This Vegan Baked Ziti recipe is vegan comfort food at its finest. The tangy marinara, hearty tofu ricotta and smoky vegan "cheese" are a flavor sensation. My vegan version is lower in fat and higher in protein than the classic dairy version but has all the same cozy vibes that are perfect for Fall.
What is tofu ricotta?
For the tofu ricotta we will combine crumbled tofu with spices. I add nutritional yeast to make it cheesey. However be aware that people who are sensitive to msg may react to "nooch". It is amazing how similar in taste and texture tofu is to ricotta cheese. I like mine with bigger chunks which is why I simple crumble the tofu but you can put yours in a food processor to make it creamier.
Tips for using vegan cheese
The vegan "cheese" I used in this recipe is smoked provolone but there are many wonderful vegan cheeses out there that will work in this recipe. I like "smoked" cheeses that have a bit more depth to their flavors and I also go light on the vegan cheeses. Vegan cheese is great for texture but does not have the same flavor as a dairy cheese. In this vegan baked ziti, the smoked provolone adds a nice flavor but if you cannot find it, a regular vegan mozzarella will do the trick.
Ingredients for Baked Ziti
For this Vegan Baked Ziti we make a quick homemade marinara sauce. If you prefer to use a store-bought marinara you may but this one is easy and has very few ingredients.
- Ziti
- Extra Virgin Olive Oil
- Garlic
- Onion
- Crushed Tomatoes
- Italian Seasoning, salt and crushed red pepper flakes
- Pure maple syrup for sweetener
- Bell pepper
- Tofu
- Nutritional Yeast
- Vegan provolone cheese
How to Make Vegan Baked Ziti
- Preheat the oven to 375
- Cook the pasta
- Make the Sauce
- Make the ricotta
- Combine and bake
More vegan pasta recipes
If you like vegan pasta dinners, check out these other recipes:
Vegan Baked Ziti
Ingredients
- 1 pound ziti
For Sauce
- 1 teaspoon olive oil
- 3 garlic cloves minced
- ½ onion small dice
- 28 oz crushed tomatoes
- 1 cup water
- 1 teaspoon Italian seasoning
- 1 pinch crushed red pepper
- ½ teaspoon salt
- 1 teaspoon maple syrup
- 1 red bell pepper cut in cubes
For Ricotta
- 1 pound extra firm tofu drained and crumbled
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 4 slices vegan smoked provolone diced fine
Instructions
- Preheat oven to 375. Cook pasta according to the package directions. Drain and set aside until last step.
Make the sauce
- In a saucepan over medium heat, heat oil. Add the garlic, onion, and pepper and cook for 5 minutes, until toasty. Add the crushed tomatoes, water, Italian seasoning, crushed red pepper, salt and maple syrup and boil. Simmer 5 minutes while you make the ricotta.
Make Ricotta
- In a bowl put the tofu, salt, nutritional yeast, vegan provolone, and Italian seasoning, crumble the tofu and mix all of the ingredients until well combined
Assemble
- In a large oven safe casserole dish, mix the cooked pasta and sauce. I like to make mine very saucy but add sauce to your preferences. Once the pasta is coated with the sauce, crumble the ricotta mixture over pasta and mix it in gently.
- Cover with aluminum foil and bake for 25 minutes at 375 until it is hot in the center.
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