Baked Ziti Recipe | Vegetarian Times Skip to main content

Baked Ziti



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8 oz. seitan
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2 cups button or cremini mushrooms, sliced (4 oz.)
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25-oz. jar tomato sauce
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1 lb. extra-firm tofu, drained, or part-skim ricotta
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⅓ cup chopped fresh basil (5 ½ tsp. dried)
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2 Tbs. fresh lemon juice
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4 tsp. olive oil
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½ tsp. coarsely ground pepper
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12 oz. dry ziti
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½ cup chopped flat-leaf parsley


  1. Preheat oven to 400°F. Bring large pot of salted water to a boil for pasta.
  2. In food processor, mince seitan and mushrooms until coarse and crumbly. Transfer seitan mixture to large saucepan. Stir in tomato sauce and bring to a simmer over medium-low heat. Cook, stirring occasionally, 10 minutes. Cover to keep warm.
  3. In food processor, puree tofu, basil, lemon juice, 2 teaspoons olive oil, salt to taste and pepper until consistency resembles ricotta cheese. Or, if using ricotta, mix by hand.
  4. Add ziti to boiling water; stir to prevent sticking. Cook according to package directions until just tender. Drain and return to pot.
  5. Spread several tablespoons of tomato-seitan mixture in a 13 x 9-inch baking dish, making sure to evenly coat bottom and sides to prevent sticking.
  6. In a very large bowl, combine drained pasta, tofu "cheese," remaining tomato-seitan mixture and parsley. Fold gently to combine all ingredients.
  7. Spread evenly in baking dish and bake 15 minutes. Serve hot.

Nutrition Information: 

22 g
Total Fat: 
7 g
Saturated Fat: 
1 g
58 g
0 mg
854 mg
5 g
0 g
6 servings

Comments on this Recipe

I have made this several times and once even as a dish to carry to a meat and potatoes friend after an illness. They would not believe it didn't have meat in it! It is always well received and is one of our families favorites.

I made this and it is very good. How long can this baked dish be refrigerated. Can you freeze this once it is baked.