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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 is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.

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. Janice says:

    Can you define .67 tsp? Is that two 2/3 of a tsp? If the ingredients were not in fractions without measuring tool to use, more American format, I would find it easier to create your dishes. They look great!

    Reply
    1. Sarah says:

      Hi Janice! Yep that would be 2/3 teaspoons. I’m not seeing in the post where I describe it like that though – can you let me know which ingredient you’re referring to?

  2. Courtney says:

    Curious how many people this feeds? I’m looking to feed 15-20 people. Thanks!

    Reply
    1. Sarah says:

      This serves 6, but is easy to scale up! 😀

  3. Renee says:

    Hi,
    Can I use pasta sauce instead of marinara sauce?

    Reply
    1. Sarah says:

      Yep, that should be fine! 😀

  4. Renee says:

    Great! thanks!

    Reply
  5. Debbie says:

    Delicious! I added mushrooms and white beans.

    Reply
  6. Jukie says:

    Hello! I am excited to make this for a birthday dinner. Is is best to assemble the night before and bake, or should I assemble and bake the night before and just reheat for dinner?
    Thank you it looks amazing

    Reply
    1. Sarah Bond says:

      Hi Jukie! This can be made ahead by either making the components and storing them separately, or assembling and sealing tightly. Can be prepped 24 hours in advance 🙂

  7. Jessica says:

    4 stars
    This made 12 servings?!

    Reply
    1. Sarah Bond says:

      It makes 6 servings!

  8. Lynn says:

    5 stars
    What do you do with the last cup of Marianna sauce, 3 cups were added to veggies? When I made it, I just added it to the top.
    This was excellent dish! I made it for a party for the vegetarian option and it was well received.

    Reply
    1. Sarah Bond says:

      Sorry for the confusion! All of the marinara goes in to form a vegetable sauce. Then of that vegetable sauce, 3 cups will go into the pasta and 1 cup will be reserved for layering. Hope this helps!

  9. Evelyn Sitch says:

    5 stars
    The baked ziti was a wonderful and fairly easy recipe the only difference is I added mushrooms but I had mushrooms to everything everybody in the family loved it and it was as usual better than the next day you should try this recipe

    Reply
    1. Sarah Bond says:

      YAY! So happy to hear it, Evelyn. Enjoy! 😀

  10. Jenn says:

    5 stars
    This was an easy pasta to make. My family loved it!

    Reply
    1. Sarah Bond says:

      So happy to hear it, Jenn! Enjoy! 😀