Vegan Dairy Free Baked Ziti

Total time1 hr 25 min

Prep time20 min

Cook time55 min

Layers of tender ziti get tossed with a rich, slow-simmered tomato sauce built on softened onion, garlic, oregano, dried basil, and a hit of red pepper flakes for warmth. Dollops of creamy ricotta and shredded mozzarella melt into every layer, while a sprinkle of nutritional yeast adds that savory, cheesy depth that makes this bake so satisfying. The whole thing bakes covered until bubbling, then uncovered until the top turns golden and set, so you get clean, holdable slices once it rests. Torn fresh basil scattered over the top finishes it with a bright, herby lift right before serving. It's a cozy, crowd-pleasing pasta bake that fits neatly into a vegan spread without sacrificing any of that classic baked-ziti comfort.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the pasta

1 lb ziti pasta
Banza Ziti Chickpea Pasta Miracle Noodle Ziti Style Plant Based Noodles - Low FODMAP Certified Private Selection Italian Ziti Pasta Kaizen Ziti Pasta, 8 oz Iberia Cut Ziti 16oz
See all
1 tbsp salt

For the sauce

1 lb italian sausage, casings removed
Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
1 tbsp olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional)
½ tsp salt
¼ tsp black pepper

For the assembly

1 ½ cups dairy free ricotta cheese
1 ½ cups dairy free mozzarella cheese, shredded, divided
2 tbsp nutritional yeast

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tbsp salt, and cook the ziti for 2 minutes less than the package directions indicate, until just shy of al dente — it will finish cooking in the oven. Reserve 1/2 cup of the pasta water, then drain the pasta through a colander and set aside.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small pieces with a wooden spoon, for 6–8 minutes, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to a plate, leaving the drippings in the skillet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!