Vegan Baked Ziti

Yield

Serves 6–8

Prep Time

20 minutes

Cook Time

35–40 minutes

Total Time

About 1 hour

Ingredients

Pasta

• 1 pound (450 g) ziti pasta
  (penne also works if ziti is unavailable)

• Salt for pasta water

Tomato Sauce

• 1 tablespoon olive oil

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (14–15 oz) can diced tomatoes (optional for texture)

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon red pepper flakes (optional)

• 1 teaspoon sugar (optional, to balance acidity)

• Salt and black pepper to taste

Vegan Ricotta

• 14 oz (400 g) firm tofu, drained

• 2 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1–2 tablespoons unsweetened plant milk (if needed for blending)

Topping

• 1 to 1 1/2 cups shredded vegan mozzarella

• 2 tablespoons chopped fresh parsley or basil (optional)

Equipment

• Large pot

• Skillet or saucepan

• 9×13-inch baking dish

• Mixing bowl or food processor

Step-by-Step Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook ziti until just shy of al dente (about 1–2 minutes less than package directions).

3. Drain and set aside. Do not overcook, as it will continue baking in the oven.

2. Prepare the Tomato Sauce

1. Heat olive oil in a large skillet over medium heat.

2. Add diced onion and cook 4–5 minutes until softened.

3. Add garlic and cook 30 seconds until fragrant.

4. Stir in crushed tomatoes, diced tomatoes (if using), and tomato paste.

5. Add oregano, basil, red pepper flakes, sugar (if using), salt, and pepper.

6. Simmer uncovered for 10–15 minutes until slightly thickened.

7. Taste and adjust seasoning as needed.

The sauce should be well-seasoned since it flavors the entire dish.

3. Make the Vegan Ricotta

In a food processor or bowl:

1. Crumble tofu.

2. Add nutritional yeast, lemon juice, olive oil, garlic powder, and salt.

3. Blend or mash until creamy but slightly textured.

4. Add 1–2 tablespoons plant milk if needed to reach a spreadable consistency.

Taste and adjust salt or lemon juice for brightness.

4. Assemble the Baked Ziti

1. Preheat oven to 375°F (190°C).

2. Lightly grease a 9×13-inch baking dish.

3. In a large bowl, combine cooked pasta with most of the tomato sauce (reserve about 1 cup for layering).

4. Spread half the pasta mixture into the baking dish.

5. Spoon half the vegan ricotta evenly over the pasta.

6. Add remaining pasta mixture.

7. Spread remaining sauce over the top.

8. Dot remaining ricotta across the surface.

9. Sprinkle evenly with shredded vegan mozzarella.

5. Bake

Bake uncovered for 25–30 minutes, until:

• Cheese is melted

• Edges are bubbling

• Top is lightly golden

For extra browning, broil 2–3 minutes at the end, watching carefully.

6. Rest Before Serving

Let rest 10–15 minutes before slicing. This helps it set and improves texture.

Optional Add-Ins

• Sautéed mushrooms

• Spinach (stir into sauce until wilted)

• Vegan Italian sausage

• Roasted zucchini or eggplant

• Fresh basil between layers

Storage

Refrigerate up to 4 days in an airtight container.
Freeze tightly covered for up to 2 months.
Reheat at 350°F (175°C) until warmed through.

Tips for Best Results

• Undercook pasta slightly to prevent mushiness.

• Season each layer (especially sauce) well.

• Let it rest before cutting for clean slices.

• If sauce is very thick, reserve 1/4 cup pasta water to loosen before mixing.