This healthy baked ziti is made with whole wheat pasta, plenty of vegetables, and a homemade protein-packed pasta sauce! Give this one a try when you’re looking for lightened-up comfort food.

healthy baked ziti
Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

I love baked ziti, and I make this 5 ingredient baked ziti quite often. But I started thinking about how to make a version that is a little bit healthier, has a little extra protein, and sneaks in additional vegetables. I used my tofu pasta sauce as the inspiration since that’s an easy way to add in some plant-based protein. It also helped replace the creaminess of ricotta, without needing to add additional cheese. By using whole wheat pasta or chickpea noodles, we can add additional protein and fiber. Then I tossed in spinach and grated zucchini to add veggies to this dish without much extra work!

Alex and I loved this one, and it will definitely be in our regular dinner rotation! This easy baked ziti recipe a great easy weeknight dinner that the whole family will enjoy. Who doesn’t love cheesy pasta? If you’re looking for other tasty baked pasta recipes, try my Greek pasta bake, this no-boil baked ziti, and this vegetarian pasta bake.

ziti ingredients

Ingredients & Substitutions

  • Pasta– I recommend using whole wheat pasta or chickpea pasta to add extra fiber and protein to this dish, but you can use any kind you like. The pasta shape doesn’t have to be ziti. Penne or rigatoni can be used instead.
  • Tofu– Silken tofu helps create a rich and creamy texture, replacing ricotta cheese. It adds a rich thickness to the sauce without the need for dairy. Be sure to use silken tofu, not firm tofu. If you don’t like tofu, try my cottage cheese pasta sauce instead! It’s rich and creamy and high in protein.
  • Sun-Dried Tomatoes– Sun-dried tomatoes contribute a deep and intense flavor to the sauce. They are dried tomatoes that have a concentrated, sweet, and slightly tangy taste, which enhances the overall richness of the dish. Be sure to use the kind that are packed in oil for the best flavor.
  • Italian Seasoning– This is a blend of herbs that typically includes basil, oregano, rosemary, and thyme. If you don’t have Italian seasoning, you can use a combination of the individual herbs mentioned.
  • Pasta Sauce- Adding your favorite pasta sauce adds a little extra flavor. You can use any kind of marinara sauce or canned tomatoes. Just keep in mind that canned tomatoes won’t have quite as much flavor. I love Rao’s tomato basil sauce.
  • Spinach– Adding fresh spinach is an easy way to sneak in greens. If you want to hide the spinach for picky eaters, you can chop it up finely before mixing it in. If you don’t have any spinach on hand, you can leave it out.
  • Zucchini– Grated zucchini adds extra veggies and a little moisture to the dish. You can swap it for grated yellow squash, if you prefer.
  • Cheese- I used part-skim mozzarella cheese on top, but you can substitute for vegan cheese if you prefer. I also like to add a sprinkle of freshly grated Parmesan cheese on top, but it’s optional.

How to Make Healthy Baked Ziti

Add all the sauce ingredients
to a blender.
Blend until smooth.
Add the cooked pasta, zucchini, and spinach to the baking pan.
Cover with sauce and stir
until combined.
Top with cheese.
Bake until cheese is melted and bubbly.

Frequently Asked Questions

  • What’s the best baking dish for ziti? I used a non-stick 9×13 pan. You can also bake this in a glass dish.
  • Do I have to use ziti pasta? No, you can use any type of tubed pasta. This works great with penne or even rigatoni noodles.
  • Can I make this recipe gluten-free? Yep! Just use chickpea pasta or another gluten-free pasta instead of traditional pasta.
  • Can I use tomato sauce? You can use plain tomato sauce instead of spaghetti sauce or marinara sauce, but remember that it won’t have as much flavor. You may want to adjust your seasoning to taste. I would add a little extra Italian seasoning to balance the flavors. You’re welcome to use a homemade marinara sauce. You can blend tofu directly into a store-bought sauce to add protein.
  • Can I add ricotta? You can if you’d like! In this recipe, the tofu adds the creamy consistency that you’d normally get from ricotta. But you can use regular or part-skim ricotta if you like.
  • Can I add extra veggies? You could add onion and/or bell pepper, but I recommend dicing and sautéing them before adding them to the pasta for the best flavor.
baked ziti

Tips & Tricks

  • Lightly spray the aluminum foil with olive oil or non-stick spray to prevent it from sticking to the cheese.
  • I like to add a pinch of crushed red pepper flakes to add a little heat. But you can skip it if you’re sensitive to spice or making this for little ones.
  • You can use fresh mozzarella instead of shredded mozzarella, but I recommend using a low-moisture mozzarella if possible.
  • If you’re having trouble finding silken tofu, it’s usually in the natural products section of the grocery store in the refrigerated case.

How to Store Leftovers

You can store leftovers in an airtight container in the fridge. To reheat, portion the amount of pasta you’d like and reheat in the microwave at 50% power, until heated through. This pasta bake is still delicious the next day! I do not recommend freezing the ziti once it has been baked.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy Baked Ziti

Healthy Baked Ziti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 8
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This healthy baked ziti is made with whole wheat pasta, plenty of vegetables, and a homemade protein-packed pasta sauce! Give this one a try when you’re looking for lightened-up comfort food.

Ingredients

Units Scale
  • 16oz whole wheat pasta
  • 1 (14oz) package silken tofu
  • 1/3 cup sun-dried tomatoes packed in oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 2 cups marinara sauce
  • 1/4 cup pasta water
  • 2 cups baby spinach
  • 1 zucchini, grated
  • 2 cups mozzarella cheese
  • Freshly grated Parmesan cheese and/or chopped fresh basil for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook the pasta according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
  3. In a blender or food processor, blend the tofu, sun-dried tomatoes, seasoning, salt, marinara sauce, and pasta water until smooth.
  4. In a 9×13 pan, combine the cooked pasta, sauce, grated zucchini, and spinach. Stir until the sauce is evenly distributed.
  5. Top with mozzarella cheese. Cover with aluminum foil and bake covered for 40 minutes.
  6. Remove aluminum foil and continue to bake for 10-15 minutes. 
  7. Top with Parmesan cheese and fresh basil, if desired.