Easy Vegetarian Baked Ziti
Last updated on June 28th, 2026
A steaming bowl of this Easy Vegetarian Baked Ziti with ricotta, fresh mozzarella and Parmesan is perfect for cozy weeknights yet special enough to serve for guests. It’s a favourite here for a simple pre-holiday meal or snowy Sunday dinner!
We’re getting our first snow this week and this baked ziti is on deck. A crowd-pleasing vegetarian option for the holidays, baked ziti is a lot like lasagna but so much easier to make. Tender ziti pasta, a herby marinara and creamy ricotta are layered then topped with fresh mozzarella and baked until golden and bubbling. Delicious!
Here’s everything you’ll need to make this Easy Vegetarian Baked Ziti
- 2 teaspoons (10 grams) butter
- 1 tablespoon (15 ml) olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon (5 grams) finely chopped fresh rosemary, sage or basil
- 1 teaspoon (1 gram) dried oregano
- ½ teaspoon red pepper flakes
- ¼ cup (55 grams) tomato paste
- 800 ml (28 ounce) can diced tomatoes
- 3 teaspoons (9 grams) kosher salt, divided
- 2 teaspoons (5 grams) freshly ground black pepper, divided
- 1 lb ziti, penne or rigatoni pasta
- 2 cups (500 grams) whole milk ricotta, divided
- 1 cup (115 grams) grated Parmesan
- 2 cups (250 grams) sliced fresh mozzarella, divided
The key to this lightened up baked ziti is to sauté the aromatics first to add depth of flavour.
For this recipe, I like to use lots of fresh rosemary and sage during our colder months and fresh basil and parsley in the summer. The result is a hearty and cozy meatless main or side that will be a hit at your next family gathering.
🧀 The fresh mozzarella moisture rule
To ensure your pasta bake develops a beautifully golden, bubbling top crust without turning watery, pay close attention to your cheese prep.
Fresh mozzarella carries an exceptionally high water content compared to low-moisture block cheeses, which can release a pool of liquid as it melts.
Slice your fresh mozzarella ball ahead of time and lay the pieces out on clean paper towels to blot away all the excess surface moisture.
Removing that wet layer ensures the cheese caramelizes into a rich, dense blanket that balances the herby marinara sauce perfectly.
Ziti pasta substitutions
Penne, rigatoni or any other tubular shaped pasta will all work well in this recipe.
Up the veggie content
Add shredded carrots, diced zucchini, mushrooms or bell peppers when you sauté the onion, or stir in chopped kale or spinach just before assembling.
❄️ The make-ahead freezing secret
This comforting casserole is an absolute dream for busy holiday meal planning because it can be fully assembled and frozen for up to three months.
For the ultimate restaurant-quality texture, layer your noodles, herby marinara, and ricotta into your baking dish, but do not bake it yet.
Wrap the unbaked dish tightly in plastic wrap and a layer of heavy foil before sliding it straight into your freezer.
When you are ready for a cozy Sunday dinner, thaw the dish overnight in your fridge and bake it according to recipe instructions.
This Easy Vegetarian Baked Ziti can be made ahead of time and freezes beautifully. Serve it with your favourite crusty bread and a big green salad or roasted broccolini on the side. Make extra and freeze for later!
Try this Easy Pappardelle with Sausage and Peppers or this Slow Cooker Beef Chili next.
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Easy Vegetarian Baked Ziti
Ingredients
- 2 teaspoons butter
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 3 garlic cloves finely chopped
- 1 tablespoon finely chopped fresh rosemary, sage or basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ¼ cup tomato paste
- 800 ml (28 ounce) can diced tomatoes
- 3 teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 1 lb ziti penne or rigatoni pasta
- 2 cups whole milk ricotta, divided
- 1 cup grated Parmesan
- 2 cups sliced fresh mozzarella, divided
Instructions
Sauce
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often until softened, about 10 minutes.
- Add the garlic, rosemary, sage, oregano and red pepper flakes and cook until fragrant, about 1 minute. Add the tomato paste and cook for another minute, continuing to stir until the paste is well distributed throughout. Add the canned tomatoes including the juice. Next, add 2 teaspoons kosher salt and 1 teaspoon pepper and stir to combine.
- Bring the sauce to a boil then reduce heat, cover and simmer until thickened, about 20 minutes.
Pasta
- While the sauce is simmering, preheat oven to 350˚F (175ºC) and butter a 3 Qt baking dish.
- In a large pot of salted boiling water, cook pasta for 1 minute less than package instructions for al dente. Drain all but about 1/3 cup pasta water just so that the pasta stays loose in the pot and doesn’t stick to the bottom. Cover and set aside.
- In a small bowl, add 1 cup of the ricotta, Parmesan, remaining salt and pepper and stir to combine.
- Add both the cooked pasta and ricotta mixture to the pot of tomato sauce and stir until well combined.
To assemble
- Add half of the pasta to the buttered baking dish. Top with half of the sliced mozzarella and spoon ½ cup of the ricotta across the top. Add the remaining pasta, then repeat with the remaining ricotta and mozzarella. *At this point, you can cool the pasta completely, cover and refrigerate or freeze to bake another time.
- Bake uncovered until the mozzarella is melted and bubbling, about 30 minutes.
