Dairy-Free Baked Ziti with Ricotta
Dairy-free baked ziti with a cashew-tofu ricotta and melty plant-based mozzarella, baked until bubbly like the real thing.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Dinner Recipes and Dairy-Free Pasta Recipes
Published
I make this one on nights I don't want to think too hard. Pasta gets tossed in marinara, layered with my dairy-free ricotta, topped with dairy-free mozzarella, and baked until the top browns up and the edges go a little crisp.
The ricotta is the part I had to get right. A lot of dairy-free ricottas turn watery the second they hit oven heat, but the cashew-tofu version holds together and stays scoopable. Pair it with dairy-free mozzarella shreds and you get real melt, not that weird shiny film some brands leave behind. I've had good luck with Violife and Follow Your Heart for that part.
If you've got extra ricotta left over, don't waste it. It works in dairy-free lasagna too, and a side of dairy-free cheesy garlic bread rounds the meal out.
This recipe uses: Creamy Dairy-Free Ricotta (Cashew & Tofu)
Ingredients
Pasta
- 16 ozZiti pasta
- 1 tbspOlive oil
Sauce
- 4 cupsMarinara sauce
Filling
- 2½ cupsDairy-free ricotta
- 1 largeEgg
- 2 tbspFresh parsley, chopped
- ¼ tspSalt
- ¼ tspBlack pepper
Assembly
- 2 cupsDairy-free mozzarella shreds
- ¼ cupDairy-free parmesan
Seasoning
- 1 tspItalian seasoning
- ½ tspGarlic powder
- ¾ tspSalt
- ¼ tspBlack pepper
Instructions
- 1
Preheat the oven to 375°F.
- 2
Bring a large pot of generously salted water to a boil. Cook the ziti until just al dente. Drain and toss with olive oil to prevent sticking.
- 3
In a large mixing bowl, combine the cooked pasta with marinara sauce, Italian seasoning, garlic powder, salt, and black pepper. Mix well.
- 4
In a separate bowl, whisk the egg, then stir in the dairy-free ricotta, parsley, salt, and black pepper until well combined. For a vegan version, substitute the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes before adding.
- 5
Spread half of the pasta mixture into a 9x13-inch baking dish.
- 6
Dollop half of the ricotta mixture evenly over the pasta, then sprinkle with half of the dairy-free mozzarella.
- 7
Add the remaining pasta mixture on top.
- 8
Finish by adding the remaining ricotta in dollops, followed by the remaining mozzarella and dairy-free parmesan.
- 9
Cover with foil and bake for 20 minutes.
- 10
Remove foil and bake an additional 10–15 minutes until hot and bubbly with lightly browned cheese.
- 11
Let rest for 5–10 minutes, then serve.
How we make it dairy-free
- Ricotta → Swapped for a cashew-tofu dairy-free ricotta. It bakes without breaking down into liquid, which is the main thing regular dairy-free ricottas get wrong.
- Mozzarella → Dairy-free mozzarella shreds go on top for the melt and the pull. Violife and Follow Your Heart both hold up well under the oven.
- Parmesan → A dairy-free parmesan mixes into the ricotta filling for the sharp, salty edge regular parm would normally add.
Tips & Variations
Make ahead: Assemble the ziti up to 24 hours in advance and refrigerate before baking. Add 5–10 minutes to the covered bake time if going straight from the fridge.
Make it heartier: Add plant-based ground meat, lentils, or sautéed mushrooms to the sauce.
Saucier version: Add an extra 1/2 cup marinara for a looser, more saucy bake.
Meal prep: This recipe stores well and reheats easily, making it great for leftovers.
Extra flavor: Add red pepper flakes or fresh basil for brightness.
Frequently asked questions
Can I use a different dairy-free ricotta?⌄
Sure, but check how it holds up to heat first. Some store-bought versions are thin and will turn the casserole watery. My cashew-tofu ricotta was built to bake, so I'd start there if you've had trouble before.
Can I make this ahead of time?⌄
Yes. Assemble the whole thing, cover it, and refrigerate up to a day ahead. Bake straight from the fridge and add about 10 to 15 extra minutes since it's starting cold.
How do I store and reheat leftovers?⌄
Leftovers keep in the fridge for about 4 days in a sealed container. Reheat covered in the oven at 350°F until warmed through, or microwave individual portions. The oven keeps the cheese from going rubbery.
Is this recipe nut-free?⌄
Not as written, since the ricotta is cashew-based. If you need it nut-free, look for a nut-free dairy-free ricotta at the store, or swap in a sunflower seed version and adjust seasoning to taste.
Dairy-Free Baked Ziti with Ricotta · https://nondairydude.com/recipes/dairy-free-baked-ziti-with-ricotta
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