This veggie baked ziti is the ultimate comfort food made from scratch with fresh vegetables, creamy ricotta, and melted mozzarella. It’s ready in just over an hour, can be made ahead, and is perfect for family dinners or entertaining guests.

I’ve made this vegetarian baked ziti for years, and it never disappoints when I need a comforting meal that feels special yet approachable. The combination of tender vegetables and creamy cheeses makes it a family favorite that I often serve alongside simple roasted vegetables for a complete meal. There’s something about the aroma of baking pasta and herbs that transforms any ordinary evening into a cozy gathering, much like the warmth you get from our favorite creamy mac and cheese.

What You’ll Need for Perfect Veggie Baked Ziti

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Veggie Baked Ziti

Make this delicious veggie baked ziti packed with zucchini, bell peppers, mushrooms and creamy ricotta. A hearty vegetarian dinner ready in just 65 minutes!

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 450 kcal

Equipment

• large pot
• large skillet or Dutch oven
• 9×13-inch baking dish
• medium bowl
• knife
• cutting board
• measuring spoons
• measuring cups
• oven
• spatula
• whisk

Ingredients

  

Sauce and Vegetables

• 1 tablespoon extra-light olive oil
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• 1 medium zucchini diced into 1/2-inch pieces
• 1 medium bell pepper any color, diced into 1/2-inch pieces
• 8 ounces cremini mushrooms sliced
• 24 ounces marinara sauce about 3 cups
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground

Cheese Mixture

• 1 large egg at room temperature
• 15 ounces ricotta cheese at room temperature
• 2 cups shredded mozzarella cheese divided
• 1/2 cup grated Parmesan cheese

Pasta and Garnish

• 12 ounces dried ziti pasta
• 1 tablespoon chopped fresh basil for garnish

Instructions

 

• Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. While the water heats, heat the extra-light olive oil in a large skillet or Dutch oven over medium heat.
• Add the chopped onion to the skillet and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the minced garlic and cook for 1 minute more, until fragrant.
• Add the diced zucchini, bell pepper, and sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and any liquid released from the mushrooms has evaporated.
• Stir the marinara sauce, dried oregano, kosher salt, and black pepper into the skillet with the cooked vegetables. Remove the skillet from the heat and set aside. Meanwhile, cook the ziti pasta in the boiling water for 2 minutes less than the package directions state for al dente. Drain the pasta well.
• In a medium bowl, whisk the egg. Add the ricotta cheese, 1 cup of the shredded mozzarella, and the grated Parmesan cheese. Stir until the mixture is completely combined and smooth.
• In the large pot used for the pasta, combine the drained ziti and the vegetable marinara sauce. Stir gently to coat all the pasta evenly.
• Transfer half of this saucy pasta mixture to a 9×13-inch baking dish. Dollop all of the ricotta cheese mixture over the pasta in the baking dish. Use a spoon to spread it into a somewhat even layer. Top with the remaining half of the saucy pasta.
• Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top. Bake, uncovered, for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned in spots.
• Let the baked ziti rest for 10 minutes before serving. Garnish with chopped fresh basil.

Notes

Let the baked ziti rest for 10 minutes before serving for easier slicing.

Keyword pasta bake, vegetarian, veggie baked ziti

Creative Ways to Customize Your Ziti

• Extra Cheesy Version: Add a layer of shredded provolone or fontina between pasta layers.
• Protein Boost: Stir in cooked lentils or white beans with the vegetable mixture.
• Gluten-Free Option: Use your favorite gluten-free pasta and check cheese labels.

My Secrets for Perfect Baked Ziti

• Vegetable Texture: Cook until tender but not mushy to maintain structure during baking.
• Pasta Doneness: Undercook by two minutes since it continues cooking in the oven.
• Cheese Temperature: Bring ricotta to room temperature for smooth, lump-free blending.
• Resting Time: Let stand for ten minutes before serving for cleaner slices.

How to Store and Reheat Your Pasta Bake

• Store: Keep leftovers in an airtight container in refrigerator for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 3 months, thaw overnight before reheating.
• Reheat: Cover with foil and bake at 350°F for 15-20 minutes until heated through.
• Make-Ahead Tip: Assemble completely, cover, and refrigerate up to 24 hours before baking.

Frequently Asked Questions

More Comforting Pasta Dishes to Try

• Creamy Garlic Pasta
• Sheet Pan Lasagna
• Pesto Pasta
• Spinach Manicotti
• Cheesy Spinach Artichoke Pinwheels

Why This Veggie Baked Ziti Becomes a Favorite

With its creamy texture and robust vegetable flavor, this vegetarian pasta bake is perfect for both weeknight dinners and special occasions. It’s easy to make from scratch yet impressive enough for guests, always earning compliments and recipe requests. The combination of melted cheeses and savory tomato sauce creates that ultimate comfort food experience everyone loves.