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spatula holding a scoop of vegan baked ziti over green baking dish

Vegan Baked Ziti Recipe

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5 from 6 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 1 hour
  • Yield: 8 servings


This Vegan Baked Ziti is reminiscent of the classic Italian pasta bake you grew up with. It’s layered with a homemade marinara sauce, al dente pasta, stretchy vegan mozzarella, and creamy vegan ricotta. Finish with a sprinkle of vegan parmesan and fresh parsley for the ultimate comfort main. Perfect for holidays, potlucks, hosting a crowd and hearty weeknight dinners.


Marinara Sauce with Vegan Sausage

  • 1/2 medium white onion, finely diced
  • 4 cloves garlic, finely minced
  • 14 ounces vegan beef crumbles or crumbled sausage
  • 32 ounces marinara sauce
  • 1 large handful fresh basil, thinly sliced
  • 1 teaspoon Italian seasoning or dried oregano

Cheese Sauce

  • 2 cups vegan mozzarella cheese shreds
  • 1/4 cup (1/2 stick) vegan butter
  • 1/4 cup unsweetened almond milk (or non-dairy milk of choice)

Remaining Ingredients


  1. Preheat the oven to 375°F and have a medium to large baking dish ready. The dish we used was 10×8″.
  2. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than directed on the package. This will ensure that the pasta does not overcook in the oven.
  3. In a medium pot over medium heat, add oil. Sauté the onions and garlic until the onions are translucent and the garlic is fragrant, about 3 minutes. Once cooked, add in the vegan beef or sausage crumbles, breaking them up with the back of your spoon if needed. Cook for 3-5 minutes.
  4. Add in the marinara, basil, and Italian seasoning, and stir through. Allow the sauce to simmer for 3 minutes more and then remove from heat. Set aside until assembly.
  5. Once the noodles are cooked, drain and a dd them back to the pot. Mix the sauce with a drizzle olive oil and set..
  6. In a small pot over medium heat, prepare the vegan cheese sauce. Add in the vegan butter and allow it to melt. Once melted, add in vegan cheese shreds and almond milk. Whisk together rapidly until a smooth sauce forms.
  7. To assemble, grab your baking dish and spread in a few tablespoons of sauce. Add in a thin layer of pasta, followed by a layer of sauce, a drizzle of cheese sauce, and then a sprinkle of vegan ricotta. Continue until you fill the pan or run out of ingredients (we used 4 layers of each).
  8. Place the dish into the middle rack of the preheated oven for 25-30 minutes. Remove and allow the ziti to cool. The longer you let it cool, the easier it is to cut into slices and serve.
  9. Garnish the ziti with fresh parsley and vegan parmesan cheese. Enjoy!


  • If you are having a hard time breaking up the beef crumbles, you can use a potato masher after you add the sauce to make things easier.
  • This recipe can be stored in an airtight container in the refrigerator for about 5 days. Keep in mind that as it sits, the noodles may start to absorb some of the liquid. It is best served the day of making it but is still delicious either way.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Entree
  • Method: Oven, Stovetop
  • Cuisine: Vegan, Italian