The Perfect Vegan Baked Ziti Recipe For Pasta Lovers

OMG, if you thought baked ziti was off-limits on a plant-based diet, I’m about to rock your world.

This vegan baked ziti is the kind of cozy, cheesy, saucy goodness that makes you want to do a little happy dance with every bite.

No meat, no dairy, just good old-fashioned plant-based comfort food that will have even the most devoted cheese-heads begging for more.

And guess what?

This is one of those guilt-free, family-friendly vegan dinner or lunch recipes that requires little effort at all but delivers a BIG flavor punch.

You can even make it using a crockpot or slow cooker, and let it slow cook to rich, tomatoey perfection while you work or play your day.

Picture gooey dairy-free cheese, saucy pasta stacked with it, and creamy plant-based ricotta—all blended together in one dreamy, meatless meal that’s also perfect for meal prep.

Let’s do this!

What You’ll Need:

• 12 oz gluten-free ziti (or regular if not gluten-free)
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 3 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes (optional, for a little heat)
• 1/2 cup fresh basil, chopped (plus extra for garnish)
• 1 1/2 cups dairy-free mozzarella

Vegan Ricotta:

• 1 (14-oz) block firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Why You’ll Love This Plant-Based Baked Ziti Recipe:

• 100% Plant-Based & Cruelty-Free – No dairy, no problem! This dish is creamy, cheesy, and satisfying with zero animal products.
• Crockpot & Slow Cooker Friendly – Want to go hands-off? Toss everything into a slow cooker and let it work its magic.
• Perfect for Meal Prep – Prep ahead, freeze leftovers, or heat on a hectic weeknight dinner.
• Totally Customizable – Add veggies, swap the pasta, or throw in some vegan sausage to bulk it up.
• Super Family-Friendly – Even picky eaters love this one!

How to Make Vegan Baked Ziti

1. Make the Sauce

Heat olive oil in a large pan over medium heat. When your kitchen starts smelling like an Italian restaurant, you know you’re on the right track!

Saute diced onion and minced garlic until softened and fragrant (about 2 minutes). Add tomato paste and cook for one more minute to bring out the deep, intense tomato flavor.

Next, add the crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes. Stir really well and then let it simmer for at least 10–15 minutes, stirring occasionally.

If you can manage to wait, leave it for longer—you’ll be thanking your tastebuds later!

If you’re using a slow cooker, just dump everything in and cook on low for 4–5 hours or high for 2–3 hours. Your future self will appreciate the easy dinner waiting for you.

2. Cook the Pasta

While the sauce does its thing, bring a large pot of salted water to a boil. Cook the gluten-free ziti for 2 minutes less than the package directions—it’ll finish cooking in the oven.

Trust me, nobody likes soggy pasta. Drain it and toss with some olive oil so it doesn’t stick together like a clunky pasta mass.

3. Make the Vegan Ricotta

Time to whip up some creamy goodness! In a blender or food processor, blend together tofu, nutritional yeast, olive oil, lemon juice, garlic powder, salt, and pepper.

Mix until creamy and smooth. It will be and taste exactly like normal ricotta! If it is too thick, you can add a bit of water until it has the perfect texture.

Honestly, if you have never had tofu ricotta, prepare to be amazed—it’s a game changer.

4. Assemble the Baked Ziti

Now for the fun part! In a large baking dish, layer it up:

1. A scoop of sauce (so the pasta doesn’t stick).
2. Half of the pasta.
3. Dollops of vegan ricotta.
4. More sauce.
5. The rest of the pasta.
6. The remaining ricotta and a generous sprinkle of dairy-free mozzarella.

5. Bake to Perfection

Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melty and bubbly.

The wait is tough, but SO worth it.

6. Serve & Enjoy!

Top with fresh basil and let it sit for 5 minutes before digging in. If you can resist, you have stronger willpower than I do.

Pair it with a vegan garlic bread or a side of vegetarian caesar salad for the ultimate Italian-inspired feast.

Storage Tips & Meal Prep Ideas

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Put the ziti together, tightly wrap, and freeze for as much as 3 months. Bake frozen at 375°F for 45 minutes.
• Meal Prep: Prepare the sauce in advance and keep it refrigerated for up to one week to save time cooking.

Nutritional Information (Per Serving)

• Calories: ~275
• Protein: ~15g
• Carbs: ~26g
• Fat: ~13g
• Fiber: ~4g

FAQ

Can I make this gluten-free?
YES! Just use gluten-free pasta, and you’re golden.

Can I make this in a slow cooker?
Absolutely! Layer all in the crockpot, low for 4–5 hours or high for 2–3 hours, and magic happens.

What’s the best vegan cheese for baked ziti?
Look for dairy-free mozzarella that melts well. Brands like Violife, Miyoko’s, and Follow Your Heart work great.

Can I add veggies?
Oh, 100%! Add some sautéed mushrooms, spinach, zucchini—anything you want!

Tips & Variations

• Make it extra cheesy – Add vegan parmesan on top before baking.
• Boost the protein – Throw in some plant-based sausage or lentils.
• Spice it up – Love heat? Add extra red pepper flakes.
• Make it extra creamy – Stir in cashew cream before baking.

The Ultimate Comfort Food Without the Guilt

This vegan baked ziti has everything you love—gooey, saucy, satisfying—without the dairy or meat.

It’s perfect for a weeknight dinner, meal prep, or impressing your skeptical, cheese-loving friends.

Bake it, slow cook it, freeze it—this recipe works for every situation!

If you loved this, check out my 50 delicious vegan soups and vegan Thai red curry with tofu for even more creamy, dreamy deliciousness!

If you give this delicious plant-based recipe a try, I’d love to see it!

Tag me in your photos on Pinterest so I can celebrate with you—because every flawless plate of vegan baked ziti deserves some love and a standing ovation.

Yield: 6 Servings

Vegan Baked Ziti

Print

Discover the ultimate comfort food with this vegan baked ziti recipe!

Packed with creamy dairy-free cheese, hearty plant-based ingredients, and rich marinara sauce, it's the perfect family meal or potluck dish.

Satisfying, flavorful, and 100% cruelty-free.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

• 12 oz gluten-free ziti
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 3 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes (optional, for a little heat)
• 1/2 cup fresh basil, chopped (plus extra for garnish)
• 1 1/2 cups dairy-free mozzarella
• Vegan Ricotta:
• 1 (14-oz) block firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Make the Sauce

1. Heat olive oil in a large pan over medium heat. When your kitchen starts smelling like an Italian restaurant, you know you're on the right track!
2. Sauté diced onion and minced garlic until softened and fragrant (about 2 minutes).
3. Add tomato paste and cook for one more minute to bring out the deep, intense tomato flavor.
4. Next, add the crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes.
5. Stir really well and then let it simmer for at least 10–15 minutes, stirring occasionally.
6. If you can manage to wait, leave it for longer—you'll be thanking your tastebuds later!
7. If you're using a slow cooker, just dump everything in and cook on low for 4–5 hours or high for 2–3 hours. Your future self will appreciate the easy dinner waiting for you.

Cook the Pasta

1. While the sauce does its thing, bring a large pot of salted water to a boil.
2. Cook the gluten-free ziti for 2 minutes less than the package directions—it’ll finish cooking in the oven.
3. Trust me, nobody likes soggy pasta. Drain it and toss with some olive oil so it doesn't stick together like a clunky pasta mass.

Make the Vegan Ricotta

1. Time to whip up some creamy goodness! In a blender or food processor, blend together tofu, nutritional yeast, olive oil, lemon juice, garlic powder, salt, and pepper.
2. Mix until creamy and smooth. It will be and taste exactly like normal ricotta! If it is too thick, you can add a bit of water until it has the perfect texture.
3. Honestly, if you have never had tofu ricotta, prepare to be amazed—it’s a game changer.

Assemble the Baked Ziti

1. Now for the fun part! In a large baking dish, layer it up:
2. A scoop of sauce (so the pasta doesn’t stick).
3. Half of the pasta.
4. Dollops of vegan ricotta.
5. More sauce.
6. The rest of the pasta.
7. The remaining ricotta and a generous sprinkle of dairy-free mozzarella.

Bake to Perfection

1. Preheat the oven to 375°F (190°C).
2. Cover the dish with foil and bake for 25 minutes.
3. Remove the foil and bake for another 10 minutes, until the cheese is melty and bubbly.
4. The wait is tough, but SO worth it.

Serve and Enjoy

1. Top with fresh basil and let it sit for 5 minutes before digging in. If you can resist, you have stronger willpower than I do.
2. Pair it with vegan garlic bread or a crisp salad for a complete feast.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 269Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 22mgSodium: 612mgCarbohydrates: 26gFiber: 4gSugar: 3gProtein: 15g

This data was provided and calculated by Nutritionix