Name: Dairy Free Baked Ziti
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 14 oz Firm Tofu, drained; 3 tbsp Nutritional Yeast; 2 tbsp Lemon Juice; 2 tbsp Olive Oil; 1 tsp Garlic Powder; 1 tsp Dried Oregano; 1 tsp Salt; 1 lb Ziti Pasta; 1 lb Italian Sausage; 1 jar Marinara Sauce (24 oz); 2 cups Dairy Free Mozzarella Shreds; 1/4 cup Fresh Basil, chopped

Baked ziti is one of those meals that feels like a warm hug on a plate. It’s cheesy, saucy, and always disappears fast at my table.

The tricky part is that classic baked ziti is loaded with cheese. So I set out to make a version that skips the dairy but keeps all the comfort.

This recipe is completely dairy free, thanks to a simple tofu ricotta and some dairy free mozzarella shreds. You honestly won’t miss the real thing.

The tofu ricotta comes together in minutes and tastes surprisingly close to the classic. It gives you that creamy, cheesy layer that makes ziti so good.

If you’ve been looking for a hearty dinner that works for a dairy free diet, this one is a keeper. Let me show you how I make it.

Why This Recipe Is a Keeper

Creamy Dairy Free Layers – Tangy tofu ricotta adds creamy, savory layers without dairy, while dairy free mozzarella creates a satisfying baked topping.

Rich Italian Flavor – Savory Italian sausage and marinara combine with garlic, oregano, and basil for a deeply comforting pasta flavor.

Perfect Baked Texture – Slightly undercooked ziti finishes perfectly in the oven, staying tender while keeping enough bite to hold the sauce.

Melty Golden Finish – A generous layer of dairy free mozzarella melts over the top, creating an inviting finish with bubbling edges.

Here’s What You’ll Need

For the Tofu Ricotta

14 oz Firm Tofu, drained
3 tbsp Nutritional Yeast
2 tbsp Lemon Juice
2 tbsp Olive Oil
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Salt

For the Pasta

1 lb Ziti Pasta
1 lb Italian Sausage
1 jar (24 oz) Marinara Sauce
2 cups Dairy Free Mozzarella Shreds
1/4 cup Fresh Basil, chopped

How to Make It

Step 1

Preheat the oven to 375 F. Cook the ziti in salted boiling water for 2 minutes less than the package directions, then drain.

Step 2

While the pasta cooks, crumble the tofu into a bowl and mash it with the nutritional yeast, lemon juice, olive oil, garlic powder, oregano and salt until it looks like ricotta. Set aside.

Step 3

In a large skillet over medium high heat, brown the Italian sausage for 6-7 minutes, breaking it into crumbles. Stir in the marinara sauce and simmer for 3 minutes.

Step 4

In a large bowl, toss the ziti with the sausage sauce and half of the dairy free mozzarella shreds.

Step 5

Spread half of the pasta into a greased 9×13 inch baking dish, then dot with half of the tofu ricotta. Repeat with the remaining pasta and ricotta.

Step 6

Sprinkle the remaining mozzarella shreds evenly over the top.

Step 7

Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until melty and bubbling at the edges.

Step 8

Rest for 5 minutes, then top with fresh basil and serve.

Recipe Tips

Drain the Tofu Well

Press or squeeze out as much liquid as you can before mixing the tofu. Extra moisture will make the ricotta loose and can leave the baked ziti watery.

Keep the tofu slightly chunky instead of blending it smooth. Small curds give it a more realistic ricotta texture and help it stay in distinct layers.

Cook the Ziti Slightly Underdone

Stop cooking the pasta 2 minutes before the package time, then drain it right away. The ziti will continue cooking in the sauce and oven.

Pasta cooked all the way on the stovetop can become too soft after baking, especially when it sits in the sauce for several minutes before going into the oven.

Use Thick, Well-Coated Sauce

Let the marinara and sausage simmer together for the full 3 minutes so the sauce thickens slightly and picks up the sausage flavor.

Toss the ziti with the sauce while the pasta is still warm. This helps the sauce coat each piece instead of collecting at the bottom of the baking dish.

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