After fifteen years of cooking for busy families, I’ve learned that the best recipes are the ones that work triple duty: they feed a crowd, taste incredible, and save you time in the long run. This baked ziti checks all those boxes and then some.
I developed this recipe during my early days as a personal chef when I had three vegetarian families on my roster, each with different schedules and dietary needs. What started as a simple weeknight dinner has become my go-to solution for meal prep, potlucks, and those nights when you need comfort food that comforts.
The secret isn’t just in the three-cheese blend (though that certainly helps) – it’s in the technique. I’ve tweaked the ratios and timing over countless family dinners until I found the perfect balance of creamy ricotta, tangy marinara, and that golden, bubbly top that makes everyone gather around the kitchen.
Vegetarian Baked Ziti with Ricotta
Equipment
- Large pot (for boiling pasta)
- Large skillet or saucepan (for making the sauce)
- 9x13-inch (23x33 cm) baking dish
- Mixing bowls (for cheese mixture and combining ingredients)
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
- Cheese grater, colander (optional)
Ingredients
- 1 lb ziti pasta (450g)
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 medium yellow onion diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- 1 can crushed tomatoes (28 oz)
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 2 tbsp chopped fresh parsley optional, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta:Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 8 minutes. Drain and set aside.
- Make the sauce:In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Add garlic, oregano, basil, and red pepper flakes (if using), and sauté for another 1–2 minutes.
- Simmer:Add crushed tomatoes to the skillet, season with salt and pepper, and simmer uncovered for 10 minutes to thicken slightly.
- Mix ricotta filling:In a mixing bowl, combine ricotta cheese, egg, Parmesan, and 1 cup of mozzarella. Stir until smooth and well incorporated.
- Combine pasta and sauce:In a large bowl (or back in the pasta pot), toss the cooked ziti with half of the tomato sauce.
- Assemble the dish:-Spread a thin layer of the remaining tomato sauce on the bottom of a 9x13-inch baking dish.-Add half of the sauced pasta.-Spoon the ricotta mixture evenly over the pasta layer.-Top with the remaining pasta and sauce.
- Top with cheese:Sprinkle the remaining 1 cup of mozzarella cheese over the top.
- Bake:Cover the dish with foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10–15 minutes, until the cheese is golden and bubbly.
- Rest & serve:Let rest for 5–10 minutes before serving. Garnish with chopped fresh parsley if desired.
Video
Notes
- Freezer Tip: Assemble fully, but skip baking. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
- Extra Veggies: Sautéed mushrooms, spinach, zucchini, or bell peppers can be added to the sauce or layered for added nutrition and flavor.
- Cheese Boost: Swap some mozzarella for provolone or fontina for extra melt and richness.
- Make It Spicier: Double the red pepper flakes or stir in a spoonful of Calabrian chili paste or hot sauce to the tomato sauce.
What Makes This Recipe Special
This isn’t your typical heavy, one-note baked ziti. The ricotta mixture stays light and fluffy, the vegetables add substance without being obvious, and the whole thing freezes beautifully. I’ve served this to skeptical teenagers and picky eaters – it always wins them over.
The beauty of this dish lies in its flexibility. Need to sneak in some vegetables? The ricotta mixture hides finely chopped spinach, zucchini, or bell peppers without anyone being the wiser. Want to make it ahead for a dinner party? It tastes better the next day.
Freezer Instructions
This is where this recipe shines. You can freeze it before or after baking; both methods work beautifully.
- To Freeze Before Baking: Assemble the entire dish, cover tightly with plastic wrap, then foil. Label with the date and baking instructions. It will keep for up to 3 months. To bake from frozen, remove plastic wrap, re-cover with foil, and bake at 375°F for 1 hour. Remove foil and bake 15-20 minutes more until bubbly and golden.
- To Freeze After Baking: Let the baked ziti cool completely, then wrap and freeze. To reheat, thaw overnight in the refrigerator, then bake covered at 350°F for 30 minutes or until heated through.
Chef’s Notes and Variations
- Vegetable Additions: I often fold in 2 cups of chopped fresh spinach, diced zucchini, or roasted bell peppers with the ricotta mixture. The key is to squeeze out excess moisture from vegetables first – paper towels are your friend here.
- Herb Flexibility: Fresh herbs make a difference, but dried herbs work too. Just use about one-third the amount of dried herbs as fresh. Basil and oregano are classic, but I’ve had great success with thyme and even a touch of rosemary.
- Cheese Swaps: While I’m loyal to the ricotta-mozzarella-Parmesan trio, you can substitute part of the mozzarella with provolone or add a handful of crumbled goat cheese to the ricotta mixture for extra tang.
- Portion Control: This recipe easily serves 8-10 people as a main dish, or 12 as a side. It’s perfect for feeding a crowd, but if you’re cooking for a smaller family, consider making the full recipe and freezing half for later.
Why This Recipe Works
The combination of eggs and ricotta creates a custard-like texture that holds everything together without being heavy. The slightly undercooked pasta ensures it won’t turn mushy in the oven, and the three-cheese blend gives you complexity without being overwhelming.
Most importantly, this recipe is forgiving. Forgot to add the basil? It’s still delicious. Only have part-skim ricotta? It’ll work. Ran out of ziti and used rotini instead? Your family will still ask for seconds.
After years of cooking for dozens of families, I’ve learned that the best recipes aren’t just about perfect technique – they’re about creating something that brings people together around the table. This baked ziti does exactly that, whether it’s a Tuesday night dinner or a Sunday gathering with extended family.