Baking vegan comfort food pasta plant-based

Vegan Baked Ziti

Name: Vegan Baked Ziti
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Dried ziti (or penne); 2 cups Raw cashews (soaked); 3 clove Garlic cloves; 3 tbsp Fresh lemon juice; 0.25 cup Nutritional yeast; 24 oz Marinara sauce (store-bought or homemade); 6 cups Mixed roasting vegetables (eggplant, zucchini, bell pepper, red onion), chopped; 3 tbsp Olive oil; 2 cups Vegan shredded mozzarella; 2 tsp Sea salt

A hearty, plant-based take on classic baked ziti featuring creamy cashew ricotta and caramelized roasted vegetables layered with marinara and melty vegan mozzarella. Perfect for weeknight dinners, potlucks, or any comforting family-style meal.

0.0(0 reviews)

Prep: 30m · Cook: 45m · Total75 mins

DifficultyMedium

Serves6

AuthorJake

Ingredient Spotlight

Raw cashews (soaked)

Raw cashews are the plain, unsalted nuts (not roasted) that are often soaked in water to soften them for pureeing into creamy sauces, cheeses, or dressings. The cashew tree is native to Brazil but cashews are now widely used in Indian and Southeast Asian cuisines as well as modern vegan cooking. Soaked and blended they have a mild, slightly sweet, buttery flavor and a very smooth texture that mimics dairy when processed. Find them in the bulk or nut aisle of most grocery or health-food stores; good substitutes for creaminess are silken tofu, canned coconut milk, or blanched almonds (soaked and blended).

Ingredient Spotlight

Nutritional yeast

Nutritional yeast is a deactivated yeast sold as yellow flakes or powder and popular in vegan and vegetarian cooking for its cheesy, nutty, umami flavor. It has no leavening power and is not the same as baker’s or brewer’s yeast; it’s produced as a food supplement and widely used in Western plant-based cuisine. The taste is savory and slightly cheesy (some describe a popcorn-like aroma), making it a common dairy-free way to add ‘cheesy’ depth. Look in the natural foods aisle, bulk bins, or online; you can substitute grated Parmesan (if not vegan) or use miso/soy sauce for umami in a pinch.

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Ingredient Spotlight

Vegan shredded mozzarella

Vegan shredded mozzarella is a plant-based cheese alternative made from ingredients like starches, oils, or nuts designed to mimic the texture and mild flavor of mozzarella. It comes from the modern vegan/plant-based movement rather than a particular culinary tradition and melts differently from dairy mozzarella—texture and meltability vary by brand. Expect a neutral, slightly processed flavor that’s intended to be mild and melty on dishes like pasta or pizza. Find it in the refrigerated or freezer section at supermarkets or specialty stores; a straightforward substitute is regular shredded mozzarella (if not avoiding dairy) or a homemade cashew-based cheese for a dairy-free option.

Jake's note

"This version swaps dairy and meat for a silky cashew ricotta and roasted vegetables that add depth and texture. It shines for make-ahead dinners and reheats beautifully for leftovers."

Vegan Baked Ziti

This vegan baked ziti is built around comforting contrasts: caramelized roasted vegetables bring deep, slightly sweet edges while pockets of cashew ricotta offer a tangy, creamy foil to bright marinara. Melty vegan mozzarella on top gives the casserole the familiar pull and singed edges we associate with classic baked pasta, but the strategy of folding most ricotta into the pasta and dolloping the rest on top preserves both saucy cohesion and indulgent bites of cream. It’s a crowd-pleasing, family-style dish that travels well to potlucks and makes weeknight cooking feel like a small celebration.

What makes this version particularly reliable are a few technical choices — quick-soaked cashews puréed until utterly smooth for a ricotta that won’t grain, very al dente pasta so the ziti won’t go mushy in the oven, and roasting the veg at high heat for caramelization rather than steaming. Little moves like reserving pasta water for silkiness and broiling briefly for color turn a simple set of pantry ingredients into a layered, textured casserole that still tastes homemade and honest.

Plan your timing

Enter your target meal time:

5:37 pm–5:50 pm→Roast the vegetables

5:50 pm–6:03 pm→Cook the pasta

6:03 pm–6:16 pm→Make the cashew ricotta

6:16 pm–6:29 pm→Mix pasta, sauce, and roasted veg

6:29 pm–6:42 pm→Assemble the casserole

6:42 pm–6:55 pm→Bake until bubbly and rest

Ingredients

Yield

Instructions

Roast the vegetables

Preheat the oven to 425°F (220°C). Toss the chopped eggplant, zucchini, bell pepper, and red onion with olive oil and 1 teaspoon of the sea salt on a rimmed baking sheet; spread into a single layer and roast until caramelized and tender, about 20–25 minutes, tossing once halfway through.

For this step

6 cupsMixed roasting vegetables (eggplant, zucchini, bell pepper, red onion), chopped
3 tbspOlive oil
2 tspSea salt

Cook the pasta

While the vegetables roast, bring a large pot of salted water to a boil and cook the ziti until very al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

For this step

1 lbDried ziti (or penne)

Make the cashew ricotta

If not already soaked, quick-soak cashews by pouring boiling water over them and letting sit 15 minutes, then drain. In a blender, combine soaked cashews, garlic, lemon juice, nutritional yeast, remaining 1 teaspoon sea salt, and 1/4–1/3 cup (60–80 ml) of water; blend until very smooth and creamy, scraping down sides as needed. Taste and adjust lemon or salt for brightness.

For this step

2 cupsRaw cashews (soaked)
3 cloveGarlic cloves
3 tbspFresh lemon juice
0.25 cupNutritional yeast

Mix pasta, sauce, and roasted veg

In a large bowl or the pot used for pasta, combine the cooked ziti, marinara sauce, and roasted vegetables; fold in about two-thirds of the cashew ricotta so the pasta is sauced but still has pockets of creamy ricotta. Add a splash of reserved pasta water if the mixture seems dry and adjust seasoning to taste.

For this step

24 ozMarinara sauce (store-bought or homemade)

Assemble the casserole

Transfer the sauced ziti and vegetables to a 9x13-inch (23x33 cm) baking dish. Dollop remaining cashew ricotta across the top and sprinkle evenly with the vegan shredded mozzarella.

For this step

2 cupsVegan shredded mozzarella

Bake until bubbly and rest

Bake in the preheated oven until the cheese is melted and edges are bubbling, about 20–25 minutes; for a golden top, broil 2–3 minutes while watching closely. Let rest 10 minutes before serving so the casserole sets and is easier to portion.

Tips from the kitchen

Soak cashews thoroughly

If you have time, soak cashews overnight for the creamiest ricotta; for a quick option, pour boiling water over them and sit 15 minutes, then drain well before blending.

Cook pasta very al dente

Boil ziti 1–2 minutes less than package directions so it finishes cooking in the oven without becoming mushy.

Roast vegetables hot

Spread vegetables in a single layer and roast at 425°F so they caramelize instead of steaming, tossing once for even browning.

Use reserved pasta water

Stir in a splash of the reserved cooking water to loosen the sauce and help it cling to the pasta for a silkier bake.

Watch the broiler closely

Broil for just 2–3 minutes to brown the vegan cheese; it goes from golden to burnt quickly so stand by the oven.

Variations & substitutions

Nut-free ricotta

Blend firm tofu with lemon, garlic, nutritional yeast, and a splash of non-dairy milk for a nut-free ricotta alternative that still offers tang and creaminess.

Add plant protein

Stir in a cup of cooked lentils, crumbled tempeh, or vegan sausage before baking to boost protein and make the casserole heartier.

Greens and herbs

Fold in a handful of wilted spinach or chopped kale and a tablespoon of chopped fresh basil or oregano for a brighter, more herbaceous finish.

Smoky roasted tomato

Swap half the marinara for fire-roasted diced tomatoes and add a teaspoon of smoked paprika for a deeper, slightly smoky sauce profile.

Storage & make-ahead

Store leftover baked ziti in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and keep for 2–3 months; thaw overnight in the fridge before reheating. Reheat covered in a 350°F oven for 20–30 minutes with a splash of water to revive creaminess, then uncover or broil briefly to refresh the top. Microwave-friendly for single portions, stirring halfway through and adding a few drops of water if it seems dry.

What to serve with it

Serve alongside a bright, crunchy salad dressed with lemon vinaigrette to cut the richness — arugula with shaved fennel or a simple romaine salad works well. Offer crusty garlic bread or toasted ciabatta to sop up sauce, and for drinks choose a medium-bodied red like Chianti or a chilled rosé; sparkling water with lemon is a nice nonalcoholic pairing. Garnish with fresh basil or a drizzle of good olive oil at the table.

Frequently asked questions

Can I use a different pasta shape?

Yes, penne, rigatoni, or large shells work equally well; choose a shape that holds sauce so you still get creamy bites throughout.

How can I make the cashew ricotta less rich?

Reduce the cashew amount by half and add silken tofu or extra nutritional yeast and lemon to keep volume and tang while cutting fat.

Will the casserole be dry if I mix in all the ricotta?

Mixing all the ricotta into the pasta can create a very thick filling; following the recipe to fold in two-thirds and dollop the rest keeps a pleasing contrast between saucy and creamy textures.

Can I prepare this ahead and bake later?

Yes — assemble the casserole, cover, and refrigerate for up to 24 hours before baking; you may need an extra 5–10 minutes in the oven if chilled.

What if I only have frozen vegetables?

Thaw and pat frozen vegetables dry, then roast at a slightly lower temperature and watch carefully; they won’t caramelize as well but will still contribute flavor.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Roast the vegetables

Mixed roasting vegetables (eggplant, zucchini, bell pepper, red onion), chopped6 cups
Olive oil3 tbsp
Sea salt2 tsp

Step 2: Cook the pasta

Dried ziti (or penne)1 lb

Step 3: Make the cashew ricotta

Raw cashews (soaked)2 cups
Garlic cloves3 clove
Fresh lemon juice3 tbsp
🛒 BuyNutritional yeast0.25 cup

Step 4: Mix pasta, sauce, and roasted veg

Marinara sauce (store-bought or homemade)24 oz

Step 5: Assemble the casserole

Vegan shredded mozzarella2 cups

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Nutrition Facts

Per serving: about 3¼ cups

Calories442

Total Fat19.9g

Saturated Fat4.9g

Trans Fat0.1g

Polyunsaturated Fat5.2g

Monounsaturated Fat4.7g

Total Carbohydrates50.9g

Dietary Fiber10g

Total Sugars2.8g

Protein17.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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