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    Home » Pasta and Noodles » Vegan Baked Ziti with Lentils

    Vegan Baked Ziti with Lentils

    Published: May 3, 2021 · Modified: Oct 24, 2021 by Jessica

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    This vegan baked ziti is so creamy, cheesy and satisfying. It makes for the best comfort food dish to serve to your family or guests. Made with lentils, marinara sauce and a cashew cream, this no meat and dairy-free baked pasta dish yields a combination of flavors that's absolutely perfect!

    Showing is a large square dish containing a vegan baked ziti filled with lentils and topped with fresh basil. There are a serving spoon, more fresh basil, red pepper flakes and a hand towel on the side of the baking dish.

    If you feel real hungry and need to cozy up over a delicious meal, then this meatless baked ziti is the one for you.

    Because there is something SO comforting and satisfying in baked pasta dishes. I know it's summer coming up and baked dishes are not the current favored kind of food, but what can I do, I always crave warm pasta bakes. It's in my blood.

    I have made this vegan ricotta lasagna roll-ups and this white sauce vegetable pasta bake more often than I can count, so I thought it was about time to veganize one more classic pasta bake.

    And this healthy vegan baked ziti won't disappoint your taste buds. It is filled with tomato sauce and crumbly lentils, but really, the hero of this dish is the cashew cream. There are pockets of rich cheesy white cream that gently blend with the tomato sauce to create a luscious pink sauce. I mean, it is so good I can barely write about it.

    Close up on a vegan baked ziti dish that's still in its baking dish with a portion that was remove to show its interior texture. You can see pockets of creamy cashew cream mixed in with the marinara sauce.

    What is a classic baked ziti

    The popular casserole dish is typically made with ziti noodles, ground sausage meat and tomato sauce. The dish is usually combined with some cheese, either ricotta, sour cream or even provolone. Then, topped with more cheese that melts and creates a crust in the oven, usually mozzarella and parmesan.

    Even thought the traditional recipe is a very meaty dish, you can easily make a vegetarian baked ziti by omitting the meat all together. I see lots of vegan baked ziti containing processed vegan meats, but I chose to add cooked lentils to the dish instead for a healthier option.

    And you can go as far as to veganize it by also replacing the cheese with a plant-based creamy filling. In this case, the white sauce is a simple & flavorful cashew cream that you will add both in the middle and on top of the dish. The cashew cream in the center will stay moist and mix gently with the tomato filling, but the cashew cream on top will crust nicely and create more texture.

    Close up on a vegan baked ziti dish that's still in the baking dish and not cut yet. The dish is topped with fresh basil and you can closely see the crusty texture on top of the dish. There are more fresh basil and red pepper flakes on the side.

    Ingredients for this healthy vegan pasta bake

    • Ziti noodles ( I used ziti from whole foods, choose whole wheat if desired)
    • Lentils (dry or canned)
    • Marinara/Tomato sauce, homemade or jarred
    • Raw cashews
    • Nutritional yeast
    • Garlic
    • Salt
    Ingredients needed to make this recipe: raw cashews, marinara sauce, pasta, lentils, nutritional yeast, salt and garlic.

    How to make a vegan baked ziti

    If you already have a tomato or marinara sauce ready to go, then this recipe will come together super quickly. It's like making a lasagna, but in a much simpler way.

    • Cook your pasta. Make sure to undercook your noodles slightly.
    • Cook your lentils if using dried ones. Then add the lentils to your tomato sauce.
    • Combine the cooked noodles with the tomato sauce and cooked lentils. Set the tomato pasta mixture aside.
    • There are cooked ziti noodles in a large pot topped with a marinara sauce and cooked lentils.
    • Make the cashew cream by blending the cashews, nutritional yeast, salt, garlic and water together until very smooth. The sauce might appear thinner than expected, it is normal. I found that a thinner cream yields a better texture after being cooked.

      You will need to help soften your cashews first, so the sauce blends easily. To do this, you can soak them in cold water for at least 2 hours (overnight is best), but I often do a quick soak by adding them to boiling water for about 10 minutes before draining and adding to the blender.
    • Showing is inside of a blender containing raw cashews, garlic, nutritional yeast. There is water being poured inside as the picture is taken.
    • The picture shows inside of a blender that contains a creamy white sauce that was just blended.
    • Then layer up your dish: Add half of the tomato pasta to a baking dish, then drizzle about half of the cashew cream on top, then transfer the rest of the noodles over and finish up by covering the whole dish with the rest of the cashew cream.
    • Showing are noodles tossed in a tomato sauce and placed in a large square baking dish.
    • Showing is a baking dish that contains noodles covered in a tomato sauce while a blender is pouring a creamy white sauce over.
    • There is a mixture of noodle with a tomato sauce that's topped with a creamy white sauce in a large baking dish. You can see a hand adding more of the noodles over the dish.
    • Showing are noodles tossed in a tomato sauce that are in a baking dish and topped with a creamy white sauce.
    • Bake in the oven for 30 minutes. If you want a crusty brown top, then finish up by roasting on HI-broil for a few extra minutes. Make sure to watch as it will burn quickly!

    Watch how to make it

    Ziti vs Penne? What's the difference?

    Both noodles really look alike and are a tubular shaped noodles. The ziti has a wider cavity and a smoother surface (some penne have ridges over their surface). Also, the penne have a oblique cut compared to the ziti noodles.

    Both noodles work great in this dish as well as any other short pasta with a cavity (ex: rigatoni). The cavities help grabbing on some more of the sauce with each bite.

    Can I make it gluten-free

    Yes, you can. Choose any pasta that suits your diet, but try to avoid brown rice noodles. I find these to get mushy in baked dishes as they tend to overcook easily. Don't forget to undercook your pasta slightly as they will keep cooking in the oven.

    Make this vegan baked ziti ahead

    This is why pasta bakes are so great: you can make them on the weekend to use later in the week when everyone gets too busy to cook. To do this, prepare the whole dish as directed, do not bake it and cover with foil before storing in the fridge. Then, when ready to eat, remove the foil and bake for 10-15 minutes extra or until warmed through. You can also bake it ahead of time and reheat individual portion in the microwave, just like you would do with leftovers.

    Over head view on a vegan baked ziti dish that has one portion taken out and topped with fresh basil. There is a plate with a portion of the pasta and a hand towel on the side.

    Cooking tips

    • Be sure to cook your noodles al dente! I actually undercook the noodles by about 2 minutes as they will have plenty of time to continue cooking while soaking in the sauce.
    • I find the dish better when using a smooth tomato sauce. If using a chunky tomato sauce, then I recommend to blend it slightly (using a regular blender or immersion blender) to remove some of the chunks.
    • It is best not to cover the dish while cooking it so it creates a crust on top.
    Showing is a portion of a vegan baked ziti that's on a plate and topped with fresh basil with a fork on the side of the plate. There is athe baking dish containing the pasta dish on the side of the plate and there are red pepper flakes, fresh basil, a hand towel and a glass of water on the side as well.

    Variation to the recipe

    Bake pasta dishes are so easy to customize. In this case, you could load up the dish with cooked vegetables, like broccoli, carrots, zucchini or pepper. Make a baked spinach ziti by wilting lots of spinach first, then adding it to the baked dish either by mixing in the tomato sauce or even better, layer the cooked spinach on top of the middle layer cashew cream sauce. Also, if you enjoy vegan cheese, then don't hesitate to add some over the top for a melting effect.

    Front view on a plate containing a vegan baked ziti. There is a fork that's holding some of the pasta and you can see the baking dish that was used to cook the ziti in the background with some red pepper flakes and a glass of water.

    I hope you enjoy this pasta bake recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    Other comfort food recipes you might like

    • Vegan lentil shepherd's pie
    • Butternut squash mac and cheese
    • Vegan garlic pasta bake
    • Lasagna roll-ups
    • Tofu tikka masala
    • Mushroom and corn stroganoff
    • Vegan cauliflower gratin
    • Vegan creamy tomato pasta
    • Vegan Swedish Meatballs
    Close up on a vegan baked ziti dish that's still in its baking dish with a portion that was remove to show its interior texture. You can see pockets of creamy cashew cream mixed in with the marinara sauce.

    Vegan Baked Ziti with Lentils

    5 from 5 votes
    This vegan baked ziti is so creamy, cheesy and satisfying. It makes for the best comfort food dish to serve to your family or guests. Made with lentils, marinara sauce and a cashew cream, the combination of flavors is absolutely perfect!
    PRINT RECIPE PIN RECIPE
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Servings 6
    Author Jessica Laroche

    Equipment

    • Blender

    Ingredients
      

    • 16 oz ziti noodles (1 lb) - cooked accordingly to packaging (keep them al dente)
    • 25 oz marinara sauce - homemade or store-bought
    • ½ cup dried lentils (about 1 ½ cup cooked lentils) - or 15oz canned lentils, drained

    Cashew cream topping

    • 1 ½ cups raw cashews - soaked in hot water for at least 10 minutes, then drain
    • 1 ½ cup water
    • 2 tbsp nutritional yeast
    • 1 clove of garlic
    • 1 tsp salt

    Instructions
     

    • Add the dry lentils to a medium pot, then add plenty of water and cover. Bring to a boil, then reduce the heat to low and keep on a low simmer until the lentils are tender (about 20-25 minutes). Drain and set aside.
    • While the lentils are cooking, cook the noodles al dente. Then, drain the noodles and return them to the pot used to cook them. Add the marinara sauce and cooked lentils and stir to combine.

    Make the cashew cream topping

    • In a blender, combine the drained cashews, water, nutritional yeast, garlic and salt. Blend until very smooth taking a few breaks to scrape the walls of the blender. You might need to blend for 2-3 minutes to reach a super smooth texture. The mixture will appear a little thin, this is what you are looking for!

    Assemble and bake

    • In a large baking dish, add about half of the tomato-lentil-noodles mixture, then drizzle over about half of the cream sauce, then top with the rest of the noodles and finish up with the rest of the cream sauce, evenly spread over the whole dish.
    • Cook in the oven at 350° for about 25-30 minutes or until slightly browned on top. You can also broil for a few minutes at the end to help brown the top (watch carefully!). Enjoy!

    Video

    Notes

    • This dish makes for amazing leftovers. Store them in the fridge in a covered container for 4-5 days, then reheat in the microwave until warmed up.
    • Make sure to cook your noodles al dente as they will keep cooking in the oven.
    • You can use your favorite marinara-tomato sauce to make this recipe. I find that a smoother tomato sauce works better. If you have a chunky marinara sauce, then you can slightly blend it before adding to the noodles.
    • You can also use penne or rigatoni to make this dish. Any tubular shaped short noodles would work just the same as ziti.
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    Reader Interactions

    Comments

    1. Karen says

      May 06, 2021 at 9:11 pm

      5 stars
      Just finished eating Ziti with lentils. It was just the Best pasta meal. The sauce was to die for and next time plan to add more veggies. Thank you for the recipe!

      Reply
      • plantbasedjess says

        May 07, 2021 at 5:49 am

        Wow Karen, I’m glad you loved it! Thanks for your comment 🙂

        Reply
    2. nancy says

      November 09, 2021 at 9:03 pm

      5 stars
      I made this pasta tonight and it was excellent. It just happened I had all the ingredients (not a planner) and it didn't take long. I added green beans, carrots and peas for veggies. I split it in 2 loaf pans, froze one and cooked the other. It was so satisfying with a green salad.

      Reply
      • plantbasedjess says

        November 10, 2021 at 5:19 am

        Oh great! I'm glad you liked it! 🙂

        Reply
    3. Phil says

      December 05, 2021 at 9:21 pm

      5 stars
      Outstanding recipe. I could have eaten the whole dish in one sitting. Thanks so much for sharing!

      Reply
      • plantbasedjess says

        December 05, 2021 at 9:58 pm

        Oh I'm so glad to hear this! Thanks for your comment 🙂

        Reply
    4. Taranjit says

      December 17, 2021 at 9:08 am

      What type of lentils do you use or recommend?

      Reply
      • Jessica says

        December 17, 2021 at 9:13 am

        Green, French or black lentils would work great! Simply avoid the orange ones as they would be too soft. 🙂

        Reply
    5. Lisa says

      March 19, 2022 at 8:35 pm

      What size baking dish for this please? Thanks

      Reply
      • Jessica says

        March 21, 2022 at 5:43 am

        Hi Lisa! I used a square casserole dish of 8x8 inches, but a lasagna rectangular dish should work too (9x13 in).

        Reply
    6. Esli says

      April 11, 2022 at 12:36 pm

      5 stars
      This has become a regular recipe for my family! I said vegan/vegetarian family,this dish is absolutely a staple! Can I make this sauce ahead of time? Should I refrigerate it if I want to make it in the morning for dinner? I don’t know if it will become thick..

      Reply
      • Esli says

        April 11, 2022 at 12:37 pm

        As a vegan/vegetarian family **

        Reply
        • Jessica says

          April 11, 2022 at 1:49 pm

          Hi! Thank you so much for your comment! I have made this dish ahead of time and it works pretty well. You can also make the cashew cream ahead and keep in the fridge until ready to use. 🙂

          Reply
          • Esli says

            April 11, 2022 at 4:51 pm

            Thank you! 🙂

            Reply
    7. Courtney says

      April 18, 2022 at 6:56 pm

      5 stars
      So delicious, thank you!!

      Reply
      • Jessica says

        April 19, 2022 at 7:02 am

        Great Courtney, I'm glad you liked it! 🙂

        Reply

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    ABOUT JESS


    Plant based jess

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

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