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Plate of vegetarian baked ziti topped with melted cheese, basil, and parmesan in a restaurant setting

Vegetarian Baked Ziti

A hearty, comforting, and customizable meatless pasta bake packed with vegetables and rich marinara flavor. Perfect for weeknights, make-ahead meals, and feeding a crowd!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine American
Servings 6 servings
Calories 420 kcal

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.

Notes

To make it your own, add greens like spinach or kale, spoon in ricotta for creaminess, or spice it up with red pepper flakes. For a vegan version, skip the cheese or use plant-based alternatives. Freeze unbaked for up to 2 months or refrigerate assembled ziti for up to 24 hours before baking. Great as leftovers or repurposed into ziti-stuffed peppers or a pasta frittata.