Meatless Baked Ziti
User Reviews
4.9
126 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
6
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Calories
423 kcal
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Course
Main Course
Meatless Baked Ziti
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This Meatless Baked Ziti is a delicious warming dish perfect for a comforting dinner to share with loved ones. This fantastic pasta bake is the vegetarian version of a classic baked ziti. It is easy to make and is loaded with flavor, thanks to an easy-to-make rich tomato sauce and three kinds of cheese - ricotta for creaminess, mozzarella for those all-important string cheese pulls, and parmesan for some sharp, salty cheese flavor.
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Ingredients
For the sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 4 cloves garlic, minced
- 24 oz tomato passata/marinara sauce - see note 1
- 2 teaspoon dried Italian herb
- 1 teaspoon oregano
- 1 teaspoon sugar
- 1 teaspoon ground fennel
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the pasta
- 10 oz Ziti pasta - see note 2
- 1 tablespoon salt
- 1 cup ricotta - see note 3
- 1½ cup shredded Mozzarella cheese - see note 4
- ½ cup shredded Parmesan - see note 4
- parsley or basil to garnish - optional
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Instructions
- Preheat the oven to 350ºF/180ºC.
Make the Sauce
- Heat the oil in a large skillet over medium-high heat. Add the onion and carrot and cook for 3-4 minutes or until translucent.1 tbsp olive oil1 onion, finely chopped1 carrot, finely chopped
- Add the garlic and stir for 30 seconds before adding the passata and seasonings.4 cloves garlic, minced24 oz tomato passata/marinara sauce2 tsp dried Italian herb1 tsp oregano1 tsp sugar1 tsp ground fennel1 tsp garlic powder2 tsp onion powder1 tsp salt½ tsp black pepper
- Reduce the heat to a simmer and cook on low while you cook the pasta.
Cook the pasta
- Bring a large pot of water to a boil, add the salt, and cook the pasta for 2 minutes less than the packet suggests.10 oz ziti pasta1 tbsp salt
- Reserve ⅓ cup of the cooking water, drain the pasta and return to the pan.
Assemble the Dish
- Pour 2 cups of the sauce into the pasta, along with the reserved pasta cooking water, and stir gently to combine.
- Spread the pasta into a baking dish (23x33cm / 9×13").
- Spoon the ricotta over the pasta and then pour over the remaining sauce. Top with the mozzarella and parmesan.1 cup ricotta1½ cup shredded mozzarella cheese½ cup shredded parmesan
- Bake for 25 minutes until the cheese is golden and bubbling.
- Sprinkle with fresh herbs before serving (optional) parsley or basil to garnish
Notes
- shredded
- shredded
- Passata is just plain, pureed tomato; it is thicker than canned tomato. It is different from the thick tomato paste you can buy. You often find it on the bottom shelf of the pasta sauce aisle. In America, Passata is called tomato sauce (not to be confused with ketchup!) If you can't find passata/tomato sauce, you can sub in a jar of marinara sauce.
- You can use ziti, penne, rigatoni, spirals or cavatappi. The pictures here are taken with penne lisce.
- Use creamy whole-milk ricotta for the best results. Low-fat ricotta can be very dry.
- The recipe calls for shredded mozzarella and parmesan. But you can substitute with what cheese you have available. As with all my recipes, grating it yourself is always better than pre-shredded.
Nutrition Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
50g
(17%)
Protein
22g
(44%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
41mg
(14%)
Sodium
2488mg
(104%)
Potassium
616mg
(18%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
2615IU
(52%)
Vitamin C
11mg
(12%)
Calcium
408mg
(41%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 2488mg | 104% |
| Potassium | 616mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2615IU | 52% |
| Vitamin C | 11mg | 12% |
| Calcium | 408mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
126 reviews
Excellent
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