The Best Meatless Baked Ziti (Gluten-Free!)
If you’re craving a cozy, cheesy meal that’s gluten-free and ridiculously easy to make, this meatless baked ziti is a recipe you’ll keep coming back to. It’s perfect for feeding the whole family or prepping ahead for a week of delicious leftovers. Creamy, flavorful, and loaded with hidden veggies, it’s a simple dish that feels like a treat while sneaking in some extra nutrition. Let’s get started!
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Let’s Talk Gluten-Free Pasta
When it comes to pasta, I prefer using a brown rice-based, gluten-free option—it’s my favorite! That said, I’ll admit it can be tricky to find gluten-free ziti pasta, so I often use penne instead. Honestly, any pasta shape works great for this recipe; it doesn’t have to be ziti!
If you’re not gluten-free, feel free to swap in regular or whole wheat pasta—it’s just as delicious. A quick tip, though: some gluten-free pasta can get a little mushy, so be mindful not to overcook it.
Why This Recipe Works
Kid-Friendly & Packed with Protein: The hidden veggies make it picky-eater approved, while the creamy cottage cheese boosts the protein!
Make-Ahead Convenience: Assemble it the night before, then pop it in the oven when you're ready. Perfect for busy schedules!
Gluten-Free Option: A great choice for families with dietary restrictions, but still customizable for all preferences.
Nutritious & Balanced: High in protein from the cottage cheese, fiber from the pasta, and vitamins from the added veggies. It’s a win-win!
Leftovers for Days: This recipe yields plenty of servings, making it ideal for next-day lunches or easy dinners.
Freezer-Friendly: Prep a batch for the freezer and bake on those hectic days when cooking feels impossible.
Ingredients You'll Need
1 box (16 oz) gluten-free ziti pasta (or any pasta variety)
2 teaspoons salt, divided
3 cups (about 24 oz) marinara sauce
2 cups (16 oz) whole milk cottage cheese
2 cups (8 oz) shredded mozzarella cheese
½ cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Black pepper to taste
Fresh basil for garnish
Optional Sautéed Vegetables:
2 cups mushrooms, sliced
2 cups spinach
1 teaspoon avocado oil
½ teaspoon salt
¼ teaspoon black pepper
Jazz's Recommended Products for this Recipe:
How to Make Baked Ziti
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the gluten-free ziti until just shy of al dente according to package instructions (you want it to have a slight bite to it). Drain and set aside.
3. OPTIONAL: While the pasta is cooking, heat a skillet over medium heat. Once the skillet is hot, add the avocado oil, mushrooms, salt, and pepper. Sauté for 5 minutes, then add the spinach. Cook for an additional 1 minute until soft. Set aside.
4. In a blender or food processor, blend the cottage cheese, garlic powder, Italian seasoning, and pepper until smooth (about 30 seconds).
5. Add the shredded mozzarella and parmesan cheese to the cottage cheese. Stir or blend to combine (quick pulses).
6. Begin assembly by spreading 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
7. Add half of the cooked ziti, half of the cheese mixture, followed by half of the sautéed vegetables (optional), and 1 cup of marinara sauce.
8. Repeat the layers with the remaining ziti, 1 cup marinara sauce, sautéed vegetables, and cheese mixture.
9. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Let the baked ziti rest for 5-10 minutes before serving. Garnish with fresh basil and parsley.
Jazz’s Tips for Perfect Baked Ziti
Don’t Overcook the Pasta: Slightly undercook the pasta during the boiling step. It’ll finish cooking in the oven, so you don’t end up with mushy noodles.
Watch the Baking Time: Over-baking can make the cheese hard. Keep an eye out for that golden, bubbly top—it’s your cue!
Pick the Right Marinara: Go for a sauce that’s low in sodium and free of added sugars for a healthier, cleaner flavor.
Amp Up the Flavor: Sprinkle in extra Italian seasoning, fresh oregano or basil, or a pinch of red pepper flakes if you like a little heat.
Garnish: Toss on some fresh herbs before serving for a pop of color and flavor. Basil or parsley work beautifully!
Let It Rest: After baking, let the dish sit for 10–15 minutes. This helps the flavors settle and makes it easier to serve.
Ingredient Substitutes
Pasta: Can’t find gluten-free? No worries! Regular ziti, whole-grain pasta, or even penne will work just fine. Use what you love or already have on hand.
Cottage Cheese: Not into the texture? Swap it out for ricotta if you want a creamier option, or go with cream cheese for something extra rich.
Cheese: Get creative! Parmesan can be swapped with Pecorino Romano for a sharper flavor, and mozzarella can be replaced with provolone or gouda for a different flavor.
Vegetables: Don’t love mushrooms or spinach? No problem. Just toss in whatever frozen veggies are hanging out in your freezer.
Fresh Basil: Out of basil? Try fresh parsley, oregano, or even a little dried basil.
Reheating Your Baked Ziti
From the Fridge:
Preheat your oven to 350°F (175°C).
Cover the dish with foil to lock in moisture—nobody likes dry ziti!
Pop it in the oven for 20–25 minutes until it’s nice and warm.
In a hurry? Scoop a smaller portion into a microwave-safe dish, microwave on medium for 2–3 minutes, and stir halfway through for even heating.
From the Freezer (Pre-Baked):
Thaw the baked ziti in the fridge overnight.
Follow the same reheating instructions as above.
If reheating directly from frozen, bake covered at 350°F (175°C) for 45–60 minutes, then uncover for the last 10 minutes to brown the cheese.
From the Freezer (Unbaked):
Thaw in the fridge overnight.
Bake as directed in the original recipe, adding 5–10 minutes to the baking time to ensure it’s fully cooked.
If baking from frozen, bake at 375°F (190°C), covered, for about 1 hour, then uncover and bake for an additional 15–20 minutes.
Freezing Your Baked Ziti
Freezing Unbaked Ziti:
Assemble It: Follow the recipe right up to the baking step.
Pick the Right Dish: Use a freezer-safe dish or an aluminum pan for easy storage.
Wrap It Up: Cover the dish with plastic wrap, pressing it down to remove air pockets. Then add a snug layer of aluminum foil for extra protection.
Label It: Write the date and baking instructions (e.g., "Thaw overnight, bake at 375°F for 40–45 minutes").
Freeze Flat: Pop it in the freezer for up to 3 months.
What to Serve with Baked Ziti
Baked ziti is a hearty, comforting dish that pairs wonderfully with fresh, vibrant sides. Here are two salad options that complement your meal beautifully:
Copycat Cheesecake Factory Skinnylicious® Chopped Salad
This salad is light, satisfying, and full of crunchy vegetables, greens, and a tangy vinaigrette. Its brightness offers a perfect contrast to the creamy richness of the baked ziti, making it a great addition to your plate.Watermelon Cucumber Salad with Feta
For a more refreshing option, this salad combines sweet watermelon, crisp cucumber, and creamy feta cheese. The sweet and savory combo is a delicious way to balance the richness of the ziti.Air Fried Asparagus
For an extra veggie side, try air-fried asparagus. It's quick and easy to make, and the crispy texture is the perfect complement to your main dish.Easy Air Fryer Lemon Chicken
If you’d like to add a lean protein to the meal, air-fried lemon chicken is a great choice. The zesty lemon flavor pairs nicely with the richness of the baked ziti.
FAQs
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You can find gluten-free pasta in most grocery stores. Look for brands like Barilla, Tinkyada, or Jovial. Make sure it’s labeled as "gluten-free" to ensure it’s safe. If you can’t find ziti noodles, you can use another gluten-free pasta shape like penne pasta or rotini.
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Check the box for the cooking time! To avoid overcooking, check it 1-2 minutes before the package's suggested time. The pasta should be tender but still firm to the bite (al dente). Remember, it will continue to cook in the preheated oven, so slightly undercook it.
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If you don’t have a blender, you can use a hand blender, regular blender or mash with a fork. Another option is to use ricotta cheese, which is already smooth.
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While sautéing the vegetables helps enhance their flavor and reduce excess moisture, you can skip it if you’re in a rush. Just chop the mushrooms and spinach finely and add them directly to the pasta mixture, but the final texture may be a little different.
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To make the recipe dairy-free, substitute the cottage cheese with a dairy-free ricotta mixture (made from tofu or cashews) and the mozzarella with a dairy-free cheese alternative. Nutritional yeast can replace the Parmesan for a cheesy flavor.
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Yes! You can prepare the entire dish ahead of time. Assemble the ziti in the baking dish, cover it tightly, and store it in the fridge for up to 24 hours before baking. When ready, just bake as instructed. You can also freeze the unbaked ziti for later.
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Store leftovers in an airtight container in the fridge for up to 3–4 days. You can also freeze individual portions for later. To reheat, simply bake in the oven or microwave until heated through.
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Absolutely! You can add cooked chicken, ground turkey, ground beef or even italian sausage to the mix for more protein. Other vegetables like bell peppers, zucchini, or eggplant would also be great additions. Just sauté or cook them before adding them to the ziti.
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This baked ziti is a hearty dish on its own, but you can pair it with a simple side salad (like a vibrant green salad or a Caesar) and garlic bread or crusty bread for a complete meal.
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If you find the top is too dry after baking, try covering the dish with foil during the first part of baking to lock in moisture. You can also drizzle a little extra marinara sauce or a dash of olive oil on top before serving to add some moisture.
This easy baked ziti recipe has quickly become a family favorite in my house, and I’m sure it will be in yours too! The best baked ziti recipe—simple, comforting, and delicious—makes for a perfect Meatless Monday or easy weeknight dinner. This vegetarian baked ziti recipe is packed with flavor and veggies, offering a satisfying, meatless meal. It’s a simple baked pasta dish that’s just as tasty for leftovers, making it ideal for meal prep.
The Best Meatless Baked Ziti (Gluten-Free!)
Ingredients
- 1 box (16 oz) gluten-free ziti pasta, or any pasta variety
- 2 teaspoons salt, divided
- 3 cups (about 24 oz) marinara sauce
- 2 cups (16 oz) whole milk cottage cheese
- 2 cups (8 oz) shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Pepper to taste
- Fresh basil for garnish
- 2 cups mushrooms
- 2 cups spinach
- 1 teaspoon avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the gluten-free ziti until just shy of al dente according to package instructions (you want it to have a slight bite to it). Drain and set aside.
- OPTIONAL: While the pasta is cooking, heat a skillet over medium heat. Once the skillet is hot, add the avocado oil, mushrooms, salt and pepper. Sauté for 5 minutes, then add the spinach. Cook for an additional 1 minute until soft. Set aside.
- In a blender or food processor, blend the cottage cheese, garlic powder, Italian seasoning and pepper until smooth (about 30 seconds).
- Add the shredded mozzarella and parmesan cheese to the cottage cheese. Stir or blend to combine (quick pulses).
- Begin assembly by spreading 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
- Add half of the cooked ziti, half of the cheese mixture, followed by half of the sautéed vegetables (optional), and 1 cup of marinara sauce.
- Repeat the layers with the remaining ziti, 1 cup marinara sauce, sauteed vegetables, and cheese mixture.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the baked ziti rest for 5-10 minutes before serving. Garnish with fresh basil and parsley
