Difficulty
Easy
Prep time
20 minutes
Cooking time
30 minutes
Total time
55 minutes
Servings
6-8 servings
Indulge in the ultimate plant-based comfort food with this Vegan Baked Ziti that delivers all the cheesy, saucy goodness of the traditional version without any animal products. This hearty pasta bake features perfectly cooked ziti smothered in a robust tomato sauce, layered with creamy homemade cashew ricotta, and topped with a golden, melty vegan mozzarella that browns beautifully in the oven. Whether you’re a committed vegan or simply looking to incorporate more plant-based meals into your routine, this satisfying dish will please even the most dedicated cheese lovers at your table. The familiar comfort of Italian-American baked pasta gets a compassionate makeover that doesn’t sacrifice an ounce of flavor or texture!
Why You Will Love This Vegan Baked Ziti
- All the Comfort, None of the Dairy: Enjoy the nostalgic, cheesy pasta bake experience without any animal products.
- Protein-Packed Satisfaction: Plant-based protein ensures this meal is as filling as the traditional version.
- Crowd-Pleasing Appeal: Even non-vegans will be impressed by the rich flavors and textures.
- Make-Ahead Magic: Perfect for meal prep and actually improves in flavor overnight.
- Freezer-Friendly: Make a double batch and freeze half for future easy meals.
- Customizable Components: Each element can be adapted to your taste preferences or what’s in your pantry.
- Healthier Profile: Lower in saturated fat than dairy-based versions while high in nutrients.
- No Specialty Equipment Needed: Basic kitchen tools create this impressive plant-based showstopper.
Ingredients
For the Pasta:
1 pound ziti or penne pasta
1 tablespoon olive oil
1 teaspoon salt (for pasta water)
For the Tomato Sauce:
2 tablespoons olive oil
1 large onion, finely diced
4 cloves garlic, minced
1 package (14 oz) plant-based ground “beef” (such as Beyond Meat or Impossible)
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
2 tablespoons tomato paste
2 teaspoons maple syrup or sugar
Salt and freshly ground black pepper, to taste
1/4 cup fresh basil, chopped
For the Cashew Ricotta:
2 cups raw cashews, soaked in hot water for 30 minutes and drained
1/4 cup nutritional yeast
3 tablespoons lemon juice
1 tablespoon white miso paste (optional, for depth of flavor)
2 cloves garlic
1/2 teaspoon salt
1/2 cup water (adjust for desired consistency)
For the Topping:
2 cups shredded vegan mozzarella cheese
2 tablespoons vegan Parmesan (optional)
1 tablespoon fresh parsley, chopped (for garnish)
Execution
Prep and Preheat: Preheat oven to 375°F (190°C). Lightly oil a 9×13 inch baking dish.
Cook the Pasta: Bring a large pot of water to a boil with salt and olive oil. Cook ziti until just shy of al dente (about 2 minutes less than package directions). The pasta will continue cooking in the oven. Drain but do not rinse.
Prepare the Sauce: While pasta cooks, heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add plant-based ground “beef” and break apart with a wooden spoon, cooking until browned, about 3-4 minutes.
Season and Simmer: Stir in Italian seasoning and red pepper flakes (if using). Add crushed tomatoes, tomato sauce, and tomato paste. Stir in maple syrup or sugar. Season with salt and pepper to taste. Reduce heat and simmer for 10 minutes. Remove from heat and stir in fresh basil.
Make Cashew Ricotta: In a high-speed blender or food processor, combine drained cashews, nutritional yeast, lemon juice, miso paste (if using), garlic, salt, and half the water. Blend until smooth, adding more water as needed to achieve a ricotta-like consistency. The texture should be creamy but still have some body.
Layer the Ziti: In the prepared baking dish, spread a thin layer of tomato sauce. Add half the pasta, followed by half the remaining sauce. Dollop half the cashew ricotta over the sauce in spoonfuls (no need to spread it perfectly). Sprinkle with half the vegan mozzarella. Repeat layers with remaining pasta, sauce, cashew ricotta, and finish with the remaining mozzarella on top. Sprinkle with vegan Parmesan if using.
Bake to Perfection: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the top is golden brown and bubbly.
Rest and Serve: Let the baked ziti rest for 10 minutes before serving. This allows it to set and makes serving easier. Garnish with fresh parsley before serving.
Additional tips
- Cashew Soak Shortcut: If short on time, pour boiling water over cashews and let them sit for 15 minutes instead of the 30-minute soak.
- Nut Allergy Alternative: Replace cashew ricotta with silken tofu ricotta by blending 14 oz firm silken tofu with the same seasonings.
- Gluten-Free Option: Use gluten-free pasta and ensure your plant-based meat and other packaged ingredients are certified gluten-free.
- Vegetable Boost: Add diced bell peppers, mushrooms, or spinach to the sauce for extra nutrition.
- Sauce Variations: For deeper flavor, add 1/4 cup red wine to the sauce while simmering.
- Make-Ahead Method: Assemble the entire dish up to 24 hours in advance and refrigerate. Add 10-15 minutes to the covered baking time when cooking from cold.
- Cheese Melt Tip: For the best melt, let vegan cheese come to room temperature before sprinkling on top of the ziti.
- Freezing Instructions: Cool completely, wrap tightly in foil and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
FAQ
1. Can I use store-bought vegan ricotta instead of making my own?
Absolutely! There are several excellent commercial vegan ricottas available now. Simply substitute an equal amount of store-bought for the homemade version.
2. How can I make this dish soy-free?
Choose a soy-free vegan cheese and plant-based ground protein (some are made from pea protein instead of soy). The cashew ricotta is naturally soy-free if you omit the miso paste.
3. What’s the best vegan mozzarella for this Vegan Baked Ziti?
Brands like Miyoko’s, Violife, and Follow Your Heart melt particularly well. Look for products specifically labeled as “meltable” for best results.
4. Can I make this without vegan meat substitute?
Yes! You can use 2 cups of cooked lentils, 8 oz of crumbled tempeh, or 2 cups of finely chopped mushrooms sautéed until all moisture evaporates.
5. How do I store leftovers?
Store covered in the refrigerator for up to 4 days. The flavor often improves overnight as the ingredients meld together.
6. What’s the best way to reheat this dish?
Individual portions reheat well in the microwave. For larger amounts, cover with foil and reheat in a 350°F oven until heated through, about 20 minutes.
7. Can I use a different pasta shape?
Any medium pasta shape with ridges to hold the sauce works well – penne, rigatoni, or even fusilli are great alternatives to ziti.
8. Is nutritional yeast necessary?
It adds cheesy flavor and important B vitamins, but you can omit it and add an extra tablespoon of miso paste or 1/2 teaspoon of garlic powder for flavor depth.