Name: Vegetarian Easy Baked Ziti with Spinach & Three Cheeses
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 250 g 9 oz ziti pasta (or penne/rigatoni); 2 cups marinara sauce (homemade or store-bought); 1 cup ricotta cheese; 1 ½ cups shredded mozzarella cheese (low-moisture); ½ cup grated parmesan cheese; 2 cups fresh spinach (or 1 cup frozen, thawed and well-squeezed); 2 cloves garlic (minced); 1 tbsp olive oil; 1 tsp Italian seasoning (oregano + basil mix); ½ tsp salt (¼ tsp black pepper); Pinch of red pepper flakes (optional); Fresh parsley (chopped (for garnish))

Introduction

This vegetarian baked ziti is cozy and cheesy. It uses spinach and three cheeses for big flavor. It bakes fast, so weeknights stay calm. And it delivers true Italian-American comfort. You get bubbling edges, a golden top, and simple steps from start to finish.

If you are a vegetarian, you might also like:

Why You’ll Love This Vegetarian Baked Ziti

Cheesy Comfort

Ricotta, mozzarella, and parmesan make this three-cheese baked ziti creamy and stretchy. The cheesy top browns nicely, so every bite feels extra cozy.

Weeknight-Friendly

It’s ready in about 45 minutes. The steps stay simple, so you get easy baked ziti without stress.

Meatless & Satisfying

Spinach adds color and nutrients, and it keeps the dish light yet filling. So you enjoy a vegetarian baked ziti that still tastes rich.

Make-Ahead & Freezer-Friendly

Assemble it now, then chill or freeze. Later, bake it until bubbly for a freezer-friendly pasta bake that saves time.

Crowd-Pleaser

This pasta casserole wins at potlucks and family dinners. It’s kid-approved, and it scales easily for guests.

Ingredients & Smart Substitutions

Ingredients for vegetarian baked ziti with spinach, ricotta, mozzarella, parmesan, pasta, and marinara sauce on a rustic wooden table. — Fresh spinach, pasta, tomato sauce, and three cheeses come together to make this easy vegetarian baked ziti.

Base

Use ziti for the classic bite. Or choose penne or rigatoni for the same hearty feel. For gluten-free baked ziti, swap in your favorite GF pasta. Cook it al dente so it holds up in the oven.

Sauce

Go with marinara or tomato-basil. Then add minced garlic, diced onion, and Italian seasoning for depth. Simmer a few minutes so the sauce thickens and the easy baked ziti stays saucy, not watery.

Three Cheeses

Stir in ricotta for creaminess. Or use cottage cheese for a lighter twist. Add low-moisture mozzarella for melt and parmesan (Parmigiano-Reggiano) for a savory finish. This trio makes a true three-cheese baked ziti.

Veggie

Use fresh or frozen spinach. If frozen, thaw it fully and squeeze it dry. This step prevents extra water and keeps your vegetarian baked ziti rich and balanced.

Swaps & Boosts

Fold in sliced mushrooms or zucchini for more veg. For a luxe touch, dot the top with burrata after baking. Or sprinkle red pepper flakes for gentle heat. These tweaks keep your meatless pasta bake exciting and crowd-worthy.

Step-by-Step: From Pot to Oven

Cook Pasta Al Dente

Bring salted water to a boil. Add ziti and cook 1–2 minutes less than the package time. Drain well. This keeps your easy baked ziti firm in the oven.

Mix Filling

In a bowl, stir ricotta, well-squeezed spinach, ¼ of the mozzarella, parmesan, salt, pepper, and Italian seasoning. Taste and adjust. This creamy mix anchors your vegetarian baked ziti.

Combine & Layer

Toss the hot pasta with marinara. Then spread a layer of sauced pasta in a 9×13-inch dish. Add scoops of the ricotta mixture. Top with more pasta. This simple layer builds flavor in every bite.

Top

Scatter the remaining mozzarella and a little extra parmesan over the top. Now you set up that bubbly, golden crust people love in three-cheese baked ziti.

Bake & Broil

Cover with foil and bake at 190°C/375°F for 15 minutes. Then uncover and bake 10–15 minutes more, until the edges bubble. Finally, broil 1–2 minutes for color. Rest 5 minutes, slice, and serve.

Pro Tips & Troubleshooting

No Watery Ziti

Squeeze the spinach until dry. Also simmer the marinara if it looks thin. This keeps your easy baked ziti rich, not soupy.

Season Smart

Salt the pasta water well. Then taste the ricotta mix before you layer. Adjust salt, pepper, and Italian seasoning so your vegetarian baked ziti pops.

Pan Size Matters

Use a 23×33 cm (9×13″) baking dish for a standard batch. For halves or doubles, scale all ingredients evenly. Even layers bake better in any meatless pasta bake.

Cheese Pull

Pick low-moisture mozzarella for the best melt. Reserve a good handful for the top so your three-cheese baked ziti browns and stretches.

Make-Ahead

Assemble up to 24 hours in the fridge. When baking from cold, add 10–15 minutes. You’ll still get a bubbly, golden top and a time-saving freezer-friendly pasta bake.

Serving, Pairings & Storage

Close-up plate of vegetarian baked ziti with spinach and melted three cheeses in warm marinara sauce. — A cozy dinner plate of baked ziti with spinach, ricotta, mozzarella, and parmesan in a rich tomato sauce.

Serve With

Pair this vegetarian baked ziti with garlic bread. Add a simple green salad. Or serve roasted broccoli or a crisp Caesar. These sides balance the rich, cheesy pasta.

Variations

Stir in sautéed mushrooms with the spinach. Or try spinach and artichokes. You can also swap in kale for a heartier green. These easy tweaks keep your meatless pasta bake fresh.

Store

Refrigerate leftovers for 3–4 days. Or freeze for up to 3 months. Wrap the pan tightly to prevent freezer burn. This plan makes your easy baked ziti truly make-ahead.

Reheat

Warm at 175°C/350°F, covered, for 15–20 minutes. Add a splash of water or sauce to bring back moisture. Then uncover for a minute to keep the top lightly crisp.

Nutrition Cue

This dish is a hearty vegetarian main. Dairy adds protein, while spinach and pasta add fiber. So you get comfort and balance in one three-cheese baked ziti.

Close-up bowl of vegetarian baked ziti with spinach, ricotta, mozzarella, and parmesan in rich tomato sauce.

Vegetarian Easy Baked Ziti with Spinach & Three Cheeses

This Vegetarian Easy Baked Ziti layers tender pasta with spinach, creamy ricotta, melty mozzarella, and parmesan in a rich marinara sauce. It bakes to a golden, bubbly top in about 45 minutes and serves 4—perfect for a cozy, weeknight meatless pasta bake.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 4

Course: dinner, lunch

Cuisine: Italian- American

Calories: 500

Ingredients Method

Ingredients

250 g 9 oz ziti pasta (or penne/rigatoni)
2 cups marinara sauce homemade or store-bought
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese low-moisture
½ cup grated parmesan cheese
2 cups fresh spinach or 1 cup frozen, thawed and well-squeezed
2 cloves garlic minced
1 tbsp olive oil
1 tsp Italian seasoning oregano + basil mix
½ tsp salt ¼ tsp black pepper
Pinch of red pepper flakes optional
Fresh parsley chopped (for garnish)

Method

Cook pasta: Boil ziti in salted water until al dente (about 1–2 minutes less than package directions). Drain.
Sauté spinach: In a skillet, heat olive oil, add garlic, and cook spinach until wilted (or stir in thawed, squeezed spinach). Season lightly.
Mix filling: In a bowl, combine ricotta, half of the parmesan, ½ cup mozzarella, spinach, Italian seasoning, salt, and pepper.
Assemble: Toss pasta with marinara. In a 9×9-inch baking dish, layer half the pasta, spread ricotta-spinach mixture, then add the rest of the pasta.
Top: Sprinkle remaining mozzarella and parmesan.
Bake: Cover with foil and bake at 190°C / 375°F for 15 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
Serve: Rest 5 minutes. Garnish with parsley and enjoy warm.

FAQs

1) Can I make this vegetarian baked ziti ahead?

Yes. Assemble it, cover it, and chill up to 24 hours. Add 10–15 minutes to the bake time from cold.

2) Can I freeze easy baked ziti?

Yes. Wrap it tightly and freeze up to 3 months. Thaw overnight, then bake until hot and bubbly.

3) Ricotta or cottage cheese?

Use ricotta for a classic, creamy texture. Use cottage cheese for a lighter, high-protein swap.

4) How do I keep baked ziti from getting watery?

Squeeze spinach very dry. Simmer thin marinara to reduce. Drain pasta well.

5) Can I use no-boil pasta?

Boil the pasta for best texture. If you try no-boil, thin the sauce slightly and extend the bake.

Conclusion

This vegetarian baked ziti brings big flavor with simple steps. You get creamy ricotta, tender pasta, and a golden, cheesy top. Make it tonight. Or freeze a pan for later. Enjoy a reliable, crowd-friendly classic anytime—true Italian-American comfort food.

For more recipes, try these: