Veggie Baked Ziti with Ricotta and Mozzarella

This cozy baked pasta combines ziti pasta, creamy tomato sauce, sautéed vegetables, creamy ricotta, and plenty of mozzarella cheese into an indulgent dinner the whole family can dig into.

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This post is sponsored by Real California Milk. All thoughts and opinions are my own. Thank you for supporting the brands we love here at Kate’s Best Recipes.

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I’ve made enough baked pasta over the years to know that the difference between a forgettable casserole and one everyone raves about is usually in the details.

Here, sweet bell peppers, zucchini, briny Kalamata olives, creamy ricotta, fresh mozzarella, Parmesan, and a splash of heavy cream come together in the kind of cheesy, bubbling casserole that’s as comforting as it is delicious.

What I especially love is I can assemble the whole thing ahead then bake it right before dinner. Add a simple spinach salad, some crusty bread and you’re all set.

What Is Baked Ziti?

Baked ziti is a classic Italian-American pasta casserole made by layering tubular pasta with tomato sauce and cheese, then baking it until bubbly.

Traditional baked ziti often includes Italian sausage or ground beef.

Here, vegetables take their place, giving you a satisfying meatless baked ziti recipe. Don’t worry there’s still plenty of gooey cheese!

What Makes This Baked Ziti Special

• Plenty of vegetables: Bell peppers, briny kalamata olives and zucchini bring tons of flavor.
• Three kinds of cheese: Ricotta makes the filling creamy, fresh mozzarella is soft and melty, and Real California Milk hard grating cheese adds a punch of salty flavor.
• Extra-creamy sauce: Heavy cream rounds out the marinara sauce and helps it coat the pasta.
• Feeds a crowd: A 3-quart casserole dish makes enough for the whole family.
• Make-ahead friendly: Assemble it ahead, cover with plastic wrap, and refrigerate until you’re ready to bake.

The Dairy Behind All That Creamy, Melty Goodness

Look for the Real California Milk seal when shopping for the cheeses and cream in this recipe.

The seal indicates that the product is made with milk from the Golden state and produced on California Dairy farms.

99% of farms in California are family owned, often for multiple generations.

When buying products with the seal you are supporting dairy farmers and their families continue innovating and pushing forward in an industry that continues to aim for responsible dairy production, renewable energy, sustainability, and lowering carbon footprint.

Their mission is to continue to better their practices all while providing you and I with delicious dairy products that we can use for our favorite recipes.

Looking for another way to use Real California dairy? Check out my 5-Ingredient Snickerdoodle Cheesecake Cookies.

Ingredients You’ll Need

• Ziti pasta – The classic choice for baked ziti because the tubular shape catches plenty of sauce and cheese. Penne pasta or rigatoni are the best substitutes if that’s what you already have in the pantry.
• Kosher salt – Use it generously in the pasta water so the noodles are seasoned from the inside out. I use Morton kosher salt.
• Olive oil – For sautéing the veggies.
• Bell peppers – Red, yellow, or orange bell peppers add sweetness, color, and texture. Use one color or a combination.
• Zucchini – Makes this meatless baked ziti feel hearty and substantial without weighing it down.  If you have extra zucchini, try this Zucchini Pasta Recipe with Pine Nuts for another way to use it.
• Garlic – In a pinch, use a small amount of garlic powder, but fresh garlic gives the best flavor here.
• Italian seasoning – A convenient blend of herbs that brings classic Italian flavor without needing several separate spice jars.
• Kalamata olives – Their briny, salty flavor gives the casserole a nice contrast to the creamy cheese. Leave them out if you’re not an olive fan.
• Real California Milk Whole milk ricotta – Creates creamy layers between the pasta and sauce. Cottage cheese works in a pinch, though the texture will be looser.
• Egg – Helps the ricotta mixture hold together as the baked ziti cooks.
• Real California Milk hard grating cheese – Adds salty, nutty flavor. Look for aged Gouda, San Joaquin Gold, or Estero Gold with the Real California Milk seal.
• Fresh basil, plus more for serving – Adds freshness and balances the rich cheese and tomato sauce. Dried basil can work if needed.
• Homemade marinara sauce — or store-bought marinara sauce or pasta sauce, if you’re short on time
• Real California Milk heavy cream – Makes the marinara richer and smoother. Half-and-half can substitute, though it will be less rich.
• Real California Milk fresh mozzarella – Gives the baked ziti soft, melty pockets of cheese. Whole-milk shredded mozzarella cheese is the best swap.

Time To Assemble and Bake!

1. Make the tomato sauce

If you are making the tomato sauce from scratch, start by preparing the sauce. If you are using store-bought sauce, skip to cooking the pasta.

2. Cook the Pasta

Bring a large pot of heavily salted water to a boil and cook the ziti pasta according to the package instructions, but pull it about 2 minutes short of al dente — it’ll keep cooking in the oven. Drain the cooked pasta, rinse with cold water, and set aside.

3. Sauté the Vegetables

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the bell peppers, zucchini, and salt and cook, stirring occasionally, for 6-7 minutes until softened. Stir in the garlic, italian seasoning, and black pepper and cook 1 minute more, until fragrant. Remove from the heat and stir in the kalamata olives.

4. Make the Ricotta Mixture

In a large bowl, stir together the whole milk ricotta (let it sit out until it’s closer to room temperature so it blends smoothly), egg, grating cheese, basil, and salt until well combined into a simple ricotta cheese mixture.

5. Prep the Oven and finish the sauce

Heat the oven to 425°F. In a large bowl (or the pot you used to cook the pasta) combine the cooked pasta, cream, and 2 1/2 cups of the tomato sauce (save the remaining 1/2 cup for coating the bottom of the baking dish). Stir until everything is evenly combined and the pasta is well coated.

6. Layer the Casserole

Spoon the remaining sauce on the bottom of a 4-quart baking dish (a similarly sized casserole dish, like a 9 x 13-inch dish works too) and top with half of the pasta then sprinkle half of the vegetables on top . Dollop with half of the ricotta mixture, and scatter half of the fresh mozzarella on top of that. Repeat, beginning with the pasta mixture, one more time. Dot the remaining mozzarella on top and finish with the grated cheese.

7. Bake

Place the baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.

8. Serve

Let the baked ziti rest for 5-10 minutes before serving so the layers set up. Scatter fresh basil over the top and serve hot, with garlic bread or my homemade focaccia alongside for scooping up extra sauce.

My #1 Success Tip

Undercook the Pasta! Pull the ziti about 2-3 minutes short of al dente. Rinsing briefly with cold water stops the cooking so it doesn’t turn mushy while baking.

Make It Ahead

Assemble the casserole up to two days ahead, cover the baking dish tightly with plastic wrap, and refrigerate. Let it sit out while the oven heats, then bake as directed, adding a few extra minutes if needed. 

Baked Ziti Variations

• Add Italian sausage or ground beef: Brown 1 pound and add it to the sauce for a traditional baked ziti with meat sauce.
• Swap the ricotta: Full fat cottage cheese works too, though the texture will be slightly different.
• Add more vegetables: Try mushrooms, spinach, eggplant, or kale for a vegetable lasagna-inspired version.
• Change the sauce: Use a creamy white sauce, cheese sauce or pesto instead of marinara.
• Use different pasta: Any short pasta shape will work, try penne, rigatoni, cavatelli, or shells.

What Goes With Baked Ziti?

Because baked ziti is rich and cheesy, pair it with something fresh, crisp, or bright.

• Crunchy Romaine Salad with Orange Vinaigrette — a fresh, crunchy contrast to the creamy pasta.
• Spinach Salad with Meyer Lemon Vinaigrette — the citrusy dressing helps balance all that melted cheese.
• Blanched Broccoli with Garlic — a simple vegetable side that goes especially well with tomato-based pasta.
• Rosemary-Fennel Focaccia Bread or Garlic bread — perfect for scooping up extra marinara sauce.
• Strawberry Prosecco Cocktails — bubbly, fruity, and refreshing alongside a rich pasta casserole. For a non-alcoholic version, use sparkling water or club soda instead of Prosecco.

Storage and Reheating

Store leftovers in an airtight container. Baked ziti lasts in the fridge for up to 4-6 days. Reheat individual portions in the microwave in 30 seconds spurts until warm in the middle or cover the casserole dish with foil and warm in a 350°F oven for 10-15 minutes or until bubbly.

More Recipes That Celebrate Real California Milk

• Strawberries and Cream Crepes
• Cinnamon Scones with Cinnamon Glaze
• Waldorf Salad with Creamy Yogurt Dressing
• Parmesan Carrot Fries with Pesto Aioli
• Peach and Blueberry Yogurt Popsicles

Frequently Asked Questions

Can you make baked ziti ahead of time?

Yes. Assemble the baked ziti up to 24 hours ahead, cover the baking dish tightly with plastic wrap, and refrigerate. Let it sit out while the oven heats, then bake as directed, adding a few extra minutes if needed.

Can you freeze baked ziti?

Yes. Assemble the casserole in a freezer-safe baking dish, wrap it tightly, and freeze before baking. Thaw overnight in the refrigerator, then bake as directed. To cook frozen baked ziti, cover the dish tightly with foil and bake at 375°F (190°C) for 60 to 75 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the center reaches 165°F (74°C) and the cheese is bubbly and golden.

Can I use cottage cheese instead of ricotta in baked ziti?

Yes. Cottage cheese is a common substitute for ricotta and will still give the pasta a creamy layer, though whole milk ricotta has a smoother, richer texture. I like to blend the cheese mixture in the blender when I’m using cottage cheese to make it smoother.