How to Prepare Vegan Baked Puttanesca Ziti

It’s fall! Don’t even try to deny it. I assumed dwelling in LA would imply hotter climate on a regular basis, but it surely’s undoubtedly getting’ nipply within the mornings and I’m right here for it. Fall means COMFORT FOOD SEASON when you ask me! It’s time to place our recent mild salads into storage and produce out the comforting, no-BS carbs. (However, be sure to nonetheless eat sufficient veggies this season, okay?) I’m a bit unhappy that the vegan pasta sequence is coming to a finish in the present day; however, we’re ending off sturdy with this vegan baked puttanesca ziti!

First I introduced you a basic vegan bolognese recipe. Now, a tacky baked vegan puttanesca dish that ya in all probability gained even wants a plate for. Simply eat that ‘ish proper outta the casserole dish and name it a day! We’re layering up the noodles, savory sauce, and vegan cheese THREE instances so each chunk is a 10/10. Okay, a 15/10. The restriction doesn’t exist.

Imply Ladies jokes apart, are you able to go completely bonkers for the wealthy flavors we’re cooking up on this vegan puttanesca?! Don’t be stunned when it turns into every day in your dinner rotation! However, ensure that to maintain issues fascinating with another fall-ready main like my vegan shepherd’s pie or mushroom bourguignon. Let’s seize our comfiest cooking’ pants and get began!

baked puttanesca ziti_hot for food

vegan baked puttanesca ziti

Anybody and everybody will gobble up this fall-ready pasta dish!
Course: Dinner, Lunch, Primary Course
Delicacies Italian
Key phrase pasta, puttanesca
Prep Time 10 minutes
Prepare dinner Time 30 minutes
Servings 4 to six servings
Creator Lauren Toyota


  • 2 tbsp further virgin olive oil
  • 1/4 C finely diced shallots (about 2 massive shallots) or finely diced white onion (a few 1/Four of an onion)
  • 2 tbsp finely minced garlic (about Three to Four massive cloves)
  • 2 C drained complete pitted kalamata olives
  • 1/4 C finely chopped sundried tomatoes (not oil-packed)
  • 3 tbsp capers + 1 tbsp caper brine
  • 3 tbsp vegan Worcestershire
  • 3 C retailer purchased vegan tomato sauce
  • half of tsp chili flakes
  • half of tsp sea salt
  • 4 C dried ziti pasta
  • 1 C reserved cooked pasta water
  • Four half of C (2 x 200g / 7oz pkg) vegan mozzarella shreds
  • eight to 10 complete recent basil leaves


  • Preheat the oven to 400°F.
  • To make the sauce, in a big nonstick pan over medium warmth, add olive oil and shallots. Prepare dinner for two to three minutes till comfortable after which add garlic, olives, sundried tomatoes, capers, caper brine, vegan Worcestershire, tomato sauce, chili flakes and sea salt. Stir to mix and when the sauce begins to simmer, about Four to six minutes, flip the warmth all the way down to low and let the sauce simmer till the pasta is cooked. Reserve ¼ cup of this sauce earlier than including the pasta.
  • In a big pot of salted water prepare dinner pasta still, about 6 to 7 minutes. It’s going to proceed to prepare dinner within the oven with the sauce, so ensure that there’s nonetheless a chunk to the pasta. Use a slotted spoon to scoop the pasta from the water proper into the sauce. Reserve 1 cup of pasta water in case you should add water to the sauce to skinny it out. Use a rubber spatula to toss and coat the pasta evenly within the sauce.
  • To assemble use a baking dish about 10 x 7.5-inches. Add the ¼ cup of reserved tomato sauce to the underside of the dish and unfold out in a fair layer. You’ll add the pasta in three layers so add the primary layer of pasta, then about ¾ cup of vegan mozzarella shreds, the second layer of pasta and one other ¾ cup of mozzarella shreds. Add the remaining pasta and recent basil leaves on prime, then cowl with remaining mozzarella shreds.
  • Bake in an oven for 20 minutes uncovered till the cheese is melted and golden.

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