Easy Kosher Baked Ziti with Rich Tomato Sauce

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I’ve been making this kosher baked ziti for years, and it always disappears within minutes of hitting the dinner table. The secret isn’t anything fancy, just good ingredients and a technique that keeps the pasta from turning mushy. You undercook the ziti slightly before it goes into the oven, which sounds counterintuitive but makes all the difference.

Baked ziti comes from Italian-American kitchens, where it became a Sunday dinner staple. For kosher cooks, we skip the traditional ricotta and mozzarella blend and instead use dairy alternatives that work beautifully. I use a combination of cashew cream and dairy-free mozzarella that melts properly and doesn’t leave you feeling like you’re eating cardboard. The key is building layers of flavor in your sauce first.

Why This Kosher Baked Ziti Works

The sauce is where this recipe shines. I start with a good amount of onions and garlic, cooking them until they’re soft and fragrant. Then comes the crushed tomatoes, tomato paste for depth, and a splash of red wine if you have it open. Don’t rush this part. Let everything simmer for at least 30 minutes so the flavors marry properly. I season generously with oregano, basil, and a pinch of red pepper flakes.

Building the Perfect Tomato Sauce

This works perfectly for Shabbat prep since you can assemble it completely on Friday and bake it Saturday evening. It’s also ideal for feeding a crowd since the recipe scales up easily. Serve it with a simple green salad and some crusty bread, and you’ve got a meal that feels both comforting and special.

Easy Kosher Baked Ziti with Rich Tomato Sauce - Italian-American recipe
I've been making this kosher baked ziti for years, and it always disappears within minutes of hitting the dinner table. The secret isn't anything fancy, just good ingredients and a technique that keeps the pasta from turning mushy. You undercook the ziti slightly before it goes into the oven, which sounds counterintuitive but makes all the difference. Baked ziti comes from Italian-American kitchens, where it became a Sunday dinner staple. For kosher cooks, we skip the traditional ricotta and mozzarella blend and instead use dairy alternatives that work beautifully. I use a combination of cashew cream and dairy-free mozzarella that melts properly and doesn't leave you feeling like you're eating cardboard. The key is building layers of flavor in your sauce first. The sauce is where this recipe shines. I start with a good amount of onions and garlic, cooking them until they're soft and fragrant. Then comes the crushed tomatoes, tomato paste for depth, and a splash of red wine if you have it open. Don't rush this part. Let everything simmer for at least 30 minutes so the flavors marry properly. I season generously with oregano, basil, and a pinch of red pepper flakes. This works perfectly for Shabbat prep since you can assemble it completely on Friday and bake it Saturday evening. It's also ideal for feeding a crowd since the recipe scales up easily. Serve it with a simple green salad and some crusty bread, and you've got a meal that feels both comforting and special.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 1 pound ziti pasta
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 28 oz
  • 2 tablespoons tomato paste
  • 1/4 cup red wine optional
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup cashew cream or dairy-free heavy cream
  • 2 cups dairy-free mozzarella shredded
  • 1/2 cup nutritional yeast
  • 1/4 cup fresh parsley chopped

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or cooking spray.
  2. Bring a large pot of salted water to boil. Cook ziti according to package directions minus 2 minutes (it should be slightly underdone). Drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Stir in tomato paste and cook for 1 minute. Add red wine if using and let it cook off for 2 minutes.
  6. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until sauce thickens.
  7. Remove sauce from heat and stir in cashew cream until well combined.
  8. In the prepared baking dish, combine the cooked ziti with the sauce, mixing well to coat all pasta.
  9. Top with shredded dairy-free mozzarella and sprinkle with nutritional yeast.
  10. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until cheese is melted and top is lightly golden.
  11. Let stand for 10 minutes before serving. Garnish with chopped fresh parsley.

Notes

Can be assembled up to 24 hours ahead and refrigerated before baking. Add 10 extra minutes to baking time if cooking from cold. Leftovers keep in the fridge for 4 days and reheat well in the microwave. For a protein boost, add cooked ground turkey or plant-based crumbles to the sauce.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.
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