Easy Meatless Baked Ziti Recipe

cheese pull with a wooden spoon getting a portion of the meatless baked ziti.

5 from 2 votes

Easy Meatless Baked Ziti Recipe

This Easy Meatless Baked Ziti Recipe with Ricotta Cheese combines tender ziti, creamy whole-milk ricotta, mozzarella, Parmigiano, and homemade tomato sauce in a bubbling baked pasta dish. The pasta stays tender as it bakes while the ricotta mixture creates a creamy center and the cheese on top turns golden and bubbly. Ready in about 40 minutes, it’s a hearty meatless meal for family dinners and gatherings.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course, Pasta

Cuisine: Italian

Keyword: baked pasta, baked ziti

Servings: servings

Author: Elena Davis

Ingredients

1 pound ziti pasta 454 grams
4 cups 1 recipe homemade tomato sauce (you can use your favorite spaghetti sauce)
24 ounces whole milk Ricotta cheese
2 cups Mozzarella cheese shredded (additional for topping)
1 cup freshly grated Parmigiano cheese
1 egg beaten
Fresh Basil for garnish

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish, or lasagna pan.
Make the homemade tomato sauce and set aside.
Cook the pasta: In a large pot of salted water, cook the ziti until just shy of al dente (about 2 minutes less than the package instructions). Drain the pasta.
In a large bowl, combine the cooked pasta, ricotta cheese, mozzarella cheese, beaten egg, and 2 1/2 cups tomato sauce in a medium bowl.
Spoon the pasta mixture into the prepared baking dish. Top with remaining pasta sauce, then sprinkle with Parmigiano cheese and extra mozzarella just a thin to cover the top.
Bake in the preheated oven for 30 minutes; let stand for 10-15 minutes before serving. Garnish with a little fresh basil, if desired.
This dish is best enjoyed with a side of crusty bread or a simple green salad. The rich layers of cheese and tomato sauce make it a satisfying meal that's sure to please everyone at the table. Buon appetito!

Notes

Cook the pasta just shy of al dente because it will continue cooking in the oven and absorb some of the tomato sauce.
Use whole-milk ricotta for the creamiest cheese mixture and richest texture.
Coat the pasta well with sauce so the baked ziti stays moist instead of drying out in the oven.
Don't overbake the casserole because prolonged baking can make the pasta dry and the ricotta firm.
Let the baked ziti rest before serving for about 10 minutes so the layers settle and the cheese is easier to scoop.

Nutrition