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.
0 from 0 votes
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.


Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword Cherry Tomatoes, Egg, Fresh Mozzerella, Garlic Powder, Mushrooms, Olive Oil, Parmesan Cheese, Parsley, Pasta, Spinach, Zucchini
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