Meatless Baked Ziti
Super hearty and delicious meatless baked ziti with ricotta, mozzarella, and Pecorino Romano cheese.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Italian
Servings: 6
For the sauce
- 2 28 ounce canned plum tomatoes blender pulsed
- 3 ounces tomato paste
- 3 cloves garlic minced
- 1 medium onion diced
- salt to taste
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
For the baked ziti
- 1 pound ziti
- 1 pound block whole milk mozzarella 2/3 cubed, 1/3 grated
- 1 pound ricotta
- 1/2 cup Pecorino Romano grated
For the sauce
Saute onion for 3-5 minutes in olive oil on medium-low heat in a large pot until soft. Add garlic and saute for 2-3 minutes more until fragrant.
Add the tomato paste and cook for 5 minutes, stirring with a spoon. Add the plum tomatoes and season with pepper.
Cook for 15 minutes uncovered, stirring frequently to avoid any sticking. After 15 minutes, taste-test the sauce and adjust salt and pepper if required.
Keep the sauce warm and set aside.
For the baked ziti
Preheat oven to 375f. Boil pasta to 1-2 minutes less than package instructions.
In a large bowl mix pasta with 2-3 cups of sauce and 1 pound of ricotta cheese. Mix until smooth and creamy.
Coat a 4-5 quart baking dish with a thin layer of sauce. Add 1/3 of the pasta. Sprinkle 1/3 of the cubed mozzarella, 1/3 of the grated Pecorino Romano and a bit more sauce on top. Repeat for another 2 layers.
On the top layer add a bit more sauce, the shredded mozzarella, and the remaining Pecorino Romano cheese.
Bake for 25-30 minutes or until the cheese is bubbly and lightly brown. If a more crispy top is desired, broil for 1-2 minutes, but watch carefully to avoid burning.
Remove from oven and let baked ziti sit for 5-10 minutes to settle. Serve with remaining sauce on the side, more grated cheese, and Italian bread. Enjoy!
- Undercook the pasta! Fully boiled pasta will become mushy after baking for another 30 minutes, so shoot for 'al dente' or even a bit firmer. About 2 minutes less than the box instructions.
- Put a nice layer of sauce on the bottom of the baking dish to avoid sticking.
- Add the pasta in layers with the cubes of mozzarella cheese distributed randomly. This gives a better texture to the dish with a bigger bite of cheese in one spot than the other. It's not required but a nice touch.
- Bake the pasta until the cheese is bubbly and slightly browned on top. If you want, broil the top for 1-2 minutes to crisp it up right before serving, but watch carefully to avoid burning.
Calories: 751kcal | Carbohydrates: 71.9g | Protein: 40.3g | Fat: 35.3g | Saturated Fat: 17.8g | Cholesterol: 87mg | Sodium: 826mg | Potassium: 508mg | Fiber: 4.7g | Sugar: 12.6g | Calcium: 618mg | Iron: 4mg