This Meatless Million Dollar Baked Ziti is a lighter version of the classic comfort dish. Bursting with “meaty” mushrooms and four cheeses, it’s a vegetarian family favorite.
If “million dollar ziti” is new to you, prepare for a treat. This meatless version keeps the creamy, cheesy center you love while replacing ground meat with hearty mushrooms.
Meatless Million Dollar Baked Ziti is one of my go-to vegetarian pasta recipes — rich, satisfying, and full of flavor.
The traditional million dollar baked ziti features a creamy, cheesy middle layer sandwiched between saucy pasta and finished with more cheese on top. This recipe follows that same idea but uses mushrooms to create a meaty texture without meat.
For the “meat” sauce I use baby bella mushrooms and four cheeses — cream cheese, provolone, parmesan, and mozzarella — plus fresh herbs for brightness. Mushrooms and cheese together make a comforting, satisfying combination.
How to make meatless baked ziti
Baby bella (cremini) mushrooms are my top choice for developing a rich “meaty” sauce. Dice them into chunks so they keep some texture while cooking.
Sauté diced onion, plenty of minced garlic, and the mushrooms in a Dutch oven or large pot with olive oil and a touch of salt and pepper. Cook until the mushrooms release and then evaporate their liquid, about 15–20 minutes.
Once the mushrooms are cooked, stir in jarred pasta sauce and grated parmesan. Remove from heat and set aside.
The finished mushroom sauce is rich and savory—perfect for combining with pasta.
Cook penne until al dente (or one minute less than the package directions to avoid mushy noodles). Mix the cooked pasta with the mushroom sauce, then transfer half of that mixture to a 13 x 9-inch baking dish.
Top the first layer with provolone slices to form a melted, savory layer.
Spread the cream cheese mixture over the provolone. The cream cheese layer is made by beating softened cream cheese with plain Greek yogurt (or sour cream), chopped basil, and parsley. Smooth it carefully so it forms an even, creamy middle.
Add the remaining pasta and sauce over the cream cheese layer, then top everything with shredded mozzarella.
Bake at 400°F for 15–20 minutes, or until the cheese is bubbly and browned. Those crispy, browned edges are the best part — they add texture and flavor.
Garnish with chopped parsley for color and serve hot. Fresh basil and parsley brighten the rich cheese and mushroom flavors, so don’t skip them if you have them on hand.
This recipe yields a large casserole that feeds a crowd and reheats well. Leftovers are wonderful and can be frozen for later.
The diced mushrooms give a meaty texture that even omnivores will enjoy. Pair this baked ziti with roasted vegetables and garlic bread for a complete, satisfying meal.
If you enjoyed a crockpot baked ziti or other cheesy bakes, this meatless million dollar version is a great next recipe to try.
Meatless pasta recipes
Hungry for more vegetarian pasta ideas? Try other baked pasta bakes, lasagnas, or vegetable-forward sauces for easy weeknight dinners.
- Easy Crockpot Baked Ziti
- Three Cheese Lasagna
- Healthy Baked Spaghetti
- Easy Meatless Spaghetti Sauce
- Vegan Creamy Tomato Shells
- Mushroom Cauliflower Alfredo Pasta Bake
- Vegetable Bolognese
- Veggie Lover’s Baked Rigatoni
- Parmesan and Ricotta Pasta Bake
If you make this recipe, tag @buildyourbite on Instagram and use #buildyourbite — I’d love to see your version!
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Meatless Baked Ziti Recipe
Meatless Million Dollar Baked Ziti
Ingredients
- 8 oz reduced fat cream cheese, softened
- 1/2 cup plain 0% Greek yogurt, or sour cream
- 1/4 cup fresh chopped parsley
- 3 – 4 tablespoons basil, chopped
- 50 oz jarred pasta sauce
- 1 lb penne pasta
- 1 1/2 cups shredded mozzarella cheese
- 1 cup parmesan cheese, freshly grated
- 1 onion, diced
- 15 – 20 cloves garlic, minced
- 16 oz baby bella mushrooms, diced
- 8 slices provolone cheese
Instructions
- In a medium bowl, beat together softened cream cheese, Greek yogurt (or sour cream), chopped basil, and parsley. Set aside or chill.
- In a Dutch oven or large pot, sauté garlic, diced onion, diced mushrooms, 1 tablespoon olive oil, and 1 teaspoon each of salt and pepper.
- Cook on medium-high for 15–20 minutes, until the mushrooms release and then lose their liquid.
- Cook penne to al dente while the mushrooms are cooking.
- When mushrooms are done, add the pasta sauce and 1 cup grated parmesan. Remove from heat.
- Stir the cooked penne into the sauce. Taste and add more salt if needed.
- Place half of the penne/sauce mixture into a 13 x 9-inch baking dish.
- Top with provolone slices.
- Spread the cream cheese mixture evenly over the provolone with a rubber spatula.
- Add the remaining penne and sauce on top.
- Sprinkle shredded mozzarella over the top.
- Bake at 400°F for 15–20 minutes, until the cheese is browned and bubbly.
- Garnish with parsley if desired and serve warm.
Notes
Nutrition
Carbohydrates: 61g,
Protein: 29g,
Fat: 19g
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