Easy Vegetarian Baked Ziti

Who can resist a good baked ziti? It’s nearly impossible, especially an aromatic one, baked fresh from the oven! This Easy Vegetarian Baked Ziti is a weekly family favorite at my house, and even leftovers the next day are hard to pass up.

This ziti is made with simple, mostly on hand pantry ingredients and has definitely earned a spot in the weekly dinner rotation.

Now for full disclosure, I make this “ziti” with penne pasta, which can easily be substituted with your standard ziti. My family likes the penne shape better, but this is a versatile recipe that will love any pasta you choose. Baked “penne” just doesn’t have the same ring to it.

Making the Vegetarian Baked Ziti:

Now, this is my “mom” version of baked ziti. And by “mom” version I mean “fast, yet delicious.” I know there will be baked ziti connoisseurs out there that might wince at my recipe, but trust me, it’s scrumptious!

First, you’ll want to cook your pasta until “al dente.” Pasta that has a little bite to it is perfect. After the ziti is baked, it will be just right.

While your pasta is cooking, combine the sauce, ricotta, and diced tomatoes in a medium pot. Simmer over low heat until just heated through.

Putting the Baked Ziti Together:

Now for the fun part: making the ziti layers!

First you’ll add a layer (1/3) of the sauce/ricotta mixture to the bottom of your 8×8 baking dish. Then add 1/2 of your pasta and top with another 1/3 of the sauce.

Next add 1/2 of the shredded cheese then the rest of the pasta. Top the pasta again with the last of the sauce and the remaining cheese.

Lastly, sprinkle the oregano over top and get this baby in the oven!

I like to broil my ziti for a few minutes after baking. The cheese on top becomes beautiful and crusty!

I know there are some people in the world that enjoy the crispy pieces of pasta around the edges of the ziti. To be honest, I never understood those people. The burnt cheesy bits on top are the best. Let me know in the comments below which you like better!

“Mom” tip:

Sometimes I will sauté some spinach, chop it finely, and mix it into the sauce for the ziti. This adds an extra serving of veggies into dinner with my kids being none the wiser (usually). For an even quicker version of this tip, add about 1 to 1 1/2 cups of frozen chopped spinach to your sauce and heat until warmed through.

You can also make this ziti ahead of time and keep it in the fridge for a day or 2 until ready to bake. If you put the ziti right from the fridge to the oven, you will need to add about 30 minutes to the baking time.

This ziti is the perfect ratio of cheesy, saucy goodness, I hope you agree! And I hope this gives you an easy dinner recipe for those nights when you feel stuck on what to make! Let me know if you make this recipe in the comments below or visit me on Instagram or Facebook and show me the ziti!

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Easy Vegetarian Baked Ziti

A cozy weeknight dinner and a family favorite pasta dish!

Servings 6

Ingredients

• 16 oz penne pasta or other favorite pasta shape
• 25 oz jar of your favorite pasta sauce
• 14.5 oz can diced tomatoes
• 15 oz ricotta cheese you can use part skim or full fat
• 12-16 oz shredded mozzarella, provolone, or a combination of both, divided
• 3/4 tsp dried oregano

Instructions

• Preheat oven to 400 degrees F.
• Cook pasta according to package directions until al dente. Drain, do not rinse.
• Meanwhile, in a medium pot, add the pasta sauce, diced tomatoes, and ricotta. Stir to combine.
• Simmer over low heat until just heated through.
• To an 8×8 glass baking dish, add 1/3 sauce/ricotta mixture. Spread evenly across the bottom.
• Next, add 1/2 of the cooked pasta to the baking dish and another 1/3 of the sauce, evenly over the pasta.
• Top the sauce with the first portion of the shredded cheese.
• Next, add the rest of the pasta, then sauce, then top with remaining cheese.
• Sprinkle oregano across the top of the ziti
• For easy clean up, line a baking sheet with foil. Place ziti on baking sheet and bake for 25-30 minutes, or until the cheese has melted.
• For a crispier top, broil on high for an additional 1-2 minutes.
• Remove from oven and let rest for 10 minutes before serving.

Notes

I sometimes add spinach to the sauce/ricotta mixture for an extra serving of veggies. Both sautéed, chopped spinach or frozen spinach work well. I use about 1 1/2 cups.

You can make this ziti ahead of time and refrigerate it for a day or 2 until ready to bake. If baking right out of the fridge you will need to add about 30 minutes to the baking time.