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This vegetarian baked ziti is everything you want in a cozy pasta bake: saucy, cheesy, and packed with tender vegetables that melt right into the dish. It feeds a crowd, reheats beautifully, and tastes like the kind of comfort food you want on repeat.

A close-up of baked cheesy pasta with spinach and tomato sauce being lifted from a white casserole dish.
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Baked ziti is like a laid-back lasagna. It’s the kind of dinner you can throw in a bowl and cozy up with on the couch.

What sets my version apart is how balanced it is. Instead of being heavy or one-note, the sautéed zucchini, eggplant, pepper, and spinach ricotta add depth and structure without making the dish feel dense. We tested different veggie ratios, cheese blends, and layering patterns to keep every bite creamy, bright, and satisfying. As always, the focus is on easy vegetarian cooking that delivers big results with weeknight effort.

Reader rating

★★★★★

“Great recipe! I brought it to a potluck, expecting some leftovers for dinner. When I came back to the table, the dish was completely scraped empty! Definitely a new favorite dish. ” —Kathy

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Baked ziti pasta with spinach, tomato sauce, and melted cheese, partially served from a white baking dish with a serving spoon on a striped cloth.
Bowls containing ziti, ricotta, cheese, spinach, basil, oil, seasonings, garlic, bell pepper, onion, zucchini, eggplant, and marinara sauce are arranged on a light surface.
As far as the pasta goes, there’s a lot of wiggle room. You can even use gluten-free pasta here to make this a gluten-free baked ziti.

Key Ingredients

This healthy baked ziti is made with three main components: the pasta, the sauce, and the ricotta mixture. Jump to the recipe card for measurements!

  • The Pasta: Baked ziti technically uses ziti noodles, but using a different shape won’t totally mess up your recipe. If you can’t find ziti noodles, try a different type of pasta like penne or rigatoni!
  • Veggies: This ziti is packed with zucchini (yellow squash works, too), eggplant, bell pepper (any color is fine), white onion, and garlic. Feel free to add or omit different veggies depending on what you have on hand. Mini peppers, red onion, mushrooms, etc., will all work well!
  • Marinara Sauce: Use your favorite jarred brand (a basil-forward sauce works particularly well here).
  • Ricotta Cheese: Creates the creamy middle layer. Whole-milk ricotta gives the richest texture.
  • Frozen Spinach: Convenient, consistent, and easy to mix into the ricotta. Thaw and squeeze well to remove excess moisture.
  • Mozzarella: The signature cheese pull. Shred it yourself for the best melt.
  • Parmesan: Adds umami and prevents the ricotta from tasting bland.
A glass jar filled with homemade marinara sits on parchment paper next to two tomatoes and fresh basil leaves.

DIY Marinara

If you want to go full homemade on this dish and need a good marinara recipe, try out my Fresh Tomato Marinara (perfect for using up fresh tomatoes), this Roasted Tomato Sauce, or this creamy Hidden Veggie Pasta Sauce!

A plate of baked pasta with spinach, ricotta, and melted cheese, next to a baking dish and a cutting board with a cheese grater and parmesan wedge.
While I prefer bechamel sauce on veggie lasagna, ricotta works better for baked ziti – and it’s easier!
A plate of baked ziti with spinach, ricotta, tomato sauce, and melted cheese, with a fork resting on the side.
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Easy Vegetarian Baked Ziti (Veggie-Packed!)

4.88 from 25 ratings
By: Sarah Bond
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 6 large servings
This is one of my go-to comfort dinners because it feels special but is surprisingly easy to pull together. It’s hearty without being heavy, reliably delicious, and exactly the kind of vegetarian recipe I love sharing with you.

Ingredients 

Pasta

  • 1 lb uncooked ziti pasta, can sub penne or rigatoni, 450 g
  • salt

Veggie Sauce

  • 1 zucchini, diced
  • 1 eggplant, diced
  • 1 bell pepper, diced
  • 1 cup diced white onion, about 1 onion
  • 3 cloves garlic, minced
  • 2 Tbsp olive oil, 30 mL
  • 2 24-oz bottles marinara sauce
  • ¼ cup chopped fresh basil
  • 1 tsp oregano
  • ¼ tsp salt, to taste

Ricotta Mixture

  • 1 15-oz package ricotta cheese, 425 g
  • 10 oz frozen spinach, thawed, 283 g
  • ½ cup shredded parmesan cheese

Cheese

  • 2 cups shredded mozzarella, 200 g
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Instructions 

  • Pasta: Bring a large pot of water to a boil, then add a generous spoon of salt (it should taste like ocean water). Add 1 lb uncooked ziti pasta and cook according to the instructions on the package until al dente. When finished, drain and add pasta back into pot, then set aside.
    Uncooked ziti pasta in a white colander with black handles, placed on a light green textured surface.
  • Cook Veggies: Add 2 Tbsp olive oil to a large saute pan or pot over medium heat. Add 1 zucchini (diced), 1 eggplant (diced), 1 bell pepper (diced), 1 cup diced white onion (diced), and 3 cloves garlic (minced), cooking until they're slightly softened, 5 to 7 minutes.
    A stainless steel pan contains chopped eggplant, zucchini, onion, red bell pepper, and minced garlic, arranged in separate sections on a light gray surface.
  • Veggie Sauce: Add 2 24-oz bottles marinara sauce, ¼ cup chopped fresh basil1 tsp oregano, and ¼ tsp salt to the veggie sauce, cover, and let gently simmer for 15 minutes.
    A large pan filled with tomato sauce, chopped fresh herbs, and vegetables, being stirred with a wooden spoon.
  • Ricotta Mixture: Stir together 1 15-oz package ricotta cheese, 10 oz frozen spinach (thawed), and ½ cup shredded parmesan cheese.
    A glass bowl containing a mixture of ricotta cheese, chopped spinach, and herbs with a spoon resting inside.
  • Assemble: Preheat oven to 350°F (175°C). In a large casserole dish (9×13 inch or similar), you'll layer:
    ½ of the veggie sauce > ½ of the cooked pasta > ½ of the ricotta mixture (roughly spread out) > ½ of the mozzarella
    Then repeat that:
    remaining veggie sauce > remaining cooked pasta > remaining ricotta mixture > remaining mozzarella
    You may need to smush things down to fit as much as you can into the dish.
    A white baking dish filled with uncooked manicotti pasta, spinach, tomato sauce, and topped with a generous layer of shredded cheese.
  • Baked: Place an empty baking sheet on a lower rack to catch any drips. Bake for about 30 minutes, or until cheese is golden and melted and sauce is bubbling around the outside. Allow to rest for a few minutes before serving.
    A close-up of a baked pasta casserole with melted cheese, tomato sauce, and visible herbs in a white rectangular dish.

Notes

Store in an airtight container in the refrigerator for about 5 days.
Make ahead by either making the components and storing them separately, or assembling and sealing tightly. Can be prepped 24 hours in advance. 
Can be frozen to be baked later. Freeze prepared ziti for up to a month. When ready to cook, allow the ziti to thaw in the refrigerator, then bake as directed.

Nutrition

Serving: 1serving | Calories: 528kcal | Carbohydrates: 67g | Protein: 23g | Fat: 20g | Saturated Fat: 8.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6.3g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 890mg | Potassium: 990mg | Fiber: 9.5g | Sugar: 15g | Vitamin A: 3300IU | Vitamin C: 22mg | Calcium: 430mg | Iron: 4.9mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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4.88 from 25 votes (17 ratings without comment)

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35 Comments

  1. Kathy DeLucio says:

    5 stars
    Great recipe! I brought it to a potluck, expecting some leftovers for dinner. When I came back to the table, the dish was completely scraped empty! Definitely a new favorite dish.

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it Kathy! Sorry to hear you don’t have leftovers though! 😅

  2. Kerri says:

    How can I substitute fresh spinach?

    Reply
    1. Sarah Bond says:

      Yes! I would cook it down first, either on the stove or in the microwave.

  3. Darra King says:

    What can I sub in place of the eggplant?

    Reply
    1. Sarah Bond says:

      You can sub the eggplant with zucchini, mushrooms, or even chopped spinach! Just aim for a veggie that gets nice and tender when baked—it’ll still soak up all that saucy, cheesy goodness.

  4. Armony says:

    5 stars
    i love baked ziti ty

    Reply
  5. Kathleen Scott says:

    I’m a vegan who doesn’t eat cheese. What can I substitute for this cheese and make it? Will a substitute take away from the dish? Should I just skip it?

    Reply
    1. Sarah Bond says:

      You don’t need to skip it! You can use a store-bought vegan mozzarella or ricotta, or make a quick cashew or tofu ricotta at home. It won’t taste exactly like dairy cheese, but it’ll still give you that creamy, melty layer that makes baked ziti so good.

  6. SUSAN M KRAJNIAK says:

    Hi! What vegan option can I use in place of the ricotta?

    Reply
  7. Barb Simpson says:

    5 stars
    Used chickpea pasta,cottage cheese instead of ricotta and used mushrooms instead of eggplant. It is a wonderful delicious main dish

    Reply
    1. The Live Eat Learn Team says:

      So glad it hit the spot Barb, thanks for sharing!

  8. Wendi Stothers says:

    I need to weigh out the serving for myself. How many grams is it per serving?

    Reply
    1. Sarah Bond says:

      I don’t have an exact measurement for that one, Wendi. So sorry about that! A serving is simply one-sixth of the entire recipe.

  9. Tauni Whitley says:

    5 stars
    Hey Lovey! This recipe was absolutely yummy and fabulous! I didn’t change a thing! My husband is hard to feed, but this was a winner, keep up your brilliant work! I love getting your recipes every morning!

    Reply
    1. Sarah Bond says:

      I’m so thrilled to hear that you loved the recipe, Tauni! Thank you so much for stopping in to let us know how it went. Happy eating!