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

Print Recipe Pin Recipe

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

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Nutrition

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

Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!