Vegan Baked Ziti Recipe
User Reviews
5
-
Prep Time
12 mins
-
Cook Time
28 mins
-
Total Time
40 mins
-
Servings
8
-
Calories
616 kcal
-
Course
Main Course
-
Cuisine
Italian
Vegan Baked Ziti Recipe
Description
The Vegan Baked Ziti Recipe brings together crumbled vegan Italian sausage sautéed with diced onions in olive oil, simmered with marinara sauce, as the robust base layer. The ziti pasta is cooked just shy of al dente to ensure it finishes cooking during baking without becoming mushy. A cheese sauce made by melting vegan mozzarella shreds with vegan butter and garlic then smoothing it with plant-based milk adds creaminess to the dish.
The dish is assembled by layering sauce on the baking dish bottom to prevent sticking, then alternating layers of pasta, sauce, and vegan ricotta. Baking at 400°F encourages a lightly browned crust while keeping the interior creamy and moist. The combination delivers a satisfying texture contrast, with tender pasta and a luscious cheesy topping.
Vegan Baked Ziti is suited for serving as a main course dinner, approachable for those following a plant-based diet. The recipe includes garnishes of vegan parmesan and fresh herbs like parsley to add brightness to the dish. This preparation is ideal for cooking ahead and baking when needed to have a convenient meal.
Salting the pasta water and undercooking the pasta slightly prior to baking are key steps to avoid bland or mushy pasta. A base sauce layer in the pan helps prevent sticking, and a generous cheese topping creates a moist inside complemented by a golden, slightly crispy top.
Ingredients
Meaty Marinara:
- 2 tablespoons olive oil
- 1 ½ cups vegan Italian sausage crumbled or diced
- ½ cup onion diced
- 3 cups marinara sauce
Cheese:
- 6 tablespoons vegan butter
- 3 cloves garlic sliced
- 2 ½ cups mozzarella cheese vegan, shreds
- ½ cup plant-based milk unsweetened
To assemble and serve:
- 1 lb. ziti pasta or penne pasta, dried
- 2 cups Vegan Ricotta Cheese
Garnishes:
- ¼ cup vegan parmesan grated
- ¼ cup parsley chopped
- basil optional, leaves
Instructions
- Heat the olive oil over medium-high heat in a large saucepan or non-reactive skillet. After 90 seconds, when the oil is hot, add the vegan Italian sausage and diced onion, cooking for 6-7 minutes until the onion is soft and the sausage is slightly browned.
- Stir marinara sauce into the skillet with the sausage and onion. Let it simmer for a couple of minutes. Set aside.
- In a separate saucepan, melt vegan butter over medium heat. Add sliced garlic and sauté for a couple of minutes until fragrant, but not browned.
- Reduce the heat to low and add vegan mozzarella shreds to the pan with garlic, stirring until the cheese has melted. Slowly mix in unsweetened plant-based milk until the mixture becomes smooth and creamy. Remove from heat and set aside.
- Preheat your oven to 400°F (200°C).
- Cook dried ziti or penne pasta according to package instructions until al dente, then drain.
- Spread a few spoonfuls of sauce at the bottom of a 13-inch baking dish. Layer some pasta over this, followed by more sauce, about half of the cheese sauce, and a layer of ricotta. Repeat these layers until the dish is full and you've used all the ingredients.
- Cover the pan with aluminum foil and bake the ziti for 25 minutes at 400°F (200°C). Remove the foil and continue to bake for an additional 6 minutes.
- To serve, let it cool briefly before adding a garnish of fresh parsley, fresh basil, and a generous dose of grated vegan parmesan cheese.
Notes
- Salt pasta water well to season noodles directly, about one tablespoon per pound of pasta.
- Cook pasta 1-2 minutes less than package instructions to avoid mushiness when baked.
- Start with a sauce layer in the baking dish to keep pasta from sticking.
- Use plenty of vegan cheese on top for balance between a moist interior and a crisp, golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 71g | 24% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1395mg | 58% |
| Potassium | 587mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 838IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 153mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
