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Dairy-Free Baked Ziti with Ricotta

Name: Dairy-Free Baked Ziti with Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 16 oz Ziti pasta; 1 tbsp Olive oil; 4 cups Marinara sauce; 2.5 cups Dairy-free ricotta; 1 large Egg; 2 tbsp Fresh parsley, chopped; 0.25 tsp Salt; 0.25 tsp Black pepper; 2 cups Dairy-free mozzarella shreds; 0.25 cup Dairy-free parmesan; 1 tsp Italian seasoning; 0.5 tsp Garlic powder; 0.75 tsp Salt; 0.25 tsp Black pepper

A cozy, weeknight-friendly baked ziti made dairy-free with rich marinara, tender pasta, creamy cashew-tofu ricotta, and melty plant-based mozzarella. All the comfort of classic baked ziti without the dairy.

This recipe uses: Creamy Dairy-Free Ricotta (Cashew & Tofu)

Prep 15 min

Cook 30 min

Total 45 min

Servings 6

Difficulty easy

Ingredients

Pasta

16 ozZiti pasta
1 tbspOlive oil

Sauce

4 cupsMarinara sauce

Filling

2.5 cupsDairy-free ricotta
1 largeEgg
2 tbspFresh parsley, chopped
0.25 tspSalt
0.25 tspBlack pepper

Assembly

2 cupsDairy-free mozzarella shreds
0.25 cupDairy-free parmesan

Seasoning

1 tspItalian seasoning
0.5 tspGarlic powder
0.75 tspSalt
0.25 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.

Dairy Substitutions Used

Traditional ricotta is replaced with a cashew-tofu dairy-free ricotta. Mozzarella and parmesan are replaced with plant-based cheese alternatives to maintain melt and flavor without dairy.

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.

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