This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. For more information on this, please click here.
Meatless Baked Ziti with Ricotta and Mozzarella is a super-easy version of the classic Italian American comfort food recipe. Three types of cheeses (creamy ricotta, melty mozzarella and sharp Pecorino Romano) are simply mixed together with cooked pasta, spinach and your favorite tomato sauce and baked until it has the perfect crispy ends. Cheesy and delicious–it’s always a hit!
I’ve served this easy baked ziti recipe at almost every party I’ve ever thrown. The recipe is easy to double or triple and make in advance and either refrigerate or freeze. I have information on all the ways that this classic baked pasta can be stored and handled below.
Plus, baked ziti pairs perfectly with my baked meatballs, chicken cutlets and sautéed broccoli rabe, which are also always on menus for large get-togethers. It’s basically lasagna without the layering and fuss, so a great choice for last minute weeknight dinners or potlucks as well.
This easy Baked Ziti with Ricotta and Mozzarella recipe is meatless and, therefore, vegetarian. It has so much creaminess from all the cheeses that no one will ever miss the meat! And, I add in a not very traditional ingredient that adds nutrition, color and flavor to the mix–spinach. I always use frozen spinach in this recipe for its convenience and because I always have some on hand.
If you’re looking for an easy Baked Ziti recipe without meat that your whole family will love, give this a try. Its delicious, savory flavors will please even the pickiest of eaters! Plus, your kitchen will smell amazing.
For another baked pasta recipe check out this Vegetable Lasagna with Bechamel recipe.
Ingredients
Here are the ingredients we’ll need for this easy meatless baked ziti:
- Pasta: Ziti is the classic pasta to use in this dish, but really any substantial, short pasta with places to hold the sauce and cheese can be used. Other great options are rigatoni, penne rigate, mostaccioli and elicoidali.
- Tomato Sauce: What’s baked ziti without tomato sauce??? Seriously, though, homemade is preferred, but you can 100% use a jarred sauce. Just make sure it’s a sauce that you like. If the sauce does not taste good, the final baked ziti will not taste good. Also, the amount in the recipe may seem high, but a lot of it will get absorbed as the pasta bakes.
- Cheeses: Three different cheeses are used in this vegetarian baked ziti recipe. Ricotta adds creaminess (use whole milk/full fat for best flavor). Shredded mozzarella cheese adds melty- and gooey-ness. (Be sure to buy block mozzarella and shred it yourself using a box grater to avoid the filmy, anti-caking agents used on pre-shredded cheeses.) And, Pecorino Romano adds sharpness and lots of flavor.
- Spinach:While not traditional, I include spinach in this baked pasta recipe because my mom made it that way. Plus, I always aim to add in more vegetables, especially dark leafy greens, whenever possible. And, I think the spinach is just perfect with all the other rich ingredients in the dish. Plus, it adds nice color. Be sure that the spinach is as dry as possible before adding it to the recipe.
- Eggs: Eggs are included to bind the ingredients together and help stabilize the ricotta and create a creamy mixture.
How to Make Meatless Baked Ziti
This recipe was designed to be as easy as possible without any tedious layering involved. It’s basically a mix-all-ingredients-together-in-a-large-bowl-and-bake kind of recipe. Very streamlined.
It starts out with the tomato sauce already made. You can use my Italian Tomato Basil Sauce recipe or purchased, jarred sauce. I always double my tomato sauce recipe and have some on hand in the freezer for opportunities like this recipe!
- Arrange a rack in the middle of the oven and preheat to 350°F. Spread a thin layer of marinara on the bottom of a 9×13-inch baking dish baking dish or casserole pan
- PRO-TIP: Be sure to squeeze as much liquid as possible out of the spinach before adding it to the other ingredients.
- Cook pasta in a large pot of salted, boiling water until not quite al dente. You actually want to undercook the pasta a bit so that it retains its bite after baking.
- PRO-TIP: I suggest putting the pot on to boil while you are assembling the cheese mixture.
- While the water is boiling and the pasta is cooking, make the ricotta mixture. In a large bowl, combine the ricotta, spinach, mozzarella, pecorino, eggs, black pepper and red pepper flakes and stir until well-combined. Reserve about 1 cup of this mixture for the top.
- Drain the pasta well and add it to the ricotta cheese mixture along with about ¾ of the tomato sauce and some olive oil. Carefully mix until the pasta is well coated with both the tomato sauce and cheese mixture.
- PRO-TIP: The mixture may look a bit soupy/too sauced at this point, but the sauce will get absorbed as the dish bakes.
- Transfer the pasta mixture to the baking dish and spread it out evenly. Dot the top with the reserved, cheese mixture and a bit more marinara sauce.
- PRO-TIP: At this point, you can cool, cover, and refrigerate or freeze to make ahead. See Frequently Asked Questions below for more details about this.
- When ready to bake, loosely cover the baking dish with foil, taking care that the foil doesn’t touch the food. Place the baking dish on the middle rack of the 350°F preheated oven.
- Bake for 50 minutes, then uncover and continue to bake for another 10-15 minutes or until the pasta is heated through and the top has browned a bit.
- PRO-TIP: Use a stem thermometer if you’re not sure if the pasta is heated through. It should reach 165°F.
- Let the baked ziti stand for about 10 minutes before serving. Serve with additional, heated tomato basil sauce on the side, if desired. That’s it!
Ricotta is a key ingredient in so many pasta dishes, like Pesto Ricotta Pasta, Bucatini with Eggplant, Tomatoes and Ricotta. Lemony Pasta with Peas and Ricotta and Pasta alla Checca.
Frequently Asked Questions
It’s easier and less fussy. While this baked ziti recipe and a traditional Italian American lasagne contain most of the same ingredients, they are in different form. Lasagna is a layered dish made with pasta sheets and usually contains meat. On the other hand, all the ingredients in this easy Baked Ziti are simply tossed together in a large bowl and then transferred to a baking dish in a more rustic, casual fashion. Plus, this baked pasta is made with short, tubular ziti pasta and is meatless.
Both recipes are baked, rich and gooey, but this delicious, meatless baked ziti recipe is more streamlined and ideal for an easy weeknight dinner.
Sure, you can make it without ricotta. To the recipe below, I would double the amount of shredded mozzarella and switch out the ricotta cheese for 8 ounces cream cheese at room temperature.
If you are mixing the just cooked, hot pasta immediately with the cheese mixture and sauce, then you definitely do not need to toss the cooked pasta with any oil.
If you have cooked the pasta in advance and it will be sitting a bit before being combined with the other ingredients, then it’s a good idea to toss the cooked pasta with just enough olive oil to lightly coat the pasta so that the pieces do not all stick together.
Yes, I suggest that it be covered for most of the baking process so that the top doesn’t burn. Cover the baking dish loosely so that it doesn’t touch the top of the pasta/cheese. Uncover the dish during the last 15 minutes to help make a golden cheesy top.
When ready to bake the Meatless Baked Ziti with Ricotta and Mozzarella, remove any plastic wrap or other cover used in the refrigerator and lightly cover the baking dish with foil, making sure that it does not touch the pasta. Place on the middle rack of a 350°F preheated oven for about 1 hour. Then, uncover it and bake for another 10-15 minutes until the pasta is heated through and the top has browned a bit.
Firstly, be sure to wrap the uncooked pasta dish very well in plastic wrap before freezing so that it does not get freezer burn. You can freeze it for up to 3 months.
When ready to enjoy your baked ziti with spinach, it’s best to thaw it in the refrigerator overnight first, if you have the time, then take it out of the fridge and leave it at room temperature for about 30 minutes prior to baking. Then, follow the instructions in the question above.
Having said this, I have also baked ziti in frozen state. It will just take much longer to cook this way. Remove any plastic or other cover used in the freezer and lightly cover the baking dish with foil, making sure that it does not touch the pasta. Place on the middle rack of a 350°F preheated oven for about 1½ hours or so. At this point, uncover it and take the internal temperature of the pasta to get an idea of how hot it is. Bake at least 15 minutes uncovered and then take the temperature again. Continue baking until it has reached an internal temperature of 165°F. If necessary, recover with foil if the top browns before the inside is fully heated. (The actual baking time will depend on the pan itself, and how frozen the baked ziti is.)
Remove any plastic wrap or other covering first. Then, lightly cover with foil and reheat/bake in a preheated 350°F oven. You can reheat the already cooked baked ziti in either thawed or frozen state. The baking time will depend on the pan itself, and how frozen the ziti is. Expect it to take at least one hour if frozen, but use a stem thermometer to check that its internal temperature hits 165°F in the center. I suggest having some heated marinara to add to the dish nearby once it’s removed from the oven as it will likely have become a bit dry in the freezer.
Check out my answer to “How Much Salt Should You Add to Pasta Water?” here, as featured in Appetito’s online Italian Food and Drink Magazine.
More Italian-American Recipes You’ll Love
If you like this Meatless Baked Ziti with Ricotta and Mozzarella, check out these other Italian American classic recipes:
TOP TIPS FOR BAKED ZITI WITH RICOTTA AND MOZZARELLA
- Ricotta Cheese: Use full fat, whole milk ricotta and drain if it is watery.
- Mozzarella: It’s always best to shred the mozzarella yourself to avoid the anti-caking agents that are added to pre-shredded cheeses. I always buy whole milk block mozzarella and then shred it myself on a box grater. You can use fresh mozzarella in this dish, but be sure to chop/dice it into very small pieces and strain any excess liquid out of it.
- Spinach: I use frozen spinach in this recipe for convenience and because I always have it on hand. You can use either chopped or whole spinach leaves, but the key is to squeeze out as much liquid as possible once its thawed. You can also start with fresh spinach, but will have to blanch/boil it first briefly and also squeeze it dry.
- Tomato Sauce/Marinara: Homemade tomato basil sauce is preferred, but you can 100% use a jarred spaghetti sauce. Just make sure it’s a sauce that you like. If the sauce does not taste good, the final baked ziti will not taste good. Don’t forget to put a thin layer of sauce on the bottom of the baking dish to prevent sticking!
- Pasta Shape: Ziti pasta is the classic pasta to use in this dish, but really any substantial, short pasta with places to hold the sauce and cheese can be used. Other great options are rigatoni, penne rigate, mostaccioli and elicoidali.
- Make in Advance: Once the baked pasta is assembled in the casserole dish, it can then be covered with plastic wrap and either refrigerated or frozen for future baking. If you freeze it, it’s best to thaw it in the refrigerator overnight before baking, but I have also baked it in frozen state. It will just take much longer to cook that way. See Frequently Asked Questions above for more details on this.
- Substitutions/Variations:
- One pound cooked, crumbled or chopped Italian sausage or seasoned ground beef would be excellent in this recipe for more heartiness. Just mix it along with all of the other ingredients.
- Fold in 2-4 cups diced roasted eggplant for a Sicilian twist.
- Leave the spinach out if you’re looking for a more simple recipe without greens.
- Grated parmesan cheese can be used in place of pecorino.
- To spice things up a bit, use spicy arrabbiata sauce in place of regular tomato sauce.
- Similarly, you can use a meat sauce in place of the tomato sauce.
- Serving Suggestions: This Baked Ziti recipe is very hearty and only needs a tossed green salad and your favorite garlic bread to make a complete meal. I almost always serve it with Sautéed Broccoli Rabe as well and always be sure to have some homemade spicy Italian pepper oil on the table when serving.
- Store Leftovers of this meatless baked ziti in the refrigerator in an airtight container for up 4 days. Reheat in a 350°F oven or in a covered skillet with a little water over medium low until heated through. You can also reheat leftovers in a microwave.
More Great Recipes to Try
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried Meatless Baked Ziti with Ricotta and Mozzarella, please let me know how it went in the comments below. I love hearing from you!
FOLLOW ME on FACEBOOK and INSTAGRAM to see more delicious food and what might be going on behind the scenes!
Meatless Baked Ziti with Ricotta and Mozzarella (Very Easy)
Equipment
- Cheese grater (optional)
- Aluminum Foil
Ingredients
- 1 pound ziti pasta + salt for pasta water (See Notes for other pasta options.)
- 1 pound whole milk ricotta cheese
- 1 pound frozen chopped spinach or spinach leaves, fully thawed and squeezed dry
- 8 ounces shredded or small diced mozzarella cheese, reserve 1 cup for the top
- ¼ cup grated Pecorino Romano cheese
- 2 large eggs, beaten
- ¼ tsp ground black pepper
- ¼ tsp red pepper flakes
- 4-5 cups marinara/tomato basil sauce + more to top and serve on the side, either homemade or store-bought
- 1 Tbsp extra virgin olive oil
Instructions
- Prep and gather all ingredients according to specifications above. Arrange a rack in the middle of the oven and preheat to 350°F. Drain the ricotta briefly in a colander if it is watery. Be sure to squeeze out as much liquid as possible from the thawed spinach. Spread a thin layer of tomato sauce on the bottom of a 9”x13”baking dish or casserole pan.(Please see the section above in the blog post forStep-By-Step instructions with photos.)1 pound whole milk ricotta cheese, 1 pound frozen chopped spinach or spinach leaves,
- Bring a large pot of water to a strong boil. (I suggest putting the pot on to boil while you are assembling the cheese mixture.) Add salt, then the pasta to the boiling water and cook the pasta, stirring occasionally, until not quite al dente. You actually want to undercook the pasta a bit so that it retains its bite after baking.1 pound ziti pasta
- While the water is boiling and the pasta is cooking, make the ricotta mixture. In a bowl large enough to hold all the cooked pasta, combine the ricotta, spinach, mozzarella, pecorino, eggs, black pepper and red pepper flakes and stir until well-combined. Reserve about 1 cup of this mixture for the top.1 pound whole milk ricotta cheese, 1 pound frozen chopped spinach or spinach leaves,, 8 ounces shredded or small diced mozzarella cheese,, ¼ cup grated Pecorino Romano cheese, 2 large eggs,, ¼ tsp ground black pepper, ¼ tsp red pepper flakes
- Drain the pasta well and add it to the cheese mixture along with about ¾ of the pasta sauce and 1 Tbsp olive oil. Carefully mix until the pasta is well coated with both the tomato sauce and cheese mixture. (NOTE: The mixture may look a bit soupy/too sauced at this point, but the sauce will get absorbed as the dish bakes.)4-5 cups marinara/tomato basil sauce, 1 Tbsp extra virgin olive oil
- Transfer the pasta mixture to the baking dish and spread it out evenly. Dot the top with the reserved (1 cup) cheese mixture and shredded mozzarella and a bit more sauce. (NOTE: At this point, you can cool, cover, and refrigerate or freeze to make ahead.)
- When ready to bake, loosely cover the baking dish with foil, taking care that the foil doesn’t touch the food. Place the baking dish on the middle rack of the 350°F preheated oven.
- Bake for 50 minutes, then uncover and continue to bake for another 10-15 minutes or until the pasta is heated through and the top has browned a bit. (NOTE: Use a stem thermometer if you’re not sure if the pasta is heated through. It should reach 165°F.)
- Let the baked ziti stand for about 10 minutes before serving. Garnish with fresh basil leaves if desired and serve with additional, heated tomato basil sauce on the side. Buon Appetito!
Notes
- Undercook the pasta! The pasta will cook again in the oven. So, cook it about 2 minutes less than the package instructions.
- Use full fat, whole milk ricotta cheese and drain if it is watery.
- It’s always best to shred mozzarella yourself to avoid the anti-caking agents that are added to pre-shredded cheeses. I always buy whole milk block mozzarella and then shred it myself on a box grater. You can use fresh mozzarella in this dish, but be sure to chop/dice it into very small pieces and strain any excess liquid out of it.
- I use frozen spinach in this recipe for convenience and because I always have it on hand. You can use either chopped or whole spinach leaves, but the key is to squeeze out as much liquid as possible once its thawed. You can also start with fresh spinach, but will have to blanch/boil it first briefly and also squeeze it dry.
- Homemade tomato basil sauce is preferred, but you can 100% use a jarred sauce. Just make sure it’s a sauce that you like. If the sauce does not taste good, the final baked ziti will not taste good.
- Ziti is the classic pasta to use in this dish, but really any substantial, short pasta with places to hold the sauce and cheese can be used. Other great options are rigatoni, penne rigate, mostaccioli and elicoidali.
- Once the baked pasta is assembled in the casserole dish, it can then be covered with plastic wrap and either refrigerated or frozen for future baking.
- If you freeze it, it’s best to thaw it in the refrigerator overnight before baking, but I have also baked it in frozen state. It will just take much longer to cook that way. See below for more details on this.
- Store leftovers in the refrigerator in an airtight container for up 4 days. Reheat in a 350°F oven or in a covered skillet with a little water over medium low until heated through. You can also reheat leftovers in a microwave. or in a microwave.
- When ready to bake, remove any plastic wrap or other cover used in the refrigerator and lightly cover the baking dish with foil, making sure that it does not touch the pasta. Place on the middle rack of a 350°F preheated oven for about 1 hour. Then, uncover it and bake for another 10-15 minutes until the pasta is heated through and the top has browned a bit.
- Firstly, be sure to wrap the uncooked pasta dish very well in plastic wrap before freezing so that it does not get freezer burn. You can freeze it for up to 3 months.
- When ready to enjoy your baked ziti with spinach, it’s best to thaw it in the refrigerator overnight first, if you have the time, then take it out of the fridge and leave it at room temperature for about 30 minutes prior to baking.
- Then, follow the instructions in the question above.
- Having said this, I have also baked ziti in frozen state. It will just take much longer to cook this way. Remove any plastic or other cover used in the freezer and lightly cover the baking dish with foil, making sure that it does not touch the pasta. Place on the middle rack of a 350°F preheated oven for about 1½ hours or so. At this point, uncover it and take the internal temperature of the pasta to get an idea of how hot it is. Bake at least 15 minutes uncovered and then take the temperature again. Continue baking until it has reached an internal temperature of 165°F. If necessary, recover with foil if the top browns before the inside is fully heated. (The actual baking time will depend on the pan itself, and how frozen the baked ziti is.)
- Remove any plastic wrap or other covering first. Then, lightly cover with foil and reheat/bake in a preheated 350°F oven. You can reheat the already cooked baked ziti in either thawed or frozen state. The baking time will depend on the pan itself, and how frozen the ziti is. Expect it to take at least one hour if frozen, but use a stem thermometer to check that its internal temperature hits 165°F in the center. I suggest having some heated marinara to add to the dish nearby once it’s removed from the oven as it will likely have become a bit dry in the freezer.
