This Vegetarian Baked Ziti is made with layers of pasta, tomato sauce and ricotta for a delicious comforting meal!
- 8–10 ounces of ziti(can sub penne or rigatoni)
- 1 tbsp olive oil
- 4 garlic cloves, finely chopped
- 1 12-14 oz jar tomato sauce (or marinara sauce)
- 1 cup ricotta cheese
- 1/3 cup grated parmesan cheese
- 1/2 cup basil leaves, chopped
- salt and pepper to taste
- 1/2 cup shredded mozerella cheese
- fresh basil or parsley to top
- Cook the pasta: add the pasta to a large pot according to package directions. While the pasta cooks prepare the rest of the ingredients.
- Prepare the tomato sauce: Heat the olive oil in a large pot on medium-high heat. Add the garlic and let cook for 1 minute. Add the tomato sauce and mix together. Then lower the heat to low and let simmer for 10 minutes.
- Add pasta to the sauce: add the cooked ziti noodles to the pot of tomato sauce and mix together.
- Make the ricotta filling: Mix the ricotta, parmesan, basil, salt and pepper together in a mixing bowl to combine.
- Assemble the baked ziti: To assemble the baked ziti, start by layering the pasta in a 9×13 baking tray, followed by dollops of the ricotta filling. Add more pasta on top then top it all off with shredded mozerella cheese.
- Bake: Bake at 425 degrees F for 10 minutes until golden brown.
- Serve: optionally top with more fresh basil and serve immediately.
Cook the pasta to al dente. The pasta will continue to cook in the oven, so you don’t want to overcook it in the pot.
Salt the pasta water. Salting pasta water helps to add flavour to the noodles and will result in a super flavourful baked ziti.
Use good quality cheese. Parmesano Reggiano and a creamy ricotta work best. If you don’t want to make homemade sauce, you can use a jar of your favourite pre-made pasta sauce.
- Serving Size: 1/6th recipe
- Calories: 340
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 18g
Keywords: vegetarian baked ziti recipe, healthy baked ziti, vegetable baked ziti