Vegan Baked Ziti With Vegetables
Servings:8 servings
This vegan baked ziti recipe is loaded with goodness like dairy-free ricotta, vegan sausage, onion, mushrooms, bell pepper, and greens. Easily make it oil-free, gluten-free, and/or nut-free.
Ingredients
- 16 ounces dry ziti - or other small tube pasta
- 8 ounces collard greens or kale, thick stems removed, chopped
- 1 tablespoon olive oil, optional
- 1 large onion, chopped
- 10 ounces cremini mushrooms, chopped
- 1 large red pepper, seeded and chopped
- 4 cloves garlic, minced
- 4 vegan Italian sausage links, chopped - or 14 oz. of your favorite vegan crumbles/meat sub
- 1 teaspoon dried oregano
- 5 cups of your favorite marinara sauce - about 1 ½ (24 oz) jars
- 1 ½ to 2 cups vegan ricotta - tap for the tofu ricotta recipe; see Notes for almond ricotta link
- salt and pepper
- homemade vegan nut Parm - or 1+ cups cashew mozzarella or 2 cups store-bought vegan cheese shreds
Instructions
- Cook the pasta in a large pot of salted water until al dente. With about 2 minutes left on the timer, add the chopped collards or kale to the pot. Drain in a colander and set aside.
- Preheat a large sauté pan over medium-low heat. Add the oil, if using. Cook the onion until translucent, about 4 minutes. Add the mushrooms and red pepper, and cook until the mushrooms have released their liquid. Add the garlic, sausage, oregano, and season with salt and pepper. Cook for 3 to 4 minutes. Add half of a (24 oz) jar of marinara sauce to the saute pan. Stir and cook until hot.
- Return the cooked pasta and greens to the large pot. Add 1 jar marinara sauce and stir so the pasta is well-coated in sauce.
- Preheat the oven to 375 degrees F.
- Spread half of the pasta in a 13x9 baking dish. Dollop half of the ricotta on top and gently spread around. Then, top with half of the vegetable mixture. Repeat the 3 layers, finishing with the veggies on top. NOTE: If using shredded vegan cheese, sprinkle evenly on top, and cover the dish tightly with foil (trapping moisture inside is the trick to getting vegan cheese to melt!).
- Bake for 25 minutes. NOTE: If using my pourable cashew mozzarella, add it once the ziti has been in the oven for 10 minutes. Pour it on top and spread into a thin layer (no need to cover the dish). Otherwise, sprinkle with nut Parm, and bake for another 5 minutes or until piping hot in the center. *If you covered the dish to melt the store-bought cheese, uncover and check to see if it's melted. Re-cover and bake for another 5 minutes if needed.
- Garnish with more Parm and fresh basil or parsley, if desired. Serve hot.
Notes
Ricotta - you have options! Use the tofu-based ricotta linked in the ingredient list above, or this 2-ingredient almond ricotta. For a store-bought option try Kite Hill's vegan ricotta.
Store - leftover vegan baked ziti in a covered container in the refrigerator for up to 5 days or frozen for up to 2 months. Before freezing let cool completely, freeze in one large portion or individual portions.
Reheat - individual servings reheat well in the microwave. To reheat the whole dish, cover with foil and bake in a preheated 350 degree oven for about 15 minutes or until heated through.
Nutrition
Calories: 530kcal | Carbohydrates: 68g | Protein: 32g | Fat: 16g | Cholesterol: 0mg | Sodium: 1000mg | Potassium: 1050mg | Fiber: 8g | Calcium: 247mg | Iron: 6mg
