Vegan Baked Ziti With Vegetables

Name: Vegan Baked Ziti With Vegetables
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 16 ounces dry ziti; 8 ounces collard greens or kale, thick stems removed, chopped; 1 tablespoon olive oil, optional; 1 large onion, chopped; 10 ounces cremini mushrooms, chopped; 1 large red pepper, seeded and chopped; 4 cloves garlic, minced; 4 vegan Italian sausage links, chopped; 1 teaspoon dried oregano; 5 cups of your favorite marinara sauce; 1 ½ to 2 cups Vegan ricotta; salt and pepper; homemade vegan nut Parm

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
8 servings
Calories
530 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Vegan Baked Ziti With Vegetables

Finn Russell

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This vegan baked ziti recipe is loaded with goodness like dairy-free ricotta, vegan sausage, onion, mushrooms, bell pepper, and greens. Easily make it oil-free, gluten-free, and/or nut-free.

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Ingredients

Servings

16 ounces dry ziti or other small tube pasta
8 ounces collard greens or kale, thick stems removed, chopped
1 tablespoon olive oil, optional
1 large onion, chopped
10 ounces cremini mushrooms, chopped
1 large red pepper, seeded and chopped
4 cloves garlic, minced
4 vegan Italian sausage links, chopped or 14 oz. of your favorite vegan crumbles/meat sub
1 teaspoon dried oregano
5 cups of your favorite marinara sauce about 1 ½ (24 oz) jars
1 ½ to 2 cups Vegan ricotta tap for the tofu ricotta recipe; see Notes for almond ricotta link
salt and pepper
homemade vegan nut Parm or 1+ cups cashew mozzarella or 2 cups store-bought vegan cheese shreds

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Instructions

Cook the pasta in a large pot of salted water until al dente. With about 2 minutes left on the timer, add the chopped collards or kale to the pot. Drain in a colander and set aside.
Preheat a large sauté pan over medium-low heat. Add the oil, if using. Cook the onion until translucent, about 4 minutes. Add the mushrooms and red pepper, and cook until the mushrooms have released their liquid. Add the garlic, sausage, oregano, and season with salt and pepper. Cook for 3 to 4 minutes. Add half of a (24 oz) jar of marinara sauce to the saute pan. Stir and cook until hot.
Return the cooked pasta and greens to the large pot. Add 1 jar marinara sauce and stir so the pasta is well-coated in sauce.
Preheat the oven to 375 degrees F.
Spread half of the pasta in a 13x9 baking dish. Dollop half of the ricotta on top and gently spread around. Then, top with half of the vegetable mixture. Repeat the 3 layers, finishing with the veggies on top. NOTE: If using shredded vegan cheese, sprinkle evenly on top, and cover the dish tightly with foil (trapping moisture inside is the trick to getting vegan cheese to melt!).
Bake for 25 minutes. NOTE: If using my pourable cashew mozzarella, add it once the ziti has been in the oven for 10 minutes. Pour it on top and spread into a thin layer (no need to cover the dish). Otherwise, sprinkle with nut Parm, and bake for another 5 minutes or until piping hot in the center. *If you covered the dish to melt the store-bought cheese, uncover and check to see if it's melted. Re-cover and bake for another 5 minutes if needed.
Garnish with more Parm and fresh basil or parsley, if desired. Serve hot.

Notes

Ricotta - you have options! Use the tofu-based ricotta linked in the ingredient list above, or this 2-ingredient almond ricotta. For a store-bought option try Kite Hill's vegan ricotta.
Store - leftover vegan baked ziti in a covered container in the refrigerator for up to 5 days or frozen for up to 2 months. Before freezing let cool completely, freeze in one large portion or individual portions.
Reheat - individual servings reheat well in the microwave. To reheat the whole dish, cover with foil and bake in a preheated 350 degree oven for about 15 minutes or until heated through.

Nutrition Information

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Calories 530kcal (27%) Carbohydrates 68g (23%) Protein 32g (64%) Fat 16g (25%) Cholesterol 0mg (0%) Sodium 1000mg (42%) Potassium 1050mg (30%) Fiber 8g (32%) Calcium 247mg (25%) Iron 6mg (33%)