I love this Cheesy Ziti recipe. The marriage of al dente ziti with cream cheese, tangy marinara, and fluffy ricotta has me smiling with every bite. I added garlic, diced yellow onion, and a hint of basil to perfectly brighten the dish. This vegetarian option is a family favorite.

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I can’t wait to share my take on this Cream Cheese Vegetarian Baked Ziti Casserole. I first discovered this recipe when I was craving a meal that was both hearty and full of flavor for meatless Monday.

I boil 1 lb of ziti pasta until it’s just al dente, then I mix it with softened cream cheese, ricotta, and a generous jar of marinara sauce. I also toss in diced yellow onion and minced garlic, with a sprinkle of dried basil and oregano, for that savory kick.

I love adding some optionals like fresh spinach and sliced mushrooms to give it extra texture, and of course, topping it all off with shredded mozzarella and grated Parmesan cheese. The result is a creamy ziti pasta that is cheesy, filling, and super satisfying all at once.

It all comes together with just a few simple hacks, making it a perfect family dinner idea when i want something special yet easy.

Why I Like this Recipe

1. I love how the creamy cheeses mix together, like the cream cheese and ricotta, it gives the dish an amazingly smooth texture that makes every bite feel special.
2. I really like that it’s super hearty and filling so it feels like a real meal, even on a meatless Monday, which makes it perfect for family dinners.
3. I enjoy the kick of flavor from the veggies and spices, even when I throw in a little extra red pepper flakes for heat, it makes the recipe really pop.
4. I appreciate how easy it is to make even when I’m not in the mood for complicated cooking, its straightforward steps and delicious outcome always impress me.

Ingredients

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Ziti pasta: Provides carbohydrates for energy, easy digesting, with a delightful al dente chew texture.
Cream cheese: Adds creamy texture and tangy flavor to the dish, making it richly satisfying.
Marinara sauce: Bursting with tomato flavor, offers antioxidants and a tangy, refreshing finish.
Ricotta cheese: Brings smooth texture and a mild taste while providing a boost of protein.
Mozzarella cheese: Melts beautifully; supplies gooey charm and a comforting, cheesy pull in every bite.
Yellow onion: Diced finely, it builds a savory base, enhancing overall flavor in the casserole.
Garlic: Minced fresh garlic intensifies aroma and taste with a bold, zesty kick.

Ingredient Quantities

1 lb ziti pasta (cook al dente, dont overcook it)

1 (8 oz) package cream cheese, softened

1 (24 oz) jar marinara sauce

1 cup ricotta cheese

2 cups shredded mozzarella cheese (divided)

1/2 cup grated Parmesan cheese (plus extra for topping)

1 medium yellow onion, diced

3 garlic cloves, minced

1 cup fresh spinach, roughly chopped (optional)

1 cup sliced mushrooms (optional)

1 medium zucchini, diced (optional)

1/2 tsp red pepper flakes (if you like a little heat)

1 tsp dried basil

1/2 tsp dried oregano

Salt and black pepper to taste

2 tbsp olive oil

How to Make this

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1. Preheat your oven to 375°F and bring a large pot of salted water to a boil.

2. Cook the ziti pasta until al dente then drain it well.

3. In a large skillet, heat 2 tbsp olive oil over medium heat; add the diced onion and cook until it softens then stir in the minced garlic.

4. If you’re using them, add the chopped spinach, sliced mushrooms, and diced zucchini to the skillet along with 1/2 tsp red pepper flakes, 1 tsp dried basil, 1/2 tsp dried oregano, salt and black pepper; cook until the veggies are tender.

5. In a big bowl, mix together the softened cream cheese, 1 cup ricotta cheese, 1/2 cup grated Parmesan, and 1 cup of the marinara sauce; stir well so the cream cheese starts to incorporate.

6. Combine the drained pasta with the cheese mixture and then stir in the cooked veggies and any extra flavor from the skillet.

7. Spread half of the pasta mixture into a greased 9×13 inch baking dish then pour the remaining marinara sauce evenly over it.

8. Top the dish with the rest of the pasta mixture and sprinkle 2 cups of shredded mozzarella cheese evenly on top.

9. Finish off with an extra sprinkling of grated Parmesan cheese for a crisp top.

10. Bake in the preheated oven for 20-25 minutes until bubbly and lightly browned, then let it cool for a few minutes before serving.

Equipment Needed

1. Oven (preheated to 375°F)
2. Large pot to boil pasta in salted water
3. Colander to drain the pasta
4. Large skillet for cooking the onions, garlic, and veggies
5. Big mixing bowl to combine the cheeses, marinara, and pasta
6. 9×13 inch baking dish for assembling the pasta bake
7. Sharp knife for chopping the onion and any veggies
8. Cutting board for safe cutting work
9. Measuring cups and spoons to get the right amounts
10. Stirring spoon or spatula to mix everything together

FAQ

Q: Can I prep this casserole ahead of time? A: Yes, you can totally make it a day ahead. Just let it cool then store it in the fridge. When you're ready, pop it in a 350°F oven for about 20-25 minutes until it's heated through.

Q: Can I use a different pasta shape instead of ziti? A: Sure thing! Ziti is great because it holds the sauce well, but you can use penne or rigatoni if that's what you have on hand.

Q: Are all the veggies necessary? A: Nope, the spinach, mushrooms, and zucchini are optional. They add a nice touch, but if you don't like them or don't have them you can totally leave 'em out.

Q: How do I avoid a watery casserole? A: Make sure your veggies are well-drained and don't overcook the pasta. This way you keep the dish thick and full of flavor.

Q: Can I make this dish vegan? A: You can try by swapping out the cream cheese, ricotta, mozzarella, and parmesan with vegan alternatives, but just know the flavor might be a bit different.

Cream Cheese Vegetarian Baked Ziti Casserole Recipe Substitutions and Variations

Instead of cream cheese, you can try using softened Neufchâtel cheese or even a full-fat Greek yogurt to give it a tangy twist.
If you dont have ricotta cheese on hand, cottage cheese makes a good swap and offers a similar creamy texture.
For the shredded mozzarella, you could use provolone or even a mild cheddar to mix things up a bit.
If you’re missing Parmesan cheese, Pecorino Romano is a solid alternative for an extra punch of flavor.
You can replace the marinara sauce with a homemade tomato basil sauce if you want to control the seasoning and spice levels more closely.

Pro Tips

1. Make sure your pasta is drained really well. If it’s a bit wet the extra sauce and cheeses might not stick as good and everything could turn out soggy.
2. Soften the cream cheese enough before mixing with the ricotta and other cheeses. Leaving it out at room temp for a bit helps it blend smooth so you dont end up with lumpy spots.
3. When cooking the veggies, dont overcrowd the pan. Giving them enough space makes sure they get nicely tender and don’t turn all watery.
4. After you bake, let the dish cool for a few minutes. This helps the cheeses settle a bit so every bite is perfectly gooey and isnt running all over the place.

Cream Cheese Vegetarian Baked Ziti Casserole Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

490

kcal

Equipment: 1. Oven (preheated to 375°F)
2. Large pot to boil pasta in salted water
3. Colander to drain the pasta
4. Large skillet for cooking the onions, garlic, and veggies
5. Big mixing bowl to combine the cheeses, marinara, and pasta
6. 9×13 inch baking dish for assembling the pasta bake
7. Sharp knife for chopping the onion and any veggies
8. Cutting board for safe cutting work
9. Measuring cups and spoons to get the right amounts
10. Stirring spoon or spatula to mix everything together

Ingredients

1 lb ziti pasta (cook al dente, dont overcook it)
1 (8 oz) package cream cheese, softened
1 (24 oz) jar marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese (plus extra for topping)
1 medium yellow onion, diced
3 garlic cloves, minced
1 cup fresh spinach, roughly chopped (optional)
1 cup sliced mushrooms (optional)
1 medium zucchini, diced (optional)
1/2 tsp red pepper flakes (if you like a little heat)
1 tsp dried basil
1/2 tsp dried oregano
Salt and black pepper to taste
2 tbsp olive oil

Directions

Preheat your oven to 375°F and bring a large pot of salted water to a boil.
Cook the ziti pasta until al dente then drain it well.
In a large skillet, heat 2 tbsp olive oil over medium heat; add the diced onion and cook until it softens then stir in the minced garlic.
If you’re using them, add the chopped spinach, sliced mushrooms, and diced zucchini to the skillet along with 1/2 tsp red pepper flakes, 1 tsp dried basil, 1/2 tsp dried oregano, salt and black pepper; cook until the veggies are tender.
In a big bowl, mix together the softened cream cheese, 1 cup ricotta cheese, 1/2 cup grated Parmesan, and 1 cup of the marinara sauce; stir well so the cream cheese starts to incorporate.
Combine the drained pasta with the cheese mixture and then stir in the cooked veggies and any extra flavor from the skillet.
Spread half of the pasta mixture into a greased 9×13 inch baking dish then pour the remaining marinara sauce evenly over it.
Top the dish with the rest of the pasta mixture and sprinkle 2 cups of shredded mozzarella cheese evenly on top.
Finish off with an extra sprinkling of grated Parmesan cheese for a crisp top.
Bake in the preheated oven for 20-25 minutes until bubbly and lightly browned, then let it cool for a few minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.