Classic and comforting, this dairy free baked ziti is sure to become a family favorite. Layers of tender pasta, flavorful marinara, savory ground meat and a creamy homemade dairy-free “ricotta” recreate the familiar baked pasta you love. Perfect for weeknights or a cozy holiday dinner. Gluten-free and soy-free options included.

Craving classic Italian comfort without dairy? Try this easy dairy-free baked ziti.

This dish layers al dente pasta, rich marinara, browned ground meat and a silky cashew-based “ricotta” for a satisfying casserole that echoes the traditional version.

Serve it with dairy-free garlic bread, a crisp green salad or roasted vegetables for a complete meal the whole family will enjoy.

It works well for weeknight dinners, potlucks or holiday gatherings—easy to make, comforting and crowd-pleasing.

Tips & Tricks

1. Quick soak cashews if you forget to soak overnight: place cashews in a heatproof bowl, cover with boiling water and let sit 30–60 minutes before using.
2. Use a high-speed blender for the cashew ricotta for the creamiest texture. Regular blenders can work but may take longer and leave a grainier result.
3. Make-ahead: assemble the casserole, cover tightly and refrigerate unbaked. When ready, bring to room temperature if possible and bake as directed.

Substitutions

1. Swap the almond milk in the cashew ricotta for another unsweetened dairy-free milk or water if preferred.
2. If you prefer not to make cashew ricotta, use about 8 ounces of a store-bought dairy-free ricotta alternative and top with dairy-free shredded cheese or a dairy-free liquid mozzarella.
3. Use any ground meat you like—pork, turkey, chicken or sausage (check sausage for hidden dairy). Adjust added oil depending on meat fat content.

How To Store

Fridge: Cool completely, then store in an airtight container for up to 4 days. This casserole often tastes better the next day.

Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Additional Dairy Free Pasta Recipes:

• Dairy Free Lasagna
• Dairy Free Bolognese
• Dairy Free Baked Spaghetti
• Dairy Free Vodka Sauce
• Dairy Free Chicken Alfredo
• Dairy Free Hamburger Helper
• Dairy Free Lasagna Soup

Did you make this recipe? Rate and review it below — feedback is appreciated.

Dairy Free Baked Ziti

Yield:
6 to 8 servings

Prep Time:
10 minutes

Cook Time:
55 minutes

Total Time:
1 hour 5 minutes

Layers of tender pasta, savory marinara, browned ground meat and a smooth cashew-based ricotta recreate the warm, familiar flavors of baked ziti without dairy.

Ingredients

For the cashew ricotta:

• 1 cup raw cashews, soaked overnight*
• ⅔ cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon apple cider vinegar
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon fine sea salt

For the pasta:

• 12 ounces uncooked ziti or penne
• 1 pound ground beef (or preferred ground meat)
• 1 medium onion, chopped
• 1 (24 ounce) jar dairy-free marinara sauce
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon fine sea salt, or to taste
• ¼ teaspoon pepper, or to taste

Instructions

1. Preheat the oven to 350ºF. Lightly grease a 9×13-inch baking dish and set aside.

For the cashew ricotta:

1. Drain and rinse soaked cashews. Add cashews and the remaining ricotta ingredients to a high-speed blender.
2. Blend on high until smooth and creamy, about 1–2 minutes, scraping down the sides as needed.
3. Taste and adjust salt if desired. Set aside.

For the pasta:

1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente, drain and transfer to a large bowl.
2. Heat a large skillet over medium. Add ground beef and cook 5–6 minutes, breaking it up, until no longer pink. Use a slotted spoon to transfer meat to the bowl with pasta.
3. Return the skillet to medium heat. If dry, add a drizzle of olive oil. Sauté the chopped onion 5–7 minutes until tender. Add the onion to the bowl with pasta, then pour in the marinara and add the dried herbs and seasonings. Mix well and adjust salt and pepper to taste.
4. Spread half the pasta mixture into the prepared baking dish. Drizzle half the cashew ricotta over the top. Add the remaining pasta and finish with the remaining cashew ricotta. Cover with foil.
5. Bake 15 minutes, remove foil and bake an additional 10 minutes.
6. Allow the casserole to rest about 15 minutes before serving.

Notes

*To soak cashews: cover them with water and let sit at room temperature at least 8 hours or overnight. If needed, use the quick soak method described in the tips. A high-speed blender yields the smoothest ricotta.

To keep this recipe gluten-free, use gluten-free pasta. To keep it soy-free, choose a soy-free marinara.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 375
Total Fat: 19g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 52mg
Sodium: 687mg
Carbohydrates: 28g
Fiber: 4g
Sugar: 7g
Protein: 23g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only.