Gluten Free Make-Ahead Baked Ziti

Total time1 hr 30 min

Prep time25 min

Cook time1 hr 5 min

This layered baked ziti is the kind of make-ahead dinner that gets better as it sits, letting the sausage-tomato sauce soak into every noodle before it ever hits the oven. A rich ricotta mixture, brightened with nutmeg and Parmesan, coats the pasta so each bite is creamy at the center and crisp-edged where the mozzarella bubbles up on top. The sauce itself builds real depth from browned Italian sausage, softened onion, garlic, and a good pinch of red pepper flakes simmered down with crushed and diced tomatoes until it's thick enough to cling to the pasta rather than pool at the bottom of the dish. Assemble it up to two days ahead, then bake straight from the fridge until the top is golden and bubbling and the center reads fully hot. It's a satisfying, cheesy casserole that fits neatly into a gluten free spread, and it reheats beautifully for second-day leftovers. Finish with torn fresh basil for a little brightness against all that rich, baked cheese.

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Ingredients

8 servings

For the pasta

1 lb ziti pasta
Banza Ziti Chickpea Pasta Miracle Noodle Ziti Style Plant Based Noodles - Low FODMAP Certified Kaizen Ziti Pasta, 8 oz Gefen Ziti, Gluten Free
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For the sauce

1 tbsp olive oil
1 lb italian sausage, casings removed
1 medium yellow onion, finely diced
4 cloves garlic, minced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 tsp dried oregano
1 tsp dried basil
1 tsp kosher salt
½ tsp black pepper

For the ricotta layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
¼ tsp ground nutmeg

For assembly

3 cups shredded mozzarella cheese, divided
¼ cup grated parmesan cheese

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Bring a large pot of heavily salted water to a boil. Cook the ziti for 2 minutes less than the package's al dente time — the pasta should be noticeably underdone and still have a firm, chalky center. Drain in a colander and toss with a drizzle of olive oil to prevent sticking. Set aside.
2
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into small pieces, until browned and cooked through with no pink remaining, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.

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