Vegetarian Baked Ziti with Herb Ricotta

Ingredients

• 57 g (4 tablespoons)unsalted butter (or olive oil)
• 225 g (1½ cups)yellow onion, finely diced
• 128 g (1 cup)carrot, finely diced
• 100 g (1 cup)celery, finely diced
• A pinchred pepper flakes
• 4 clovesgarlic, chopped or minced
• 1red bell pepper, diced
• 120 ml (½ cup)red wine
• 2 tablespoonsfresh parsley, chopped
• 1 tablespoonfresh rosemary, chopped
• 1 tablespoonfresh thyme, chopped
• 1 teaspoon (or 2 teaspoons fresh)dried oregano
• 2 cans, 794 g each (28 ounces each)whole San Marzano tomatoes
• 425 g (15 ounces)whole-milk ricotta cheese
• 2 tablespoonsfresh parsley, chopped
• ½ cupfresh basil, chopped
• 1 tablespoonfresh thyme, chopped
• 1 tablespoonfresh rosemary, chopped
• ½ cupgrated Parmesan cheese
• To tastefreshly ground black pepper
• ¼ teaspoonfine sea salt
• 1egg, whisked
• 454 g (16 ounces)dried ziti pasta
• 225 g (2 cups)shredded mozzarella cheese, or diced fresh mozzarella

Instructions

1. 1

   Prepare the dish

   Butter a 23 × 33 cm baking dish with softened butter or coat it with cooking spray. Heat the oven to 204°C (400°F).

2. 2

   Cook the vegetables

   Melt the butter in a large stock pot over medium heat. Add the onion, celery and carrots with a pinch of salt and the red pepper flakes; sauté for about 10 minutes. Add the garlic and bell pepper and cook for about 4 minutes more.

3. 3

   Simmer the sauce

   Pour in the wine and let it reduce for about 2 minutes. Add the herbs and tomatoes, breaking up the tomatoes with a spoon in the pot, then season with salt and pepper to taste. Bring to a simmer for about 20 minutes. Blend with an immersion blender to your preferred consistency, then simmer on low heat for about 10 minutes more.

4. 4

   Part-cook pasta

   Bring a large stock pot of salted water to the boil. Cook the pasta for half the time stated on the packet, then drain and set aside without rinsing.

5. 5

   Mix the ricotta

   In a separate bowl, combine the ricotta, herbs and Parmesan. Taste and check the salt, then mix in the egg. Set aside.

6. 6

   Layer the pasta

   When the sauce is ready, toss the part-cooked pasta with it. Spread half the coated pasta evenly in the prepared dish. Spoon half the ricotta mixture over it, spreading it as desired, then scatter over 1 cup of mozzarella.

7. 7

   Bake the ziti

   Layer the remaining pasta on top, add the rest of the ricotta in spoonfuls and finish with the remaining mozzarella. Bake uncovered for 20–25 minutes, until the cheese is melted and golden and the pasta bake is bubbling.

8. 8

   Rest and serve

   Leave the dish to rest for 5–10 minutes, then serve hot. Cool any leftovers and store them in an airtight container in the fridge for up to 4 days.

What is baked ziti?

Baked ziti is an Italian-American pasta bake, named for the tube-shaped pasta traditionally used in it. Pasta, tomato sauce and cheese are layered or mixed together, then baked until the top is browned and the inside is bubbling.

This meat-free version builds flavour with a slow-simmered tomato sauce and a separate ricotta mixture seasoned with fresh herbs. The layers give each serving pockets of creamy cheese alongside saucy pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 23g protein, 53g carbs, 22g fat.

The pasta and vegetables supply most of the carbohydrates, while butter, ricotta and mozzarella contribute much of the fat. Ricotta, Parmesan, mozzarella and egg provide the protein. Pair a serving with a green salad or extra vegetables to round out the plate.

Build the tomato sauce

Vegetable base: Slowly sautéing the onion, carrot and celery softens them before the tomatoes go in. The bell pepper and garlic join later, so they cook without spending the full time in the pot.

Wine and tomatoes: Red wine is reduced briefly before the tomatoes and herbs are added. Breaking up the whole tomatoes as they go into the pot makes them easier to blend once the sauce has simmered.

Cook the pasta briefly

Part-cooking: The ziti goes into the oven after boiling for only half the packet’s stated cooking time. It absorbs sauce and continues cooking in the bake, so boiling it fully beforehand can leave it too soft.

After draining: Leave the pasta unrinsed, then toss it with the sauce. The method keeps the sauce clinging to the pasta and avoids cooling it with a rinse.

Layer the ricotta

Herbed filling: Mixing the ricotta with Parmesan, parsley, basil, thyme and rosemary gives the cheese layer its savoury flavour. Taste the mixture before adding the egg, as the recipe directs.

Even distribution: Spoon the filling over each pasta layer rather than trying to make a perfectly smooth sheet. Spreading it as desired leaves creamy pockets throughout the bake.

Look for bubbling edges

Oven cue: Bake uncovered at 204°C for 20–25 minutes. The mozzarella should be melted and golden, and the pasta bake should be bubbling before you take it out.

Resting time: Give the dish 5–10 minutes to settle after baking. Serve it hot, with a green salad or cooked vegetables alongside if you want a fresher contrast.

Recipe notes & tips

• Dice the onion, carrot and celery finely so they soften evenly during the sauté.
• Let the wine reduce for the full 2 minutes before adding the tomatoes.
• Cook the ziti for half the packet time and avoid rinsing it after draining.
• Blend the sauce to the consistency you prefer before its final simmer.
• Check the ricotta mixture for seasoning before adding the egg.
• Rest the bake for 5–10 minutes so it is easier to serve.

Variations

• Fresh oregano: Use 2 teaspoons fresh oregano in place of the dried oregano.
• Olive oil: Swap the butter for olive oil as the recipe allows.
• Fresh mozzarella: Use diced fresh mozzarella instead of shredded mozzarella.
• More heat: Add extra red pepper flakes to the vegetable base.
• Chunkier sauce: Blend the tomato sauce less for a coarser texture.

Common mistakes to avoid

• Fully cooking the pasta: It can become too soft in the oven; boil it for only half the packet time.
• Rinsing the ziti: This cools the pasta; drain it and leave it unrinsed.
• Skipping the wine reduction: Give it about 2 minutes to reduce before adding the tomatoes.
• Baking for too little time: Wait for melted, golden cheese and a bubbling pasta bake.
• Cutting immediately: Rest the dish for 5–10 minutes before serving.

How to store

Cool leftovers and keep them in an airtight container in the fridge for up to 4 days. Reheat portions until hot all the way through.

Frequently asked questions