Layers of tender ziti get tossed with a rich, slow-simmered sauce of crushed tomatoes, browned Italian sausage, sautéed onion, and garlic, then tucked between pockets of dairy free ricotta and shredded dairy free mozzarella before a final blanket of cheese goes on top. A sprinkle of nutritional yeast adds a savory, almost cheesy depth to every bite, while oregano, basil, and a touch of red pepper flake keep the flavor lively without leaning on any shaker of salt at the table. Baked covered first for a tender, set interior, then uncovered until the top turns golden and bubbling, this ziti comes out of the oven with crisp edges and a molten center. Letting it rest before serving keeps those layers intact so every scoop holds its shape. Finished with torn fresh basil, it's a comforting, crowd-pleasing casserole that fits neatly into a low-sodium way of cooking without sacrificing any of that classic baked-pasta flavor.
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Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tbsp salt, and cook the ziti for 2 minutes less than the package directions indicate, until just shy of al dente — it will finish cooking in the oven. Reserve 1/2 cup of the pasta water, then drain the pasta through a colander and set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small pieces with a wooden spoon, for 6–8 minutes, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to a plate, leaving the drippings in the skillet.
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