Meatless Baked Ziti

Why You’ll Love This Recipe

I like this recipe because it’s both simple and indulgent. The creamy ricotta and melted cheese make each bite rich, while the marinara keeps it fresh and tangy. It’s a great vegetarian option that even meat-eaters enjoy. I also appreciate how easy it is to prepare ahead of time, and how well it freezes and reheats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz ziti or rigatoni pasta
3 cups marinara sauce
1 ½ cups ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh basil or parsley
1 tablespoon olive oil (optional)
2 cloves garlic, minced (optional)

Directions

1. I preheat the oven to 375°F (190°C).

2. I cook the pasta in salted boiling water until just al dente, then drain and set it aside.

3. If I’m using garlic, I heat olive oil in a small pan and sauté the garlic for about 1 minute until fragrant.

4. In a bowl, I mix the ricotta, beaten egg, Parmesan cheese, and fresh herbs until smooth.

5. I spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish.

6. I toss the cooked pasta with the remaining marinara sauce.

7. I add half of the pasta into the dish, then layer half of the ricotta mixture on top.

8. I sprinkle with half of the shredded mozzarella.

9. I repeat the layers with the remaining pasta, ricotta, and mozzarella.

10. I top it off with the rest of the Parmesan cheese.

11. I cover the dish with foil and bake for 20 minutes.

12. I remove the foil and bake for another 10–15 minutes until the top is golden and bubbly.

13. I let it rest for 10 minutes before serving. If I have extra herbs, I like to sprinkle them on just before serving.

Servings and timing

This recipe makes 6 hearty servings. It takes about 15 minutes to prep and 30 minutes to cook, with a 10-minute resting time. In total, I usually have it ready in about 45 minutes.

Variations

Sometimes I switch up the cheeses and use cottage cheese instead of ricotta or add a bit of cream cheese to the mixture for an extra creamy texture. If I’m in the mood for more veggies, I’ll layer in sautéed spinach, mushrooms, or zucchini. And when I want a spicier version, I mix a pinch of red pepper flakes into the marinara sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either microwave individual portions for 2–3 minutes or cover and bake them in the oven at 350°F until hot throughout. This baked ziti also freezes well—I usually wrap portions tightly in foil and freeze them for up to 2 months.

FAQs

Can I make this recipe ahead of time?

Yes, I often assemble it the day before and keep it covered in the fridge. When I’m ready to bake, I just pop it in the oven and add a few extra minutes if it’s cold.

Can I use store-bought marinara sauce?

Absolutely. I usually go with my favorite jarred marinara to save time, but if I have homemade sauce on hand, I’ll use that too.

What’s the best substitute for ricotta?

If I’m out of ricotta, I use cottage cheese or even a bit of Greek yogurt mixed with shredded mozzarella for a similar texture and richness.

Can I add vegetables to this dish?

Yes, I love adding sautéed spinach, mushrooms, or even roasted red peppers to boost the flavor and nutrition.

Is this dish freezer-friendly?

Definitely. I either freeze the whole dish before baking or store individual baked portions. When ready to eat, I thaw and reheat in the oven or microwave.

Conclusion

This Meatless Baked Ziti is one of my favorite go-to meals when I need something warm, comforting, and easy to make. It’s rich, cheesy, and satisfying—all without the need for meat. Whether I’m serving it for a family dinner or prepping it ahead for a busy week, it always comes out delicious and crowd-pleasing.