This recipe for Classic Vegan Baked Ziti is sponsored by Muir Glen who I love for their organic canned tomatoes that taste delicious straight out of the can. Seriously!
Oh hello, did you want me to introduce you to my soulmate? It's called Classic Vegan Baked Ziti, but I like to call it my one true love, for short. Oh yeah, I'm feeling sassy about this recipe as it's just the perfect baked pasta dish you ever did see, and more importantly taste!!
Ziti pasta is layered with a simple homemade tomato sauce and my Quick Vegan Tofu Ricotta. Sprinkled with Parmegan and fresh basil. It's simple, delicious, classic, hearty, amazing, and you'll be going back for seconds... and thirds.
There are a few layers to this dish, but both the tomato sauce and tofu ricotta can be made ahead of time to make assembly quick and easy. This is the perfect pasta bake for a dinner party, special Sunday dinner, potluck, or just a night when you feel like you need to good ol' fashioned home cooking. A good pasta dish always tastes like home to me.
I grew up in a family where having cans of tomatoes in the cupboards was an absolute staple as you never know when a craving for pasta would strike (which was most nights, because, pasta). So I have tasted a lot of tinned tomatoes in my life. Once cooked, the tomatoes taste fine, but usually when you taste the tomatoes straight from the can they have an odd tinned tomato taste. Does anyone know what I am talking about here?
But I had a magical moment when I was cooking up this dish. I opened a can of the Muir Glen diced tomatoes and tasted them as I taste everything I cook with, and oh my... they were delicious! Straight out of the can. I was so surprised that I actually had a second and third taste. And this is coming from a girl that doesn't even really like raw tomatoes that much. Yeah, they're good.
I definitely recommend taste testing some Muir Glen tomatoes for yourself. Find Muir Glen products in the natural foods section at all Sobeys, Whole Foods and most Loblaws stores.
Now onto the pasta bake!
To make Classic Vegan Baked Ziti: start by making the tomato sauce. Heat the olive oil in a large skillet over medium-high heat. When hot, add the onions and garlic and sauté for about 5 minutes until the onions turn translucent and just begin to brown. Add the diced tomatoes, crushed tomatoes, parsley, basil, oregano, salt and pepper. Bring to a simmer and let the sauce cook, stirring occasionally for about 20 minutes until the sauce has thickened and the tomatoes are cooked.
In the meantime prepare the tofu ricotta (if not prepared ahead of time) and cook the pasta according to the package directions until al dente.
To assemble the Classic Vegan Baked Ziti, add half of the cooked pasta to the bottom of a 9" x 13" baking dish.
Pour over half of the tomato sauce.
Then dollop on half of the tofu ricotta.
Repeat with the remaining pasta and tomato sauce. Stir 3 - 4 tablespoons of water into the remaining ricotta to make it easier to spread and smooth it over the pasta and tomato sauce. Top with the Parmegan. Bake covered with foil for 15 minutes, remove foil and cook another 5 - 10 minutes until lightly browned and hot all the way through.
Garnish with fresh basil before serving if desired. SO PRETTY, SO SCRUMPTIOUS!
Classic Vegan Baked Ziti
Ingredients
For the tomato sauce:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic minced
- 1 28oz can Muir Glen Diced Tomatoes
- 1 ½ cups Muir Glen Crushed with Basil Tomatoes (half of a 28oz can)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the pasta bake:
- 1 454g ziti, penne, or rigatoni (gluten-free if preferred)
- 1 recipe Quick Easy Tofu Ricotta
- 3 - 4 tablespoons water
- 3 tablespoons Parmegan
- 1 handful fresh basil leaves, chopped (optional for garnish)
Instructions
- To make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. When hot, add the onions and garlic and sauté for about 5 minutes until the onions turn translucent and just begin to brown. Add the diced tomatoes, crushed tomatoes, parsley, basil, oregano, salt and pepper. Bring to a simmer and let the sauce cook, stirring occasionally for about 20 minutes until the sauce has thickened and the tomatoes are cooked.
- To cook the pasta: bring a large pot of water to a boil and cook the pasta according to the package directions until al dente.
- To assemble the pasta bake: Preheat your oven to 375F (190C).
- Add half of the cooked pasta to the bottom of a 9" x 13" baking dish. Pour over half of the tomato sauce, and then dollop on half of the tofu ricotta. Repeat with the remaining pasta and tomato sauce. Stir 3 - 4 tablespoons of water into the remaining ricotta to make it easier to spread and smooth it over the pasta and tomato sauce. Top with the Parmegan. Bake covered with foil for 15 minutes, remove foil and cook another 5 - 10 minutes until lightly browned and hot all the way through. Garnish with fresh basil before serving if desired.
Nutrition
Bon appetegan!
Sam
Cindy B says
Hi! Made this & love it!! I live alone & wonder if it can be frozen.
Megan says
Hi Sam, do you have your Kale and Cashew Ricotta Pasta Bake recipe anywhere? I make it all the time, but my pin for it now takes me to this recipe.
Sam says
This has been a go to recipe for over a year, everyone (non-vegans included) love it!!
Roxanne says
Sambini- just like Houdini! No kidding lady! You rock. Every single one of your recipes I have made have been nothing short of delicious! Tomorrow I am making your best Fried Chicken, girl that stuff is banging! You are THE PERSON I turn to when I am looking for a recipe..I choose you first! Its obvious you put a lot of time in effort in all you do from recipes to youtube to your cookbook. A sincere thanks from me to you!!❤❤
Jenn says
How do you do it? Over and over again, I find myself leaving you five star reviews, and even more important I’m motivated to try new recipes of yours because I know it’s going to be smooth making it and it’s going to taste delish!
This ziti is so yummy! Comfort food veganized and easy to make. The tofu ricotta is simple and makes this dish so creamy. I added fresh spinach to the mix. This will be great to take for potlucks and family dinners.
Thank you Sam!
Sam Turnbull says
Hahaha!! So thrilled my recipes please you every time 🙂
Sandra says
Alchemy! I am wowed. Will definitely be making this more often. Who knew tofu could taste like this??
Sandra says
I wish I could give this 6 stars. Amazing! I didn't make the Parmegan; instead I put just nutritional yeast and some breadcrumbs on top. Inspired by another commenter, I added crumbled up field roast Italian sausage (vegan) in my sauce. This is definitely one to wow non-vegans! Who knew tofu could taste like that??
Sam Turnbull says
Wonderful! SO happy you enjoyed 🙂
Shannon says
Made this for dinner tonight! Another excellent recipe!! I have also been learning how to make homemade breads lately so i made homemade bread sticks to go with it!! Im thinking next time i will make your Bolognese sauce. I think that would be tasty
Sam Turnbull says
It sure would be! Glad you enjoyed another recipe!
Nikki Rangel says
Hi
I can’t find Muir Glen tomatoes in the UK can I use any organic tomatoes?
Thanks
Nikki
Sam Turnbull says
Absolutely! Any diced and crushed canned tomatoes will work just fine. You could even use fresh tomatoes and dice and crush them yourself. Enjoy!
Yvonne says
So glad to find this comment! So that would mean just chop up 4½ cup of fresh tomatoes yes? But canned products are always salted and sometimes seasoned. Is it necessary to adjust the seasoning? Xx
Kristi says
I made this tonight. It was so good! Awesome recipe Sam!
Sam Turnbull says
Yay! So very happy you enjoyed another recipe, Kristi! Always makes me happy to see your name 🙂
Hazel says
This was such a perfect ziti!! My husband literally licked his plate clean 😀 I added some gardein beefless crumbles and chopped mushrooms to the tomato sauce per his request, but followed the recipe exact otherwise. Thank you for such a simple and comforting recipe!
Sam Turnbull says
Haha! That's awesome!!! So happy you both enjoyed it so much 🙂
Wanda says
Absolutely DIVINE! Loved every bite. Would like to leave a 10-star rating if possible.
Am definitely going to take this to the next church potluck and start converting them all. Thank you SO much, Sam!
Sam Turnbull says
Hahahaha! Love it! Thrilled it was such a hit, Wanda 🙂
Stacy says
I made this for dinner tonight for my daughter and granddaughter, we all loved is. Absolutely delicious.
Thank you
Sam Turnbull says
Yay! So happy you enjoyed it 🙂
Srivani says
Holy carp, this was awesome!!!! A great meal for everyone including the 4 year old girl (who is a pasta monster) and the 9 month old boy (who just loves eating anything he can, despite only having 3 teeth). This would be a great meal to "wow" the unconverted! Thanks for all your great recipes and inspiration, Sam.
Sam Turnbull says
You're very welcome, Srivani! Thrilled everyone loved it so much. Thank you so much for the multiple lovely comments 🙂
Alison boyd says
Delicious! Easy to make, I modified it slightly, by adding a cup of grated zucchini to the sauce, I also sauted a few handfuls of spinach while making the tofu ricotta mixture andthenblended it all together. Also in all my years of grocery shopping I never noticed Glen Muir tomatoes, as I was shopping I spotted them on the bottom shelf of the natural food section so I used them, the fire roasted adds a lovely flavour. Yumm
Sam Turnbull says
Yay!! So happy you enjoyed it so much, Alison. 😀
Sara says
Like you said, I feel like this is the perfect dish for a dinner party! It definitely looks like the perfect impressive but super comforting meal, especially great now that it's getting a bit chilly! Love the idea of tofu ricotta. Looks wonderful, Sam 🙂
Sam Turnbull says
Thank you so much, Sara!! I hope you love the recipe 😀
Carol says
I don't know, you see Vegan Baked Ziti is MY one true love! It is my most favorite casserole to make, and now I get to try YOUR recipe - YAY! And actually, Italian main dish foods have been my favorite since childhood - my mom made the best spaghetti and meatballs, and now I make my own meteballs buy get vegan from the store freezer. As always - you continue to rock!
~Carol
Sam Turnbull says
Uh oh, are we fighting over our love!? Hahaha. Yes, I grew up on Italian food as well! Love it! I have a scrumptious recipe for vegan beanballs in my cookbook which you must try when it comes out! 🙂 I hope you love the recipe, Carol 🙂
Ann says
Hi Sam, you legend you 😉 I am soooo making this over the weeekend, I love it already! Any thoughts on how it would freeze? So excited for your cookbook soon too 🙂 x
Sam Turnbull says
Haha! Aww shucks, thanks so much, Ann! Tofu changes texture pretty dramatically when frozen, so the ricotta might go funny. You could try using my Cashew Ricotta instead which might freeze better. The book comes so soon now, I'm excited too!!
betty hatfield says
Oh Sassy One, this looks fantastic!!! Can't wait to try it.
Sam Turnbull says
Bahahaha, thanks, Betty!