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This Easy Vegan Garlic Pasta is a creamy, garlic pasta, covered in red sauce and dripping with delicious vegan cheese. It's easy to make and healthy too! We love to serve this on a Friday night and enjoy leftovers for the week. It's fancy enough to share as a family dinner, but simple enough so you can enjoy your guests too!

Vegan Baked Ziti

This vegan baked ziti with ricotta and mozzarella is a creamy, sauce-filled pasta dish, and it's easy to make for a Tuesday night dinner, but yet dressy enough for company!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 12
Calories 316kcal


  • 1 box ziti pasta

Vegan Ricotta

  • 2 tablespoons olive oil
  • 1 small yellow onion , peeled and roughly chopped
  • 2 cloves garlic , peeled and roughly chopped
  • 2 cups extra firm tofu , cut into cubes
  • 12 slices vegan provolone cheese*
  • 1 tablespoon mild miso paste
  • ¼ cup fresh basil chopped (or 1 teaspoon dried)

Meaty Marinara

  • 3 cups marinara sauce look at the ingredients and make sure it's vegan
  • 2 cups veggie crumbles

Baked Ziti Assembly

  • 1 cup vegan mozzarella shreds


  • Heat your oven to 375°F/190°C. Spray the inside (bottom and sides) of a 9x13 baking dish with vegetable cooking spray.
  • Cook Pasta. Follow the directions on the box to cook the pasta.

For the Vegan Ricotta

  • Make Vegan Ricotta. Add the olive oil, onion, garlic, tofu, and miso paste to a food processor. Pulse until smooth. Add half of the provolone slices and the fresh basil and pulse again. It's ok to leave bits of the cheese and basil showing in the ricotta.  

For the Vegan Meaty Marinara

  • Make Vegan "Meaty" Marinara: In a bowl combine the marina sauce and veggie crumbles. Stir to combine. 

Baked Ziti Assembly

  • Combine Cooked Pasta & Ricotta. By now your pasta should be done. Add to a colander and drain excess liquid. Run some cold water over the pasta to stop the cooking process. Return it to the pan it was cooked in and add the vegan ricotta mixture. Stir gently, until all the pasta is coated.
  • Assemble Ziti. Layer one: Pour half of the pasta into the prepared baking dish. Top with half of the "meaty" marinara sauce. Top that with remaining slices of the vegan provolone cheese.
    Layer two: Add the remaining pasta, followed by the remaining marinara sauce. Top with vegan mozzarella.
  • Cover & Bake. Cover the dish with foil and place the baking dish in your heated oven and bake for 20 minutes, until the cheese is melted. 
  • Remove the foil and return to the oven and bake for another 5 to 10 minutes, until the edges of the pasta are golden brown. Remove from the oven and set aside to cool for 10 minutes or so. 
  • Add additional chopped basil leaves for garnish. Serve warm.
  • Refrigerate leftovers in sealed containers for up to 5 days or transfer leftovers to freezer-friendly containers and freeze for up to 2 months.



*I can find vegan provolone cheese slices (Follow Your Heart brand) at Sprouts and Natural Grocers and other health food stores. 
For an alternative, you can use this vegan ricotta which also adds cashews.


Calories: 316kcal | Carbohydrates: 41g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Sodium: 754mg | Potassium: 387mg | Fiber: 4g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2.8mg