Vegetarian Baked Ziti with Meatballs
This Vegetarian Baked Ziti with Meatballs is the ultimate comfort food—a luscious, cheesy pasta bake that’s hearty enough to satisfy everyone at the table. Featuring tender ziti pasta coated in a rich homemade tomato sauce, layered with creamy ricotta cheese, and finished with golden, bubbly mozzarella, this recipe is elevated by the addition of flavorful vegetarian meatballs. Perfect for weeknight dinners or special gatherings, it offers a savory, meatless twist on the classic baked ziti. The dish is garnished with freshly grated Parmesan and chopped parsley for a bright, finishing touch. Ready in just an hour, this recipe is easy to prepare and serves six generous portions. It's a crowd-pleasing vegetarian bake that’s packed with taste and texture! Keywords: vegetarian baked ziti, vegetarian meatballs, cheesy pasta bake, meatless Italian recipes, vegetarian comfort food.
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Recipe Information
Ingredients
- 12 ounces Ziti pasta
- 2 tablespoons Olive oil
- 1 Onion, medium (diced)
- 3 Garlic cloves (minced)
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Ricotta cheese
- 2 cups Mozzarella cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 15 Frozen vegetarian meatballs
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer the sauce for 10 minutes.
Stir the cooked ziti into the sauce, ensuring all the pasta is well-coated.
In a large baking dish, spread half of the pasta and sauce mixture. Top evenly with all of the ricotta cheese.
Add the vegetarian meatballs on top of the ricotta layer.
Spread the remaining pasta and sauce mixture over the meatballs.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for at least 5 minutes.
Sprinkle with freshly grated Parmesan cheese and chopped parsley before serving.
Nutrition Facts
Calories |
5156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.9 g | 342% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 11567 mg | 503% | |
| Total Carbohydrate | 348.5 g | 127% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 60.8 g | ||
| Protein | 319.0 g | 638% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4185 mg | 322% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 6575 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
