The Ultimate Meatless Baked Ziti (2024)

Published: Aug 27, 2024 by Aleka Shunk · This post may contain affiliate links.

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I have been wanting to share this Meatless Baked Ziti recipe for a loong time now. It's such a great food option to set out when either entertaining or taking to a potluck and everyone LOVES it...so here it is! It's easy CHEESY and foolproof.

this idea!

When it comes to comfort food, baked ziti is a classic that never disappoints. But if you’re like me and love to put your own spin on things, I’ve got a version that’s going to take your ziti game to the next level and it's made without meat!

.If you love cheesy dishes, you need to make my Stuffed French Bread with Burrata or my Reverse Stuffed Shells Appetizer (SO good!).

Spoiler alert!! I don’t actually use ZITI in this recipe. Below you'll find out why!

I'll also walk you through my favorite tips for creating the creamiest, cheesiest, and most delicious baked “ziti” you’ve ever had with minimal ingredients!

Watch Aleka Make Her Ziti!

Jump to:

Watch Aleka Make Her Ziti!
Why Mezzi Rigatoni is the Perfect Pasta Choice
Instructions:
The Secret to Perfectly Cooked Pasta
The Magic of Pasta Water
Meat or No Meat?
Baked Ziti Variations
What To Serve Ziti With:
Popular Cheesy Recipes
📖 Recipe
💬 Comments

Why Mezzi Rigatoni is the Perfect Pasta Choice

First things first—let’s talk pasta. Traditional ziti is great, but I’m all about mezzi rigatoni for this dish. Why?

Mezzi rigatoni is a bit shorter than regular rigatoni, and it has those wonderful ridges that are perfect for holding onto every bit of sauce and cheese. This means more flavor in every bite and a pasta that holds up beautifully during baking.

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Instructions:

Boil and strain your pasta. Then mix together in the same pot, the marinara sauce, cheeses, pasta water, and salt. Pour the mixture into a casserole dish and scoop large dollops of ricotta cheese onto the top along with more mozzarella cheese. Covering and bake.

The Secret to Perfectly Cooked Pasta

One of the biggest mistakes you can make with baked ziti is overcooking the pasta. To avoid that mushy disaster, I always boil my pasta a few minutes short of the recommended time. (About 9 minutes!)

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The Magic of Pasta Water

Now, here’s a tip that might just change the way you make baked ziti forever: save some of that pasta water!

It's called “liquid gold” by many because it’s packed with starch that helps to create a rich and creamy sauce. I add a little bit of the pasta water to my casserole dish before baking, which really helps to keep the pasta from drying out.

Meat or No Meat?

Many baked ziti recipes do not have meat but you can of course add ground beef to your baked ziti if you want a heartier casserole. Just saute ground beef with seasoning and mix it into the pasta before baking.

Baked Ziti Variations

This recipe is so easy to put together, yet it tastes like you’ve been working in the kitchen for hours. I chose NOT to add sauteed onions or garlic to keep things simple but you are welcome to do that if you like.

Here are some other variations:

Meat Lovers Baked Ziti: Add a combination of ground beef, sausage, or even ground turkey to the sauce for a hearty, protein-packed version.
Vegetarian Baked Ziti: Include a variety of veggies like spinach, zucchini, bell peppers, mushrooms, and onions. You can also use a mix of roasted vegetables for added flavor.
Spicy Baked Ziti: Add red pepper flakes, spicy Italian sausage, or a dash of hot sauce to give the dish a kick.
White Baked Ziti (Alfredo Baked Ziti): Swap out the marinara sauce for a creamy Alfredo sauce for a rich and decadent twist.
Baked Ziti with Chicken: Use shredded rotisserie chicken or grilled chicken pieces mixed with the pasta and sauce for a protein boost.

What To Serve Ziti With:

Kale Caesar Salad (A crowd favorite!)

Limoncello Spritz (Easy to serve in a pitcher.)

Cheesecake Cigars (SO fun and delish!)

Popular Cheesy Recipes

Cheesy Pull Apart Bread Garlic Bread (Sour Dough)
Stuffed French Bread with Burrata
Reverse Stuffed Shells Appetizer
Burrata Cheese Appetizer

📖 Recipe

The Ultimate Meatless Baked Ziti

This delicious meatless baked ziti is packed with layers of pasta, rich marinara sauce, and a creamy blend of ricotta, mozzarella, and Parmesan cheeses. It’s a comforting and satisfying dish that’s perfect for entertaining 6 or more!

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Equipment

1 12" x 9" baking dish *This one is similar to mine and I love the color!

Ingredients

▢ 1 lb rigatoni (I used mezzi rigatoni)
▢ 32 oz marinara sauce
▢ 8 oz mozzarella, shredded
▢ ½ cup parmesan or pecorino romano cheese
▢ 15 oz ricotta cheese
▢ 1 teaspoon salt
▢ 1 handful fresh basil

Instructions

If baking right away, preheat oven to 350℉.
Boil your pasta for 9 minutes in a large pot. Make sure to salt the water WELL before adding the pasta.
Remove 1 cup of pasta water right before you strain the pasta. I usually (carefully) dunk a measuring cup into the water. A large mug would work well. Set this aside.
Strain the pasta and then add it back to the pot along with 28 oz of marinara sauce, 1 cup of shredded mozzarella cheese (about 8 oz), parmesan, salt and the reserved pasta water. Mix well.
Pour the mixture into a 12" x 9" baking dish and press it all down using a spatula.
Scoop the ricotta cheese over the top into 6-8 small mounds. I like to use an ice cream scooper for this. Then sprinkle the remaining mozzarella cheese over top.
Cover with a lid or aluminum foil and bake for about 45 minutes. *If using foil, make sure to tent your foil so it does not stick to the cheese.
When it's ready, remove lid and garnish with freshly chopped basil and freshly cracked black pepper.

Video

Recipe Notes

Top Baked Ziti Tips

Here are five essential tips for making the perfect baked ziti:

1. Undercooking the pasta a bit is VERY important. It will continue to cook in the oven and we don't want mushy ziti.

2. Opt for a high-quality marinara or make your own to enhance the dish's overall flavor. A rich and well-seasoned sauce is key to a delicious baked ziti.

3. Feel free to use a combination of cheeses like monterey jack, Pecorino romano, provolone, gouda or fontina cheese.

5. I prefer to add mostly ricotta cheese to the top versus loads of mozzarella because it looks 100 times more appetizing when the mozzarella cools and hardens.

Have you tried my reverse stuffed shells? (It went viral on IG!)

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