Best Vegetarian Baked Ziti

Vegetarian baked ziti with ricotta, mozzarella, and fresh vegetables in a rich marinara sauce. Perfect for weeknight dinners, family meals, or meal prep.

Ingredients

Pasta & Vegetables:

• ¾ lb ziti or penne pasta
• 2 tbsp extra virgin olive oil
• 1 medium red onion, chopped
• 2 zucchini, small diced
• 1 bell pepper (orange or red), cored and diced
• 2 garlic cloves, minced
• Kosher salt, to taste
• 1 tsp dried oregano
• ½ tsp sweet paprika
• 6 cups quality marinara sauce (store-bought or homemade)
• 10 basil leaves, torn or chopped

Ricotta Filling:

• 1 cup ricotta (part-skim works well)
• ½ cup grated Parmesan, divided
• 6 oz shredded mozzarella (reserve some for topping)

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Instructions

1. Preheat the Oven

Preheat oven to 375°F.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta to al dente according to package instructions. Drain, reserving ½ cup of pasta water, and set aside.

3. Cook the Vegetables

In a large skillet, heat 2 tbsp olive oil over medium heat until shimmering. Add the red onion and cook for 3 minutes, stirring frequently. Add zucchini, bell pepper, and garlic, raising heat to medium-high. Cook 6–8 minutes until vegetables are tender. Season with salt, oregano, and paprika. Set aside.

4. Prepare the Ricotta Filling

In a mixing bowl, combine ricotta, ¼ cup Parmesan, and 3 tbsp mozzarella. Mix well, adding a drizzle of olive oil if needed to achieve a smooth texture.

5. Combine Pasta, Sauce, and Cheese

Return pasta to the cooking pot. Add half of the marinara sauce and the reserved pasta water. Stir to coat the pasta evenly. Fold in the ricotta mixture, leaving some pockets of cheese for texture.

6. Assemble the Casserole

In a 9½″ x 13″ casserole dish, spread a thin layer of marinara on the bottom. Add half the pasta, then layer the cooked vegetables and torn basil. Sprinkle a portion of mozzarella on top. Add remaining pasta, top with remaining marinara sauce, and finish with remaining mozzarella and Parmesan.

7. Bake

Place casserole on the middle rack and bake uncovered for 30 minutes. Remove from oven and let rest 10–15 minutes before serving. Garnish with fresh basil.

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Why You’ll Love This Recipe

• Rich, cheesy layers with tender pasta and flavorful vegetables.
• Easy to make ahead and perfect for feeding a crowd.
• Comforting and hearty without meat.
• Balanced blend of fresh herbs and creamy cheese creates a satisfying vegetarian meal.

Tips

• Use al dente pasta to prevent it from overcooking in the oven.
• Reserve pasta water to keep the sauce silky and help it coat the noodles.
• Let the casserole rest before cutting to allow the layers to set.
• Use high-quality marinara for best flavor.

Variations and Substitutions

• Vegetables: Add mushrooms, spinach, eggplant, or broccoli for extra flavor.
• Cheese: Substitute ricotta with cottage cheese or add goat cheese for tanginess.
• Gluten-free: Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
• Spices: Add red pepper flakes or smoked paprika for a mild kick.

FAQs

Can I make this ahead of time?
Yes, assemble the casserole and refrigerate for up to 24 hours before baking.

Can I freeze this dish?
Freeze before baking for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

How do I reheat leftovers?
Reheat in the oven at 350°F covered with foil until warmed through, about 15–20 minutes.

Serving Suggestions

• Serve with a crisp green salad or roasted vegetables.
• Pair with garlic bread or warm baguette slices.
• Garnish with fresh basil and a sprinkle of Parmesan before serving.
• Ideal for family dinners, potlucks, or meal prepping for the week.