Spinach & Artichoke Baked Ziti (Vegan)
This warm Vegan Spinach & Artichoke Baked Ziti is a fun twist on the classic dish with creamy blend of artichokes, spinach, vegan mozzarella and ziti pasta. This is a satisfying pasta dish that is perfect for a weeknight dinner.
Ingredients
Ingredient notes:
- Ziti pasta: You can find this pasta shape at most groceries. It comes in a variation of sizes, but choose the one that works best for you.
- Vegan cream cheese: This helps to aid in the creaminess of this dish. You can use whatever brand you prefer. I used Violife in this recipe but there are lots out there- Kite Hill, Tofutti, etc. Make sure to soften it or it will be clumpy in your sauce.
- Shredded vegan mozzarella: Choose one that melts well. I like Follow Your Heart or Violife.
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Cook the ziti according to the package instructions until al dente. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
Step 3: Add chopped artichoke hearts and oregano and cook for an additional 2-3 minutes.
Step 4: Stir in the chopped spinach and cook until wilted. Remove from heat.
Step 5: In a large bowl, combine the vegan cream cheese with almond milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and black pepper. Mix well until smooth.
Step 6: Add the sautéed vegetables to the cream cheese mixture. Mix until everything is well combined. Fold in the cooked ziti and 1 cup of vegan mozzarella cheese.
Step 5: Transfer the mixture to a large baking dish. Sprinkle the remaining vegan mozzarella cheese on top.
Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
Step 6: Remove from the oven and let it cool for a few minutes before serving.
Garnish with fresh basil or parsley if desired.
▶︎▶︎For another delish pasta dish, try out this Marry Me Pasta with Crispy Tofu!
❓Recipe FAQs
There are lots of options in most grocery stores now. I used the shredded vegan mozz from Follow Your Heart but Violife is also good. Cream cheese can be sometimes harder to find depending on your grocery store availability. I used Violife but there are lots of other types on the market now.
Yes! You can add in vegan chicken, garbanzo beans, white beans, etc to get more protein in this dish.
You can either cover the baking dish tightly with foil and store in the fridge or transfer it to an airtight container. Store in the fridge up for 4 days. Any later and it will start to get dried out.
You can enjoy this dish on its own or serve it with a side salad, garlic bread, roasted broccoli & zucchini, asparagus & carrots, or whatever other vegetable you enjoy!
Pro Tips
- Cook the ziti pasta al dente before assembling the dish. This helps prevent the pasta from becoming too soft during baking.
- This dish is great for making ahead. You can assemble it a day in advance, refrigerate, and then bake it when you’re ready to serve.
- Consider serving your baked ziti with a side salad, garlic bread, or roasted vegetables to round out the meal.
- Storage: You can either cover the baking dish tightly with foil and store in the fridge or transfer it to an airtight container. Store in the fridge up for 4 days. Any later and it will start to get dried out.
⇨ More Perfect Pasta Recipes ⇦
♡ Did you love this recipe? ♡
Leave a ⭐️rating and ✏️comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish 📸 @naturallieplantbased.
Subscribe for more delicious recipes!
Spinach & Artichoke Baked Ziti (Vegan)
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 12 ounces ziti pasta
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tsp oregano
- 14 oz can of artichoke hearts, drained and chopped
- 5 cups fresh spinach chopped
- 1/2 cup softened vegan cream cheese* I used Violife
- 1 cup unsweetened almond milk or any plant-based milk of your choice
- 1/4 cup nutritional yeast
- Juice of 1 lemon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste I used about 1/2 tsp of salt and 1/4 tsp black pepper
- 2 cups vegan mozzarella cheese, SPLIT shredded (I used Follow Your Heart)
- Fresh basil or parsley for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the ziti according to the package instructions until al dente. Drain and set aside.12 ounces ziti pasta
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
- Add chopped artichoke hearts and oregano and cook for an additional 2-3 minutes.1 tsp oregano, 14 oz can of artichoke hearts, drained and chopped
- Stir in the chopped spinach and cook until wilted. Remove from heat.5 cups fresh spinach
- In a large bowl, combine the vegan cream cheese with almond milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and black pepper. Mix well until smooth.1/2 cup softened vegan cream cheese*, 1 cup unsweetened almond milk, 1/4 cup nutritional yeast, Juice of 1 lemon, 1 teaspoon onion powder, 1 teaspoon garlic powder, Salt and black pepper to taste
- Add the sautéed vegetables to the cream cheese mixture. Mix until everything is well combined.
- Fold in the cooked ziti and 1 CUP of vegan mozzarella cheese.2 cups vegan mozzarella cheese, SPLIT
- Transfer the mixture to a large baking dish. Sprinkle the remaining 1 CUP of vegan mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the top is golden and cheese melty.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh basil or parsley if desired.
Notes
- Add in more protein: You can add in vegan chicken, garbanzo beans, white beans, etc to get more protein in this dish.
- Cook the ziti pasta al dente before assembling the dish. This helps prevent the pasta from becoming too soft during baking.
- This dish is great for making ahead. You can assemble it a day in advance, refrigerate, and then bake it when you’re ready to serve.
- Consider serving your baked ziti with a side salad, garlic bread, or roasted vegetables to round out the meal.
- Storage: You can either cover the baking dish tightly with foil and store in the fridge or transfer it to an airtight container. Store in the fridge up for 4 days. Any later and it will start to get dried out.
This recipe is surprisingly easy to put together. It’s creamy, comforting and overall delish. I served it with garlic bread and I enjoyed the dish very much!
So glad you enjoyed it Jhicel!
This recipe was so easy! I love that it’s vegan and still so satisfying. Can’t wait to make it again!
Thanks Christine!!