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Vegan baked ziti in a casserole dish with basil and salt and pepper shakers.

Vegan Baked Ziti

Keri Bevan
Vegan baked ziti isn't just a delicious alternative to the traditional meat-based pasta bake - it's a cozy and nourishing meal that even meat eaters love! It's easy enough to make as a midweek meal, but substantial enough to serve at casual dinner parties.
5 from 48 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner
Cuisine American, Italian
Servings 6 servings
Calories 663 kcal

Ingredients
 
 

  • 1 pound ziti pasta *or any other pasta shape such as penne, fusilli or macaroni.

Vegan Tofu Ricotta

  • 15 ounces tofu extra firm
  • 2½ tablespoons nutritional yeast
  • 2 tablespoons lemon juice *approximately juice of 1 lemon
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Vegan Baked Ziti

  • 1 large onion diced
  • 1 14 ounce package vegan beef crumbles
  • 3 cloves garlic minced
  • 1 28 ounce can San Marzano chopped tomatoes * or another quality chopped tomato.
  • 1 15 ounce jar tomato sauce
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces vegan mozzarella cheese shredded

Instructions
 

  • Preheat oven to 375°F (190℃).
  • Bring a large pot of salted water to a boil. Add your ziti pasta and cook for 6 minutes, or until al dente. Drain and set aside. Your pasta will be slightly undercooked. Don't worry, it will finish cooking in the oven.
  • While the pasta is cooking, make your vegan ricotta cheese (or use store-bought). Set aside.
  • In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes, or until the onion is translucent.
  • Add the vegan beef crumbles to the pan and saute for a further 3 minutes.
  • Add the minced garlic and sauté for another minute.
  • Add the crushed tomatoes, tomato sauce, dried basil, dried oregano, red pepper flakes, salt, and pepper to the saucepan. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally.
  • Add the cooked ziti pasta to the saucepan and stir until the pasta is coated in sauce.
  • In a 9x13 inch baking pan, spread half of the pasta and sauce mixture. Dollop the the vegan ricotta cheese on top of the pasta
  • Add the remaining pasta and sauce mixture on top of the first layer. Sprinkle with vegan Mozzarella.
  • Cover the pan with foil and bake for 40 minutes.
  • Remove the foil from the pan and bake for 20 more minutes.
  • Allow the vegan ziti bake to rest uncovered for 10 minutes before serving.

Notes

Storage:
To store vegan baked ziti, first let it cool to room temperature before putting it in an airtight container. Put it in the refrigerator where it should last up to 3-4 days.
For longer storage, baked ziti can be frozen by transferring it to a freezer-safe container and labeling it with the date. Frozen baked ziti can last up to 3 months in the freezer. To reheat the frozen baked ziti, thaw it in the refrigerator overnight and then bake it in the oven until it is heated through.
Gluten Free Option:
To make this recipe gluten free, swap gluten free pasta for the ziti pasta. You should also check the label of your vegan beef crumbles and shredded mozzarella to ensure that the brand you're using doesn't contain gluten. 

Nutrition

Calories: 663kcalCarbohydrates: 90gProtein: 32gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 1679mgPotassium: 965mgFiber: 11gSugar: 10gVitamin A: 525IUVitamin C: 24mgCalcium: 288mgIron: 7mg
Keyword vegan baked ziti
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