Vegan Baked Ziti Recipe
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.
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):
- 1 cup raw walnuts soaked in cool water for 20 minutes
- 1 Tbsp low-sodium soy sauce use tamari for GF
- 1 Tbsp olive oil omit if you avoid oil
- 1 tsp liquid smoke
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground fennel seeds
- 1/4 tsp celery salt
- 1/4 tsp smoked paprika
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 11x11 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.
Nutrition
Serving: 1/9 the recipeCalories: 482kcalCarbohydrates: 58gProtein: 13gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 886mgPotassium: 662mgFiber: 7gSugar: 7gVitamin A: 663IUVitamin C: 12mgCalcium: 82mgIron: 3mg
Tried this recipe?Let us know how it was!