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Vegan Baked Ziti

If you're looking for a vegan pasta dish that's both "cheesy" and creamy without any added oils, this vegan baked ziti is the answer! It's also gluten-free, nut-free and soy-free! Easy to make with a combination of gluten-free pasta, canned tomato sauce and our sunflower seed vegan ricotta, this dish is sure to become a family favorite!
Course Dinner, Main Course
Cuisine American, Gluten-Free, Italian, Vegan
Keyword baked ziti, dairy-free, gluten free, gluten free vegan, gluten-free dairy-free recipes, vegan, vegan cheese
Prep Time 10 minutes
Cook Time 36 minutes
Inactive Prep Time 20 minutes
Servings 6 -8
Calories 430kcal



  • 12 oz gluten-free penne pasta (I used brown rice pasta but also recommend lentil pasta; ensure the brand you are using does not contain soy products to keep this recipe soy-free)
  • 1 (28 oz.) can oil-free, vegan tomato sauce or crushed tomatoes (ensure the brand you are using does not contain soy products to keep this recipe soy-free)
  • 1 (15 oz.) can oil-free, vegan tomato sauce or crushed tomatoes (ensure the brand you are using does not contain soy products to keep this recipe soy-free)
  • Vegan Ricotta (see below)



  • Make the ricotta (you can make it ahead of time and keep it in the refrigerator if desired as this will help infuse the flavors, but it will still work if made and used right away). Soak sunflower seeds in boiling water for 20 minutes. Drain and rinse with cold water. Add the sunflower seeds and the next 5 vegan ricotta ingredients to a high-powered blender or food processor. Blend on high until no chunks of seeds remain, scraping down the sides as needed (you can add 1-2 tbsp. more water if necessary to obtain a creamy consistency). Transfer to a mixing bowl and stir in the remaining 3 ingredients. See the vegan ricotta cheese recipe post for more information and instructional photographs.
  • Preheat oven to 400° F (if you are making the ricotta at the same time as the baked ziti, you can preheat the oven while the sunflower seeds are soaking). Add 1 cup of tomato sauce to the bottom of a 13" x 9" baking dish and spread around with a spoon.
  • Boil 3 qts. of water in a 5-qt. pot. Salt the water if desired. Par-cook the pasta for 4 minutes less than the package directs. For example, if the package's cooking time is 12 minutes, cook the pasta for 8 minutes. If the package gives a range, such as 9-11 minutes, use the average and subtract 4 (so in this case, the pasta would cook for 6 minutes). Drain pasta and return to pot.
  • Reserve 1 cup of tomato sauce and add the rest to the pasta. Reserve 1/4 cup of ricotta and add the rest to the pasta. Stir to combine.
  • Transfer the pasta to the baking dish. Use a spoon to dollop and lightly spread the 1/4 cup reserved ricotta randomly on top of the pasta. Spoon on the 1 cup reserved tomato sauce randomly on top of the pasta around the spots with ricotta.
  • Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes or until heated throughout (you should see bubbling). Garnish with fresh basil or parsley if desired.



Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Reheat in a microwave-safe dish in the microwave until warmed throughout. You can also reheat in a 400° F in a covered baking dish until warmed throughout. Line the baking dish with a little sauce before adding the leftover ziti.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition calculation was made using brown rice pasta.


Calories: 430kcal | Carbohydrates: 62g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Fiber: 9g