Baked Ziti (vegan, oil free, gluten free option)

Healthy baked ziti in just 5 steps!

An easy-to-make recipe for creamy Italian baked ziti!

This recipe is great for busy weeknights, as you can prep the dish in the morning or the night before, toss it in the fridge, and bake it whenever you're ready!

You can choose any pasta you want for this recipe (gluten-free, whole wheat, or whatever you love), and if pasta isn't for you, feel free to try the same sauce & herbs on a different base, such as rice or quinoa!

Note: This recipe serves about 4-5 people, so feel free to adjust the amounts as needed and store leftovers in the fridge for up to two days!


1 pack of pasta (can be gluten-free, whole wheat, or whichever kind you love)

1 cup cashews (soaked overnight in room-temp water or 1 hour in hot water)

1 cup water

1 cup tomato sauce

1 tbsp oregano

1 tbsp thyme

1/4 cup onion (diced)

1/4 cup basil

1 clove garlic (minced)

Salt & pepper to taste

Step by step:

  1. Cook pasta according to package (and preheat your oven to 350°F if baking right away)

  2. While the pasta is cooking, make your cashew cream by blending together your soaked and drained cashews with your water

  3. In a large bowl, combine your cooked and drained pasta with your cashew cream, tomato sauce, onion, garlic, and herbs

  4. Transfer to a glass cooking tray (I use a 8x11 2 qt) and allow to cook in the oven for 40-45 minutes (or store in fridge if saving for later)

  5. Once the ziti is ready, carefully take it out of the oven, serve, and enjoy!

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