Let’s face it: weeknights can be chaotic. Between juggling work, kids, errands, and trying to remember if you actually switched the laundry, cooking can feel like another chore. But this? This vegetarian baked ziti recipe is your secret weapon. It’s easy, it’s cozy, and it’s packed with flavor. Even better—no one will miss the meat.
If you’re searching for a dish that’s hearty, satisfying, and doesn’t require fancy techniques, you’ve landed in the right spot. This vegetarian baked ziti recipe checks every box: comforting, crowd-pleasing, and absolutely stress-free to make. Whether you’re cooking for two or feeding a family, it’s the kind of recipe that never disappoints.
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Why This Vegetarian Baked Ziti Recipe Is a Must-Make
Let me tell you why this vegetarian baked ziti recipe has become a favorite in my household (and why I’m betting it’ll be a winner in yours too):
- Delicious comfort food that’s meatless—but full of rich, savory flavor.
- Easy to customize with your favorite vegetables, cheeses, and sauces.
- Ideal for meal prep, make-ahead dinners, or freezer-friendly batch cooking.
- Kid-approved, mom-approved, and a true hit at potlucks.
Even if you’re not a full-time vegetarian, this vegetarian baked ziti recipe is one of those dishes that proves you don’t need meat for a meal to feel complete.
Ingredients You’ll Need
Here’s everything that goes into the best vegetarian baked ziti recipe:
- 3/4 lb ziti or penne pasta
- Extra virgin olive oil (I love using Early Harvest Greek EVOO)
- 1 medium red onion, chopped
- 2 zucchini, small-diced
- 1 red or orange bell pepper, cored and diced
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp sweet paprika
- Kosher salt, to taste
- 6 cups quality marinara sauce (store-bought is totally fine!)
- 10 basil leaves, torn or sliced thin
Bonus additions: mozzarella cheese, ricotta, spinach, mushrooms, or any veggies that need using up in your fridge!
Step-by-Step: Making This Vegetarian Baked Ziti Recipe
This vegetarian baked ziti recipe comes together in under an hour. Here’s how:
Step 1: Boil the Pasta
Cook the ziti (or penne) in salted water until just shy of al dente—about 1 minute less than package directions. Drain and set aside.
Step 2: Sauté the Veggies
In a large skillet, heat your olive oil over medium heat. Add red onion and cook until soft. Stir in diced zucchini and bell pepper, and cook until they begin to brown slightly. Add garlic, oregano, paprika, and a pinch of kosher salt. Cook for another minute, until fragrant.
Step 3: Mix with Marinara
Put the cooked pasta and the sautéed vegetables in a large mixing basin. Add the marinara sauce and stir well. You’re halfway to ziti greatness.
Step 4: Layer the Ziti
Preheat the oven to 375°F. In a baking dish, spoon in half the pasta mixture. Sprinkle half the basil. Add the rest of the pasta and top with remaining basil. For cheesy ziti, sprinkle shredded mozzarella or Parmesan between layers.
Step 5: Bake It!
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until the top is bubbling and slightly crispy.
Step 6: Rest and Serve
Let your baked ziti rest for 5–10 minutes before serving. Garnish with fresh basil and enjoy every bite of this cheesy, comforting vegetarian baked ziti recipe.
Make It Your Own
The beauty of this vegetarian baked ziti recipe is how customizable it is:
- Add greens like spinach or kale to the veggie sauté.
- Stir in a few spoonfuls of ricotta cheese for extra creaminess.
- Go spicy with a few pinches of red pepper flakes.
- Want it gluten-free? Swap in gluten-free ziti.
- Make it vegan by skipping the cheese or using your favorite plant-based alternatives.
This isn’t just the best vegetarian baked ziti recipe—it’s your canvas.
Frequently Asked Questions
Can I make this vegetarian baked ziti recipe ahead of time?
Absolutely! Assemble everything in your baking dish, cover tightly, and refrigerate for up to 24 hours. Bake just before serving for an easy make-ahead meal.
Does it freeze well?
Yes! This vegetarian baked ziti recipe is perfect for freezing. Wrap the unbaked dish in foil and plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.
Can I add protein?
Sure! If you’re looking to bulk it up, stir in lentils, chickpeas, or even crumbled tofu. It keeps the dish plant-based and satisfying.
What’s the best store-bought marinara for this recipe?
Use what you love! I often go for Rao’s, Classico, or a local Italian market brand. Just make sure it’s rich and flavorful—it’s the backbone of this vegetarian baked ziti recipe.
Pair It Like a Pro
Let’s round out your dinner. Here are some great sides and pairings for your vegetarian baked ziti recipe:
- Garlic Bread or Cheesy Breadsticks
- Simple Arugula Salad with lemon vinaigrette
- Roasted Broccoli or Cauliflower
- A glass of Chianti, Zinfandel, or even a crisp lemonade
Real Talk: Why I Love This Vegetarian Baked Ziti Recipe
This dish is personal. It’s one of those “saved dinner” recipes I’ve leaned on during everything from weeknight chaos to last-minute guests. It made me fall back in love with baked pasta—and it helped my kids fall in love with veggies. That’s a win in my book.
I’ve served this vegetarian baked ziti recipe to picky toddlers, skeptical in-laws, and my meat-and-potatoes Midwestern uncle—and not a single complaint. Just full bellies and happy faces.
Leftovers = Magic
Can we talk about leftovers? This vegetarian baked ziti recipe is one of those rare dishes that might taste better the next day. Here’s how to use what’s left:
- Reheat for lunch or dinner (just add a splash of water before microwaving).
- Make ziti-stuffed peppers by scooping leftovers into halved bell peppers and baking.
- Add an egg and turn it into a savory pasta frittata.
- Freeze individual portions for emergency meals.
Your New Go-To Dinner Solution
There you have it—the ultimate vegetarian baked ziti recipe. It’s warm, hearty, simple to make, and honestly, one of the most satisfying meatless meals you’ll ever try. Whether you’re vegetarian full-time or just dabbling in more plant-based meals, this recipe is a keeper.
Don’t forget to bookmark it, print it, or pin it for later. And if you give it a try, I’d love to hear how it turned out! Tag me @QuickPrepRecipe on social, and let’s celebrate the power of simple, delicious food.
Until next time—happy cooking, and keep it quick, real, and oh-so-tasty.
Vegetarian Baked Ziti
Ingredients
- 3/4 lb ziti or penne pasta
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, chopped
- 2 zucchini, small-diced
- 1 red or orange bell pepper, cored and diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- kosher salt to taste
- 6 cups marinara sauce use your favorite store-bought or homemade
- 10 basil leaves, torn or thinly sliced
- shredded mozzarella or Parmesan cheese optional, for layering
- ricotta cheese, spinach, mushrooms, or other veggies optional, for variation
Instructions
- Cook the pasta in salted water until just shy of al dente, about 1 minute less than package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add red onion and cook until soft, about 3–5 minutes.
- Stir in diced zucchini and bell pepper, and cook until vegetables begin to brown slightly, about 5–7 minutes.
- Add minced garlic, oregano, paprika, and a pinch of salt. Cook for another minute, until fragrant.
- Combine the cooked pasta and sautéed vegetables in a large mixing bowl. Add the marinara sauce and mix well.
- Preheat the oven to 375°F (190°C). In a baking dish, spread half the pasta mixture. Sprinkle with half the basil and optional cheese. Repeat with remaining pasta and basil.
- Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, until the top is bubbling and slightly crispy.
- Let rest for 5–10 minutes before serving. Garnish with more fresh basil, if desired.