This vegan baked ziti recipe comes together with layers of saucy noodles, hearty mushrooms, and creamy cashew ricotta. It's easy enough for weeknight dinners but impressive enough for special occasions.
I refer to this dish as the dairy-free dinner I can't stop making! It's just sooo good, y'all. What's not to love about tender pasta baked with savory mushrooms, rich tomato sauce, and homemade vegan ricotta? It's cozy, satisfying, and always a hit, even with folks who aren't dairy-free.
Looking for more recipes like this? Try my vegan eggplant parmesan, dairy free fettuccini alfredo, or tofu bolognese next.
This vegan baked ziti is great for meal prep because it freezes well and reheats easily. It's a veganized version of a childhood classic comfort food that hits the spot every time. You can also mix it up with your favorite veggies or sauce to keep it just the way you like it.
Ingredient notes
This meatless baked ziti with mushrooms and cashew ricotta cheese is surprisingly simple to make with common pantry items.
- Mushrooms: Sliced cremini (baby bella) or portobello mushrooms add a slightly firm, meaty texture.
- Onion: Yellow or white onion works well, diced for even cooking and subtle sweetness.
- Garlic: Freshly minced garlic brings a rich, aromatic flavor that ties everything together.
- Spinach: Fresh or frozen spinach both work. I often go with chopped frozen spinach to save time and use what I have on hand.
- Crushed tomatoes: Canned crushed tomatoes provide a rich base. You can also use your favorite marinara sauce.
- Seasonings: I usually go with dried oregano, salt, and pepper. Italian seasoning is a great swap if you want more flavor depth.
- Ziti noodles: Classic tubular pasta keeps the structure, but penne is a solid substitute.
- Vegan ricotta cheese: Use store-bought vegan ricotta or cashew cream for a creamy, dairy-free layer.
Tips for making vegan baked ziti
I've tested this vegan pasta bake several times in my kitchen so you can recreate it easily in yours. Follow these tips for the best results:
- Want a little heat? Add a few dashes of red pepper flakes.
- For a heartier meal, mix in plant-based meat like vegan sausage or ground crumbles.
- Serve with a side of bruschetta, vegan garlic bread, zucchini scarpaccia, or roasted vegetables.
- Cook pasta until just al dente to avoid overcooking since it'll bake further in the oven.
- Sprinkle vegan parmesan cheese on top for added flavor and a cheesy finish.
Caraway Non-Stick Ceramic 9”x13” Rectangle Pan 
Vegan Baked Ziti Recipe
Ingredients
- 1 pound ziti pasta
- 1 pound mushrooms sliced
- 1 small yellow onion diced
- 3 garlic cloves minced
- 5 cups fresh spinach roughly chopped
- 2 28-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup vegan ricotta cheese
Cashew Ricotta
- 1 cup raw cashews
- ¾ cup water
- 1 teaspoon salt
- ½ tsp teaspoon garlic powder
Instructions
- If making homemade cashew ricotta, start by placing cashews in a small pot. Cover with water, bring to a boil, then simmer for 15 minutes. Drain and rinse then transfer to a food processor with fresh water, salt, and garlic powder. Blend until smooth and creamy, set aside.
- Preheat oven to 375F. Bring a large pot of salted water to a boil. Add the pasta and cook al dente, according to package direction. Once cooked, reserve 1 cup of cooking water, then drain.
- As the pasta cooks, warm about a tablespoon of olive oil over medium heat in a large skillet. Add mushrooms and cook for about 5 minutes, until they release their liquid. Add onion and garlic, saute for about 5 minutes, until onions are translucent and garlic is fragrant. Add spinach and cook for about 5 minutes, until wilted. Remove from heat.
- Transfer the cooked pasta to the skillet with the mushroom sauce and stir well to combine. Add ¼ cup of reserved pasta water at a time to loosen the sauce.
- Spread about half of the mixture in a 9x13 baking dish. Layer with half of the vegan ricotta cheese, then with remaining pasta and sauce. Top with remaining vegan ricotta.
- Bake for 15-20 minutes, remove from oven and let cool for about 10 minutes. Sprinkle with fresh basil and serve warm.
Notes
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Let the baked ziti cool completely, then transfer to a freezer-safe container or wrap tightly in foil and place in a freezer bag. You can freeze it in a casserole dish or portion it into individual servings. Store for up to 3 months.
- Reheat: Thaw overnight in the fridge if frozen. Reheat in a 350°F oven, covered with foil, for 10-15 minutes, or microwave individual portions in 30-second intervals until heated through.
Nutrition
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