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Get the Recipe Vegetarian Baked Ziti with Herb Ricotta

Vegetarian Baked Ziti features layers of al dente pasta, rich marinara sauce, and a savory herb-infused ricotta. You'll love this satisfying take on classic Italian baked pasta. It's a meatless dinner that's hearty, comforting, and full of flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 515 kcal
Course: Dinner
Cuisine: Italian

Ingredients

Tomato Sauce
  • 4 4 Tablespoons unsalted butter or olive oil
  • 1 ½ 1 ½ cup yellow onion finely diced
  • 1 1 cup carrot finely diced
  • 1 1 cup celery finely diced
  • Pinch red pepper flakes
  • 4 4 cloves garlic chopped or minced
  • 1 1 red bell pepper diced
  • ½ ½ cup red wine
  • 2 2 Tablespoons fresh parsley chopped
  • 1 1 Tablespoons fresh Rosemary chopped
  • 1 1 Tablespoon fresh thyme chopped
  • 1 1 teaspoon dried oregano or 2 teaspoons fresh oregano
  • 2 2 28-ounce cans San Marzano Whole Tomatoes
Ricotta Filling
  • 15 15 ounces whole milk ricotta cheese
  • 2 2 Tablespoons fresh parsley chopped
  • ½ ½ cup fresh basil chopped
  • 1 1 Tablespoon fresh thyme chopped
  • 1 1 Tablespoon fresh Rosemary chopped
  • ½ ½ cup grated Parmesan cheese
  • freshly ground black pepper to taste
  • ¼ ¼ teaspoon fine sea salt
  • 1 1 egg whisked
Additional Ingredients
  • 16 16 ounces dried ziti pasta
  • 2 2 cups shredded Mozzarella cheese or diced fresh mozzarella

Instructions

    Cup of Yum
  1. Prepare a 9x13 baking dish by spreading softened butter around or spray with cooking spray. Preheat oven to 400F.
  2. Melt butter in a large stock pot over medium heat. Add onion, celery, and carrots with a pinch of salt and red pepper flakes; saute for about 10 minutes. Add garlic and bell pepper, sauteeing for another 4 minutes or so.
  3. Deglaze the pan with wine, letting it reduce for about 2 minutes. Add the herbs and tomatoes, breaking up the tomatoes using a spoon after they're in the pot. Add salt and pepper to taste. Bring to a simmer for about 20 minutes. Use an immersion blender to puree the sauce to the desired consistency, and again simmer for about 10 minutes on low heat.
  4. Meanwhile, bring a large stock pot of salted water to a boil. Cook the pasta for half the amount of the directed cook time. Drain, and set aside. Do not rinse.
  5. In a separate bowl, combine the ricotta cheese, herbs, and parmesan cheese. Test for salt levels, then add in the egg. Set aside.
  6. Once the sauce is ready, toss the par-cooked noodles with the sauce. Then spread half of the coated noodles across the prepared baking pan evenly. Sollop on half of the ricotta filling, spreading as desired. Sprinkle on 1 cup of the mozzarella cheese.
  7. Add the remaining pasta on top of the first layer and repeat, dolloping the ricotta and finishing with the remaining mozzarella cheese. Bake uncovered for 20-25 minutes until the cheese is melty, golden, and the pasta bake is bubbly.
  8. Let rest for 5-10 minutes, then serve it up nice and hot! Let leftovers cool and store in an airtight container in the fridge for up to 4 days.

Notes

  • Use a parmesan cheese labeled vegetarian, if needed.
  • Ziti can be substituted with rigatoni or penne.

Nutrition Information

Calories 515kcal (26%) Carbohydrates 53g (18%) Protein 23g (46%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 90mg (30%) Sodium 440mg (18%) Potassium 442mg (13%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 4231IU (85%) Vitamin C 29mg (32%) Calcium 364mg (36%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 515

% Daily Value*

Calories 515kcal 26%
Carbohydrates 53g 18%
Protein 23g 46%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 90mg 30%
Sodium 440mg 18%
Potassium 442mg 9%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 4231IU 85%
Vitamin C 29mg 32%
Calcium 364mg 36%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.