Layers of tender ziti get tossed in a rich, herby tomato sauce built on crushed tomatoes, sautéed onion, garlic, oregano, and a hit of red pepper flakes for warmth. The ricotta and mozzarella layers melt into every scoop, while a sprinkle of nutritional yeast adds a savory, cheesy depth throughout the bake. Baked until bubbling and golden at the edges, then finished with torn fresh basil, this is the kind of casserole that holds together beautifully once it rests. Swapping the sausage for a plant-based crumble or your favorite meatless grounds keeps the same hearty texture and bite in every forkful. It's a comforting, crowd-pleasing dinner that fits neatly into a vegetarian kitchen without losing any of that classic baked-pasta appeal.
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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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