Vegan Baked Ziti Recipe

I assembled a Vegan Baked Ziti layered with creamy cashew ricotta, nutritional yeast, and marinara, and one unexpected shortcut makes this quick, kid friendly pasta bake a go-to for weeknights and leftovers.

I’m kinda obsessed with how this Vegan Baked Ziti can be both messy and somehow elegant, like it demands to be dug into. The ziti pasta holds pockets of creamy surprise from a cashews-based layer that tastes richer than it has any right to, and every bite makes me wonder why I waited so long to try it.

It’s the kind of Easy Vegan Casserole that gets whispered about after dinner, leftovers disappearing fast, people swapping tips even when they swear they wont. I kept it simple but bold, and yeah, you’ll want to make it again.

Ingredients

• Ziti pasta: hearty carbs, good for energy, some fiber if whole grain, fills ya up
• Marinara sauce: tomatoes give vitamin C, lycopene, tangy not sweet, low fat
• Raw cashews: creamy texture, plant protein and healthy fats, adds extra richness
• Nutritional yeast: cheesy umami, B vitamins, boosts flavor without dairy, kinda salty
• Lemon juice: bright acid balances richness, adds fresh tartness
• Garlic and onion: savory aromatics, small amounts add antioxidants and more depth
• Vegan mozzarella: melty texture mainly fat and carbs, optional for cheesy top
• Basil or parsley: fresh herbs tiny calories, fragrance and a bright finish

Ingredient Quantities

• 1 lb (450 g) ziti pasta, uncooked
• 24 oz (680 g) marinara sauce (about 3 cups)
• 1 1/2 cups raw cashews, soaked
• 1/3 to 1/2 cup water or unsweetened plant milk (for blending)
• 3 tbsp nutritional yeast
• 2 tbsp fresh lemon juice
• 1 large garlic clove (for ricotta)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced (for sauce)
• 1 tsp dried Italian seasoning
• Salt and black pepper, to taste
• 1 to 1 1/2 cups shredded vegan mozzarella (optional but great for melty top)
• 1/4 cup fresh basil or parsley, chopped (optional)

How to Make this

1. Preheat oven to 375 F (190 C). Bring a large pot of salted water to a boil and cook the ziti until just al dente per package directions; reserve about one cup of the pasta water then drain. Don’t overcook the pasta you want some bite.

2. While pasta cooks heat one tablespoon olive oil in a skillet over medium heat. Add the chopped onion and saute until translucent about five to seven minutes. Add the two minced garlic cloves and cook thirty seconds until fragrant.

3. Stir in the marinara sauce and one teaspoon dried Italian seasoning, season with salt and black pepper and simmer five minutes. If the sauce seems too thick add a splash of the reserved pasta water to loosen it.

4. Make the cashew ricotta: drain the soaked cashews and add to a blender with the large garlic clove, three tablespoons nutritional yeast, two tablespoons fresh lemon juice, and one third to one half cup water or unsweetened plant milk. Blend until mostly smooth but leave a little texture so it feels like ricotta. Taste and add salt and pepper as needed. If your cashews were not pre soaked simmer them in hot water for ten to fifteen minutes first to soften.

5. If you like fold a quarter cup chopped basil or parsley into half of the cashew ricotta for extra fresh flavor, save the rest plain for dolloping.

6. Toss the drained ziti with about half of the sauce so the pasta is nicely coated; this helps the bake not dry out.

7. In a lightly oiled baking dish spread a thin layer of sauce, add half the sauced pasta, dollop half the cashew ricotta over it and spread a bit, add more sauce, then add the remaining pasta and top with the rest of the ricotta and remaining sauce.

8. Sprinkle one to one and a half cups shredded vegan mozzarella evenly over the top if using, then bake uncovered for about twenty to twenty five minutes until bubbly and the cheese is melted. For a browner top you can broil one to two minutes but watch it closely it burns fast.

9. Let the ziti rest five to ten minutes to set, garnish with chopped basil or parsley and extra nutritional yeast if you want, then serve warm.

Equipment Needed

1. Large pot for boiling the ziti and for softening cashews if needed
2. Colander for draining the pasta
3. Large skillet for sauteing the onion garlic and simmering the sauce
4. Blender or food processor for the cashew ricotta, it doesnt need to be perfectly smooth
5. Wooden spoon or heatproof spatula for stirring and folding
6. Measuring cups and spoons for cashews nutritional yeast lemon juice etc
7. Baking dish about 9 by 13 inch, lightly oiled
8. Cutting board and chef knife for chopping the onion and herbs
9. Oven mitts and a slotted spoon or tongs for handling hot pasta and the baking dish

FAQ

Vegan Baked Ziti Recipe Substitutions and Variations

• Cashews (for the ricotta): silken tofu, blended with lemon and garlic for a super creamy swap; soaked sunflower seeds, same prep as cashews and allergy friendly; blanched almonds, soak then blend for a mild nutty ricotta; store bought vegan ricotta if you’re in a hurry.
• Ziti pasta: penne or rigatoni work exactly the same; medium shells hold sauce well and are fun; spaghetti broken into thirds in a pinch; whole wheat or chickpea pasta for more fiber and protein.
• Nutritional yeast: 1 tbsp miso paste thinned with a little water plus lemon gives savory depth; 2 tbsp vegan parmesan or ground toasted cashews add cheesy notes; 1/4 cup toasted sunflower seeds blended with salt if you want nutty umami.
• Vegan mozzarella (melty top): shredded vegan cheddar or mozzarella-style shreds; grated vegan parmesan for a sharper finish; panko tossed with olive oil and a pinch of salt for crunchy topping; or skip it and dollop extra cashew ricotta under the sauce for creaminess.

Pro Tips

1. Salt the pasta water like the sea and pull the ziti out a minute or two early, then rinse with hot tap briefly if it’s still cooking in the colander. This keeps the pasta with some bite and stops it turning mushy in the oven, plus the undercook gives the bake texture.

2. If you forgot to soak cashews overnight, pour boiling water over them and let sit 15 to 20 minutes, then blend. Also blend the ricotta a little coarse, not glassy smooth, it feels more like real ricotta and holds up better when baked.

3. Brown the onions a bit longer, till they get some color, it adds real depth. Add the garlic off the heat or at the very end of the sauté so it wont burn and turn bitter.

4. Use reserved pasta water to loosen the sauce if it’s thick, a few tablespoons at a time. For a nice top, put the bake under the broiler for only 60 to 90 seconds, watch it the whole time or it will go from golden to burnt in a blink. Let the casserole rest 5 to 10 minutes before serving so it sets and slices cleaner.