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Homemade Meatless Baked Ziti photo

Meatless Baked Ziti

A comforting, cheesy baked ziti made with a simple tomato passata sauce and layers of ricotta, mozzarella, and parmesan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Large Pot
  • Colander
  • 9x13-inch (23x33 cm) baking dish
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Cheese Grater

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 4 cloves garlic, minced
  • 24 oz tomato passata or marinara sauce see note 1
  • 2 teaspoon dried Italian herb
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon ground fennel
  • 1 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon salt (for sauce)
  • 1/2 teaspoon black pepper
  • 10 oz ziti pasta see note 2
  • 1 tablespoon salt (for pasta water)
  • 1 cup ricotta see note 3
  • 1 1/2 cup shredded mozzarella cheese see note 4
  • 1/2 cup shredded parmesan see note 4
  • fresh parsley or basil for garnish (optional)

Instructions
 

  • Preheat the oven to 350°F (180°C).
  • Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and carrot and cook, stirring, until softened and translucent, about 3–4 minutes.
  • Add the minced garlic and cook for about 30 seconds until fragrant.
  • Pour in the passata (or marinara) and add the dried Italian herb, oregano, sugar, ground fennel, garlic powder, onion powder, 1 teaspoon salt, and black pepper. Stir to combine and reduce heat to low; simmer gently while you cook the pasta.
  • Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the ziti for 2 minutes less than the package directions. Reserve 1/3 cup of the pasta cooking water, then drain the pasta and return it to the pot.
  • Stir 2 cups of the tomato sauce and the reserved 1/3 cup pasta water into the drained pasta until evenly coated.
  • Spread the sauced pasta into a 9×13-inch (23x33 cm) baking dish in an even layer.
  • Dollop the ricotta over the pasta, then pour the remaining sauce evenly over the top. Sprinkle with shredded mozzarella and shredded parmesan.
  • Bake in the preheated oven for about 25 minutes, until the cheese is golden and bubbling.
  • Remove from the oven and sprinkle with chopped parsley or basil, if using. Serve warm.

Notes

  • Passata is plain pureed tomato and is thicker than canned tomatoes.
  • Passata can be substituted with a jar of marinara sauce if needed.
  • Use ziti, penne, rigatoni, spirals, or cavatappi interchangeably.
  • Use creamy whole-milk ricotta for best texture.
  • Freshly grating mozzarella and parmesan is preferable to pre-shredded.