Looking for a creamy, cheesy meatless baked ziti recipe to effortlessly to throw together? Baked ziti with ricotta and mozzarella uses only six ingredients, is freezer-friendly, and easily adapts into a gluten-free baked pasta as well!

overhead shot of baked ziti in a white baking dish
Don’t let this simple list of ingredients fool you! This baked ziti recipe has been requested every time I serve it. The flavor and textures are undeniable!

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Next-Level Baked Ziti Recipe Without Meat

Baked meatless ziti has been served at family dinners, parties, and holidays on endless occasions. Guests love the comforting baked pasta layered with sauce and mozzarella, while it is a breeze to make!

  1. No meat ziti is vegetarian and appeals to all eaters – kids and adults!
  2. It’s versatile! Try different cheeses, add browned Italian sausage or ground beef, or sauté veggies to make this a vegetarian dream meal.
  3. Need a gluten-free baked pasta recipe? Simply follow the adaptation and tips for swapping out gluten-free pasta instead.
  4. Making an easy meatless ziti is also make-ahead and freezer-friendly, perfect for meal prep or entertaining!

Totally easy, uncomplicated, and delicious! Thank you for this recipe!

—Lauren

Ingredients Tid Bits

This dish combines ricotta and mozzarella with jarred marinara sauce for ease. Feel free to go the extra mile and make a homemade sauce instead. I have a quick, yet immensely flavorful, 20 minute marinara sauce on this recipe for gluten-free chicken parmesan.

  • Pasta – Ziti is the most popular, but mostaccioli, rigatoni, cavatappi, or penne may be substituted. I’ve also made it many times using GF pasta, and there are some winning tips on that below.
  • Marinara – The recipe uses one 24 ounce jar of marinara, or substitute 3 cups homemade.
  • Cheese – A combination of mozzarella and parmesan is used, but provolone, gouda, or monterey jack may be substituted
  • Ricotta – For richer flavor use whole-milk ricotta cheese.

Let’s Make This Together!

(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)

Easy prep work

The reason everyone loves a baked ziti casserole is the limited prep work, and the only thing you have to do for this recipe is boil the pasta and mix together the ricotta filling, which is eggs, ricotta, mozzarella cheese, and parmesan. You can do this while the pasta is boiling to al dente.

the ricotta filling and cooked pasta.

Time to layer and bake!

First spread a thin layer on marinara on the bottom of the casserole dish. Add half the pasta, all the ricotta mozzarella filling, a heaping cup of sauce, then repeat with remaining pasta, sauce, and finish with more mozzarella cheese.

Now it’s time to pop it in the oven, uncovered, for 40-45 minutes, or until bubbly and hot throughout, and the cheese is melted on top. Or, check out the make-ahead and freezer instructions below!

images showing how to layer baked ziti
more images of how to assemble meatless baked ziti

Make-Ahead / Freezer Instructions

To make meatless baked ziti ahead of time, assemble the casserole as directed, but do not bake. Make sure the dish has completely cooled first, then cover securely with plastic wrap. Add an additional layer of foil on top, and freeze up to 3 months.

To reheat, thaw overnight in the refrigerator and then set out at room temperature for 1-2 hours. Bake as directed, adding additional time as necessary, depending on how chilled the dish was. If the top becomes overly cooked before the middle is hot, tent a piece of foil over the top.

This recipe may also be assembled up to 24 hours ahead of time and refrigerated until ready to bake. For best results, set out at room temperature for 1 hour before baking.

For leftovers, it’s best for them to come to room temperature first before reheating. This will mean less time in the oven and moisture loss. Cover with foil and reheat in a 350ºF oven for 20-30 minutes. For more tips, see this helpful how to reheat a casserole in the oven article!

a serving of meatless baked ziti on a white plate
Need a satisfying casserole to serve a crowd? Creamy baked ziti always delivers.

Can I Make This Gluten-Free?

Although it seems simple to just swap out the ziti for gluten-free penne, there are a few important tips to remember! To learn more, I would check out this game-changing recipe for gluten-free mac and cheese or this homemade gluten-free lasagna.

  1. The recipe calls for 16 ounces dried pasta, but GF pasta is generally sold in 12 ounce boxes. Therefore, use one 12 ounce box, plus about 1 1/3 cup additional dried penne to equal 16 ounces.
  2. When boiling GF pasta, do not add salt. I find the GF starches absorb salt more than regular pasta, overly salting the dish.
  3. The most important tip is adjusting the boiling time. GF pasta has a tendency to become mushy, or break apart. Therefore, when initially boiling only cook for half the time called for al dente. For example, if the box says to boil 10 minutes for al dente, cook for 5 minutes. After draining, rinse in cold water to stop the cooking before assembling. It will finish cooking in the oven

What About Yummy Add-Ins?

Of course, you can add meat or veggies to this recipe as well. Either brown one pound bulk Italian sausage, ground beef, or sauté veggies (such as chopped zucchini, eggplant, peppers) before assembling. Layer the meat or veggies on top of the ricotta filling before finishing the layers as directed.

a spoon in a casserole dish of baked pasta with some taken out
With layers of tender ziti, zesty tomatoes, creamy ricotta, and gooey cheese, it’s hard to not go back for seconds!

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

overhead shot of baked ziti in a white baking dish
4.85 stars (101 ratings)

Unforgettable Meatless Baked Ziti (Creamy & Easy!)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 9
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Looking for a creamy, cheesy meatless baked ziti recipe to effortlessly to throw together? Baked ziti with ricotta and mozzarella uses only five ingredients, is freezer-friendly, and easily adapts into a gluten-free baked pasta as well!
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Ingredients
 

Instructions
 

  • Preheat the oven to 350°F.
  • Bring a large pot of salted water (omit salt for gluten-free pasta) to a boil. Cook the pasta to one minute less than called for al dente. Drain and rinse with cold water to stop cooking.
    16 ounces box ziti
  • While the pasta is boiling, make the ricotta filling. Whisk the eggs in a medium bowl and then stir in the ricotta, 1 ½ cups mozzarella cheese, and parmesan until well combined.
    2 large eggs, 15 ounce whole-milk ricotta, ½ cup grated parmesan cheese
  • Spread about 1/4 cup marinara on the bottom of a 9X13 baking dish. Add half the pasta, top with all the ricotta mozzarella filling, then spread on a heaping cup of marinara. Top with the remaining pasta, marinara, and mozzarella cheese.
    24 ounces jar marinara sauce (or 3 cups homemade)
  • Bake, uncovered, for 40-45 minutes, or until bubbly and hot throughout, and the cheese is melted on top. Let stand for 10 minutes before serving.

Notes

 
Gluten-Free adaptations
  1. The recipe calls for 16 ounces dried pasta, but GF pasta is generally sold in 12 ounce boxes. Therefore, use one 12 ounce box, plus about 1 1/3 cup additional dried penne to equal 16 ounces.
  2. When boiling GF pasta, do not add salt. I find the GF starches absorb salt more than regular pasta, overly salting the dish.
  3. The most important tip is adjusting the boiling time. GF pasta has a tendency to become mushy, or break apart. Therefore, when initially boiling only cook for half the time called for al dente. For example, if the box says to boil 10 minutes for al dente, cook for 5 minutes. After draining, rinse in cold water to stop the cooking before assembling. It will finish cooking in the oven.
 
Make-ahead / freezer instructions
To make ahead of time, assemble the casserole as directed, but do not bake. Make sure the dish has completely cooled first, then cover securely with plastic wrap. Add an additional layer of foil on top, and freeze up to 3 months.
To reheat, thaw overnight in the refrigerator and then set out at room temperature for 1-2 hours. Bake as directed, adding additional time as necessary, depending on how chilled the dish was. If the top becomes overly cooked before the middle is hot, tent a piece of foil over the top.
This recipe may also be assembled up to 24 hours ahead of time and refrigerated until ready to bake. For best results, set out at room temperature for 1 hour before baking.
 
Doubling / Halving the Recipe
For meal-prep you may double the recipe, freezing one for later. Alternatively, divide the recipe between two 8X8 baking dishes, enjoying one now and freezing the other for another dinner. If halving the recipe, bake in a 2-quart (8X8 inch) dish, and bake for 30-40 minutes.
 
Adding meat or veggies
Either brown one pound bulk Italian sausage, ground beef, or saute veggies (such as chopped zucchini, eggplant, peppers) before assembling. Layer the meat or veggies on top of the ricotta filling before finishing the layers as directed.
Calories: 437kcal, Carbohydrates: 44g, Protein: 25g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 772mg, Potassium: 461mg, Fiber: 3g, Sugar: 5g, Vitamin A: 891IU, Vitamin C: 5mg, Calcium: 374mg, Iron: 2mg
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