy and ricotta-like.
If using cashews, blend everything in a food processor until smooth. Adjust seasoning — you want it tangy, garlicky, and rich.
4. Combine Pasta and Sauce
Toss the cooked pasta with about two-thirds of the sauce. Make sure each noodle is well-coated — this helps the flavor soak in.
5. Assemble the Baked Ziti
Preheat your oven to 375°F (190°C). Lightly oil a large baking dish.
- Spread a thin layer of sauce on the bottom.
- Add half the pasta mixture.
- Spoon or dollop half the vegan ricotta across the top.
- Repeat with the remaining pasta and ricotta.
- Finish with a final layer of sauce and sprinkle on any vegan cheese you like.
6. Bake to Perfection
Bake uncovered for 25–30 minutes until bubbly and lightly golden on top. For extra crispiness, broil for 2–3 minutes at the end — just keep an eye on it!
7. Rest and Serve
Let the baked ziti cool for about 10 minutes before serving. This helps it set and makes it easier to scoop. Garnish with fresh basil or parsley for a burst of color and freshness.
🌿 Vegan Baked Ziti with Ricotta and Pasta Noodles
Ingredients
Method
- Preheat oven: Set to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Cook the pasta: Boil in salted water until just al dente (slightly firm). Drain and set aside.
- Make the sauce:
- Heat olive oil in a skillet over medium heat.
- Add onion and sauté 4–5 minutes until translucent.
- Stir in garlic, cook 1 minute.
- Add marinara sauce, herbs, salt, and pepper. Simmer for 5 minutes.
- Prepare the vegan ricotta:
- For tofu: crumble tofu in a bowl, add nutritional yeast, lemon juice, olive oil, garlic powder, herbs, salt, and pepper. Mash or blend until creamy.
- For cashews: blend all ingredients until smooth and thick.
- Combine pasta and sauce: Toss pasta with about two-thirds of the sauce to coat evenly.
- Assemble the ziti:
- Spread a thin layer of sauce at the bottom of the baking dish.
- Add half the pasta mixture.
- Spoon half the ricotta on top in dollops.
- Repeat with remaining pasta and ricotta.
- Pour remaining sauce on top and sprinkle vegan cheese if using.
- Bake: Place in the oven for 25–30 minutes until bubbly and slightly golden. For crisp edges, broil for 2–3 minutes at the end.
- Rest & serve: Let rest 10 minutes before serving. Garnish with fresh basil or parsley.
Notes
Tips & Variations
- Want it extra rich? Add a splash of vegan cream or a spoonful of cashew butter to the sauce.
- Boost the protein: Toss in lentils, crumbled tempeh, or vegan sausage.
- Make it gluten-free: Use a gluten-free pasta — brown rice or chickpea ziti work well.
- Add veggies: Spinach, zucchini, or roasted bell peppers make the dish even heartier.
- Make ahead: Assemble the dish, cover, and refrigerate up to 24 hours before baking.
When I made this for Mia’s family the second time, her husband added vegan sausage crumbles — and honestly, it turned the dish into something restaurant-worthy.
Serving & Storage Tips
To Serve:
Pair your baked ziti with a crisp green salad or garlicky breadsticks. A drizzle of vegan olive oil or vegan parmesan on top makes it irresistible.
To Store:
- Refrigerate leftovers for up to 4 days in an airtight container.
- Freeze in portions for up to 2 months. Reheat covered in the oven or microwave until hot.
- Pro tip: Add a splash of water or sauce before reheating to keep it moist.
FAQs
Q: Can I make this baked ziti ahead of time?
Absolutely! Assemble the layers a day in advance, cover tightly, and refrigerate. Just bake it fresh when you’re ready to eat. My mom swears it tastes even better when the flavors have a night to mingle.
Q: What’s the best substitute for tofu?
If tofu isn’t your thing, cashew ricotta is your best bet. It’s creamy, rich, and completely soy-free. You can also try almond ricotta for a nutty twist.
Q: Can I make this oil-free?
Yes! Skip the olive oil in the sauce and use a splash of vegetable broth for sautéing instead. It’ll still taste amazing.
Q: How do I keep it from drying out?
Make sure your sauce layer is generous — pasta soaks up sauce during baking. Cover the dish with foil for the first 20 minutes, then uncover for a golden finish.
Q: Is it kid-friendly?
Definitely. My niece, who’s seven, calls this “red pasta lasagna.” It’s mild, cheesy, and comforting — perfect for picky eaters.
Recipe Summary
Final Thoughts
This Vegan Baked Ziti with Ricotta and Pasta Noodles is the ultimate plant-based comfort food — rich, hearty, and full of Italian-inspired flavor. It’s one of those dishes that brings everyone to the table (and makes even non-vegans go for seconds).
If you love cozy vegan meals like this, try pairing it with Vegan Garlic Knots or my Creamy Vegan Caesar Salad next time.
And if you make this recipe, don’t forget to leave a comment below or pin it for later — I’d love to know how it turns out in your kitchen!
Also Read:
3 Easy Vegan Sandwiches for Work (No Cheese!) – Fresh, Flavorful, and Fuss-Free