Baked Ziti Sausage-Free Crumbles (Printable version)
A comforting baked ziti featuring rich tomato sauce, plant-based crumbles, and bubbling cheese.
# List of ingredients:
→ Pasta
01 - 1 lb ziti or penne pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 28 oz canned crushed tomatoes
07 - 14 oz tomato sauce
08 - 2 teaspoons dried Italian herbs
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon red pepper flakes (optional)
11 - Salt and black pepper to taste
→ Sausage-Free Crumbles
12 - 12 oz plant-based sausage crumbles
→ Cheese
13 - 2 cups shredded mozzarella cheese (vegan or dairy preferred)
14 - 1 cup grated Parmesan cheese (vegan or dairy preferred)
15 - 1 cup ricotta cheese (vegan or dairy preferred)
→ Garnish
16 - Fresh basil leaves
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and red bell pepper; sauté for 2 minutes.
04 - Add plant-based sausage crumbles to skillet and cook until lightly browned, approximately 4 minutes.
05 - Stir in crushed tomatoes, tomato sauce, Italian herbs, dried basil, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
06 - In a large bowl, combine cooked pasta, half of the mozzarella, half of the Parmesan, all ricotta, and half of the sauce. Gently mix to combine.
07 - Spread half of the pasta mixture evenly in the prepared baking dish. Top with remaining sauce, then sprinkle with remaining mozzarella and Parmesan cheese.
08 - Cover dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and golden.
09 - Allow to rest for 10 minutes before serving. Garnish with fresh basil leaves.
# Expert Advice:
01 -
- It tastes like the Italian-American baked ziti you grew up craving, but with a plant-forward twist that feels genuinely nourishing rather than restrictive
- The layering technique creates pockets of creamy ricotta and melted cheese that make every bite feel intentional and luxurious
- It's the kind of dish that feeds a crowd without requiring you to spend your evening in the kitchen—perfect for when you want to seem like you've done more work than you actually have
02 -
- The key to not ending up with mushy pasta is undercooking it before assembly and covering with foil during the first bake—this is the difference between a silky dish and a sad one
- Taste your sauce before the final assembly; this is your only opportunity to adjust seasoning and balance the acidity of the tomatoes
- Don't skip the 10-minute rest period after baking, even though every instinct tells you to dive in immediately—it's what transforms this from hot pasta into a properly set dish
03 -
- Brown the plant-based sausage crumbles in a separate skillet first if you want them extra crispy and flavorful before adding them to the sauce
- Reserve a cup of pasta cooking water before draining—if your final baking dish seems too dry, you can stir in a splash of this starchy water to loosen things slightly