Name: No-Boil Baked Ziti with Italian Sausage Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 lb uncooked ziti; 1 lb Italian sausage; 1 yellow onion, diced; 3 cloves garlic, minced; 28 oz can crushed tomatoes; 2 cups water; 15 oz ricotta cheese; 2 cups shredded low-moisture mozzarella, divided; ½ cup grated Parmesan cheese; 1 large egg; 2 tsp Italian seasoning; Salt and black pepper; Olive oil

This no-boil baked ziti with Italian sausage is the answer when you want a rich, cheesy pasta dinner without standing over a pot of boiling water.

It layers uncooked ziti, a quick sausage ragù, and plenty of ricotta and mozzarella. The pasta cooks right in the oven, soaking up all the flavor.

Why This No-Boil Method Works

Everything bakes in one dish, so there’s no extra pot to wash. The pasta absorbs the sauce while it cooks, which means every bite tastes deeply of sausage and tomato.

The ricotta adds pockets of creaminess, and the top gets golden and bubbly. It’s the kind of meal that holds well, so you can pull it out of the oven when you’re ready.

Ingredients

1 lb uncooked ziti: no need to boil, it cooks in the sauce
1 lb Italian sausage: sweet, mild, or hot, removed from casings
1 yellow onion: diced
3 cloves garlic: minced
28 oz can crushed tomatoes: use a good quality one
2 cups water: or chicken broth for extra richness
15 oz ricotta cheese: whole milk for the creamiest texture
2 cups shredded low-moisture mozzarella: divided
½ cup grated Parmesan cheese: plus more for serving
1 large egg: binds the ricotta
2 tsp Italian seasoning: or a mix of dried oregano and basil
Salt and black pepper: to taste
Olive oil: for cooking

Variations / Substitutions

Ground beef or turkey: brown it the same way, but add ½ tsp fennel seeds for a sausage-like flavor
Cottage cheese: swap equal parts for ricotta, and skip the egg
Spicy kick: use hot sausage or stir in ½ tsp red pepper flakes with the garlic
Extra veggies: fold a handful of fresh spinach into the hot sauce right before assembling

Sausage Pesto Pasta is another dinner you’d probably love if you enjoy this ziti.

How To Make No-Boil Baked Ziti with Italian Sausage

Step 1: Brown the Sausage and Onion

Preheat the oven to 375°F (190°C). Warm a drizzle of olive oil in a large skillet over medium-high heat. Add the 1 lb Italian sausage, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Stir in the diced onion and cook until softened, 3 to 4 minutes, then add the minced garlic and cook 30 seconds more.

The sausage will release some fat, which flavors the whole dish; don’t drain it all away. The onion should turn translucent and sweet, not browned.

Step 2: Build the Sauce

Pour the 28 oz crushed tomatoes and 2 cups water into the skillet, then stir in the Italian seasoning, 1 tsp salt, and a few grinds of black pepper. Let it come to a simmer, scraping up any browned bits from the bottom of the pan. Turn off the heat.

The sauce will look thin right now, and that’s exactly what you want. The uncooked pasta needs that extra liquid to absorb during baking, so resist the urge to cook it down or reduce it.

Step 3: Mix the Ricotta Filling

In a medium bowl, combine the ricotta, half the shredded mozzarella (1 cup), the grated Parmesan, the egg, and a pinch of salt and pepper. Stir until everything is evenly blended.

The egg helps the ricotta set into creamy pockets instead of turning watery. The mixture should be smooth and spreadable, not runny.

Step 4: Assemble the Ziti

Spread 1 cup of the sausage sauce across the bottom of a 13×9-inch baking dish. Layer half the uncooked ziti evenly over it, then pour half of the remaining sauce on top. Drop spoonfuls of all the ricotta mixture across the pan, then gently spread it into an even layer. Add the rest of the ziti, the last of the sauce, and the remaining 1 cup shredded mozzarella.

Press down lightly with a spatula so the pasta is mostly submerged. Cover the dish tightly with foil. This traps steam and cooks the ziti, and the pan will look quite liquid-heavy, but trust the process.

Step 5: Bake and Serve

Bake covered for 45 minutes. Remove the foil and bake until the cheese is bubbling and golden in spots, 15 to 20 minutes longer. Let the ziti rest for 10 minutes before scooping into bowls.

The rest time lets the sauce settle and thicken so you don’t end up with a soupy mess. Serve with extra Parmesan and torn basil if you have some.

Tips for the Best No-Boil Baked Ziti

Grate your own mozzarella: rather than using pre-shredded. It melts with that irresistible stretch and avoids the powdery coating that can make the top gritty.
Choose whole-milk ricotta. Part-skim ricotta tends to be grainier and waterier, which can seep into the sauce during baking.
Don’t skip the foil for the covered bake. It’s what steams the uncooked pasta, and any gap lets steam escape, leaving you with crunchy ziti.
Assemble it the night before: if you like. Prep the dish, cover, and refrigerate. Add about 10 extra minutes to the covered bake time straight from the fridge.

Bake times by pan type:

Pan Size	Covered Bake	Uncovered Bake
13×9-inch	45 mins	15-20 mins
9×9-inch (deeper)	55 mins	20-25 mins

Storing and Reheating Leftovers

Refrigerate: Keep leftovers in a covered dish for up to 4 days. The pasta will absorb even more flavor, so it’s just as good on day two.
Reheating: Warm in a 350°F oven until heated through, about 20 minutes, or microwave individual portions. Add a splash of water if it seems dry.

What To Serve With Baked Ziti

A simple side salad with a sharp lemon vinaigrette cuts through the richness, while garlic bread soaks up any extra sauce. For something green, roasted broccoli or broccolini with olive oil and red pepper flakes works well because the slight bitterness balances the cheese.

Frequently Asked Questions

Can I use fresh mozzarella?

Yes, but fresh mozzarella releases a lot of water as it melts and can make the top soggy. Stick with low-moisture, part-skim mozzarella blocks for the best texture.

Is it okay to leave out the egg?

You can, but the ricotta layer will be looser and not hold its creamy pockets as well. If you skip it, use the richest, thickest whole-milk ricotta you can find.

Can I double this recipe for a crowd?

Yes, use an extra-large or two 13×9-inch pans. Add 10 to 15 minutes to the covered bake time, and make sure the pasta is fully submerged in liquid in the larger volume.

Can I brown the sausage ahead of time?

Certainly. Cook the sausage and onion, then cool and refrigerate up to a day ahead. Rewarm it slightly before adding the tomatoes and water so the sauce simmers together evenly.