This Vegan Baked Pasta with Zucchini is perfect if you are looking for an easy, budget-friendly meal that the whole family will love.

For this easy pasta casserole, penne pasta is tossed with marinara sauce and then layered with tofu ricotta and zucchini.
Inspired by this Vegan Baked Pasta with Tofu Ricotta which is one of the most popular recipes on the the blog. Since this pasta recipe is a reader favorite and family favorite, I thought want not create another easy vegan baked pasta recipe!

This pasta bake is easy to make and you can really add any vegetables that you would like to. My favorite vegetable to add is zucchini, but mushrooms would also be delicious.
how to make this baked pasta recipe
The recipe for this Vegan Baked Pasta with Tofu Ricotta starts by boiling the pasta.
Whenever you are making a baked pasta recipe, you want to undercook your pasta by a minute or two according to the package directions.
This prevents the pasta from overcooking and getting mushy.

While the pasta is making, make the tofu ricotta. I really love how easy it is to make this tofu ricotta.
Simply crumble extra-firm tofu into a bowl. Then add fresh parsley lemon juice, dried herbs, salt and nutritional yeast.

Mix until combined and set aside.
Next, cook the zucchini. I like to cook the zucchini before adding it to the pasta bake. I think the texture of the zucchini holds up better and has more flavor.

Once the pasta is done cooking, toss the pasta with the marinara sauce. To keep things easy, I like to use a store-bought marinara sauce. There are so many great sauces on the market.
LAYER THE PASTA
In a casserole dish add a small amount of marinara sauce.

Next, add half of the pasta.

Top the pasta with the zucchini and tofu ricotta.
Add the rest of the pasta.

Bake in the oven for 45 minutes. I like to let the pasta cool 10-15 minutes before serving.
For a pop of color and freshness, I like to garnish the pasta with fresh parsley.

Can this recipe be made Gluten-Free?
For a gluten-free option, I really love using Banza chickpea penne pasta. It holds up really well when baked too!
Can I add vegan cheese to the pasta?
You definitely can add some vegan cheese to the pasta bake! You add add cheese in the layer with the zucchini and tofu ricotta and on the very top of the pasta.

leftovers
Leftovers of the pasta can be stored in an air-tight container in the fridge for 3-4 days. Reheat the pasta in the microwave or oven.

If you post a picture on Instagram, please tag @thymeandlove and tag #thymeandlove so I can see your delicious creations!

Vegan Baked Pasta with Zucchini
Easy baked pasta layered with tofu ricotta and zucchini.
Ingredients
- 12 Ounces Penne Pasta
- 1 Tablespoon Olive Oil
- 3 ½ Cups Marinara Sauce
- 1 Medium Zucchinis, sliced into half moons
- 1 Pound Extra Firm Tofu, pressed and drained
- 3 Tablespoons Nutritional Yeast
- Juice of 1 Lemon
- ¼ Cup Fresh Parsley, minced
- 1 ½ teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- Fresh chopped parsley for garnish, optional
Instructions
- Preheat the oven to 350 F. Lightly oil an 8 by 8 baking dish or casserole dish.
- Bring a lot pot of water to a rolling boil, add the penne pasta, and cook 1-2 minutes less than the package directions call for. You want the pasta to be al dente. Drain the pasta and return to the pot.
- Add 2 cups of the marinara sauce to the pasta; stir to combine.
- While the pasta is cooking, in a large skillet heat the oil over medium-high heat. Add the zucchini; stir and saute until tender, about 7 minutes. Season with Salt and Pepper. Set aside when done.
- Meanwhile, make the tofu ricotta. In a large bowl, crumble the tofu. Add the nutritional yeast, juice of 1 lemon, parsley, basil, oregano, salt, and pepper. Stir to evenly combine.
- Taste and see if it needs more lemon juice for tang or salt.
- Spread a thin layer of marinara sauce to the bottom of the pan. Add half of the pasta. Top with tofu ricotta and zucchini. Add the remaining pasta on top.
- Pour the remaining marinara sauce on top, spreading evenly, making sure all of the pasta is covered in sauce.
- Cover the pan with foil. Bake for 45 minutes, until the pasta is cooked and the sauce is bubbling.
- Let cool for 10 minutes before serving. Garnish with fresh chopped parsley if desired.
Notes
Leftovers of the pasta can be stored in an air-tight container in the fridge for 3-4 days. Reheat the pasta in the microwave or oven.
For a gluten-free option, I really love using Banza chickpea penne pasta. It holds up really well when baked too!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 3mgSodium: 1070mgCarbohydrates: 33gFiber: 6gSugar: 9gProtein: 16g
Nutrition information is just an estimate.
Happy Cooking!
Jeni
Chris Laurel
What a great, hearty recipe for the start of autumn! My wife and I are vegans and very grateful for your tofu ricotta alternative. Thanks for publishing this!