Meatless Baked Ziti

This meatless baked ziti recipe is an easy Italian inspired dinner the whole family will love. Tender pasta and melty cheese combine for a delicious meal for busy weeknight dinners.

Try another Italian classic, Baked Spaghetti Casserole.

I originally shared this Meatless Baked Ziti recipe on March 3, 2020. It's the same great recipe, just with better photos!

Why it's awesome

This meatless baked ziti is a family favorite. I like it because I can get it in the oven in about 20 minutes then it's baked up and ready to serve 30 minutes later. Pasta dishes are great because they offer a comforting meal that even the pickiest eater will love! 

• It's a tasty vegetarian meal option, but you can easily add your favorite protein like sweet Italian sausage, ground beef, or chicken.
• It uses jarred marinara sauce, for easier prep.
• A pasta lovers favorite.

If you love a baked mostaciolli then you need to give this meatless baked ziti recipe a try. You'll love unique twist and tang from the sour cream!

Ingredients and substitutions

• Ziti or Mostaccioli pasta- you can substitute another short pasta like farfalle (bowties) macaroni, penne, or rotini.
• Marinara sauce - use your favorite store bought jar or your favorite homemade sauce. If you prefer a hearty meat sauce, here's a link to a great Slow Cooker Meat Sauce.
• Canned petite diced tomatoes. Regular (non petite) will work as well. I just prefer the petite size. You can also use fire roasted, or a flavored variety of canned tomatoes, such as garlic and basil. 
• Cream cheese, softened in microwave. Low fat will work as well. I don't recommend using non-fat.
• Italian seasoning - you can substitute with any combination of dried Italian herbs such as basil and oregano and parsley. You can also use fresh herbs, just chop them finely and increase amount to 2 tablespoons.
• Garlic powder - keeps things simple, but you can use 2 fresh garlic cloves that have been finely chopped instead.
• Sour cream-substitute with ricotta cheese or cottage cheese, if desired. You can leave out the sour cream if you don't like it. You can use low fat sour cream, if preferred.
• Shredded mozzarella cheese - Substitute with provolone or use a mixture of mozzarella, provolone, parmesan, Romano or fontina. You can also used thinly sliced cheese from the deli or fresh mozzarella. The choice is yours! I prefer shredded mozzarella because it melts perfectly!  Add some fresh parmesan cheese if you have some on hand!
• Salt and black pepper to taste
• Cooking spray

What's the difference between ziti and mostaccioli noodles?

Ziti noodles and mostaccioli noodles are very similar in size. Ziti has straight edges while mostaccioli has angled edges. Both ziti and mostaccioli are smooth, as opposed to penne, which has ridges and angled edges. Zita, mostaccioli, and penne pasta are interchangeable in this recipe.

Instructions

This is an overview of the recipe with step by step photos. Please scroll to the bottom of the post for precise amounts and recipe card. 

STEP 1: Heat the oven to 375º F. Cook pasta according to package directions to al dente in a large pot of salted water (it should be slightly undercooked because it will finish cooking when baked).

STEP 2: While pasta cooks, combine marinara sauce, undrained canned diced tomatoes, softened cream cheese, Italian seasoning, and garlic powder (or minced garlic) in a large bowl. Stir until well combined. (To quickly soften cream cheese, microwave unwrapped block for 45 seconds to one minute).

STEP 3: When pasta is cooked, drain well in a colander (don't rinse). Add cooked pasta to sauce/cheese mixture. Stir gently until pasta is well coated.

STEP 4: Spray a deep 13 by 9 inch baking dish with non-stick spray. Pour half the pasta mixture in the prepared pan. Smooth the top. Spread the sour cream (or ricotta or cottage cheese) over the pasta. Sprinkle with 1 cup of shredded cheese.

STEP 5: Pour remaining pasta mixture in the pan then sprinkle the rest of the shredded cheese over the top.

STEP 6: Bake uncovered for 30-40 minutes, or until bubbly and cheese is completely melted.

Variations

• Add meat: Cook seasoned ground beef, turkey, chicken or Italian sausage until no longer pink. Layer on casserole before adding shredded cheese.
• Spicy: add desired amount of crushed red pepper flakes to sauce mixture. One or two teaspoons for mild, more for extra spicy.
• Gluten free: substitute with your favorite gluten free pasta. If you have a special dietary requirement, be sure to ready ingredient labels carefully.
• Veggie: If vegetables are more your thing, sauté sliced mushrooms, diced zucchini, and sliced red onion in some olive oil until softened. Add to the sauce for a ziti primavera!
• Pizza: How about a pizza version of the recipe? Layer 8 ounces of pepperoni, chopped green pepper, mushrooms, and red onions before the cheese layer.

Can I make meatless baked ziti ahead?

To make ahead for refrigerator: prepare recipe then cover with foil and store in refrigerator until ready to bake (up to one day ahead). Add about 30 minutes to baking time.

To make ahead for freezer: use a freezer/oven safe container. Prepare recipe as written. Wrap unbaked dish with plastic wrap (2 layers) as tightly as possible. Then cover with heavy duty foil as tightly as possible. Freeze for up to 3 months. Be sure to write the date on foil for reference.

Thaw overnight in the refrigerator and bake as directed.

Storage and reheating

Store your leftover meatless baked ziti in an airtight container in the refrigerator for up to 5 days. To freeze leftovers, place in an airtight freezer safe container for up to 3 months.

Reheating: Bake at 375º F for about 60-75 minutes. You can also use the microwave to defrost the dish. Since appliances vary, it's best to check your owner's manual for defrosting instructions.

Reheating from frozen: Thaw in the refrigerator overnight or use your microwave. Never thaw food at room temperature! Once thawed, cook and serve immediately. 

People also ask

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