Vegetarian Baked Ziti
A creamy and rich vegetarian baked ziti that delivers all the comfort of the classic Italian-American dish without the meat, perfect for family dinners or entertaining.
Ingredients
Pasta Foundation
- 1 pound ziti pasta Use bronze-die cut for superior sauce adhesion
- 2 tablespoons extra virgin olive oil For pasta water and preventing sticking
- 1 tablespoon kosher salt For pasta cooking water
Ricotta Mixture
- 2 pounds whole milk ricotta cheese Room temperature for smooth mixing
- 3 large eggs Binding agents for structure
- 1 cup freshly grated Parmesan cheese Aged 24+ months for depth
- 1/2 cup fresh basil leaves Chopped fine, not bruised
- 2 teaspoons garlic powder Even distribution without burning
- 1 teaspoon dried oregano Italian or Greek variety
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon sea salt
Sauce Components
- 4 cups high-quality marinara sauce Look for San Marzano tomatoes
- 1 cup heavy cream 35% fat content minimum
- 1/2 cup dry white wine Pinot Grigio or Sauvignon Blanc
- 2 tablespoons tomato paste Double concentrated for intensity
Cheese Mastery Layer
- 2 cups fresh mozzarella Buffalo mozzarella preferred, torn not sliced
- 1 cup aged provolone Sharp variety for complexity
- 1/2 cup Romano cheese Freshly grated for finishing
Secret Umami Boosters
- 1/4 cup sun-dried tomatoes Oil-packed, chopped fine
- 2 tablespoons balsamic vinegar Aged minimum 8 years
- 1 tablespoon Worcestershire sauce Vegetarian version
- 1 teaspoon liquid smoke Hickory or applewood
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and bring a large pot of water to a boil.
- Cook ziti pasta in abundantly salted water until 2 minutes before package directions indicate al dente.
- Drain pasta, reserving 2 cups of pasta cooking water.
- Combine room-temperature ricotta, eggs, Parmesan, and seasonings in a mixing bowl and fold until just combined.
- In a saucepan, combine marinara sauce, heavy cream, white wine, and tomato paste over medium heat, whisking until simmering before adding umami boosters.
Assembly
- Spread 1 cup of the sauce across the bottom of a baking dish.
- Layer half the cooked pasta, then half the ricotta mixture, then half the remaining sauce. Repeat the layers.
- Finish with the top sauce layer and sprinkle reserved cheese blend over.
Baking
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 20 minutes until cheese is golden and bubbling.
- Rest for 15-20 minutes before serving.
Notes
For best results, allow the ricotta mixture to rest for at least 24 hours in the refrigerator before using. The assembled dish can also rest in the refrigerator for up to 48 hours before baking, improving flavor integration.