Baked Ziti with Ricotta and Fresh Herbs Recipe
This baked ziti with creamy vegan ricotta and fresh herbs says, “I cook,” even if you just followed the back of the box. It’s bubbly, cheesy, and annoyingly good without a single drop of dairy. Toss in basil like you’ve got a garden. Layer it up like drama in a group chat. The noodles bake until golden and the top crust? Iconic. Your taste buds will dance, and your conscience will high-five you. Dinner just went from “ugh” to “okay wow.” Pasta night? More like “boss-tah” night. Let’s pretend we’re in Italy—with zero effort and way fewer carbs (kind of).
Baked Ziti with Ricotta and Fresh Herbs Recipe
This baked ziti with creamy vegan ricotta and fresh herbs says, “I cook,” even if you just followed the back of the box. It’s bubbly, cheesy, and annoyingly good without a single drop of dairy. Toss in basil like you’ve got a garden. Layer it up like drama in a group chat. The noodles bake until golden and the top crust? Iconic. Your taste buds will dance, and your conscience will high-five you. Dinner just went from “ugh” to “okay wow.” Pasta night? More like “boss-tah” night. Let’s pretend we’re in Italy—with zero effort and way fewer carbs (kind of).
Ingredients
For the Ziti
- 12 oz ziti pasta
- 2 cups vegan ricotta store-bought or homemade
- 2 ½ cups marinara sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp crushed red pepper flakes optional
- ½ tsp salt
- ½ tsp black pepper
For the Fresh Herb Mixture
- ½ cup chopped basil
- 2 tbsp chopped parsley
- 1 tbsp chopped oregano
- Zest of ½ lemon don’t skip—adds that zingy flair
Instructions
- Boil pasta until al dente. Not mushy. You’re making dinner, not glue.
- Drain and toss with a bit of olive oil so it doesn’t turn into a pasta blob.
- Preheat your oven to 375°F. That’s Fahrenheit, not vibes.
- In a bowl, mix ricotta, garlic powder, onion powder, salt, pepper, and lemon zest until creamy and suspiciously dairy-like.
- Stir in chopped herbs like you’re on an herbaceous mission from the pasta gods.
- Layer half the pasta in the baking dish like you’ve seen in cooking shows.
- Spoon half the sauce and half the ricotta-herb mix on top. Don’t worry, it’s supposed to look chaotic.
- Repeat with remaining pasta, sauce, and ricotta mix. Double the layers, double the joy.
- Cover with foil and bake for 25 minutes. Sip wine or judge people online while it cooks.
- Uncover and bake another 10 minutes until it’s golden and bubbling like hot gossip.
- Rest 5 minutes before serving, unless you enjoy third-degree mouth burns.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 360
- Total Fat: 13g
- Saturated Fat: 3.5g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
💊 Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin A: 30%
- Folate: 22%
- Calcium: 18%
- Vitamin K: 25%
✨ Extra Notes & Flavor Tips
- Homemade vegan ricotta = next level. Blend tofu, lemon juice, garlic, and nutritional yeast. Boom.
- Add spinach or sautéed mushrooms if you’re feeling responsible.
- Want extra crunch? Sprinkle breadcrumbs on top during last 10 minutes of baking.
- Don’t skip the lemon zest. It makes you seem like you know things.
- Leftovers reheat like a dream—if you have any left. Spoiler: You probably won’t.
