Tender cauliflower florets melt into a rich sauce in this Vegetarian Baked Ziti with a hidden vegetable boost. It makes a cheesy meatless baked pasta that you can assemble up to a day ahead and bake whenever you’re ready.

Baked ziti is lasagna’s lazier cousin, and I am totally here for it. You still get all the layers of flavorful sauce, melty cheese, and tender pasta without the need to carefully stack all of those layers. Just mix it all together, pour it in a casserole dish and bake until it’s bubbly and golden on top.

This version has a little sneaky vegetable action that adds nothing but delicious flavor and texture in the form of tender, creamy cauliflower. It doesn’t take any extra effort or dishes because you’ll add the cauliflower florets to the pasta as it boils.

And if you’re into more sneaky vegetables, try my Sweet Potato Mac and Cheese.

There’s really nothing complicated about this ziti. It uses the world’s simplest homemade tomato sauce and just happens to hold a few servings of cauliflower which add a savory flavor and a bit of texture to balance the springy noodles. 

The thing that makes the sauce here extra rich and creamy is a tip I borrowed from Martha Stewart to fold cream cheese into the sauce. It’s an easy addition that adds great depth and creaminess to the dish. 

Cozy, warm, and with sneaky vegetables, let’s make this one together. Here’s how.

Ingredients

• Dried Pasta – Use a shape that will soak up sauce and stand up to cheese. Ziti is, of course, the classic shape to use in baked ziti, but rigatoni and penne are also great options. 
• Crushed Tomatoes – Use crushed canned tomatoes to make the base of the simple homemade sauce. Tomato puree is very similar and can be used in place of crushed tomatoes. 
• Garlic, Dried Oregano, Dried Basil, Red Pepper Flakes, Sugar – These ingredients balance the sauce and build a simple Italian-inspired flavor in the dish. Feel free to taste the sauce and increase any of these if you’d like the sauce to be more herby, spicy, or need some sweetness to balance out the tart tomatoes. 
• Frozen Cauliflower Florets – I love the simplicity of adding frozen cauliflower to the baked ziti, but fresh cauliflower florets will work just fine. See below for tips on how to adjust the cook time if using fresh. Both frozen and fresh florets will cook very fast, so add them to the pasta when it is nearly finished boiling. 
• Cream Cheese and Shredded Mozzarella – This combo makes the sauce creamy and cheesy. 
• Parmesan Cheese – Rich, nutty, savory parmesan cheese adds a key layer of flavor to the dish. Sprinkle some on top so that it gets golden brown and lightly crisp as the dish bakes. 

Possible Variations

• Make it Gluten-Free – Just use your favorite gluten-free pasta. 
• Add Protein – Try adding cooked chicken or, for a vegetarian protein, fold in some white beans. 
• Mix up the Cheese – Provolone, havarti, Swiss, or crumbled goat cheese would all work in place of (or in addition to) the mozzarella. Or try using a combination of several types. A half cup of ricotta cheese folded in right before baking adds a nice flavor and texture too. 
• Add Fresh Basil – To keep this recipe simple, I used dried basil, but fresh basil is fantastic here too. Fold it into the sauce and then add some chopped basil leaves sprinkled over the top after baking. 

More Easy Vegetarian Recipes

Fast and Easy Cauliflower Fried Rice

Tex Mex Stuffed Zucchini

Lentil Chili

Baked Vegetarian Spring Rolls