Delicious Baked Ziti Recipe No Meat
Equipment
- Large pot
- 9x13-inch baking dish
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
Ingredients
For the Pasta
- 1 pound ziti pasta
- 1 tbsp salt (for boiling water)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can crushed tomatoes
- 1 can tomato sauce
- 1 tbsp dried basil
- 1 tbsp dried oregano
- ½ tbsp red pepper flakes (optional for heat)
- ½ tbsp salt
- ¼ tbsp black pepper
- 1 tbsp sugar (to balance acidity)
For the Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- ¼ tbsp salt
- ¼ tbsp black pepper
For Topping
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat Oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or non-stick spray.
- Cook the Ziti: Bring a large pot of salted water to a boil. Cook ziti until al dente (about 1-2 minutes less than package instructions). Drain and set aside.
- Make the Sauce:Heat olive oil in a large pan over medium heat.Sauté onions for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds.Pour in crushed tomatoes and tomato sauce. Stir in basil, oregano, red pepper flakes, salt, black pepper, and sugar. Simmer for 10-15 minutes, stirring occasionally.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, salt, and black pepper. Mix well.
- Assemble the Baked Ziti:Mix the cooked ziti with half of the tomato sauce.Spread half of the ziti mixture into the baking dish.Spread the ricotta cheese mixture evenly over the pasta.Add the remaining pasta mixture on top.Pour the remaining sauce over the top and spread evenly.
- Add Cheese Topping: Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
- Bake: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until cheese is melted and bubbly.
- Rest & Serve: Let sit for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- You can add sautéed mushrooms, spinach, or zucchini for extra veggies.
- Use whole wheat or gluten-free pasta for a healthier option.
- If you like a creamy version, mix in ½ cup of heavy cream into the tomato sauce before assembling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.