Make an Italian classic without slaving away in the kitchen with this Vegetarian Baked Ziti.
When I want to make a midweek meal that is quick, easy, AND will be devoured by all family members, I make this Vegetarian Baked Ziti. It’s a pasta dish, which are usually crowd pleasers, and it’s simple, which is something that I appreciate after a long day. Plus, it’s packed with a variety of cheeses—ricotta, Parmesan, and mozzarella. I’ve learned that when in doubt about a meal, just add cheese, and this Baked Ziti is the perfect illustration of that lesson.
This dish is similar to others I’ve posted, like the Easy Baked Pasta, Baked Spaghetti, and, of course, my Easy Baked Ziti with Italian Sausage, but what makes this recipe stand out is that it is fuss-free with no meat demanding your attention during the cooking process. And trust me, you won’t miss it. The cheese and veggies see to that. So what are you waiting for? It’s time for some EZ ZT!
What is Ziti?
Confession time: When I was young, I thought ziti was a particular dish. I thought it was comparable to a casserole or lasagna and involved baking pasta noodles (cook’s choice), meat, veggies, and cheese. So you can imagine my surprise that “ziti” is merely the type of noodle. Yep, it’s those medium-sized tubes that many mistake for penne or rigatoni. The difference is that ziti has a smooth exterior (Penne has ridges), and its ends are cut straight (perpendicular to the noodle’s length), whereas Penne’s ends are pointed, having been cut on an angle. Rigatoni, meanwhile, are larger versions of ziti.
Do I have to use ziti?
Ziti is ideal because it is bite-sized, making it easier to eat, and, as a tube, the dish’s sauce can get tucked away inside, making each bite an explosion of taste. But if you don’t have any on hand, you can use whichever noodle you like. I recommend shells as a good substitute.
How to Store Vegetarian Baked Ziti
Let the ziti cool completely, cover it with aluminum foil, and then store it in the fridge for up to 3 days. You can also remove it from the casserole dish and put it (as a whole or in smaller servings) in an airtight container. You can also freeze it. This time you’ll want to put it in airtight containers. It should be good for 3 months. Before reheating, let it thaw in the fridge overnight then microwave it or warm it in the oven on LOW heat.
Vegetarian Baked Ziti
Ingredients
- 4 oz. ziti pasta
- 1 tbsp olive oil
- 2 cloves garlic minced
- 10 oz. tomato sauce or marinara
- 1 red bell pepper cored and diced
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese grated
- 1/4 cup mozzarella cheese shredded
- 1/4 cup basil leaves chopped
- pinch of salt and pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once cooked, drain the pasta and save 1/2 cup of the cooking water
- In a large skillet, heat the olive oil over medium heat and add the diced bell pepper and minced garlic. Cook for 3-4 minutes until fragrant and soft. Add the tomato sauce and let simmer for 10 minutes.
- In a small bowl, combine the ricotta, Parmesan, and half of the mozzarella cheese and mix well.
- Add the cooked ziti to the skillet with the tomato sauce and reserved pasta water. Mix together until well combined.
- To assemble the baked ziti, start by layering the pasta in a baking dish, followed by dollops of the ricotta mixture. Add more pasta and top with the reserved shredded mozzarella cheese.
- Bake the vegetarian ziti at 375°F for 15-20 minutes until golden brown and the cheese is melted.
- Remove the baked ziti from the oven and let rest for 10 minutes before cutting and serving. Garnish with fresh chopped basil.
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