Layers of tender ziti get tossed in a rich, slow-simmered sauce of crushed tomatoes, savory Italian sausage, and plenty of garlic and onion, then baked until bubbling around the edges. Nutritional yeast adds a savory, cheesy depth throughout, tying the layers together into something that pulls apart in thick, satisfying scoops. A rest before serving lets everything set up so each portion holds its shape, and a scatter of fresh torn basil on top brings a bright finish to a deeply cozy bake. It's the kind of hearty, bubbling casserole that feels like classic Italian comfort food, and it's a great pick for a lactose free dinner table. Make it once and it'll earn a permanent spot in the regular rotation.
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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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