Vegetarian Baked Ziti with Ricotta
This Baked Ziti with Ricotta is the ultimate comfort food — rich, cheesy, and packed with robust Italian flavors, all while being completely vegetarian. With layers of tender pasta, herbed tomato sauce, and creamy ricotta, it's a dish that satisfies every time.
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.