This easy Meatless Baked Ziti has everything you want in a comforting pasta dinner: layers of creamy ricotta, tender ziti, rich marinara sauce, and plenty of golden, bubbly mozzarella. The secret is a simple garlic butter addition that gives jarred marinara a richer, homemade flavor. With just 10 ingredients and 15 minutes of prep, this cheesy baked ziti is perfect for busy weeknights, Sunday dinners, or feeding a crowd!
As a cookbook author and professional recipe developer, I love creating easy pasta recipes that deliver restaurant-quality flavor without a lot of extra work. If you love cheesy, comforting pasta dinners, try my Copycat Cheesecake Factory Four Cheese Pasta, Creamy Ricotta Mac and Cheese, or One Pot French Onion Pasta next!
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Why You'll Love This Recipe
- Easy to make:Â This baked ziti with ricotta uses simple ingredients, including jarred marinara sauce, and takes just 15 minutes to prep.
- Cheesy and comforting:Â Layers of creamy ricotta, mozzarella, and Parmesan make every bite rich and delicious.
- Perfect for meal prep:Â Assemble this meatless baked ziti ahead of time, refrigerate, and bake when you're ready for dinner.
Ingredients
You only need a handful of simple ingredients to make this easy baked ziti without meat.
- Ziti pasta:Â The classic pasta shape for baked ziti! Its tubular shape holds onto the marinara sauce and cheese.
- Unsalted butter:Â Adds richness to the marinara sauce and helps create a flavorful garlic butter base.
- Garlic:Â Freshly minced garlic gives store-bought marinara extra homemade flavor.
- Marinara sauce:Â Use your favorite jarred marinara sauce to keep this recipe quick and easy. You'll need two 24-ounce jars to ensure the pasta stays saucy while baking.
- Whole milk ricotta cheese:Â Creates creamy, rich layers throughout the pasta. I recommend whole milk ricotta for the best texture.
- Egg:Â Helps bind the ricotta mixture together while baking.
- Parmesan cheese:Â Adds a savory, nutty flavor to the ricotta mixture and cheesy topping.
- Mozzarella cheese:Â Melts into a bubbly, golden topping. I like using low-moisture shredded mozzarella for this recipe.
- Salt and black pepper:Â Season the ricotta mixture and bring all the flavors together.
How to Make Meatless Baked Ziti
Cook the Pasta
Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the ziti 2 minutes less than package directions. Drain and set aside.
Make the Sauce
Melt the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Stir in the marinara sauce and simmer for 3 to 5 minutes.
Assemble the Ziti
In a medium bowl, combine the ricotta, egg, ½ cup Parmesan, salt, and black pepper. Mix until smooth. Toss the cooked pasta with the marinara sauce, reserving about 1 cup of sauce. Spread half the pasta in a greased 9x13-inch baking dish. Dollop with half the ricotta mixture and sprinkle with 1 cup mozzarella. Repeat with the remaining pasta and ricotta. Spread the reserved sauce over the top and finish with the remaining mozzarella and ¼ cup Parmesan.
Bake and Serve
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling. Let rest for 5 minutes before serving.
Substitutions and Variations
- Pasta:Â If you don't have ziti, use penne, rigatoni, or another short tubular pasta. These shapes hold the sauce and cheese well.
- Ricotta:Â Whole milk ricotta gives this recipe the creamiest texture, but part-skim ricotta also works. You can also substitute cottage cheese for a slightly different texture.
- Mozzarella:Â Try adding shredded provolone for a slightly sharper, richer cheese flavor.
- Vegetables: Add sautéed spinach, mushrooms, or zucchini to the pasta for extra vegetables. Be sure to cook off excess moisture before layering.
- Marinara:Â Use a roasted garlic marinara or tomato basil sauce to change up the flavor without adding extra ingredients.
Tina's Top Tips
- Undercook the pasta. Cook your ziti about 2 minutes less than package directions. It will continue cooking in the oven as it absorbs the marinara sauce.
- Don't skip the garlic butter. Sautéing fresh garlic in butter before adding the marinara gives store-bought sauce a richer flavor with almost no extra effort.
- Use whole milk ricotta. Whole milk ricotta creates the creamiest cheese layers and helps prevent the filling from becoming dry.
- Use enough sauce. Two jars of marinara may seem like a lot, but the pasta will absorb some of the sauce as it bakes. This keeps your baked ziti moist and saucy.
- Use quality sauce. Since there are few ingredients in this recipe, the quality of your sauce really matters. I love using Rao's marinara.
- Let it rest before serving. Allow the baked ziti to sit for at least 5 minutes after removing it from the oven. This helps the cheese layers set and makes serving easier.
What to Serve with Baked Ziti
This easy meatless baked ziti is hearty enough to serve as a complete dinner, but it also pairs well with a few simple sides. I love serving it with garlic bread or a crusty loaf of Italian bread to soak up the extra marinara sauce.
For something lighter, pair it with a simple green salad, Caesar salad, or roasted broccoli. If you're serving this for Sunday dinner or entertaining, add a classic Italian appetizer like bruschetta or a caprese salad to round out the meal.
Storage and Reheating
- Refrigerator:Â Store leftover baked ziti in an airtight container in the refrigerator for up to 4 days.
- Freezer:Â Allow the baked ziti to cool completely, then transfer individual portions to freezer-safe containers. Freeze for up to 3 months for best quality.
- Reheating: Reheat individual portions in the microwave until hot. For larger portions, cover with foil and warm in a 350°F oven until heated through. Add a spoonful of marinara sauce if the pasta seems dry.
- Make Ahead:Â Assemble the baked ziti up to 24 hours ahead of time, cover tightly, and refrigerate. When ready to bake, add approximately 10 to 15 minutes to the covered baking time if baking directly from the refrigerator. Make sure the center is heated through before serving.
Frequently Asked Questions
Yes, for this recipe. Cooking the pasta until just under al dente ensures it finishes cooking in the oven without becoming mushy. Boiling the pasta first also helps it absorb the right amount of sauce.
The egg helps bind the ricotta mixture and gives it a more structured texture once baked. You can leave it out if needed, but the ricotta layers will be slightly softer.
Yes! Assemble the baked ziti in a freezer-safe baking dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to increase the covered baking time until the center is fully heated.
Meatless Baked Ziti
Ingredients
- 1 lb ziti pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 24 oz jars marinara sauce
- 15 oz whole milk ricotta cheese
- 1 large egg
- ¾ cup freshly grated Parmesan cheese divided
- 2 cups shredded mozzarella cheese divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta. Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the ziti 2 minutes less than package directions. Drain and set aside.
- Make the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Stir in the marinara sauce and simmer for 3 to 5 minutes.
- Prepare the ricotta mixture. In a medium bowl, combine the ricotta, egg, ½ cup Parmesan, salt, and black pepper. Mix until smooth.
- Assemble the baked ziti. Toss the cooked pasta with the marinara sauce, reserving about 1 cup of sauce. Spread half the pasta in a greased 9x13-inch baking dish. Dollop with half the ricotta mixture and sprinkle with 1 cup mozzarella. Repeat with the remaining pasta and ricotta. Spread the reserved sauce over the top and finish with the remaining mozzarella and ¼ cup Parmesan.
- Bake and serve. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling. Let rest for 5 minutes before serving.
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