If you’re a pasta fan, you’ll fall in love with this AMAZING easy vegan baked ziti. This classic Italian American dish is loaded with flavor, from rich tomatoes to the melted blend of dairy free cheeses and fresh basil. Adding Beyond Meat creates a classic feel but is totally optional (check out all the variations below!).
It’s seriously one of my absolute favorite meals ever!
Because baked ziti is like the lazy version of lasagna— no worries about layering boiled noodles, accidently burning it, or trying to get those perfect square knife cuts (that always ends up looking more like you tried to murder your dinner anyway).
Nope, with baked ziti you don’t have to worry about ANY of that, but you get all the flavors of lasagna and more. This dish also makes a great make-ahead meal and is freezer-friendly. And be sure to try my popular Beyond Meat meatballs and check out this roundup of more Beyond recipes.
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Classic meatless baked ziti
Having your baked ziti meatless doesn’t mean it has to be boring! In fact, by using a meat alternative such as Beyond Meat ground beef or sausage, you can enjoy a “meatless” ziti that still tastes true to the original dish.
Don’t want to use imitation meat products? Then don’t! This vegan baked ziti is just as good without it. And if you want to add in vegetables to bulk it up, try out some of the options below.
Vegetable baked ziti add-ins
Swap out the Beyond beef for one of these vegetable options, or add it in for a healthier kick:
- Zucchini (one, sliced)
- Frozen spinach (1 cup defrosted, drained, and squeezed)
- Butternut, acorn, or yellow squash ( 1 cup cubed)
- Bell peppers (1 diced)
- Olives (½ cup)
Now you may be asking, when do you add them? I recommend stirring any vegetables into your marinara sauce in step 3, and heating until cooked through. You can then proceed with the recipe as instructed.
Let’s talk ziti + what to do if you can’t find it
Ziti is one of the best pastas ever! Tube shaped, smooth ziti is comparable to penne pasta, but without the ridges. As a result, the texture is better (in my opinion) and the shape allows all that gooey cheese and marinara sauce to get stuck inside (yummy).
Can’t find ziti? Try looking for these pastas instead:
- Penne
- Rigatoni
- Macaroni
If you want to make it gluten-free, purchase a gluten-free pasta of your choice– preferably tube-shaped but spirals will absolutely work here too.
What goes great with vegan baked ziti?
- Easy 5 Minute Vegan Kale Salad
- Sugar-Free Vegan Broccoli Salad
- Baked Vegan Cauliflower
- Garlic bread
- Roasted asparagus
- Simple side salad
Ingredients + Substitutions
Here’s what you need to make this deliciously easy vegan baked ziti, plus substitutions if needed. Be sure to check the recipe card below for exact measurements.
- Ziti noodles. What makes this dish fabulous is the ziti noodles, but if you can’t find them, try using penne pasta (or one of the other options listed above). You can also swap it out for a gluten free noodle of your choice, if needed.
- Marinara sauce. I like using tomato and basil.
- Onions. I prefer sweet onions, but red onions work here too.
- Vegan parmesan cheese and vegan mozzarella cheese. My favorite brands to use are Follow Your Heart parmesan shreds and Daiya mozzarella shreds. Daiya can be easily found in most grocery stores. If you can’t find the vegan parmesan, you can always swap it out for more Daiya or another dairy free shredded cheese, like Violife or So Delicious.
- Beyond Meat. Using Beyond beef (or another plant-based beef) gives this dish a classic feel, but is totally optional. It would also work with a plant-based sausage. If you don’t want to use an imitation meat you can swap it out for vegetables, or leave it out completely.
- Fresh basil. Sprinkling fresh basil on top of cooked pasta really elevates this dish, but is optional.
How to make it
- Preheat oven to 350° F (176° C). Next, bring a large pot of water to a boil on the stove; cook pasta according to package directions. Cook your pasta al dente (about 10 minutes), so that it’s slightly undercooked. It will soften up in the oven.
- Meanwhile, saute diced onions in a large frying pan on medium heat for 1-2 minutes. You can use a water saute or a small amount of olive oil if you wish. Add defrosted Beyond beef and cook until browned, about 5 minutes, breaking up with a spatula as you go along.
- Add marinara sauce and stir. I like to thin out my marinara by adding ¼ cup of water into the empty jar (seal and shake) to collect all those last bits of sauce. For more flavor, you can use white cooking wine. Stir sauce and turn off heat.
- After pasta is cooked and drained, it’s time to prepare your casserole! In a 9 x 13 greased baking dish, add cooked ziti noodles. Next, add the sauce and vegan parmesan. Stir to coat the pasta and spread out evenly in baking dish. Top with vegan mozzarella and cover with foil.
- Pop in the oven for 15-20 minutes, or until the cheese is melted on top. You can remove the foil after 15 minutes to check and leave off for the remaining 5 minutes if you want your cheese to brown a bit.
- Let the baked ziti sit for 5 minutes to cool. Top with fresh basil ribbons, if desired.
Frequently Asked Questions
In this vegan baked ziti recipe, I use a combination of vegan parmesan and vegan mozzarella cheese. The result is a gooey, cheesy dinner that doesn’t need ricotta!
Personally, my favorite cheese brands to use for this recipe are Follow Your Heart and Daiya. I think that the flavor of both cheeses in combination makes a delicious blend for this dish. Other brands with yummy vegan cheese include Violife and So Delicious.
I recommend cooking covered with foil for the first 15 minutes, to make sure that all the cheese mixed throughout melts. For the last 5 minutes of baking, you can remove the foil to let the cheese on top brown, if desired.
Absolutely! You can prepare the vegan ziti casserole and place in the fridge for 1-2 days before cooking. OR wrap in foil (or plastic) and keep frozen for up to 2 months. Defrost in the fridge overnight before heating. Bake at 350° F (176° C) for 1 hour, or until heated through.
Allergy Information
- This baked ziti casserole is 100% vegan, meaning it is meat-free, egg-free, and dairy-free. It is also naturally nut-free and soy-free when using Beyond and the recommended cheese brands.
- Make it gluten-free by using a gluten free pasta of your choice. See in post above for recommendations.
- For an oil-free version, omit the Beyond and use a homemade cashew based cheese instead of the store bought cheese.
More vegan pasta recipes
- Beyond Meat Spaghetti and Vegan Meatballs That’s Beyond Amazing
- These Vegan Alfredo Noodles Make a Great Weeknight Dinner
- Healthy Vegan Mac and Cheese that Kids Love
Easy Vegan Baked Ziti with Beyond Meat
Ingredients
- 1 pound ziti pasta
- 1 yellow onion, diced
- 1 pound Beyond Meat beef, optional or another plant-based imitation meat
- 24 ounces marinara sauce I use tomato and basil
- ¼ cup water (or cooking wine), optional
- 4 ounces vegan parmesan cheese shreds I use Follow Your Heart brand
- 4 ounces vegan mozzarella cheese shreds I use Daiya brand
- fresh basil cut into ribbons, optional
Instructions
- Preheat oven to 350° F (176° C). Next, bring a large pot of water to a boil on the stove; cook pasta according to package directions. Cook your pasta al dente (about 10 minutes), so that it's slightly undercooked. It will soften up in the oven.
- Meanwhile, saute diced onions in a large frying pan on medium heat for 1-2 minutes. You can use a water saute or a small amount of olive oil if you wish. Add defrosted Beyond beef and cook until browned, about 5 minutes, breaking up with a spatula as you go along.
- Add marinara sauce and stir. I like to thin out my marinara by adding ¼ cup of water into the empty jar (seal and shake) to collect all those last bits of sauce. For more flavor, you can use white cooking wine. Stir sauce and turn off heat.
- After pasta is cooked and drained, it’s time to prepare your casserole! In a 9 x 13 greased baking dish, add cooked ziti noodles. Next, add the sauce and vegan parmesan. Stir to coat the pasta and spread out evenly in baking dish. Top with vegan mozzarella and cover with foil.
- Pop in the oven for 15-20 minutes, or until the cheese is melted on top. You can remove the foil after 15 minutes to check and leave off for the remaining 5 minutes if you want your cheese to brown a bit.
- Let the baked ziti sit for 5 minutes to cool. Top with fresh basil, if desired.
Notes
- Zucchini (one, sliced)
- Frozen spinach (1 cup defrosted, drained, and squeezed)
- Butternut, acorn, or yellow squash ( 1 cup cubed)
- Bell peppers (1 diced)
- Olives (½ cup)
- Can’t find ziti? Try looking for penne, rigatoni, or macaroni instead. If you want to make it gluten-free, purchase a gluten-free pasta of your choice– preferably tube-shaped but spirals will absolutely work here too.
- My favorite brands to use are Follow Your Heart parmesan shreds and Daiya mozzarella shreds. Daiya can be easily found in most grocery stores. If you can’t find the vegan parmesan, you can always swap it out for more Daiya or another dairy free shredded cheese, like Violife or So Delicious.
- I recommend cooking this dish covered with foil for the first 15 minutes, to make sure that all the cheese mixed throughout melts. For the last 5 minutes of baking, you can remove the foil to let the cheese on top brown, if desired.
- You can prepare the vegan ziti casserole and place in the fridge for 1-2 days before cooking. OR wrap in foil (or plastic) and keep frozen for up to 2 months. Defrost in the fridge overnight before heating. Bake at 350° F (176° C) for 1 hour, or until heated through.
Nutrition Information
O give thanks unto the Lord; for he is good: for his mercy endureth for ever. Who giveth food to all flesh: for his mercy endureth for ever.
Pslam 136: 1, 25 KJV
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