The Best Meatless Baked Ziti
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There are a lot of baked ziti recipes out there, but this checks all the boxes. With layers of three cheeses and plenty of sauce, it’s hearty and satisfying, even without the meat. Serve it as a cozy main or as a solid side dish for some chicken parm.
One of my biggest issues with pasta bakes is how often they turn out dry and mushy. This baked ziti doesn’t have that problem.
I’ve tested exactly how long to cook the pasta so it finishes al dente in the oven, and I’m generous with the marinara, knowing the pasta absorbs a lot as it bakes. The result is a ziti that’s gooey, saucy, bubbly, and still perfectly chewable.
Beyond the pasta and sauce, the cheese layer is intentionally seasoned and thick. It’s built to hold its own rather than melting into everything. That structure makes this baked ziti hearty and satisfying without the need to add meat, but of course, you can serve homemade meatballs or breaded chicken on the side!
If you’re looking for more baked pasta dishes that are weeknight friendly, check out my Chicken Parmesan Casserole, Sheet Pan Broccoli Tortellini Bake and my Chicken Broccoli Alfredo Ziti.
Why you’ll love this Meatless Baked Ziti
- This is a delicious baked ziti recipe, no meat necessary! It’s the perfect easy meal that everyone can enjoy!
- The pasta is cooked perfectly and with enough marinara to keep the pasta bake from getting dry and mushy.
- You can divide the recipe in half or double it to make a pan now and freeze another for later.
- You can actually taste the three cheese layer, thanks to a generous blend of ricotta, mozzarella, and parmesan.
This easy baked ziti recipe is made with simple ingredients that are easy to find, and will give you lots of leftovers!
Full ingredient amounts and instructions can be found on the recipe card at the bottom of the post.
Equipment you’ll need
- Saucepan (2 quarts)
- 13 x 9 inch baking dish
Ingredients you’ll need
- Ziti pasta – I used dried ziti noodles and boiled them in a large pot of salted water until barely al dente.
- Kosher salt – This is used in the pasta water and the filling for flavor.
- Ricotta cheese – I use whole milk ricotta for maximum flavor, but you can use part skim or even cottage cheese if you prefer.
- Mozzarella cheese – Use the full fat variety for better melting and more flavor. Mozzarella is added to the ricotta filling and on top of the pasta bake.
- Grated parmesan cheese – The parmesan adds a nutty and salty flavor.
- Egg – For holding the ricotta filling together. The egg keeps the ricotta layer from becoming too watery and melting into the sauce and pasta.
- Italian seasoning – For extra flavor. You can use storebought or make your own.
- Prepared marinara or pasta sauce – Use your favorite store bought sauce, or a homemade one (like my cherry tomato spaghetti sauce). I use a ton of sauce in this recipe on purpose. The pasta absorbs a lot of liquid as it bakes, so using plenty of sauce ensures the ziti doesn’t end up dry and mushy at serving time.
- Onions and garlic – These are optional, but they help make jarred tomato sauce taste fresher.
- Olive oil
- Black pepper
How to make Baked Ziti with Ricotta Cheese
Add 1 tablespoon of salt to a large pot of water (4 quarts or larger) and bring to a boil. Once boiling, add the dried ziti and cook for 1-2 minutes less than the package directions call for “al dente”. This is an important step to keep your pasta from getting mushy after baking.
While the pasta cooks, prepare your ricotta cheese mixture.
In a medium sized bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of parmesan, the egg, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and the black pepper.
Stir until smooth and set the ricotta mixture aside.
Once the pasta has cooked, drain the noodles and set aside while you heat up the sauce.
In a 2 quart saucepan or a large skillet, heat one tablespoon of olive oil over medium heat and add the onions. Cook the onions until soft, about 6-8 minutes.
Add the garlic and remaining Italian seasoning and cook for about 30 seconds until fragrant.
Pour the marinara sauce over the cooked onions and heat until bubbling, stirring occasionally. Once bubbling, turn the heat down to low and keep warm.
To assemble, spray a 13 x 9-inch baking dish with cooking spray and preheat the oven to 375°F degrees.
Spoon 1 cup of the tomato sauce on the bottom of the casserole dish. This will help prevent sticking later.
Add half the cooked pasta to the baking dish.
Spoon all of the ricotta mixture over the ziti and gently spread it into an even layer.
Spoon 1/2 of the sauce over the ricotta and noodles and spread evenly.
Add the rest of the ziti.
Then top with the remaining sauce.
Sprinkle the top of the sauce layer with 1/2 cup parmesan cheese.
Finish with 2 cups of shredded mozzarella.
Bake uncovered in a preheated oven at 375°F for 35-45 minutes, until the cheese is golden brown and the sauce is bubbling in the corners.
Tip: If the cheese is browning faster than the pasta is bubbling, tent the pan loosely with foil and move it to the lowest rack to finish baking evenly.
Remove the baked ziti from the oven and let it rest for 10–15 minutes before serving. This allows it to set so it holds together and doesn’t run all over the plate.
Top with fresh basil and additional parmesan cheese.
Variations And Substitutions
This is as comforting as it gets, delicious meatless baked ziti with ricotta and mozzarella, baked to bubbly perfection, but if you don’t have all the ingredients on hand, try the swaps below!
- Whole milk ricotta can be swapped with skim milk ricotta or cottage cheese.
- Feel free to leave out the onions and garlic added to the pasta sauce.
- Penne pasta works well as a substitute for ziti. Feel free to use gluten-free or whole wheat pasta as well!
- Add fresh spinach, fresh herbs, or pesto to the ricotta cheese mixture or tomato sauce for more flavor and added veggies.
- Instead of red sauce, use a white sauce or your favorite alfredo sauce. Top with pecorino romano cheese and mozzarella for extra cheesiness!
- This is a baked ziti recipe without meat, but if you’re serving both vegetarians and carnivores, serve meatballs on the side or serve plant-based protein options!
Tips For The Best Meatless Baked Ziti
- Cook the pasta slightly under al dente. I shave off 1-2 minutes from the lowest recommended cooking time listed on the box. This will keep the pasta from getting mushy during baking.
- Make sure to use enough marinara sauce before baking. This will keep the pasta from drying out after it’s baked.
- For best results, assemble the baked ziti while the sauce and pasta are still hot. This helps to cut down on cooking time.
- If the cheese is browning too quickly, loosely cover the top of the baking dish with aluminum foil and continue baking until bubbling. Move the dish to the lowest oven rack too.
- Allow the ziti to sit for 10-15 minutes before serving. This will make serving easier.
How to Store Baked Ziti (No Meat)
Allow the baked ziti to cool to room temperature and store leftovers in an airtight container in the fridge for up to 4 days.
Reheating Baked Ziti: Transfer individual portions to a microwave safe dish and reheat in the microwave for 2-3 minutes until warmed through. Serve with additional sauce if ziti is dry.
Make Ahead Instructions
Follow all the steps listed above just, but instead of baking, cover the baking dish with plastic wrap and store it in the fridge for 1-2 days. When you’re ready to bake, preheat the oven to 375°F and loosely cover the pan with foil. Bake the ziti for 30 minutes, remove the foil, and continue baking until golden brown and bubbly, about 15-20 more minutes.
Freezing Instructions
Baked ziti is a great freezer meal to have on hand for an easy weeknight dinner that the whole family will love.
Prepare the ingredients and layer as per the instructions, but leave off the shredded mozzarella topping. Double wrap your baking dish in plastic wrap and then in a layer of foil. Store in the freezer for up to a month.
When you’re ready to bake, allow the pasta to thaw in the fridge overnight. Preheat the oven to 375°F, then top the pasta bake with mozzarella. Cover with foil and bake for 30 minutes, remove the foil and finish baking until golden brown and bubbly.
*You can freeze this baked pasta dish in a single 13 x 9 inch pan or two 8 x 8 inch pans.
FAQs
You can serve a simple side salad, homemade garlic bread (try my garlic crostini too), or a fresh mozzarella and tomato salad on the side.
Add enough sauce and cheese to the layers. During the baking process, the ziti will absorb moisture from the other ingredients in the dish. Making sure there is a generous amount of sauce and cheese in each layer will ensure there’s enough moisture for the pasta to absorb and keep the pasta bake moist.
I do not cover baked ziti if I’m prepping and baking the ingredients the same day. The pasta and sauce are still hot during assembly, so the pasta is done baking at the same time the cheese is browned. But if the baked ziti is cold when it goes into the oven, cover the dish with foil for the first 30 minutes of baking and then remove it to brown the cheese.
The noodles are the biggest difference. Ziti is a tube shaped pasta and lasagna noodles are thin and flat. Both dishes are layered with ricotta cheese, mozzarella, and sauce, but lasagna is sliceable and keeps its shape, while baked ziti is a looser dish.
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Baked Ziti Recipe (No Meat)
Ingredients
- 1 box (16 oz) dried ziti pasta
- 1 tablespoon + 1/2 teaspoon Kosher salt divided
- 15 oz whole milk ricotta cheese
- 1 cup of grated parmesan cheese divided
- 3 cups shredded mozzarella divided
- 2 teaspoons Italian seasoning divided
- 1/4 teaspoon black pepper
- 1 large egg
- 1 tablespoon olive oil
- 1 cup of diced white onion
- 2 cloves of garlic minced
- 4 cups (32 oz) prepared marinara sauce
Instructions
- Bring 4 quarts of water and 1 tablespoon of Kosher salt to a boil. Add the ziti and cook for 1-2 minutes less than the package directions call for “al dente”. While the pasta cooks, make the ricotta cheese mixture.
- In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of parmesan, the egg, 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and the black pepper. Stir until smooth and set the ricotta mixture aside.
- Once the pasta has cooked, drain the noodles and set aside.
- In a 2 quart saucepan or a large skillet, heat one tablespoon of olive oil over medium heat and cook the onions until soft, about 6-8 minutes. Add the garlic and remaining Italian seasoning and cook for about 30 seconds until fragrant.
- Pour the marinara sauce over the onions and garlic and heat until bubbling, stirring occasionally. Once bubbling, turn the heat down to low and keep warm.
- To assemble the baked ziti, spray a 13 x 9 inch baking dish with cooking spray and preheat the oven to 375F degrees.
- Spread 1 cup of the warm tomato sauce on the bottom of the casserole dish. Add half the cooked ziti to the dish.
- Spoon all of the ricotta mixture over the ziti and gently spread it into an even layer.
- Spoon 1/2 of the sauce over the ricotta and noodles and spread evenly.
- Add the rest of the cooked pasta and then top with the remaining sauce. Sprinkle the top of the sauce layer with 1/2 cup parmesan cheese and 2 cups of shredded mozzarella.
- Bake in a preheated oven at 375F degrees for 35-45 minutes until the cheese is golden brown and the sauce is bubbling in the corners.
- Remove the ziti bake from the oven and let sit for 10-15 minutes before serving. Serve with additional sauce and grated parmesan.
Notes
- This recipe can be doubled or divided in half between two 8×8" pans. One for baking now and one for freezing!
- If you're making this ahead and then baking it cold from the fridge, cover the baking dish with foil for the first 30 minutes.
