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Vegan Baked Ziti with Ricotta and Pasta Noodles

🌿 Vegan Baked Ziti with Ricotta and Pasta Noodles

This Vegan Baked Ziti with Ricotta and Pasta Noodles is the ultimate plant-based comfort food. Tender pasta is layered with creamy vegan ricotta, rich marinara sauce, and baked until perfectly bubbly and golden. It’s cozy, family-friendly, and unbelievably delicious — no dairy needed!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta & Sauce
  • 1 lb 450 g ziti, penne, or rigatoni pasta
  • 24 –32 oz 700–900 ml marinara sauce (homemade or store-bought)
  • 1 medium onion diced
  • 3 –4 garlic cloves minced
  • 1 tbsp olive oil
  • 1 tsp dried Italian herbs oregano, basil, thyme
  • Salt and pepper to taste
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 and pepper to taste
Option 2 – Cashew Ricotta:
  • 1 cup raw cashews soaked 2 hours or in hot water 20 minutes
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 –2 tbsp olive oil
  • 1 garlic clove
  • ¼ cup water adjust for texture
  • Salt and pepper to taste
Optional Toppings
  • ½ –1 cup vegan mozzarella or vegan parmesan
  • Fresh basil or parsley for garnish
  • Vegan sausage crumbles spinach, or mushrooms (optional mix-ins)

Method
 

  1. Preheat oven: Set to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
  2. Cook the pasta: Boil in salted water until just al dente (slightly firm). Drain and set aside.
  3. Make the sauce:
  4. Heat olive oil in a skillet over medium heat.
  5. Add onion and sauté 4–5 minutes until translucent.
  6. Stir in garlic, cook 1 minute.
  7. Add marinara sauce, herbs, salt, and pepper. Simmer for 5 minutes.
  8. Prepare the vegan ricotta:
  9. 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.
  10. For cashews: blend all ingredients until smooth and thick.
  11. Combine pasta and sauce: Toss pasta with about two-thirds of the sauce to coat evenly.
  12. Assemble the ziti:
  13. Spread a thin layer of sauce at the bottom of the baking dish.
  14. Add half the pasta mixture.
  15. Spoon half the ricotta on top in dollops.
  16. Repeat with remaining pasta and ricotta.
  17. Pour remaining sauce on top and sprinkle vegan cheese if using.
  18. 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.
  19. Rest & serve: Let rest 10 minutes before serving. Garnish with fresh basil or parsley.

Notes

When I served this dish to my cousin Mia (a lifelong cheese lover), she didn’t believe the ricotta was vegan. The tofu version gave her that same creamy, tangy bite she missed — and the whole family went for seconds. So yes, even your non-vegan guests will love this one!
If you want to make it extra special, finish it with a sprinkle of homemade vegan parmesan and a drizzle of olive oil before serving.