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A plate of baked ziti with spinach, ricotta, tomato sauce, and melted cheese, with a fork resting on the side.
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4.88 from 25 ratings

Easy Vegetarian Baked Ziti (Veggie-Packed!)

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dishes, Pastas
Cuisine: Italian
Diet: Diabetic, Halal, Hindu, Kosher, Low Calorie, Vegetarian
Keyword: baked ziti, eggplant baked ziti, vegetable baked ziti, vegetarian baked ziti, zucchini baked ziti
Diet: Vegetarian
Occasion: Christmas, Valentine's Day
Time: 60 minutes or more
Servings: 6 large servings
Author: Sarah Bond

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

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.

Video

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
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