I have been wanting to share this Meatless Baked Ziti recipe for a loong time now. It's such a great food option to set out when either entertaining or taking to a potluck and everyone LOVES it...so here it is! It's easy CHEESY and foolproof.
When it comes to comfort food, baked ziti is a classic that never disappoints. But if you’re like me and love to put your own spin on things, I’ve got a version that’s going to take your ziti game to the next level and it's made without meat!
.If you love cheesy dishes, you need to make my Stuffed French Bread with Burrata or my Reverse Stuffed Shells Appetizer (SO good!).
Spoiler alert!! I don’t actually use ZITI in this recipe. Below you'll find out why!
I'll also walk you through my favorite tips for creating the creamiest, cheesiest, and most delicious baked “ziti” you’ve ever had with minimal ingredients!
Watch Aleka Make Her Ziti!
Jump to:
Why Mezzi Rigatoni is the Perfect Pasta Choice
First things first—let’s talk pasta. Traditional ziti is great, but I’m all about mezzi rigatoni for this dish. Why?
Mezzi rigatoni is a bit shorter than regular rigatoni, and it has those wonderful ridges that are perfect for holding onto every bit of sauce and cheese. This means more flavor in every bite and a pasta that holds up beautifully during baking.
📨Join My Newsletter!
Instructions:
Boil and strain your pasta. Then mix together in the same pot, the marinara sauce, cheeses, pasta water, and salt. Pour the mixture into a casserole dish and scoop large dollops of ricotta cheese onto the top along with more mozzarella cheese. Covering and bake.
The Secret to Perfectly Cooked Pasta
One of the biggest mistakes you can make with baked ziti is overcooking the pasta. To avoid that mushy disaster, I always boil my pasta a few minutes short of the recommended time. (About 9 minutes!)
We’re talking very al dente here. Remember, the pasta will continue to cook in the oven, so undercooking it slightly at this stage will make sure it comes out perfect after baking.
Want to save this post?
We'll email this post to you, so you can come back to it later!
The Magic of Pasta Water
Now, here’s a tip that might just change the way you make baked ziti forever: save some of that pasta water!
It's called “liquid gold” by many because it’s packed with starch that helps to create a rich and creamy sauce. I add a little bit of the pasta water to my casserole dish before baking, which really helps to keep the pasta from drying out.
Meat or No Meat?
Many baked ziti recipes do not have meat but you can of course add ground beef to your baked ziti if you want a heartier casserole. Just saute ground beef with seasoning and mix it into the pasta before baking.
Baked Ziti Variations
This recipe is so easy to put together, yet it tastes like you’ve been working in the kitchen for hours. I chose NOT to add sauteed onions or garlic to keep things simple but you are welcome to do that if you like.
Here are some other variations:
- Meat Lovers Baked Ziti: Add a combination of ground beef, sausage, or even ground turkey to the sauce for a hearty, protein-packed version.
- Vegetarian Baked Ziti: Include a variety of veggies like spinach, zucchini, bell peppers, mushrooms, and onions. You can also use a mix of roasted vegetables for added flavor.
- Spicy Baked Ziti: Add red pepper flakes, spicy Italian sausage, or a dash of hot sauce to give the dish a kick.
- White Baked Ziti (Alfredo Baked Ziti): Swap out the marinara sauce for a creamy Alfredo sauce for a rich and decadent twist.
- Baked Ziti with Chicken: Use shredded rotisserie chicken or grilled chicken pieces mixed with the pasta and sauce for a protein boost.
What To Serve Ziti With:
Kale Caesar Salad (A crowd favorite!)
Limoncello Spritz (Easy to serve in a pitcher.)
Cheesecake Cigars (SO fun and delish!)
Popular Cheesy Recipes
📖 Recipe
The Ultimate Meatless Baked Ziti
Equipment
- 1 12" x 9" baking dish *This one is similar to mine and I love the color!
Ingredients
- 1 lb rigatoni (I used mezzi rigatoni)
- 32 oz marinara sauce
- 8 oz mozzarella, shredded
- ½ cup parmesan or pecorino romano cheese
- 15 oz ricotta cheese
- 1 teaspoon salt
- 1 handful fresh basil
Instructions
- If baking right away, preheat oven to 350℉.
- Boil your pasta for 9 minutes in a large pot. Make sure to salt the water WELL before adding the pasta.
- Remove 1 cup of pasta water right before you strain the pasta. I usually (carefully) dunk a measuring cup into the water. A large mug would work well. Set this aside.
- Strain the pasta and then add it back to the pot along with 28 oz of marinara sauce, 1 cup of shredded mozzarella cheese (about 8 oz), parmesan, salt and the reserved pasta water. Mix well.
- Pour the mixture into a 12" x 9" baking dish and press it all down using a spatula.
- Scoop the ricotta cheese over the top into 6-8 small mounds. I like to use an ice cream scooper for this. Then sprinkle the remaining mozzarella cheese over top.
- Cover with a lid or aluminum foil and bake for about 45 minutes. *If using foil, make sure to tent your foil so it does not stick to the cheese.
- When it's ready, remove lid and garnish with freshly chopped basil and freshly cracked black pepper.
Comments
No Comments