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    Home » Recipe Index » Pasta and Noodles

    Vegan Baked Ziti with Lentils

    Published: May 3, 2021 · Modified: Oct 3, 2023 by Jessica

    JUMP TO RECIPE PIN SHARE

    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 no matter what time of the year it is.

    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. This is a meat-free and dairy-free recipe made without cheese, but you won't even realize it is not there.

    It is filled with tomato sauce and crumbly lentils, but really, the highlight of this dish is the amazingly rich cashew cream. There are pockets of rich cheesy white cream that gently blend within the tomato sauce to create a luscious pink sauce. It is SO good.

    You can meal-prep this meal ahead of time, it freezes pretty well and makes for amazing leftovers for lunch the next day. It is also fairly quick to make, especially since it uses store-bought marinara sauce, so you can make it during the week.

    I hope you give it a try! ❤️

    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's to love about this recipe

    • Easy to make and uses mostly pantry ingredients
    • Amazing vegan comfort food recipe and very satisfying
    • Great to feed a family or guests
    • Kid-friendly
    • Rich in fiber and healthy fats
    • Perfect for meal-prep
    • Dairy-free, meat-free, soy-free and with a gluten-free option.

    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 noodles from the brand Whole Food Markets, but choose any ziti you can find. You can also use whole wheat noodles if you prefer, although I have not seen whole wheat ziti noodles yet. Actually, any short noodles will work well!
    • Lentils (dry or canned): I love French Du Puy lentils. They keep their shape pretty well after cooked and don't turn mushy as easily. But, you can also use green or brown lentils if that's all you have. Black beluga lentils would also work well, just avoid red or orange lentils for best texture.
    • Marinara sauce: when I have the time, I love making my own marinara sauce for this recipe. But, I also often use a jarred marinara sauce for convenience, especially if I make it during the week. Simply use your favorite brand!
    • Raw cashews: important NOT to use salted and toasted cashews!
    • Nutritional yeast: to add a subtle cheesy flavor to the cashew white sauce.
    • Garlic: also flavors the white sauce. Use fresh cloves and not powdered garlic for best result.
    • 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.

    Get ready

    Start by soaking the cashews. This will make sure they are soft enough to blend to a super smooth texture. There are 2 ways to do it:

    1. You can soak them in cold water and keep at room temperature overnight (or at least 3-4 hours).
    2. OR, you can also soak them in boiling water for 10-15 minutes. This is usually what I do.

    Also, pre-heat the oven to 350º and cook the ziti noodles al dente. Make sure to slightly undercook them since they will keep cooking in the oven later on.

    Make the lentil tomato pasta

    I usually cook dry lentils opposed to get them canned, they cook so quickly!

    To cook them, combine ½ cup dry lentils with about 1 ½ cups of water in a small pot and cover. Bring to a simmer, then turn down the heat to medium-low. Keep cooking until the lentils are tender and once done, drain the excess water, if any.

    Then, once the noodles are cooked, drain them well and return the noodles to the pot used to cook them. Pour the jarred marinara sauce over the noodles as well as the cooked lentils and stir to combine. Set aside.

    There are cooked ziti noodles in a large pot topped with a marinara sauce and cooked lentils.

    Make the cashew cream

    In a blender, combine the drained cashews with the nutritional yeast, garlic, salt and water. Blend on high until very smooth.

    The sauce might appear a little thin, but that's what you want, it gives a better creamy texture to the whole dish once baked.

    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.

    Assemble and bake

    To assemble, start by adding half of the tomato pasta to a baking dish (8 x 8 or 9 x 9 inches work well), 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.

    Bake uncovered in the oven for 30 minutes. If you want a nice brown top, then finish up by roasting on HI-broil for a few extra minutes. Make sure to watch as it will burn quickly!

    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.

    Watch how to make it

    YouTube video

    Helpful 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. If you cook your noodles too much, the dish might end up too mushy!
    • 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 top that's nicely browned and a little crispy.
    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.

    Variation to the recipe

    Bake pasta dishes are so easy to customize!

    In this case, I kept the dish pretty simple to make it easy and quicker to prepare, but also to stay as close as possible to a classic baked ziti recipe.

    BUT, you could easily load up the dish with more vegetables such as broccoli, carrots, zucchini, green peas or red pepper. Simply steam or gently cook the veggies first and then, add to the tomato pasta before layering the dish.

    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.

    If you don't want to use lentils, then you could also crumble and roast seitan in a pan until browned, then add to the tomato pasta. Also, feel free to use my tvp bolognese or tofu bolognese to make this dish as well.

    And if you enjoy vegan cheese, then don't hesitate to add some over the top for a melting finish.

    Storage tips

    This recipe makes amazing leftovers that store well.

    Keep leftovers in an air-tight container for up to 3-4 days in the fridge. Reheat using the microwave or in a pre-heat oven at 350º for 10-15 minutes.

    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.

    FAQ's

    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.

    How can I 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.

    Can this be made nut-free?

    Yes, you would have to make a vegan bechamel sauce instead of the cashew cream, which I do sometimes. Check out my vegan lentil lasagna to see how I do this. The vegan bechamel sauce recipe is here, just be sure to use oat milk and not almond milk to make for a nut-free recipe.

    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.

    Other vegan 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 manicotti
    • Vegan Swedish Meatballs
    • Vegan lentil lasagna
    • Vegan baked spaghetti

    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.

    📖 Recipe

    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 9 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 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes 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

    YouTube 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.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 554kcal | Carbohydrates: 83g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 960mg | Potassium: 937mg | Fiber: 11g | Sugar: 8g | Vitamin A: 518IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 6mg
    CLICK TO SUBSCRIBE FOR UPDATES!
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    Pin it for later!

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    Reader Interactions

    Comments

    1. Pauline Dravet says

      December 27, 2023 at 11:14 am

      5 stars
      This recipe fills up a 9x13 baking dish if you use a pound of pasta. Tastes delicious. I did add red pepper flakes and sautéed onion and spinach.

      Reply
      • Jessica says

        December 27, 2023 at 9:33 pm

        Hi Pauline, thanks so much for your feedback! 😊

        Reply
    2. Alicia says

      December 23, 2023 at 1:35 pm

      Hi Jessica, I'm making this for my nephew's wife for our Christmas dinner as she's vegan. How far ahead can I prepare it? I'd like to have it ready so all I have to do is pop it in the oven.
      Thanks so much!
      Alicia

      Reply
      • Jessica says

        December 23, 2023 at 3:28 pm

        Hi Alicia! You can make it the day before, cover it well and keep it in the fridge. Try to take it out 1-2 hours before baking it, otherwise it may stay cold in the middle. Hope that's helpful! 😊

        Reply
    3. Andrea says

      August 28, 2023 at 3:47 pm

      5 stars
      We love this recipe and is officially in our weekly rotation for dinners, it’s so easy and yummy and healthy! I add sautéed onion, mushrooms, zucchini, and garlic to my lentil/sauce mixture and a layer of spinach under the cheeze in the middle, just to add a bit more nutrition.

      Reply
      • Jessica says

        August 29, 2023 at 12:28 pm

        Hi Andrea! Thank you so much for sharing! 🙂

        Reply
    4. E says

      February 23, 2023 at 9:10 pm

      Could you sub white beans for the cashews?

      Reply
      • Jessica says

        February 24, 2023 at 5:04 pm

        Hi! That's a good question, I haven't tried it! The sauce won't be as rich and you might need to adjust the beans/water ratio, but I think it should work! That could be a great option to make a nut-free recipe. Let us know if you try it! 🙂

        Reply
    5. M says

      January 08, 2023 at 9:11 pm

      5 stars
      Wow wow wow! This is so good! So comforting. Best of all, though, is that it’s quick & EASY. I used canned lentils which made it even easier. I’m glad I scanned the comments for the idea of putting in some extra veg - I had about 1/2 a bag of frozen peas which I threw in to the pasta water about a minute before it was done. I will definitely be making this again!

      Reply
      • Jessica says

        January 08, 2023 at 9:37 pm

        Oh that sounds great! Thanks for sharing your comment! 🙂

        Reply
    6. Anonymous says

      November 28, 2022 at 7:43 pm

      5 stars
      I love this pasta!! It is so creamy and delicious. Since discovering it a few months ago, I make it almost once a week. Thank you so much for this recipe.

      Reply
      • Jessica says

        November 28, 2022 at 7:44 pm

        Oh that's great! Thanks so much for sharing! 🙂

        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
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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
    13. 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

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    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. 

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