Vegan Baked Ziti

Vegan baked ziti is a cozy Italian-American comforting pasta bake turned meat and dairy-free! A crowd-pleasing, make-ahead, freezer-friendly meal.

Jump to:

• Cozy Comforting Vegan Baked Ziti Recipe
• The Ingredients and Substitutions
• How to Make Easy Vegan Baked Ziti
• FAQs
• Pro Recipe Tips
• Serving Suggestions
• Storage Instructions
• More Vegan Pasta Recipes
• Vegan Baked Ziti

Cozy Comforting Vegan Baked Ziti Recipe

Baked ziti is a simple and classic Italian tomato pasta bake, traditionally made by combining al-dene ziti noodles with rich tomato sauce and plenty of melty cheese – often with added meat and/or vegetables. It’s simple yet super tasty and even earned the nickname ‘lazy lasagna.’ This easy vegan baked ziti recipe is just as satisfying but now 100% vegan-friendly!

For this baked meatless ziti, I’m using simple vegan alternatives (like vegan beef crumbles and vegan cheese) and shortcuts (like jarred sauce) to pull together this 'cheesy', comforting casserole with minimal effort and time. The result is a crowd-pleasing, family-friendly, comforting meal on busy weeknights, holidays, potlucks, and entertaining. It’s meal-prep friendly, too!

Looking for more cozy, comforting pasta dishes? Try my one-pot vegan Hamburger Helper or vegan carbonara.

The Ingredients and Substitutions

• Olive oil: Or, alternatively, avocado oil.
• Onion: Use a white or yellow onion. Onion powder works in a pinch.
• Garlic: Fresh garlic cloves are best, but powdered garlic works in a pinch.
• Vegan ground beef: Like Beyond Meat or Gardein. Vegan sausage (or sliced sausage) or chicken chunks also work in this baked ziti meatless recipe.
• Paprika: Regular or smoked.
• Tomato basil sauce: Use high-quality homemade/store-bought tomato basil sauce or marinara sauce (with added fresh basil). Pizza sauce also works.
• Ziti pasta: For traditional homemade baked ziti, use ziti pasta. Alternatively, use penne pasta, rigatoni, ditalini, etc.
• Firm tofu: Adds extra protein and is a creamy, ‘ricotta-like’ alternative in this vegan pasta bake recipe. If preferred, omit it or replace it with vegan ricotta.
• Lemon: Fresh lemon juice is best, but bottled works in a pinch.
• Sea salt
• Vegan mozzarella cheese: For in/over the vegan baked pasta. Vegan cheddar works, too, or a mix of plant-based mozzarella, cheddar, ricotta, and/or parmesan.
• Fresh herbs: Use fresh parsley and/or basil to garnish for color and flavor.

Recipe Variations

• Red pepper flakes: (Or chili/cayenne powder) to add some spice to this vegetarian baked ziti. Adjust the amount to taste.
• Eggplant baked ziti: Add a layer of roasted eggplant instead of or over the tofu, or cube it and mix into the vegan pasta bake.
• Vegetables: Make a bulked-up baked veggie ziti with veggies like sauteed bell peppers or mushrooms, olives, peas, carrots, cauliflower, broccoli, zucchini, spinach/kale, etc.
• Vegan alfredo baked ziti: Replace tomato sauce with vegan alfredo sauce.
• Breadcrumbs: To sprinkle over the vegan pasta casserole before baking for crunch.

How to Make Easy Vegan Baked Ziti

• First, peel and finely chop the onion and mince the garlic.

• Then, heat the oil in a large, lidded pan over medium heat. Once hot, sauté the onion, garlic, and ground beef crumbles for 3 minutes, stirring frequently. Then add the paprika and stir for a further 10 seconds.

Adjust the cooking time depending on the vegan ‘meat’ and whether it’s frozen or chilled.

• Stir in the tomato sauce and nutritional yeast, mix well, cover with a lid, and bring to a boil. Immediately reduce the heat to a simmer.

• Next, cook the pasta according to the package instructions, minus 3 minutes. Drain and set aside.

It’s important to undercook the pasta as it will continue to cook in the oven.

• Then, pat the tofu dry and slice it into ½-inch slabs, placing them on a cutting board and sprinkling with salt and lemon juice. Leave it to ‘marinate’ while preheating the oven to 425F/220C.

• Remove the sauce from the heat and add a cup of it to the bottom of a 9x13-inch baking dish.

• Stir the pasta into the saucepan with the remaining sauce, then mix well and transfer half of it to the baking dish in an even layer.

• Place a single layer of tofu slices over that, about a cup of vegan mozzarella, and then the remaining pasta.

• Top it with the remaining vegan mozzarella and a drizzle of olive oil, and bake for 15 minutes or until the cheese is bubbly and melted.

• Finally, remove the vegan baked ziti from the oven and allow it to sit at room temperature for at least 10 minutes before serving, garnished with fresh parsley and/or basil. Enjoy!

FAQs

Pro Recipe Tips

• Undercook the pasta: The key is to cook it until just before al dente or al dente, as it will continue to bake in the oven without becoming mushy.
• Layer the ingredients: While it may not seem important, creating layers helps ensure you get 'cheesiness' in every bite and is worth the effort.
• For air fryer baked ziti: At 350F/175C for 6-9 minutes until the vegan cheese has melted and is bubbly.

Serving Suggestions

• Bread: Garlic bread or focaccia
• A simple side salad: Like vegan Greek salad, vegan Caesar salad, garden salad, etc.
• Roasted or steamed veggies: Like broccoli, asparagus, green beans, cauliflower, carrots, or Brussels sprouts.

Storage Instructions

Fridge: Leave the baked meatless ziti to cool, then store any leftovers in an airtight container in the refrigerator for 4-5 days.

Freezer: You can also freeze baked ziti in individual portions (in airtight containers or Ziplock/Stasher bags, spread flat) or as a large bake for up to 3 months.

How To Reheat Baked Ziti?

Cook from frozen or chilled by covering it with foil and baking at 350F/175C until warmed (about 60-70 minutes from frozen or 40 minutes from chilled).

Alternatively, chilled leftovers can be microwaved in individual portions for about 2 minutes. Add a splash of water to prevent it drying out.

More Vegan Pasta Recipes

• Creamy gochujang pasta
• Tuscan white bean pasta
• Tortellini pasta salad

If you try this vegan baked ziti recipe (as written or with substitutes/ changes), I’d love to know your thoughts in the comments below. I’d also really appreciate a recipe card rating!