Vegetarian Baked Ziti With Chorizo-Spiced Chickpeas

This Vegetarian Baked Ziti With Chorizo-Spiced Chickpeas is packed with vegetables, protein-rich beans, gooey cheese, and deliciously carb-y pasta.

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Wyatt, who is not at all opinionated and very rarely comments on anything VV related, turned to me last week and goes ‘You should have a posting schedule for your blog so your readers know when to expect a new post’. I normally would have been glad for the suggestion, but I was just so surprised to hear him taking an interest in my ‘readers’ that I was a little bit taken aback. In my mind, I already had a schedule of posting every Monday and Thursday.

I defensively told him this and the moment the words came out of my mouth, I regretted them. They immediately held weight that I would have to keep up with this schedule now that I had acknowledged out loud that it was real. Fast forward to last night, I sat down at 10 PM (2 hours before my Monday “deadline”) and stared at the blank screen. What is it about structure and deadlines that so easily destroys creativity?

As I sat there wondering why no words were coming to fruition, I thought back to when I was a kid and had decided to embark on writing my first ‘novel’. I was somewhere in the range of late elementary school / early middle school (I was old enough to have my own computer in my room thanks to my computer engineer step-father building it for me, but was too young to be spending Friday / Saturday nights out with friends).

I would shut myself in my room late at night, turn my IM (instant messenger) on to chat with my best friend, and work on my novel. I’d get into the flow of writing and bouncing ideas around on IM until 1 or 2 in the morning. I’d be shocked to find the time had slipped away so fast but pleased that I’d written another 5 or so pages. That novel was about two human-like wolves that were abducted by friendly aliens and I was so proud of that 30-page manuscript which took months to compile.

Why is it that at age 10 I had the discipline to sit down for hours and write so freely? Why do I allow nagging morning responsibilities like taking the dog for a walk, making breakfast, and doing house work convince me to crawl into bed at 10 PM instead of burning the midnight oil that fuels my creativity?

These are the kind of questions that make me fearful to put my whole energy into this space. To say eff it to the day job, the magazine, and all the other ‘distractions’ that make up my life and devote my time to creating recipes, photographing, and writing. What if I wake up one day without anything else to say? With writer’s block from the pressure? These are the questions that can only be answered through experience so I will go on wondering until I finally decide to make that plunge (if I ever decide to make that plunge).

That isn’t to say that this place isn’t amazing and my special place. I honestly really love the process and find my creative flow the most during the photographing process. After almost five years, I’m still trying to get the writing part down.

And on to this Vegetarian Baked Ziti With Chorizo-Spiced Chickpeas! This stuff is heavenly — cheesy, carby, and full of spice! I posted about these chorizo-spiced chickpeas back in May and am basically still obsessed. I threw them into this ziti for an extra protein boost and it was so so so perfect! In addition to the chickpeas, you’ll find this ziti bake packed with vegetables — pieces of zucchini, onion, tomato, and bell pepper. Oh, and of course, lots and lots of gooey cheese!

What’s Needed for Vegetarian Baked Ziti?

This meatless baked ziti with ricotta and mozzarella is such a comforting recipe. Perfect for weeknight dinners or dinner parties! Here’s what you’ll need to make this meatless baked ziti:

• Chickpeas
• Olive oil
• Red wine vinegar
• Dried herbs and spices
• Sea salt
• Ziti
• Olive oil
• Fresh veggies (zucchini, onion, bell pepper, garlic, cherry tomatoes)
• Ricotta
• Egg
• Shredded mozzarella
• Shredded Parmesan

How to Make This Simple Baked Ziti

I’ve given detailed instructions in the recipe card below on how to make this vegetarian baked ziti with no meat. Here’s an overview of the process:

1. Make the chorizo-spiced roasted chickpeas.
2. Cook the ziti according to package instructions.
3. In a small bowl, whisk together ricotta, egg, salt, and pepper.
4. Sauté the  zucchini, onion, and bell pepper. Add in the garlic, followed by the tomatoes.
5. Stir in the cooked ziti, spiced chickpeas, ricotta mixture, and mozzarella.
6. Turn into a 9-inch baking dish and bake for 20 minutes.

Can I Use Another Type of Pasta?

Of course! This vegetarian ziti recipe can be made with another short, study pasta. Think: penne, farfalle, cavatappi, etc.

Can I Double This Recipe?

Definitely! Simply double the ingredients and bake the vegetarian ziti in a 9×13-inch baking dish.

Tips for Making Vegetarian Baked Ziti

The chorizo-spiced chickpeas are technically optional, but highly recommended. However, if you omit the chickpeas you’ll still have a delicious veggie-packed meatless baked ziti.

You’re welcome to switch up the veggies used in this recipe to suit whatever you have on hand. Consider this vegetarian baked ziti recipe a loose guide!

I bet you could prep the chorizo-spiced chickpeas ahead of time, store them in a jar, and make the rest of the vegetarian baked ziti the next day.

Want More Easy Pasta Recipes?

• Vegan Chili Mac and Cheese
• Vegan Pumpkin Baked Ziti
• Walnut Ricotta Lemon Pasta
• Fresh Spinach Pasta with Roasted Carrot Almond Pesto
• Vegetarian Spaghetti and Meatballs