Dairy Free Baked Ziti
Baked ziti is the kind of crowd-pleasing comfort food that feels almost impossible to pull off without a mountain of cheese — but this version proves otherwise. A rich tomato-sausage sauce built from Italian sausage, crushed tomatoes, garlic, and fragrant dried herbs does the heavy lifting here, delivering deep, savory flavor before a single noodle hits the pan. Dairy-free ricotta and shredded mozzarella layer in between the sauced pasta just like the classic, and a sprinkle of nutritional yeast adds that subtle, cheesy depth you'd otherwise miss. The trick of undercooking the ziti by two minutes before baking means it finishes perfectly tender in the oven rather than turning mushy — a small step that makes a big difference. Covered foil baking followed by an uncovered blast gets the edges bubbling and the cheese beautifully melted on top. Letting it rest for ten minutes before serving is worth every second of patience, since it helps the layers hold together when you scoop. This makes six generous servings, so it's just as good for a weeknight family dinner as it is for feeding a crowd.
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb ziti pasta
- 1 tbsp salt
For the sauce
- 1 lb italian sausage, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
For the assembly
- 1 ½ cups dairy free ricotta cheese
- 1 ½ cups dairy free mozzarella cheese, shredded, divided
- 2 tbsp nutritional yeast
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
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.
- 2
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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