This Vegetarian Baked Ziti is rich, cheesy, and layered with saucy marinara and creamy ricotta in every bite. If you’re craving classic comfort food but want to skip the sausage, this meatless baked ziti delivers all the flavor without missing a thing!
Love pasta recipes? You need to try our Gigi Hadid inspired Vodka Pasta as well as our Creamy Homemade Alfredo Sauce and our Pesto Pasta Bake!
Why you’ll love this classic baked ziti!
Growing up in an Italian American home, I’m no stranger to a good pan of baked ziti. We ate it (and lasagna!) so often growing up. But, it almost always had meat in it and since I aim to eat very little meat these days, I was super excited to work on this meat free version of ziti.
Honestly, I love this version more than anything else I’ve ever tried and really love how this turned out! I can’t wait for you to try it because it’s the best baked ziti recipe!
Why you’ll love this classic recipe:
Tastes just like traditional baked ziti – just without meat 🙂
Perfectly cheesy with that golden, bubbly top
Easy enough for weeknights but also great for feeding a crowd
Make-ahead friendly (it’s PERFECT for taking to new parents or anyone who you’re delivering a meal to!)
In this post…
Ingredients neededHow to Make ItRecipe TipsFrequently Asked QuestionsEasy Baked Ziti Without Meat Recipe
Ingredients needed
The simple ingredients for this meatless baked ziti recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Ziti pasta – Classic choice for baked ziti, but any short pasta works great. Many people swear by rigatoni bc it has grooves in it for the pasta to stick to! Penne would also work well.
Yellow onion – Adds sweetness and depth to the sauce without making the recipe feel “veggie-loaded.” White onion, sweet onion, or even shallots would work well.
Garlic – Classic baked ziti flavor booster. Fresh is best here.
Spices – Red pepper flakes + Italian seasoning add that classic baked pasta vibe with zero effort.
Marinara sauce – This is a big flavor driver since the recipe is simple, so use one you genuinely like!
Whole milk ricotta – Makes the creamy pockets that make baked ziti feel like baked ziti! YUM! You could also try swapping a small portion with cottage cheese.
Egg (optional) – Helps the ricotta layer set up a bit more, so slices hold together better. You can skip this if you prefer a looser/creamier texture.
Parmesan cheese (freshly grated) – Adds salty, nutty flavor and boosts that “classic Italian baked pasta” taste. I don’t recommend pre-shredded parm as it simple does not melt or taste nearly as good.
Low-moisture mozzarella (shred your own if possible) – fresh mozzarella melts smoother than pre-shredded and gives you the best results with that bubbly, stretchy top we all want to see!
How to Make It
Just a reminder that you can find the FULL easy baked ziti recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
Cook your pasta, according to package directions, in a large pot of salted water to al dente. In a large bowl, mix together the ricotta, half of the parmesan and half of the mozzarella. I used pre-shredded mozzarella in this mixture but put freshly grated mozzarella on top of the ziti.
Make the sauce by heating a large skillet over medium heat. Saute the onion and garlic in olive oil and then mix in the spices. Pour in the marinara sauce and simmer for 5-7 minutes.
Toss the cooked ziti noodles into the pasta sauce and stir so that it’s thoroughly coated. Pour half of it into your baking dish.
Top the pasta with HALF of the ricotta cheese mixture. I dollop it on and then use a spoon to swirl it into the pasta gently. It doesn’t need to be fully mixed to get that creamy texture. You simply want it to cover the surface.
Repeat by pouring in the rest of the pasta. Dollop and swirl on the remaining ricotta mixture.
Top with the remaining mozzarella and Parmesan cheese. Cover with aluminum foil and bake for 20 minutes and then uncovered for another 10-15 minutes until it’s a nice golden brown on top. Serve with fresh basil!
Recipe Tips
Undercook the pasta slightly. It will finish cooking in the oven and stay perfectly tender.
Shred your own mozzarella. Pre-shredded cheese doesn’t melt as smoothly due to anti-caking agents.
Egg is optional. Adding it makes the ricotta layer slightly firmer and more casserole-like. Skip it for a looser, creamier texture.
Let it rest before slicing. 10 minutes helps everything set up beautifully.
Use good marinara. Since this is a simple recipe, the sauce really matters.
Frequently Asked Questions
Yes! This baked ziti without meat has all the classic flavors – marinara, ricotta, and mozzarella – just without sausage or beef.
No. The egg helps the ricotta set and gives the dish more structure, but you can leave it out for a softer texture.
Yes. Assemble the ziti, cover tightly, and refrigerate up to 24 hours before baking. Makes for an extra easy weeknight dinner!
Absolutely. Assemble and freeze before baking, or freeze leftovers in airtight containers for up to 3 months.
Please let me know if you end up trying this classic meatless baked ziti ! I’m, confident that it’s going to become a new family favorite!
Easy Baked Ziti Without Meat
Ingredients
Instructions
Notes
Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.
To freeze, wrap tightly and store for up to 3 months.
Nutrition
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