Recipe

Meatless Baked Ziti

Cheesy baked ziti with a garlicky tomato sauce, creamy ricotta, and a golden mozzarella top.

By Matt Campbell

•

4.8

A bubbling baked ziti casserole in a white ceramic baking dish with a golden melted mozzarella top on a light stone countertop

Sometimes you want baked ziti energy without doing the whole meat sauce situation. This is that recipe. It is cozy, saucy, and aggressively cheesy, with just enough garlic and Italian seasoning to make the kitchen smell like you absolutely have your life together.

The trick is building flavor fast. We bloom garlic in olive oil, simmer the sauce just long enough to mellow it out, then layer it with ricotta (plus a little lemon and parmesan for pop) so every bite tastes like more than “pasta with marinara.”

Bowls of uncooked ziti, marinara sauce, ricotta, shredded mozzarella, grated parmesan, garlic, and fresh basil arranged on a kitchen counter in natural light

Why It Works

Big comfort, zero meat: ricotta and mozzarella make it hearty and satisfying without needing sausage or beef.
Bright, not flat: a little lemon zest in the ricotta and a pinch of red pepper flakes wake up the whole pan.
Golden edges and gooey center: covered bake for melt, then uncovered to get those crisp, browned cheese spots.
Weeknight realistic: simple ingredients, minimal chopping, and it reheats like a dream.

Pairs Well With

Storage Tips

Refrigerator: Cool leftovers, then cover the baking dish tightly or transfer to airtight containers. Refrigerate up to 4 days.

Freezer: Freeze portions in airtight containers up to 3 months for best quality. Thaw overnight in the fridge for the best texture.

Reheating: For the best “fresh baked” vibe, reheat in the oven at 350°F covered with foil until hot throughout and bubbling at the edges (often 15 to 25 minutes, depending on thickness and starting temp). If you like a specific cue, aim for an internal temp of 165°F in the center. Microwave works too, just add a splash of water or extra sauce so it stays silky.

A glass meal prep container filled with leftover baked ziti and melted cheese sitting on a kitchen counter with the lid nearby

Common Questions

Can I make baked ziti without ricotta?

Yes. Swap in cottage cheese (it bakes up nicely, but can stay a little curdy). If you want it extra smooth, give it a quick blitz in a blender or food processor first. You can also use a mix of cream cheese plus a splash of milk for a richer, silkier layer.

Do I have to use ziti?

Nope. Penne and rigatoni work great. Use a sturdy, tube-shaped pasta so the sauce and cheese cling and hide inside like delicious little pockets.

How do I keep baked ziti from drying out?

Two moves: undercook the pasta by 2 minutes (it finishes in the oven), and bake covered first. Also, do not be shy with sauce. If it looks “too saucy” before baking, it is probably perfect after. If your marinara is super thick, loosen it with a little water or reserved pasta water.

Can I assemble it ahead of time?

Yes. Assemble, cover, and refrigerate up to 24 hours. When baking from cold, add about 10 to 15 minutes to the covered bake time, or bake until hot throughout and bubbling at the edges.

What can I add for extra protein without meat?

Stir in a can of rinsed chickpeas, white beans, or a couple handfuls of baby spinach. You can also add crumbled tofu ricotta if you want to lean dairy-light.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Colander
Large skillet or saucepan
9x13-inch baking dish
Mixing bowl
Measuring cups and spoons
Foil

I love a big, dramatic baked pasta moment, but I do not always love the extra steps that come with meat sauce on a random Tuesday. This no-meat baked ziti is what I make when I want the same cozy payoff with less cleanup and less babysitting. It is the kind of pan you can drop on the table and watch everyone magically “just grab a small piece” three times. Also, the crispy cheese corners are not optional in my house. I will fight politely for them.

Meatless Baked Ziti

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8

Ingredients

1 pound ziti (or penne or rigatoni)
1 tablespoon kosher salt, for pasta water (plus more to taste)
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
Pinch red pepper flakes (optional, but fun)
1 jar (24 ounces) marinara sauce (or use your favorite homemade)
2 tablespoons tomato paste (optional, for deeper flavor)
1/4 to 1/2 cup reserved pasta water (optional, to loosen sauce as needed)
15 ounces whole milk ricotta
1 large egg
1 cup grated Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided
1 teaspoon lemon zest (optional, but makes it pop)
1 tablespoon chopped basil or parsley (optional)
Black pepper, to taste

Ricotta in a bowl with a cracked egg nearby, plus shredded mozzarella and grated parmesan on a bright kitchen counter

Instructions

Heat the oven: Preheat to 375°F. Lightly oil a 9x13-inch baking dish.
Boil the pasta: Bring a large pot of water to a boil. Salt it well, then cook ziti 2 minutes shy of package directions. You want it very al dente, still firm in the center. Reserve 1/2 cup pasta water, then drain.
Build quick flavor in the sauce: In a large skillet over medium heat, warm olive oil. Add garlic and cook for 30 to 60 seconds until fragrant. Stir in Italian seasoning and red pepper flakes. Add tomato paste (if using) and cook for 1 minute. Pour in marinara and simmer 5 minutes. If the sauce is thick, add a splash of reserved pasta water to loosen it. Taste and adjust salt and pepper.
Mix the ricotta layer: In a bowl, stir together ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, lemon zest (if using), a pinch of salt, and black pepper. It should look creamy and spreadable.
Toss pasta with sauce: Combine drained pasta with the marinara in the pot or a large bowl. If it looks a little tight, add a splash of reserved pasta water until everything looks glossy and generously sauced.
Layer it up: Spread a thin layer of sauced pasta in the baking dish (about 1/4 of the pasta). Dollop half the ricotta mixture over it. Add the rest of the pasta. Dollop the remaining ricotta mixture on top and gently spread it out. Sprinkle with remaining mozzarella and remaining Parmesan.
Bake: Cover tightly with foil and bake for 20 minutes. Uncover and bake 10 to 15 minutes more until bubbly and golden. If you want extra browned spots, broil for 1 to 2 minutes, watching closely.
Rest and serve: Let the ziti rest 10 minutes so it slices cleanly. Finish with basil or parsley if you have it, then serve while it is still doing that stretchy cheese thing.