Spinach & Artichoke Baked Ziti (Vegan)
This creamy Vegan Spinach & Artichoke Baked Ziti is a great weeknight dinner filled with tender artichoke hearts, spinach, vegan mozz, and ziti all baked together with a creamy sauce.
Servings: 6 servings
Calories: 434kcal
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
- ½ cup softened vegan cream cheese* I used Violife
- 1 cup unsweetened almond milk or any plant-based milk of your choice
- ¼ cup nutritional yeast
- Juice of 1 lemon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste I used about ½ teaspoon of salt and ¼ teaspoon 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 teaspoon 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.½ cup softened vegan cream cheese*, 1 cup unsweetened almond milk, ¼ 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
⭐️You can either soften your cream cheese on the counter for 30 minutes or you can pop it in the microwave safe bowl and warm for 10-20 seconds.
Other tips:
- 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.
Nutrition
Calories: 434kcal | Carbohydrates: 60g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 745mg | Potassium: 349mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2350IU | Vitamin C: 9mg | Calcium: 135mg | Iron: 2mg