Dinner
Unfussy Baked Ziti Without Meat from the Pantry
This Vegetarian Baked Ziti is rich, cheesy, and layered with saucy marinara and creamy ricotta in every bite. If you’re
- 8 servings
- Prep 20 minutes
- Cook 35 minutes
- Total 55 minutes
Lovepasta recipes?You need to try our Gigi Hadid inspired Vodka Pasta as well as our Creamy Kitchen-made Alfredo Sauce and our Creamy Cavatappi Pasta!
Why you’ll love this old-school baked ziti!
Growing up in an Italian American home, I’m no stranger to a good pan of baked ziti. We ate it (and lasagna!) so often growing up. But, it almost always had meat in it and since I aim to eat particularly little meat these days, I was truly excited to work on this meat free version of ziti.
Honestly, Worth keeping this version more than anything else I’ve ever tried and truly love how this turned out! I can’t wait for you to try it because it’s the dependable baked ziti recipe!
Why you’ll love this familiar recipe:
- Tastes only like old-style baked ziti – only without meat:)
- Perfectly cheesy with that golden, bubbly top
- Straightforward enough for weeknights but also great for feeding a crowd
- Make-ahead friendly (it’s RELIABLE for taking to new parents or anyone who you’re delivering a meal to!)
Ingredients needed
The simple ingredients for this meatless baked ziti recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Ziti pasta – Old-school choice for baked ziti, but any short pasta works great. Many people swear by rigatoni bc it has grooves in it for the pasta to stick to! Penne would also work well.
- Yellow onion – Adds sweetness and depth to the sauce without making the recipe feel “veggie-loaded.” White onion, sweet onion, or even shallots would work well.
- Garlic – Familiar baked ziti flavor booster. Fresh is go-to here.
- Spices – Red pepper flakes + Italian seasoning add that familiar baked pasta vibe with zero effort.
- Marinara sauce – This is a big flavor driver since the recipe is simple, so use one you genuinely like – or make my kitchen-made marinara sauce!
- Whole milk ricotta – Makes the creamy pockets that make baked ziti feel like baked ziti! YUM! You could also try swapping a small portion with cottage cheese.
- Egg (optional) – Helps the ricotta layer set up a bit more, so slices hold together better. You can skip this if you prefer a looser/creamier texture.
- Parmesan cheese (freshly grated) – Adds salty, nutty flavor and boosts that “old-school Italian baked pasta” taste. I don’t recommend pre-shredded parm as it simple does not melt or taste nearly as good.
- Low-moisture mozzarella (shred your own if possible) – fresh mozzarella melts smoother than pre-shredded and gives you the go-to results with that bubbly, stretchy top we all want to see!
How to Make It
Only a reminder that you can find the FULL straightforward baked ziti recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)
- Cook your pasta, according to package directions, in a large pot of salted water to al dente. In a large bowl, mix together the ricotta, half of the parmesan and half of the mozzarella. I used pre-shredded mozzarella in this mixture but put freshly grated mozzarella on top of the ziti.
- Make the sauce by heating a large skillet over medium heat. Saute the onion and garlic in olive oil and then mix in the spices. Pour in the marinara sauce and simmer for 5-7 minutes.
- Toss the cooked ziti noodles into the pasta sauce and stir so that it’s thoroughly coated. Pour half of it into your baking dish.
- Top the pasta with HALF of the ricotta cheese mixture. I dollop it on and then use a spoon to swirl it into the pasta gently. It doesn’t need to be fully mixed to get that creamy texture. You simply want it to cover the surface.
- Repeat by pouring in the rest of the pasta. Dollop and swirl on the remaining ricotta mixture.
- Top with the remaining mozzarella and Parmesan cheese. Cover with aluminum foil and bake for 20 minutes and then uncovered for another 10-15 minutes until it’s a nice golden brown on top. Serve with fresh basil!
Recipe Tips
- Undercook the pasta slightly. It will finish cooking in the oven and stay perfectly tender.
- Shred your own mozzarella. Pre-shredded cheese doesn’t melt as smoothly due to anti-caking agents.
- Egg is optional. Adding it makes the ricotta layer slightly firmer and more casserole-like. Skip it for a looser, creamier texture.
- Let it rest before slicing. 10 minutes helps everything set up beautifully.
- Use good marinara. Since this is a simple recipe, the sauce truly matters.
Frequently Asked Questions
Please let me know if you end up trying this familiar meatless baked ziti! I’m, confident that it’s going to become a new family regular!
The recipe
Straightforward Baked Ziti Without Meat for the Table
This baked ziti without meat is familiar comfort food at its dependable — tender pasta tossed in rich marinara, layered with creamy ricotta, and topped with perfectly melty mozzarella. It’s simple, cheesy, and every bit as satisfying as long-used baked ziti, only completely vegetarian!
- 8 servings
- Prep 20 minutes
- Cook 35 minutes
- Total 55 minutes
Ingredients
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 small yellow onion (finely diced)
- 4 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 5 cups marinara sauce
- 15 oz whole milk ricotta cheese
- 1 large egg (optional)
- ½ cup freshly grated Parmesan cheese (divided)
- 12 ounces shredded low-moisture mozzarella cheese (about 3 cups)
- Fresh basil or parsley (for serving (optional))
Method
- 1
Cook the pasta. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish. Bring a large pot of well-salted water to a boil. Cook the ziti until only shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
- 2
Build the sauce base. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5–6 minutes, until soft and translucent. Add the garlic and cook for 30 seconds, simply until fragrant. Stir in the salt, black pepper, Italian seasoning, and red pepper flakes (if using).
- 3
Pour in the marinara sauce and simmer for 5–7 minutes to let the flavors meld. Remove from heat.
- 4
Make the ricotta mixture. In a large bowl, mix together the ricotta, egg (if using), ½ of the Parmesan cheese, and half of the mozzarella. Season lightly with salt and pepper.
- 5
Assemble the baked ziti. Toss the cooked pasta with the marinara sauce until evenly coated. Spread half of the pasta into the dish, dollop half of the ricotta mixture over the top, and gently swirl it in. Repeat with the remaining pasta and ricotta mixture. Sprinkle the remaining mozzarella and parmesan evenly over the top.
- 6
Bake + rest. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until bubbly and lightly golden on top. If you want it a little darker, you can broil it for a few minutes (simply watch it closely!). Let the baked ziti rest for 10 minutes before serving. Garnish with fresh basil or parsley, if desired.
Cook notes
Storage Instructions – Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through. To freeze, wrap tightly and store for up to 3 months. (more info on freezing up in the blog post)
Per serving
- Calories524 kcal
- Carbohydrates55 g
- Protein27 g
- Fat22 g
- Saturated Fat12 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat7 g
- Trans Fat0.003 g
- Cholesterol89 mg
- Sodium1451 mg
- Potassium711 mg
- Fiber4 g
- Sugar8 g
- Vitamin A1296 IU
- Vitamin C12 mg
- Calcium424 mg
- Iron3 mg
