baked ziti recipe no meat
The Best baked ziti recipe no meat
I love this recipe because it’s versatile—you can make it for a Sunday dinner when everyone’s together or grab it in the morning for a quick lunch. It’s also pretty healthy for someone who likes to eat well without feeling guilty. The whole-grain or regular pasta gives you fiber, and the lean protein from the ricotta or spinach adds nutrients. Plus, the tomato sauce is packed with vitamins from fresh ingredients, and the cheese gives a satisfying boost of calcium. It’s the kind of meal that feels nourishing, not just filling, which is why my family and I turn to it often. It’s the kind of dish that makes you feel good about what you’re serving, and that’s what matters most.
Vegetarian Baked Ziti
A comforting, one-pan baked ziti dish featuring creamy tomato sauce, spinach, mushrooms, and a rich vegan cheese blend. Perfect for a hearty vegetarian meal.
🥘Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp salt
- 1/2 tsp instant yeast
- 1/4 cup (60ml) warm water
- 1 tbsp olive oil
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 medium onion, finely diced
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 2 cups (480ml) vegetable broth
- 1 cup (240ml) unsweetened almond milk (or cashew milk)
- 1/2 cup (50g) grated Parmesan (or nutritional yeast for vegan option)
- 12 oz (340g) ziti pasta
- 1 cup (150g) sliced mushrooms
- 1 cup (100g) fresh spinach
- 1/2 cup (50g) grated Parmesan (or vegan cheese)
- 1/2 cup (120g) ricotta cheese (or tofu ricotta)
- 1/4 cup (30g) chopped fresh parsley
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a large bowl, mix flour, salt, yeast, warm water, and olive oil to form a dough. Knead for 5 minutes, then let rise for 1 hour in a warm place. -
2
Pre-cook the pasta according to package instructions, drain, and set aside. -
3
In a skillet, sauté onions and garlic until soft. Add mushrooms and cook until they release moisture and soften. Stir in tomato paste, oregano, basil, and red pepper flakes. Pour in crushed tomatoes and vegetable broth, simmer for 15 minutes. Stir in almond milk and Parmesan (or nutritional yeast). Set aside. -
4
In a large bowl, mix ricotta, spinach, parsley, salt, and pepper. Stir in cooked pasta and half of the mushroom-spinach mixture. -
5
Preheat oven to 375°F (190°C). Spread half the dough on a baking sheet, flatten slightly, and place the pasta mixture on top. Cover with remaining dough, pressing gently. Cut slits in the dough to allow steam to escape. -
6
Bake for 25 minutes. Top with remaining mushroom-spinach mixture and sauce. Bake for another 15-20 minutes until golden and bubbly.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Rolling pin
- Baking sheet
- Oven
- Large skillet
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a splash of balsamic vinegar to the sauce.
- Substitute zucchini or eggplant for mushrooms if preferred.
- Use whole wheat pasta for added fiber.
- Make ahead: Assemble the dish, cover, and refrigerate overnight. Bake as directed the next day.
Substitutions: {“vegan”:”Replace ricotta with tofu ricotta (blend firm tofu, lemon juice, garlic, salt, and nutritional yeast). Use vegan Parmesan or nutritional yeast instead of regular Parmesan.”}
Watch Video Of How Vegetarian Baked Ziti Works
❓ Frequently Asked Questions About Vegetarian Baked Ziti
What is the best way to prepare the baked ziti without meat for a crowd?
To serve a crowd, preheat your oven to 375°F (190°C) and prepare a large pot of boiling salted water. Cook 2 lbs (900g) of ziti noodles for 8-10 minutes until al dente. Drain, rinse with cold water to stop cooking, and set aside. In a large bowl, combine 16 oz (450g) of ricotta cheese, 8 oz (225g) of mozzarella shredded, 4 oz (115g) of parmesan shredded, 1/2 cup (120ml) of heavy cream or half-and-half, 1/2 cup (120g) of grated Parmesan, 1/4 cup (50g) of garlic powder, 1/4 cup (60g) of onion powder, 1 tbsp (15g) of dried oregano, 1 tbsp (15g) of dried basil, 1 tbsp (15ml) of olive oil, and 1/2 cup (120ml) of pasta water. Mix well, then stir in the cooked ziti noodles. Transfer the mixture to a greased 9×13-inch (23×33 cm) baking dish. Top with additional shredded mozzarella and bake for 20-25 minutes until bubbly and golden.
How can I make the baked ziti without meat extra creamy and rich?
To enhance creaminess and richness, increase the amount of heavy cream or half-and-half to ¾ cup (180ml) instead of ½ cup (120ml). Additionally, add ½ cup (120ml) of whole milk or a splash of heavy cream to the ricotta mixture before combining it with the noodles. For extra richness, consider adding ½ cup (90g) of mascarpone cheese. Stir in 1 tbsp (15ml) of Dijon mustard or 1 tsp of lemon zest to deepen the flavor. Finally, ensure your pasta water is well-seasoned and used generously to add moisture and richness to the sauce.
What are some great vegetable options to add to the baked ziti without meat?
You can incorporate a variety of vegetables to make your baked ziti more nutritious and flavorful. Some great options include:
– Roasted Bell Peppers and Zucchini: Toss sliced bell peppers and zucchini with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes. Add them to the ziti mixture before baking.
– Sautéed Spinach and Mushrooms: Sauté 1 lb (450g) of mushrooms and 4 cups (200g) of fresh spinach with 1 tbsp (15ml) of olive oil, garlic, and Italian seasoning. Mix into the ziti.
– Steamed Broccoli and Cauliflower: Steam 2 cups (100g) each of broccoli florets and cauliflower florets until tender. Add them to the ziti mixture.
– Cauliflower and Sweet Potato Mash: Blend steamed cauliflower and sweet potato with a bit of olive oil and garlic until smooth. Mix into the ricotta and noodles.
– Hearty Vegetables like Brussels Sprouts and Carrots: Roast Brussels sprouts and carrots with olive oil, salt, and pepper until crispy. Add them on top before baking or mix them into the ziti.
Can I use whole wheat or gluten-free pasta for this recipe?
Yes, you can use whole wheat or gluten-free pasta, but there are a few adjustments you might need to make:
– Whole Wheat Pasta: Whole wheat pasta absorbs more sauce, so you may want to increase the amount of sauce or cream to about ¾ cup (180ml) to keep it moist. It can also be slightly denser, so ensure your baked ziti is baked until it reaches a comfortable serving temperature.
– Gluten-Free Pasta: Gluten-free pasta can sometimes be a bit grittier, so you might want to cook it slightly al dente and drain it quickly to avoid overcooking. Make sure to use a good quality gluten-free pasta brand. For extra richness, add a bit more cream or a splash of heavy cream to the sauce mixture. Additionally, ensure that all your ingredients are certified gluten-free.
What is the best way to store and reheat baked ziti without meat?
Storage:
– Room Temperature: Store in an airtight container for up to 2 days.
– Fridge: Keep it refrigerated for up to 4 days. For longer storage, freeze it.
– Freezing: Portion the baked ziti into airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating:
– Microwave: Transfer the baked ziti to a microwave-safe dish, add a splash of pasta water or milk to prevent drying out, and heat in 30-second intervals, stirring in between, until heated through.
– Oven: Preheat the oven to 350°F (175°C). Place the baked ziti in a baking dish, cover with foil, and bake for about 15-20 minutes. Remove the foil and bake for another 5-10 minutes to crisp the top if desired.
– Stovetop: Heat a pan with a bit of olive oil over medium heat. Add the baked ziti and a splash of pasta water, stirring until heated through and slightly saucy.
