Traditional baked ziti is known for being ultra-comforting, cheesy, and perfect for feeding a crowd — and this version keeps all of that cozy appeal while making it a little more nourishing.
I swap whole milk cottage cheese for ricotta to bump up the protein, reduce the mozzarella just slightly, and fold it all together with my Creamy Homemade Vodka Sauce (With Hidden Veggies). The result is a high-protein baked ziti that feels indulgent but is still balanced enough for a weeknight dinner or a family-friendly meal everyone will love.
Easy Baked Ziti That’s Healthy, High-Protein & Comforting
This easy baked ziti is a great example of comfort food made healthier — which, if you know me, you know I love remaking all the classics, so it was about time I added this one to my arsenal.
Cottage cheese adds creaminess and protein, while the hidden veggies in the sauce help sneak in extra nutrients without changing the flavor. Using brown rice pasta keeps it gluten-free, and the baked pasta format makes this a hearty, satisfying dinner that’s perfect for busy nights, meal prep, or make-ahead meals. And truly, it shouldn’t taste as good as it does for being a better-for-you version — it’s that delicious.
Freezer-Friendly Baked Ziti for Busy Weeks
One of the best things about this freezer-friendly baked ziti is how well it works for planning ahead (I got you, my busy mamas and girlie pops!).
You can assemble it in advance and freeze it for later, making it ideal for postpartum meals, sharing with friends, or stocking your freezer with healthy dinner recipes.
If you don’t have homemade sauce on hand, a jar of Rao’s Marinara (or whatever marinara, or vodka sauce, you prefer) works just as well — and you can easily add browned ground beef or your favorite protein to make it even more filling. Cozy, nourishing, and practical? That’s a win in my book.
Ingredients You’ll Need:
For the Pasta:
- Brown rice penne pasta (or other short pasta such as rigatoni, cavatappi, etc.; I like Jovial)
- Creamy Homemade Vodka Sauce (With Hidden Veggies), (or [1] 24-ounce jar of Rao’s Marinara)
- ½ cup julienned fresh basil
To make the Cheese Mixture:
- Whole milk cottage cheese
- Garlic cloves
- Lemon zest
- Fresh lemon juice
- Dried oregano
- Kosher salt
- Freshly grated parmesan
For the Panko:
- Gluten-free panko
- Olive oil
- Dried oregano
- Kosher salt
To Assemble:
- Grated goat mozzarella (sub regular mozz if you’re not dairy-free)
- Freshly grated parmesan
How To Make Easy Baked Ziti (Freezer-Friendly)
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
- Cook the pasta.
Bring a large pot of well-salted water to a boil and cook the pasta just until al dente. Before draining, reserve about ½ cup of the pasta water — you may need it later to loosen the sauce. - Toss with sauce and basil.
Return the drained pasta to the pot (off the heat) and stir in the vodka sauce, salt, and fresh basil. If the pasta looks dry at all, add a splash of the reserved pasta water until everything is glossy and well coated. - Blend the cottage cheese mixture.
Add the cottage cheese, garlic, lemon zest, lemon juice, oregano, and salt to a blender or jar for an immersion blender. Blend until mostly smooth — it doesn’t need to be perfect. Stir in the grated Parmesan. - Combine pasta and cheese.
Add the blended cottage cheese mixture to the pasta and gently stir to combine. Some pockets of cheese are totally fine and make it extra cozy. - Prepare the panko topping.
In a small bowl, mix the gluten-free panko with olive oil, oregano, and salt until the crumbs are evenly coated. - Assemble the baked ziti.
Spread half of the pasta into a greased baking dish and top with half of the mozzarella. Add the remaining pasta, then finish with the rest of the mozzarella, the panko mixture, and a sprinkle of Parmesan. - Bake until bubbly.
Transfer to a 375°F oven and bake for about 30 minutes, until the top is golden and the ziti is bubbling around the edges. - Rest, garnish, and serve.
Let the baked ziti cool for about 10 minutes before slicing. Finish with fresh basil and enjoy — or let it cool completely if you’re prepping it for the freezer.
Recipe Substitutions & Questions
This baked ziti is very flexible. If you don’t have homemade vodka sauce on hand, you can use a 24-ounce jar of Rao’s Marinara (or your preferred jarred marinara or vodka sauce instead); if going that route, browning 1 pound of ground beef, turkey, or chicken and seasoning it with salt, pepper, and Italian seasoning before continuing with the recipe adds extra flavor and protein.
If you don’t need the recipe to be gluten-free, feel free to use regular penne, ziti, or rigatoni in place of brown rice pasta. For the cheese, regular mozzarella can be swapped for goat mozzarella, and if you don’t have cottage cheese, whole milk ricotta works as a 1:1 substitute (note the protein content will be lower).
You can also make this vegetarian by skipping the added meat entirely, or boost the veggies by folding in sautéed spinach, mushrooms, or zucchini when mixing the pasta and sauce.
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Can I make this baked ziti vegetarian or swap the meat?
Absolutely! To make a vegetarian version, simply skip the meat or fold in extra sautéed veggies like spinach, mushrooms, or zucchini. If you prefer a different protein, browned ground turkey, chicken, or beef all work — just season with salt, pepper, and Italian seasoning before mixing it into the pasta and sauce.
What makes this baked ziti healthier than traditional versions?
This baked ziti swaps ricotta for whole milk cottage cheese to boost protein, reduces the mozzarella slightly, and incorporates hidden veggies in the sauce for extra nutrients — all without sacrificing flavor. Using brown rice pasta keeps it gluten-free, creating a high-protein, comforting pasta bake that’s indulgent, nourishing, and perfect for busy weeknights.
More Delicious Pasta Recipes to Try
- Spicy Penne Alla Vodka With Meatballs
- Protein-Packed Beef & Zucchini Lasagna
- One Pan Lasagna Skillet
- Baked Feta Pasta
- The Best Beef Bolognese
- Crockpot Chicken Bolognese
- High-Protein Smoky Andouille Sausage Pasta
Easy Baked Ziti (Freezer-Friendly)
Equipment
- 9×9 square baking dish
- high speed blender (or immersion blender)
Ingredients
For the Pasta:
- 12 oz. brown rice penne pasta, (or other short pasta such as rigatoni, cavatappi, etc.; I like Jovial)
- 3 cups of my Creamy Homemade Vodka Sauce (With Hidden Veggies), (or [1] 24-ounce jar of Rao’s Marinara)
- ½ cup julienned fresh basil
For the Cheese Mixture:
- 1 cup whole milk cottage cheese
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ cup freshly grated parmesan
For the Panko:
- ¼ cup gluten-free panko
- 2 teaspoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
To Assemble:
- 1 ½ cups grated goat mozzarella, (sub regular mozz if you’re not dairy-free)
- ½ cup freshly grated parmesan
Instructions
- Preheat the oven to 375°F. Grease a 9×9 square baking dish with olive oil and set aside.
For the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until the pasta is just al dente, about 9 minutes. Reserve ½ cup of the pasta water. Drain the pasta and return it to the pot, off the heat.
- To the pasta, add the “vodka” sauce (or whichever sauce you are using), salt, and basil. Stir to combine. If the pasta seems dry at all, add pasta water in 2-tablespoon increments until the sauce is glossy and coats the pasta.
For the Cheese Mixture:
- In a high-speed blender, or in a wide-mouth jar using an immersion blender, add the cottage cheese, garlic, lemon zest, lemon juice, dried oregano, and salt. Blend until the mixture has just combined, and most of the curds have broken up. It doesn’t need to be completely smooth. Stir in ¼ cup of grated Parmesan.
- Add the cheese mixture to the pasta and stir to mostly combine. Some pockets of cheese are okay!
For the Panko:
- In a small bowl, add the panko, oil, dried oregano, and salt. Mix together until all crumbs are hydrated. Set aside.
To Assemble:
- Pour ½ of the pasta into the oiled baking dish. Smooth out into an even layer and top with ½ cup of mozzarella.
- Add the rest of the pasta, spread into an even layer, and top with the remaining mozzarella. Sprinkle the panko mixture over the pasta and top with parmesan.
- Transfer to the middle rack of the oven and bake for 30 minutes, or until the top is golden and the dish is bubbly.
- Allow to cool for 10 minutes before cutting. Garnish with fresh basil. Enjoy!
To Store, Freeze and Reheat:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, assemble the baked ziti, but do not bake. Wrap tightly (airtight container) and freeze for up to 3 months. Bake from frozen at 375°F for 45 minutes, covered, then uncover and bake 15–20 minutes more until bubbly and golden.
- Alternatively, thaw overnight in the refrigerator and bake at 375°F for 30–35 minutes until heated through.
Notes
- Sauce: Option to use a 24-oz jar of Rao’s Marinara (or your preferred jarred marinara or vodka sauce instead) in place of the homemade vodka sauce. If using this, brown 1 lb of ground beef, turkey, or chicken and season with salt, pepper, and Italian seasoning before assembling.
- Pasta: Swap brown rice pasta for regular penne, ziti, or rigatoni if gluten isn’t a concern.
- Cheese: Use regular mozzarella instead of goat mozzarella. Cottage cheese can be swapped 1:1 with whole milk ricotta (protein will be slightly lower).
- Vegetarian: Omit the meat entirely or fold in extra sautéed veggies like spinach, mushrooms, or zucchini when mixing the pasta and sauce.
