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img-vegan baked ziti

Vegan Baked Ziti

Baked ziti in marinara with tofu ricotta and vegan smoked provolone. The ultimate in comfort food.
Prep Time 10 mins
Cook Time 35 mins
Course dinner, holiday, Main Course
Cuisine American, california, fusion, Italian
Servings 5
Calories 527 kcal


  • 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


  • Preheat oven to 375. Cook pasta according to the package directions. Drain and set aside until last step.

Make the sauce

  • Meanwhile, 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 combined


  • In a large casserole dish, mix the cooked pasta and sauce. I like to use mine saucy but use 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.


Calories: 527kcalCarbohydrates: 91gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1135mgPotassium: 954mgFiber: 8gSugar: 13gVitamin A: 1106IUVitamin C: 46mgCalcium: 136mgIron: 5mg
Keyword comfortfood, Family-friendly, pasta, tofu, vegan
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