Vegan Baked Ziti With Vegetables
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
530 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Vegan Baked Ziti With Vegetables
Description
Vegan Baked Ziti With Vegetables combines cooked al dente ziti pasta and tender collard greens with sautéed mushrooms, red peppers, onions, garlic, and seasoned vegan sausage or crumbles. The vegetables are cooked until flavorful and combined with marinara sauce, then layered with vegan ricotta in a baking dish. The dish bakes at 375°F, allowing the flavors to meld and the top to become slightly bubbly and flavorful. The ricotta adds creaminess, while the vegan sausage and veggies provide substantial texture and savory depth. This casserole is a satisfying plant-based meal that offers layers of taste and comforting warmth.
Serve this baked ziti as a main course dinner, with its rich tomato sauce and vegetable mixture providing balanced flavors. It pairs well with a simple green salad or steamed vegetables for a full meal.
Leftovers store well refrigerated for up to 5 days or can be frozen for up to 2 months. Reheat individual servings in the microwave or reheat the whole dish covered with foil at 350°F until warmed through. Vegan ricotta can be homemade with tofu or almond bases, or substituted with a store-bought vegan cheese.
Ingredients
- 16 ounces ziti or other small tube pasta, dry
- 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 or 14 oz. of your favorite vegan crumbles/meat sub, chopped
- 1 teaspoon oregano dried
- 5 cups marinara sauce about 1 ½ (24 oz) jars, your favorite
- 1 ½ to 2 cups Vegan ricotta tap for the tofu ricotta recipe; see Notes for almond ricotta link
- salt
- black pepper
- vegan nut Parmesan or 1+ cups cashew mozzarella or 2 cups store-bought vegan cheese shreds, homemade
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
- You can make vegan ricotta using tofu or almond-based recipes, or use store-bought vegan ricotta like Kite Hill’s.
- Store leftover baked ziti covered in the refrigerator for up to 5 days or freeze for up to 2 months after cooling completely.
- Reheat individual portions in the microwave or reheat the whole dish covered with foil in a 350°F oven until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 68g | 23% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Cholesterol | 0mg | 0% |
| Sodium | 1000mg | 42% |
| Potassium | 1050mg | 22% |
| Fiber | 8g | 32% |
| Calcium | 247mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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