The most delicious Vegetarian Baked Ziti made with a creamy tomato sauce, plenty of it, bell peppers, spinach and topped with bubbling melted mozzarella. This baked pasta is easy to prepare ahead and perfect for busy weeknights.
There’s nothing more comforting than a big dish of baked pasta, and this vegetarian baked ziti checks all the boxes.
It’s full of vegetables (bell peppers, red onion and spinach), has a generous creamy tomato sauce so the bake never feels dry, and is finished with melted mozzarella and plenty of golden, crispy edges.
This recipe is quick to assemble, can be prepped in advance, and works well for family dinners or a simple weeknight meal.
Ingredients – what you need
To make this dish you’ll need ziti (or another short pasta), canned plum tomatoes, mascarpone, Parmesan, garlic, fresh basil, dried oregano, red bell peppers, red onion, spinach, olive oil, salt and pepper. Quantities are shown in the recipe card below.
Start by heating the olive oil in a large skillet. Add the sliced bell peppers and red onion and cook, stirring often, until they begin to soften, about 5 minutes.
Stir in the minced garlic and oregano and cook for another 4–5 minutes until fragrant and the vegetables are tender.
Add the canned tomatoes, then pour in about a cup of water to rinse the remaining tomato from the cans. Stir to combine, bring to a simmer and cook for 10 minutes to meld the flavors.
Remove the sauce from the heat and stir in the mascarpone until smooth. Season well with salt and pepper.
While the sauce simmers, cook the pasta in a large pot of boiling salted water for about 7 minutes so it remains slightly underdone.
Drain the pasta and fold it into the sauce along with the spinach and chopped basil. Stir until the spinach wilts and the pasta is evenly coated.
Transfer the mixture to a large baking dish. Top with torn or sliced mozzarella and a sprinkle of Parmesan. Bake at 430°F (220°C) for 20–25 minutes, until the cheese is bubbling and golden.
Recipe tips and FAQs
- What pasta to use – Any short pasta works: ziti, rigatoni, penne or fusilli.
- Vegetable swaps – Add or swap in zucchini, broccoli, green beans or other vegetables you enjoy.
- Undercook the pasta – Boil the pasta for about 6–7 minutes so it finishes cooking in the oven and stays slightly firm.
- Mascarpone substitute – If you don’t have mascarpone, use a splash of cream or omit it; the sauce will remain tasty.
Assemble the dish up to the point of baking, cover and refrigerate for up to 1 day. Bake when ready to serve.
Leftovers keep in the fridge for 1–2 days. Reheat in the oven or microwave until warmed through, or enjoy cold.
Yes. Freeze the assembled dish before baking or freeze cooked leftovers. Thaw completely before baking or reheating.
More veggie pasta recipes you might like
- Vegetable Ragu with Pappardelle Pasta
- Spaghetti Aglio e Olio: Garlic & Oil Pasta
- Penne all’Arrabbiata: Spicy Italian Tomato Pasta
- Penne Pomodoro (Tomato Basil Pasta)
- Cavatelli and Broccoli Pasta
If you try this Vegetarian Baked Ziti, please rate the recipe and share how it turned out in the comments. I love hearing from readers!
Step By Step Photos Above
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Vegetarian Baked Ziti
By Emily
Ingredients
For the sauce
- 4 cups ziti or another short pasta (400g)
- 30 oz canned plum tomatoes, whole (800g)
- ½ cup mascarpone (120g)
- 2 small red bell peppers, sliced
- 1 red onion, finely sliced
- 2 cloves garlic, minced
- 2 cups baby spinach (large handful)
- Small handful fresh basil, roughly chopped
- 1 tsp dried oregano
- 1 cup water (240ml)
- 2 tbsp olive oil
- Salt and pepper, to season
Topping
- 1 ball mozzarella (125g / 4.4 oz)
- ¼ cup Parmesan or vegetarian hard cheese (20g)
Instructions
- Preheat the oven to 430°F (220°C). Bring a large pot of salted water to a boil.
- Heat 2 tbsp olive oil in a large skillet. Add the sliced bell peppers and red onion and cook, stirring, until they begin to soften, about 5 minutes.
- Add the minced garlic and oregano and cook for another 4–5 minutes.
- Add the canned tomatoes and 1 cup (240ml) of water to rinse the cans. Simmer for 10 minutes, then remove from heat and stir in the mascarpone. Season with salt and pepper.
- While the sauce simmers, cook the pasta for about 7 minutes so it remains slightly undercooked.
- Drain the pasta and combine it with the sauce, spinach and basil, stirring until the spinach wilts.
- Transfer to a baking dish, top with mozzarella and Parmesan, and bake for 20–25 minutes until the cheese is bubbling and golden.
- Let rest 5 minutes before serving.
Notes
- Pasta: Any short pasta shape works well.
- Vegetables: Swap in zucchini, broccoli or green beans if preferred.
- Cooking pasta: Undercook by about 3 minutes so it finishes in the oven.
- Mascarpone substitute: Use a splash of cream or omit if needed.
- Storage: Leftovers keep 1–2 days in the fridge.
- Freezing: Freeze before or after baking; thaw fully before reheating.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- When using canned tomatoes, choose a quality brand for better flavor.
- Vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 41 g |
Protein: 10 g |
Fat: 15 g |
Saturated Fat: 7 g |
Cholesterol: 22 mg |
Sodium: 296 mg |
Potassium: 522 mg |
Fiber: 4 g |
Sugar: 7 g
Nutrition information is an approximation.
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