Meatless Baked Ziti
If there’s one dinner that gets everyone around the table with zero complaints, it’s baked ziti. And this vegan baked ziti? It checks all the boxes. With layers of saucy pasta, melty vegan cheese, savory walnut sausage, and creamy tofu ricotta, this dish is hearty, nostalgic, and wildly delicious, without the dairy or mystery ingredients! Whether you’re feeding a hungry crowd, meal prepping for the week, or just craving serious comfort food, this recipe delivers big Sunday dinner energy any night of the week.
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There are a million baked ziti recipes out there, but here’s why ours deserves a permanent spot in your dinner rotation:
Most vegan baked ziti recipes lean hard on store-bought vegan meats and cheeses, whereas ours gives you the option to go homemade where it matters.
The walnut sausage is deeeeeply savory with Italian sausage vibes (minus the sketchy stuff), and the tofu ricotta is protein-packed and creamy without needing cashews or a high-speed blender.
But hey, we’re not purists here at Plant Power Couple! If you’re short on time, fret not. We’ve got easy store-bought swaps that still taste amazing!
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Ingredients
Here’s what you’ll need to make this dairy-free baked ziti at home:
For the pasta bake:
- Yellow onion
- Garlic cloves
- Vegan parmesan cheese – Store-bought (We used Violife) or homemade (Try our vegan cheese seasoning!)
- Olive oil
- Red pepper flakes
- Marinara sauce – Use your favorite store brand or try our homemade marinara
- Salt & pepper
- Ziti pasta – Feel free to swap with Banza for gluten-free or Barilla Protein+ for a protein boost
- Vegan mozzarella – We love Vevan, Parmela, and Violife brands. You can also use our homemade vegan mozzarella!
For the Tofu Ricotta:
- Firm tofu – pressed
- Nutritional yeast
- Olive oil
- Miso paste – This adds a tangy parmesan flavor!
- Lemon juice
- Apple cider vinegar
- Salt
Store-bought swap: Forager, Follow Your Heart, or Tofutti vegan ricottas all work great. You’ll want to sub 1 cup if using them.
For the Walnut Sausage:
- Raw walnuts – soaked 20 min in cool water, then drained
- Low-sodium soy sauce – use tamari for gluten-free
- Olive oil – optional
- Liquid smoke
- Italian seasoning
- Onion powder
- Garlic powder
- Ground fennel seeds
- Celery salt
- Smoked paprika
Store-bought swap: Browned Beyond Meat, Impossible, or Gardein crumbles all work beautifully here. You’ll need 1 cup!
If you want a homemade swap that is nut-free, try our TVP Beef or Tofu Beef!
How to Make Vegan Baked Ziti (No Ricotta Needed!)
Making baked ziti vegan-style doesn’t have to be complicated. Here’s the quick and cozy run-down (remember, you’ll find the full recipe in the recipe card at the bottom of this post!):
- Prep your walnut sausage + ricotta – Soak the walnuts and pulse them up with the rest of the ingredients in your food processor. Blend the tofu ricotta until smooth. Set both aside. Or skip this step and use your favorite store-bought options.
- Make the sauce – Sauté onion, garlic, and red pepper flakes in olive oil. Add marinara and season it up. If you’re sneaking in spinach, stir it in here and let it wilt down. You could also add some fresh basil for a flavor boost!
- Cook the pasta – Use your fave brand (Our picks are San Giorgio for the classic vibes or Banza for extra protein) and boil until al dente. If you need help finding pasta brands, check out our full guide on vegan pasta brands.
- Mix it all up – Toss the pasta with the sauce, ricotta, a sprinkle of vegan parm, and get ready to layer!
- Assemble it – Layer pasta, mozzarella, walnut sausage, more pasta, more sauce, more cheese, more sausage. You get the idea.
- Bake it – About 30 minutes at 375°F. Let it sit a few before diving in. T (our resident pasta perfectionist) swears this gives it the best texture!
Tips for the Best Meatless Baked Ziti
- Make it ahead: This is an awesome make-ahead meal. Assemble it the night before, refrigerate, and bake when ready.
- Customize it: Add sautéed mushrooms, zucchini, or spinach if you want to bulk up the veggies!
- Use quality pasta: San Giorgio is our go-to for classic Italian vibes. We’re also big fans of the Barilla Protein+ pasta for an added protein boost! Want to keep it high-protein and gluten-free? Banza’s chickpea pasta is a fantastic option.
- Try the pizza too: If you love this recipe, don’t miss our Vegan Baked Ziti Pizza. Yes, you read that right!
How to Store and Reheat
Fridge: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or covered in the oven at 350°F until warmed through.
Freezer: Vegan baked ziti is a fantastic freezer meal! Let it cool completely before transferring to a freezer-safe container or bag for up to 2 months. To use, thaw overnight in the fridge and bake at 375°F until hot and bubbly!
How to Serve Vegan Baked Ziti
From my perspective, you have three options here:
Option 1: Go full comfort food with warm carbs on carbs by serving alongside Vegan Garlic Bread or Vegan Dinner Rolls. Both are perfect for sopping up all that yummy sauce!
Option 2: Lighten things up with the crunch of a classic side salad like our Vegan Olive Garden Salad or the crowd-favorite Vegan Caesar Salad.
Option 3: Live your best life and do all of the above. Zero judgment here.
More Vegan Italian Recipes:
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Vegan Baked Ziti Recipe
Ingredients
- 1 medium onion diced
- 4 cloves garlic minced
- ½ cup vegan parmesan cheese
- 2 Tbsp olive oil
- ½ tsp red pepper flakes
- 5 cups marinara sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 lb ziti pasta
- 2 cups vegan mozzarella
For the tofu ricotta (or sub 1 cup store-bought):
- 1/2 16-oz package firm tofu, pressed
- 2 Tbsp nutritional yeast
- 1 Tbsp extra virgin olive oil
- 1 Tbsp miso paste
- 1 Tbsp lemon juice
- 1/2 Tbsp apple cider vinegar
- 1/4 tsp salt
For the walnut sausage (or sub 1 cup browned vegan ground meat):
Instructions
- Make the walnut sausage and tofu ricotta: If making homemade vegan ricotta and walnut sausage, start by soaking your walnuts in cool water for 20 minutes. While they soak, combine all ingredients for the tofu ricotta in a food processor until mostly smooth. Transfer this to a small bowl and set aside. Then, rinse out the food processor, drain the walnuts, and pulse them in the food processor with the rest of the walnut sausage ingredients about 6-10 times until it’s a ground meat texture. Set aside.
- Finish prepping for the recipe: Chop the onion and garlic for the baked ziti. If needed, grate and measure out the vegan parmesan. Then, preheat the oven to 375F and get a large pot of water boiling for the pasta.
- Make the sauce: Heat the olive oil in a medium saucepan on medium heat. Once hot, add the onion, garlic, red pepper flakes, black pepper, and salt. Stir and saute 1-2 minutes. Then, add the marinara sauce and stir again. Bring to a low simmer, and remove from heat.
- Cook the pasta: Once the water in your large pot is boiling, add the pasta and cook according to package directions for “al dente”. When done cooking, drain and return to the pot.
- Sauce the pasta: Combine the cooked and drained pasta, 3 cups of the prepared marinara, the vegan ricotta, and 1/4 cup of the vegan parmesan. Stir thoroughly.
- Assemble the dish: In a baking dish (we used 11×11 ceramic but it was a tight fit), add half of the sauced pasta. Top with 1 cup of the vegan mozzarella and half the walnut sausage. Then, add the rest of the sauced pasta, and top that with (in order) the rest of the sauce, vegan mozzarella, vegan parmesan, and walnut sausage.
- Bake that ziti: Bake this dish uncovered in a 375F preheated oven for 30 minutes. Let cool 5-10 minutes before serving and enjoy!
Video
Notes
- Make it ahead: This is an awesome make-ahead meal. Assemble it the night before, refrigerate, and bake when ready.
- Customize it: Add sautéed mushrooms, zucchini, or spinach if you want to bulk up the veggies!
- Use quality pasta: San Giorgio is our go-to for classic Italian vibes. We’re also big fans of the Barilla Protein+ pasta for an added protein boost! Want to keep it high-protein and gluten-free? Banza’s chickpea pasta is a fantastic option.
I just saw your comments on freezing. Please delete my last comment! Sheesh… I need more coffee!!!
No worries, Jean! I’ve been there lol. I’m so glad you were able to find the answer. Hope you enjoy the recipe!