Imagine creating a restaurant-worthy, creamy vegan pasta dish with ZERO pasta pre-cooking and minimal effort. This No-Boil Vegan Baked Ziti is about to become your new weeknight dinner superhero, transforming simple ingredients into a mouthwatering meal that'll have everyone asking for seconds. Packed with vibrant vegetables, dreamy vegan cheese, and a foolproof cooking method, this recipe proves that plant-based cooking can be both incredibly delicious and ridiculously easy.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 oz ziti pasta
- 2 cups marinara sauce
- 1 cup spinach
- 1 cup mushrooms, sliced
- 1 zucchini, diced
- 1 cup vegan cheese shreds
- 2 cups vegetable broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Prepare all vegetables by washing and chopping: slice mushrooms, dice zucchini, and roughly chop spinach. Set aside.
- In the prepared baking dish, spread a thin layer of marinara sauce on the bottom to prevent sticking.
- Add uncooked ziti pasta to the dish, distributing it evenly across the bottom.
- Layer sliced mushrooms, diced zucchini, and chopped spinach over the pasta.
- Sprinkle Italian seasoning, salt, and pepper evenly across the vegetables and pasta.
- Pour vegetable broth over the entire dish, ensuring it covers most of the pasta and vegetables.
- Top with marinara sauce, making sure to cover all ingredients completely.
- Generously sprinkle vegan cheese shreds over the top of the dish.
- Cover the baking dish tightly with aluminum foil to trap steam and help cook the pasta.
- Bake in the preheated oven for 40-45 minutes, or until pasta is tender and liquid is mostly absorbed.
- Remove foil for the last 5 minutes of baking to allow the cheese to melt and slightly brown.
- Let the dish rest for 5-10 minutes after removing from the oven to allow sauce to set and cool slightly.
- Serve hot, optionally garnishing with fresh basil or additional vegan cheese if desired.
Tips
- Liquid is Key: Ensure you use enough vegetable broth to fully submerge the pasta. This moisture allows the pasta to cook perfectly without pre-boiling.
- Cheese Selection Matters: Choose a vegan cheese that melts well. Some brands work better than others for achieving that classic, gooey texture.
- Vegetable Variation: Feel free to swap or add vegetables based on what's in your fridge. Bell peppers, carrots, or kale can be great alternatives.
- Cover Carefully: Make sure your foil cover is tight to trap steam and help the pasta cook evenly.
- Resting is Crucial: Those extra 5-10 minutes after baking allow the sauce to set and flavors to meld together perfectly.
- Make Ahead Friendly: This dish can be assembled earlier in the day and refrigerated, then baked when you're ready to eat.
Nutrition Facts
Calories: 321kcal
Carbohydrates: 54g
Protein: 9g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 0mg
