Cheesy meatless baked ziti is classic comfort food that’s rich, satisfying, and full of flavor — without any meat. Tender pasta is layered with a robust marinara, creamy ricotta, and plenty of melted mozzarella, then baked until bubbly and golden. This vegetarian-friendly casserole is ideal for weeknight dinners, potlucks, or meal prep, and it comes together with simple ingredients most kitchens already have on hand.
Ready in about 45 minutes from start to finish, this recipe captures all the familiar flavors of traditional baked ziti in a simple vegetarian version. It reheats well and freezes nicely, making it a practical choice for busy households.
If you enjoy meatless casseroles and pasta dishes, try pairing this recipe with other simple vegetarian meals like one-pot tomato spinach pasta, a tortellini and zucchini soup, or a hearty vegetable casserole.
Video
A short video demonstrates the layering technique and tips for getting a bubbly golden top. Watch if you prefer a visual guide before you begin.
What you need to make Meatless Baked Ziti
- Ziti. You can substitute penne, rigatoni, or another short pasta. Cook the pasta slightly under al dente so it finishes cooking in the oven.
- Marinara sauce. Use your favorite jarred sauce or a simple homemade marinara. If you prefer, a meat sauce can be used instead.
- Italian seasoning. Adds a warm herb blend to the sauce.
- Shredded mozzarella cheese. Provides the melty, gooey topping.
- Egg. Helps bind the ricotta mixture so it spreads and holds its shape.
- Ricotta cheese. Whole-milk ricotta gives a creamy texture.
- Grated Parmesan cheese. Adds savory depth to the ricotta layer.
- Dried parsley. Optional fresh parsley for garnish brightens the finished dish.
- Salt. To taste.
- Not pictured: nonstick cooking spray or a lightly oiled baking dish.
See the recipe card below for exact quantities and full instructions.
How to make Meatless Baked Ziti
Preheat the oven to 350°F (175°C) and spray a 3-quart casserole dish with nonstick cooking spray. Cook the ziti according to package directions but stop just short of al dente; it will finish cooking during baking. Drain the pasta.
In a medium bowl, stir the marinara sauce together with the Italian seasoning. Remove about 2 cups of this seasoned sauce and set it aside for topping later.
Toss the remaining sauce with the cooked pasta until the noodles are evenly coated. In another bowl, beat the egg and then mix in the ricotta, grated Parmesan, dried parsley, and salt until well combined. The egg helps the ricotta set during baking and keeps the layers cohesive.
Layer the casserole: spread half of the sauced pasta in the prepared baking dish, then sprinkle about one-third of the mozzarella over the pasta. Spoon the ricotta mixture in dollops over the cheese and gently spread to cover. Add the remaining pasta on top, sprinkle another third of the mozzarella, and spread the reserved 2 cups of sauce evenly to coat the surface and reach the edges so the pasta stays moist.
Finish by sprinkling the remaining mozzarella on top. Bake uncovered in the preheated oven for about 30 minutes, or until the center is hot and the edges are bubbling. If you like a lightly crisped cheese top, bake as directed; for a softer, stringier top, wait to add the final mozzarella until the last 5 minutes of baking.
Once the casserole is bubbly and hot, remove it from the oven and let it rest for a few minutes. This helps the layers settle and makes serving cleaner. Garnish with fresh chopped parsley and extra grated Parmesan if desired.
Tip: If you prefer a softer cheese topping, omit the last layer of mozzarella until the final 5 minutes of baking. When the bake is hot, add the cheese and return to the oven just until melted for a stretchy, fresh finish.
Storage and freezing
This baked ziti keeps well in the refrigerator and freezer. Store leftovers in an airtight container for up to 4 days.
To freeze, assemble the casserole in a freezer- and oven-safe dish but do not bake. Wrap tightly with foil or freezer paper and freeze for up to 6 months. Thaw overnight in the refrigerator before baking. Bring the dish to room temperature for about 30 minutes, then bake at 350°F until heated through, about 30 minutes.
FAQ
What can I use if I don’t have ricotta cheese?
If you don’t have ricotta, small-curd cottage cheese is a workable substitute. The texture and flavor will differ slightly, but it still yields a creamy layer when mixed with egg and Parmesan.
Do I need to rinse ziti after cooking it?
No. There’s no need to rinse the cooked pasta. Rinsing removes surface starch that helps the sauce cling to the noodles.
Recipe
Cheesy Meatless Baked Ziti
A comforting, vegetarian baked pasta layered with marinara, ricotta, and lots of melted mozzarella.
Ingredients
- 12 ounces ziti pasta
- 50 ounces pasta sauce (marinara)
- 2 teaspoons Italian seasoning
- 3 cups shredded mozzarella cheese, divided
- 1 egg
- 15 ounces ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F and spray a 3‑quart baking dish with nonstick spray.
- Cook ziti according to package directions, slightly undercooking so it remains firm. Drain well.
- In a medium bowl, combine the pasta sauce and Italian seasoning. Reserve 2 cups of sauce for the top layer and set aside.
- Toss the remaining sauce with the cooked pasta until evenly coated.
- In a separate bowl, beat the egg. Stir in the ricotta, Parmesan, dried parsley, and salt until blended.
- Place half of the sauced pasta in the prepared baking dish and sprinkle with 1/3 of the mozzarella.
- Dollop the ricotta mixture over the cheese and gently spread to cover.
- Add the remaining pasta and sprinkle another 1/3 of the mozzarella. Spread the reserved sauce evenly over the pasta, reaching the edges.
- Finish with the remaining mozzarella on top.
- Bake uncovered for about 30 minutes, or until the center is hot and the edges are bubbling. Let rest a few minutes before serving. Garnish with fresh parsley and extra Parmesan if desired.
Notes
This recipe freezes well. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 6 months. Thaw overnight in the refrigerator and bake at 350°F until heated through, about 30 minutes.
What to serve with Meatless Baked Ziti
Serve with a simple green salad, steamed or roasted vegetables, and garlic bread to complete the meal. A bright, leafy salad with a tangy vinaigrette pairs especially well to cut through the richness of the cheese.
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