Vegan Baked Ziti Recipe
A comforting vegan baked ziti layered with mushrooms, cashew ricotta, and pasta. Perfect for holidays, potlucks, and weeknight dinners.
Servings 8 servings
Calories 235kcal
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
How to Store
- 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.
