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The BEST Vegetarian Baked Ziti (Meatless, Gluten Free, Vegan Option)

For cold winter nights, theres nothing better than a hot bubbling dish of vegetarian baked ziti!

This baked pasta is super satisfying for a dinner, and makes a great dish for entertaining.  It could be a delicious side dish for a holiday as well – a nice meatless alternative to a heavy holiday meal.  Its sort of like a free-form lasagna.

This is a really great make ahead dish!  It can be put together in a casserole dish the night before, covered, and then baked as normal the next day 🙂

Its perfect to assemble the day before, then pop in the oven before expecting company.  Pairs perfectly with a nice salad and garlic bread!


The BEST Vegetarian Baked Ziti (Meatless, Gluten Free, Vegan Option)

A fantastic meatless side dish for any party or holiday gathering!  This vegetarian comfort food will WOW your guests and can easily be made vegan.
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Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dinner, For Entertaining, Holiday
Cuisine Italian, Pasta, Vegan, Vegetarian
Servings 8


  • 1 (16 ounce) Box Ziti noodles Gluten Free
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 onion chopped
  • 1 zucchini diced
  • 8 ounces crimini mushrooms about half cup diced
  • 2 cups fresh baby spinach
  • 1 8 ounce container of ricotta cheese (For Vegan Option: sub 1 cup cashew cream)
  • 2 cups mozzarella cheese divided (For Vegan Option: sub Daiya cheese)
  • 1/2 cup parsley chopped
  • 1 egg For Vegan Option: sub flax egg
  • 1 32 ounce can of San Marzano tomatoes, pureed into sauce
  • 1/2 cup Parmesan cheese For Vegan Option: sub vegan parm


  • Preheat the oven to 350 degrees Ferenheit
  • Bring a large pot of salted water to a boil, cook the ziti al dente according to package directions.  Drain, rinse under cold water, and set aside.
  • In a pan, heat the olive oil on low heat until shimmering.  Add the garlic and onions and saute for 4-5 minutes until they become soft.  Add the zucchini, mushrooms, and spinach, and saute for another 8 minutes until all veggies become soft.
  • In a large bowl combine the ziti, ricotta, 1 cup of the mozzarella, parsley, and egg.  Mix together well so all the ziti is coated with the cheese.
  • In a deep 13x9 inch baking dish, layer 1 cup San Marzano sauce, 1/3 of the ziti mixture,  half vegetables, 1/3 cup mozzarella cheese.  Repeat until all pasta reaches 3 layers.  Top with remaining tomato sauce and sprinkle remaining 1/2 cup mozzarella and 1/2 cup parmesan cheese on top.
  • Bake for 30 minutes covered, and an additional 20 minutes uncovered until pasta and cheese becomes hot and bubbly.
Keyword Cherry Tomatoes, Egg, Fresh Mozzerella, Garlic Powder, Mushrooms, Olive Oil, Parmesan Cheese, Parsley, Pasta, Spinach, Zucchini
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Posted in Dinners, Favorites, For Entertaining, Holiday Recipes, Italian, Make Ahead, Pastas, Recipe Index, Side Dishes, Vegetarian Recipes

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  1. Pingback:Homemade Low Sodium Tomato Sauce (Vegan, GF)

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