Comforting, rich, and irresistibly cheesy, this Meatless Baked Ziti is one of those weeknight dinner heroes that feels like a cozy hug. Bright tomato passata, a fragrant soffritto of onion and carrot, plenty of garlic and warming spices, and layers of ricotta and melty mozzarella make this an easy family-pleasing casserole. The recipe is intentionally straightforward, uses pantry-friendly staples, and comes together with a short stovetop simmer and a quick bake.

Why you’ll love this recipe

Simple, familiar ingredients that yield big flavor.
Make-ahead friendly — assemble, refrigerate, and bake later.
Vegetarian and flexible: swap in extra vegetables or a plant-based cheese if you like.
Comforting textures — tender pasta, creamy ricotta, and a golden cheesy top.

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
4 cloves garlic, minced
24 oz tomato passata/marinara sauce – see note 1
2 teaspoon dried Italian herb
1 teaspoon oregano
1 teaspoon sugar
1 teaspoon ground fennel
1 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
10 oz ziti pasta – see note 2
1 tablespoon salt
1 cup ricotta – see note 3
1½ cups shredded mozzarella cheese – see note 4
½ cup shredded parmesan – see note 4
Parsley or basil to garnish – optional

Notes on ingredients

Note 1: Use a good-quality tomato passata or marinara for best flavor; you want a bright, slightly sweet tomato base. Note 2: Ziti is traditional, but any tubular pasta such as penne will work. Note 3: Full-fat ricotta provides the creamiest texture; drain any excess liquid before using. Note 4: Use cheeses made from permissible sources; shredded mozzarella and parmesan add the classic stretchy and savory finish.

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
9×13-inch baking dish (or similarly sized)
Wooden spoon or spatula
Colander

Step-by-step instructions

Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Start the sauce base: Warm 1 tablespoon olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 finely chopped onion and 1 finely chopped carrot. Sauté, stirring occasionally, until the onion is translucent and the carrot is softened, about 5–7 minutes.
Add garlic: Stir in 4 cloves minced garlic and cook for 30–60 seconds, just until fragrant. Be careful not to let the garlic brown.
Combine tomatoes and seasonings: Pour in 24 oz tomato passata/marinara sauce. Add 2 teaspoon dried Italian herb, 1 teaspoon oregano, 1 teaspoon sugar, 1 teaspoon ground fennel, 1 teaspoon garlic powder, 2 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until evenly combined.
Simmer the sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook, uncovered or partially covered, for 10–15 minutes to allow flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
Cook the pasta: While the sauce simmers, bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water. Add 10 oz ziti pasta and cook until just under al dente — usually 1–2 minutes less than the package’s recommended time — because the pasta will finish cooking in the oven. Reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander.
Toss pasta with sauce: Return the drained pasta to the empty pot or a large mixing bowl. Pour about two-thirds of the simmered sauce over the pasta and gently toss to coat. If the sauce seems thick, add a splash of the reserved pasta cooking water to loosen it.
Layer with ricotta: Add 1 cup ricotta to the sauced pasta. Fold the ricotta gently into the pasta so pockets of creamy cheese remain; you want an even but slightly rustic distribution.
Assemble in the baking dish: Transfer half of the pasta mixture into the prepared baking dish and spread it out evenly. Spoon the remaining sauce over the pasta, then add the remaining pasta on top. This layering helps pockets of sauce and cheese throughout the casserole.
Add shredded cheese topping: Sprinkle 1½ cups shredded mozzarella cheese evenly over the top of the assembled pasta. Follow with ½ cup shredded parmesan, distributing it so the surface will brown nicely.
Bake: Place the baking dish on the center rack of the preheated oven. Bake uncovered for 20–25 minutes, until the cheeses are melted and the top is bubbling and slightly golden. If you like a more browned top, switch the oven to broil and broil for 1–2 minutes — watch very closely to prevent burning.
Rest and garnish: Remove the baked ziti from the oven and let it rest for 5–10 minutes; this helps the casserole set and makes it easier to slice. Garnish with chopped parsley or fresh basil if desired, then serve warm.

Tips for success

Do not overcook the pasta in the pot. Slightly undercooked ziti finishes perfectly in the oven and prevents mushy texture.
Let the ricotta come to room temperature or stir it briefly to make it easier to fold into the pasta without lumps.
If your sauce tastes very acidic, the 1 teaspoon sugar helps balance brightness without making it sweet.
Make it ahead: assemble and refrigerate up to 24 hours before baking; add a few extra minutes to the bake time if baking cold.
For a gluten-free version, substitute ziti with your preferred gluten-free pasta and adjust the cooking time as needed.

Variations

Vegetable-packed: Stir in sautéed mushrooms, spinach, or zucchini to the sauce for more texture and nutrition.
Spicy kick: Add ¼–½ teaspoon crushed red pepper flakes to the sauce while it simmers.
Lower-fat: Use part-skim ricotta and reduced-fat mozzarella if desired; the dish will still be satisfying.

Serving suggestions

Serve this Meatless Baked Ziti with a crisp green salad and a simple vinaigrette to cut through the richness. Garlic bread or a warm boule of crusty bread are perfect for sopping up any extra sauce. For a dinner party, bring the casserole straight to the table and let guests help themselves to generous portions.

Storage and reheating

Leftovers store well. Cover the cooled casserole tightly with foil or transfer portions to airtight containers and refrigerate for up to 4 days. Reheat individual servings in the microwave until warmed through, or reheat a whole portion in a 350°F (175°C) oven, covered, for 15–20 minutes, uncovering for the last 5 minutes to refresh the top.

Final notes

This Meatless Baked Ziti is dependable, comforting, and customizable. It’s one of those crowd-pleasing recipes that feels elevated enough for guests but relaxed enough for an easy weeknight. The combination of creamy ricotta, melty mozzarella, and a robust tomato sauce makes every forkful satisfying. Keep a batch of shredded cheese and a jar of passata in the pantry, and you’ll be ready to pull this together whenever the craving for something cozy strikes.

Happy baking — and enjoy a warm, cheesy slice of Meatless Baked Ziti!

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Meatless Baked Ziti

A comforting baked ziti with a simple tomato sauce, ricotta, and melty cheeses.

Prep Time10

Cook Time30

Total Time40

Servings: 6 servings

Ingredients

1 tablespoon olive oil
1 onion finely chopped
1 carrot finely chopped
4 cloves garlic minced
24 oz tomato passata or marinara sauce
2 teaspoons dried Italian herb blend
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon ground fennel
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon salt for the sauce
1/2 teaspoon black pepper
10 oz ziti pasta
1 tablespoon salt for the pasta cooking water
1 cup ricotta
1.5 cups shredded mozzarella cheese
1/2 cup shredded parmesan
parsley or basil to garnish (optional)

Instructions

Preheat the oven to 350°F (180°C).
Heat the olive oil in a large skillet over medium-high heat. Add the finely chopped onion and carrot and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
Add the minced garlic and cook for about 30 seconds until fragrant, then stir in the passata (or marinara) and all seasonings: dried Italian herb, oregano, sugar, ground fennel, garlic powder, onion powder, 1 teaspoon salt, and black pepper.
Reduce heat and let the sauce simmer gently while you cook the pasta.
Bring a large pot of salted water to a boil. Add 1 tablespoon salt and the ziti and cook until 2 minutes less than the package directions indicate. Reserve 1/3 cup of the pasta cooking water, then drain the pasta and return it to the pot.
Add 2 cups of the prepared sauce and the reserved 1/3 cup pasta water to the drained pasta and toss gently to combine.
Spread the sauced pasta evenly in a 9×13-inch (23x33 cm) baking dish. Dollop spoonfuls of ricotta over the pasta, then pour the remaining sauce on top. Sprinkle the shredded mozzarella and parmesan evenly over the dish.
Bake in the preheated oven for 25 minutes, until the cheese is golden and bubbling.
Remove from the oven and sprinkle with chopped parsley or basil if using, then serve.