Oh, you know those nights when only a big, bubbling pan of cheesy, saucy Italian comfort food will do? Forget about the fuss of rolling lasagna or standing over a stove for hours. I’ve got the weeknight hero that tastes like a weekend feast: my **Meatless Baked Ziti With Ricotta Mozzarella**. Seriously, throw everything into one dish, and boom—you’ve got magic.
This isn’t just any baked pasta, though. This vegetarian version is pure gold in our house. Even my brother, who usually demands meat in everything, asks for seconds! The secret isn’t fancy ingredients; it’s about nailing that creamy, seasoned ricotta filling that marries perfectly with the stretchy mozzarella and tangy marinara.
We swap out the heavy meat sauce for an explosion of cheese and herbs, making prep incredibly fast. It’s simple, satisfying, and makes fantastic leftovers. Trust me, you’re going to want to add this amazing **Meatless Baked Ziti With Ricotta Mozzarella** to your regular rotation!
Why This Meatless Baked Ziti With Ricotta Mozzarella Shines
Honestly, this casserole wins every time because it respects my busy schedule! It’s all about huge flavor payoff for minimal kitchen drama. You get all the nostalgic joy of baked ziti, but it’s way faster to pull together.
- It’s lightning fast! You’re looking at under 45 minutes total time, which is a weeknight miracle.
- That cheesy factor is off the charts—we’re talking creamy ricotta mixed right into the pasta.
- Perfectly vegetarian, so everyone at the table can enjoy it comfortably.
- Cleanup is mostly just one big bowl and the baking dish. Yes, please!
Ingredients for the Perfect Meatless Baked Ziti With Ricotta Mozzarella
When making this cheesy baked ziti, the quality of your dairy really matters. If you want that ultra-creamy, decadent texture that makes this whole dish sing, please, please try to splurge on whole milk ricotta. It doesn’t melt the same way skim milk versions do, and we need that richness for our filling!
We are keeping things straightforward here, relying on the fresh herbs and good cheese to carry the flavor since there’s no meat. Remember to divide that mozzarella cheese—some goes in the mix, and some stays on top for that beautiful, bubbly blanket of melted goodness!
For the Ricotta Filling Mixture
This is where all the flavor foundation is set before it hits the oven. Mix these gently so you don’t deflate the egg too much.
- 1 (15 ounce) container whole milk ricotta cheese (that’s my sneaky tip!)
- 1/2 cup shredded mozzarella cheese (remember, this is only half of what the recipe calls for!)
- 1 large egg, just lightly beaten
- 1/4 cup grated Parmesan cheese—the finely grated kind works best here
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
Pasta and Sauce Components
You’ll need the structure—the pasta—and the binder—the marinara! Don’t forget the salt and pepper to wake up all those Italian flavors.
- 1 pound ziti pasta
- 1 (24 ounce) jar marinara sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- The remaining 1/2 cup shredded mozzarella cheese, reserved for the top layer
Step-by-Step Instructions for Making Meatless Baked Ziti With Ricotta Mozzarella
Okay, let’s get this amazing casserole into the oven! Don’t worry about getting it perfect; this recipe forgives all kinds of rushing. It’s almost scientific in how it comes together, but trust me, you just mix and layer!
Prep Work and Cooking the Pasta
First things first, we need some heat! Before you even look at the pasta, you gotta get your oven warmed up to 375 degrees Fahrenheit—that’s 190 Celsius for my friends using the metric system. While that’s heating, lightly grease your trusty 9×13 inch baking dish. Nothing worse than having the edges stick, right?
Now for the ziti. Cook it according to the package directions, but here’s my pro-tip hammered home from years of overcooking pasta: take it out one minute early! We need it just al dente because it’s going to cook again for another 30 minutes in that lovely sauce. Drain it really, really well. Nobody likes watery baked ziti!
Creating the Creamy Ricotta Layer
Grab your biggest mixing bowl—you’re gonna need it! This is where we build the flavor engine for this **vegetarian baked pasta**. Gently combine the ricotta cheese, half of your mozzarella (remember, we save the rest for later!), that one egg, your Parmesan, dried basil, oregano, salt, and pepper. Fold it together carefully until it looks creamy and everything is evenly distributed. If you used whole milk ricotta like I begged you to, this mixture will be unbelievably smooth!
Assembling and Baking the Meatless Baked Ziti With Ricotta Mozzarella
Time to layer! Spread about half of that jarred marinara sauce right on the bottom of that greased dish. This acts like glue and keeps the bottom from drying out. Next, gently fold that creamy ziti mixture right into the remaining sauce in the bowl—I know, I know, I said mix the cheese first, but now we coat the pasta in the rest of the sauce before layering! Spread that pasta mixture out evenly over your sauce base.
Pour the rest of your marinara sauce right over the top of the pasta layer. Don’t leave any dry spots! Finally, sprinkle the remaining mozzarella cheese—that beautiful, reserved half cup—evenly across the very top. Pop it into that hot oven for about 25 to 30 minutes. You’re aiming for bubbly sauce and golden cheese. But listen to me: once it comes out, leave it alone for five minutes! Letting it rest is crucial so it sets up properly before you scoop out that perfect slice of luscious tomato sauce!
Tips for Success with Your Meatless Baked Ziti With Ricotta Mozzarella
You want this **ziti** to be restaurant quality, right? I’ve got a few little tricks that take it from good to absolutely unforgettable. The cheese melt is key here. If you’re worried about that top layer burning before the middle gets hot, just put a loose sheet of foil over the dish for the first 15 minutes. Once the cheese is looking golden, pull the foil off to let it really brown up nicely.
Also, don’t be afraid to bulk this up with veggies! Sautéed mushrooms are my favorite addition—they bring some earthy depth that really replaces that “missing” meat flavor. You just sauté them until all the water is gone, then fold them right into that ricotta mixture. Spinach works great too, but you have to squeeze every drop of water out first or you’ll end up with a soupy mess instead of a glorious casserole.
And remember that whole milk ricotta? It’s essential for the texture inside. Don’t skimp on that, or your filling won’t hold together as beautifully as it should!
Variations on Classic Meatless Baked Ziti With Ricotta Mozzarella
Part of the joy of a great pasta bake is making it truly *yours*. While this recipe is perfection as is, I love switching things up depending on what’s lurking in the crisper drawer. If you feel like your vegetarian baked pasta needs a little something extra, you’ve got options!
Like I mentioned before, mushrooms are amazing sautéed and stirred right in. But have you ever thought about garlic? I throw one finely minced clove into the ricotta mixture sometimes, and wow, does it add a punch. You could also swap out some of the dried basil for dried Italian seasoning if you have that on hand.
My boldest move lately? Swapping out about a quarter of the marinara sauce for my homemade pesto sauce during the layering process. You get this incredible background note of basil and nuts throughout the whole casserole. It’s unbelievably good, especially if you are serving this **ziti casserole** to company!
Serving Suggestions for Your Baked Pasta Dish
You’ve got this huge, glorious pan of cheesy **Meatless Baked Ziti With Ricotta Mozzarella**—what do you serve alongside it? Honestly, this dish is so rich and filling, you don’t need much else! Keep it simple so the pasta stays the star of the show.
The number one thing I always serve it with is some kind of crisp green to cut through all that wonderful cheese. A simple mixed greens salad with a sharp vinaigrette is perfect. The tang is exactly what you need!
And, naturally, you need something for dipping. A side of homemade garlic breadsticks is non-negotiable in my book. You need that extra sturdy layer of carbs to soak up all those tomato sauce leftovers. It’s the perfect Italian-American combination!
Storage and Reheating Instructions for Leftover Meatless Baked Ziti With Ricotta Mozzarella
The best thing about this huge pan of **meatless baked ziti**? The leftovers! It tastes even better the next day once all those flavors have really settled into the ziti tubes. Cover that dish tightly with foil or plastic wrap, and it should keep beautifully in the fridge for about three to four days.
When it’s time to reheat, I always suggest using the oven if you have the time. Pop a manageable portion onto an oven-safe plate, cover lightly with foil, and heat at 350 degrees until it’s hot all the way through—maybe 15 minutes. If you’re starving right now, a quick trip to the microwave works fine, but just be careful not to overheat it, or the cheese can get a little rubbery instead of perfectly gooey!
Frequently Asked Questions About Meatless Baked Ziti With Ricotta Mozzarella
Since this is such a comforting, classic Italian-American dish, I always get lots of questions about making sure it turns out just right! Sometimes details matter, and I want you walking away with the best **ziti casserole** possible. Don’t hesitate to try this recipe—it’s built to be foolproof!
Can I use a different type of pasta instead of ziti?
Absolutely! Ziti is traditional because those tubes hold onto the cheese mixture really well, but penne works perfectly fine. Rigatoni is also a fantastic substitute. Just make sure whatever tube shape you choose is cooked until it is truly al dente, remember, it’s going to finish cooking in the oven!
How can I make this Meatless Baked Ziti With Ricotta Mozzarella vegan?
That’s a great question for those needing a fully plant-based version! You can swap the ricotta for a firm tofu blended with nutritional yeast and lemon juice to mimic that tang. Replace the egg binder with about two tablespoons of cornstarch mixed with a little water. And for that lovely cheesy top? Grab your favorite store-bought vegan mozzarella shreds; they melt great nowadays!
What is the best way to prevent the top cheese from burning?
This happens when the middle isn’t quite set, but the top mozzarella is getting too much direct heat. For the first 15 minutes of baking, tent a sheet of aluminum foil loosely over the top of the whole baking dish. Pull the foil off for the last 10 or 15 minutes, letting that cheese brown up beautifully until it’s melted and bubbly. That dual approach is the secret to a perfect top on your **vegetarian baked pasta**!
Nutritional Estimates for Meatless Baked Ziti With Ricotta Mozzarella
Like any good casserole, this cheesy bake is satisfying, and I wanted to share the rough idea of what you’re getting in a slice. Since we’re using whole milk cheeses and oil-based marinara, it’s definitely a hearty meal! Keep in mind, these numbers are just estimates, okay? Every jar of sauce, every brand of ricotta—it all changes the final count just a little bit.
Here’s a general breakdown per serving size:
- Serving Size: 1 serving
- Calories: 450
- Fat: 18g (with 10g saturated fat—yay for real cheese!)
- Carbohydrates: 55g
- Protein: 25g
- Sodium: 650mg
It’s packed with protein and carbs to keep you fueled, but that sodium count reminds us to go easy on the added salt shaker next time we make it!
Print
Meatless Baked Ziti with Ricotta and Mozzarella
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple baked pasta dish featuring ziti, ricotta cheese, mozzarella cheese, and tomato sauce.
Ingredients
- 1 pound ziti pasta
- 1 (24 ounce) jar marinara sauce
- 1 (15 ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Cook the ziti pasta according to package directions until al dente. Drain the pasta well.
- In a large bowl, mix together the ricotta cheese, half of the mozzarella cheese, the egg, Parmesan cheese, basil, oregano, salt, and pepper.
- Stir the cooked ziti into the ricotta mixture until everything is evenly coated.
- Spread half of the marinara sauce in the bottom of the prepared baking dish.
- Spread the pasta mixture evenly over the sauce layer.
- Pour the remaining marinara sauce over the pasta.
- Sprinkle the remaining half of the mozzarella cheese over the top layer of sauce.
- Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the sauce is hot.
- Let the dish rest for 5 minutes before serving.
Notes
- You can add 1 cup of sautéed mushrooms or spinach to the ricotta mixture for extra vegetables.
- Use whole milk ricotta for a creamier texture.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 4
- Protein: 25
- Cholesterol: 55
Keywords: meatless baked ziti, ricotta mozzarella pasta, vegetarian baked pasta, ziti casserole, easy italian dinner