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Meatless Baked Ziti

A comforting baked ziti with a simple tomato sauce, ricotta, and melty cheeses.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
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.

Equipment

  • Large Skillet
  • Large Pot
  • Colander
  • 9x13-inch (23x33 cm) baking dish
  • Wooden spoon or spatula

Notes

  • Passata is plain pureed tomato and thicker than canned diced tomatoes.
  • If you can't find passata, substitute a jar of marinara sauce.
  • Use ziti, penne, rigatoni, spirals, or cavatappi interchangeably.
  • Use creamy whole-milk ricotta for best texture.
  • Grating your own mozzarella and parmesan yields better melting and flavor.