Mom’s Best Classic Gluten-Free Vegan Baked Ziti (Soy-Free)

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February 26, 2019
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Our family’s favorite famous comfort food recipe, remade! Mom’s Best Classic Gluten-Free Vegan Baked Ziti without the dairy, but still under 5 ingredients! This make-ahead “cheesy” pasta dinner casserole is soy-free too, super easy, delicious, and baked in 20 minutes! Great as a freezer meal or having leftovers throughout the week!


  • 12 oz Gluten-Free Ziti Noodles
  • 3 Cups Vegan Soy-Free Ricotta (I use Kite Hill)
  • 1 8 oz Bag of Vegan Mozzarella Shreds (I use Daiya or So Delicious)
  • 2 TB Vegan Parmesan*
  • 4 Cups Tomato Sauce (Homemade Recipe Below):
  • 4 Cups Plain Tomato Sauce
  • 1 TB Dried Parsley
  • 1 Tsp Dried Basil
  • 1 Tsp Onion Powder
  • 1 Tsp Minced Garlic
  • ½ Tsp Black Pepper
  • Fresh or Dried Parsley (to garnish, optional)


  1. Preheat the oven to 350°F.
  2. Boil the ziti noodles al dente according to package direction, drain, and set aside.
  3. Mix together the sauce ingredients in a large bowl if using homemade (no need to heat).
  4. In a 9×13 baking/casserole dish, lightly coat the bottom with a touch of sauce.
  5. Next, layer in ½ of the cooked ziti, then the ricotta, 4 oz of the mozzarella, and 2 cups of the sauce.
  6. Then repeat with the remaining ziti, sauce, and finish with the last half of the mozzarella.
  7. Sprinkle on the parmesan and optional dried parsley last.
  8. Cover the baking dish with foil and bake in the preheated oven for 10 minutes, remove the foil and bake another 10 minutes.
  9. Remove and serve or let cool before storing.

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