Introducing an easy no-boil baked ziti with sweet Italian sausage, ricotta, and fresh mozzarella. This hearty, cheesy dish bakes in a single cast iron skillet—no need to boil the pasta first. It’s simple to prepare and requires less than 15 minutes of active cooking.
This recipe is a favorite for its straightforward method and rich flavor. Cooking the pasta directly in the tomato sauce lets the noodles absorb more flavor as they finish cooking, producing a satisfying texture similar to skillet lasagna.
Why This Recipe Works
- No-boil pasta: the secret to skipping a pre-boil is adding enough liquid—about 2 cups of water—to the marinara before baking. The pasta absorbs the liquid while baking and finishes tender with a well-balanced sauce.
- Simple process: brown the sweet Italian sausage, add the remaining ingredients to the skillet, and bake until the pasta is tender. Minimal steps, maximum flavor.
Ingredient Notes and Substitutions
- Ziti or penne: any tubular pasta works. Do not pre-cook the pasta.
- Ground sweet Italian sausage: if ground sausage isn’t available, remove the meat from fresh sausages and crumble it. Spicy Italian sausage is a fine alternative.
- Marinara/tomato sauce: use your favorite jarred sauce or a homemade marinara for best results.
- Ricotta: adds creaminess and also serves as a topping.
- Fresh mozzarella: a torn ball of fresh mozzarella melts beautifully; low-moisture shredded mozzarella can be used if needed.
- Butter: a bit of butter boosts richness, especially when using jarred sauce.
See the recipe card below for exact quantities and full ingredient details.
Expert Tips
- Finish under the broiler for a golden, slightly crisp cheese top and some seared noodles at the edges.
- If you don’t have ricotta, stir 1/3–1/2 cup heavy cream into the sauce for a similar creamy texture.
- A 12-inch cast iron skillet is ideal because of the higher sides. For half the recipe, a 9- or 10-inch skillet works; use a Dutch oven for larger batches.
- If you halve the sausage or omit it, reduce the water to 1 1/2–2 cups instead of 2 1/2 cups.
More Pasta Recipes
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Skillet Lasagna
Skillet Chicken Broccoli Ziti
Sausage Stuffed Shells
Enjoy this recipe? If you made it, please leave a ★★★★★ star rating in the recipe card below and a review in the comments!
Baked Ziti Recipe
Ingredients
- 1 pound ziti or penne, uncooked
- 1/2–1 pound ground sweet Italian sausage
- 24 ounces marinara or tomato sauce
- 2 1/2 cups water see note
- 1 cup ricotta cheese, divided
- 4–6 ounces fresh mozzarella, sliced
- 6–8 basil leaves, chopped
- 2 tablespoons butter
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Additional basil for garnish
Instructions
- Preheat the oven to 400°F.
- Melt butter over medium heat in a cast iron skillet, then add the minced garlic and sauté for about 1 minute.
- Add the ground sausage and break it into small pieces with a spatula. Cook until just browned, about 7–8 minutes. Season with salt and pepper.
- Stir in the marinara, water, chopped basil, and 1/2 cup of the ricotta until combined.
- Mix in the uncooked ziti, spreading it evenly to the edges of the skillet and pressing it down so it is mostly submerged. It’s okay if a few pieces float. Cover with foil and bake for 30 minutes.
- Remove the skillet and gently stir to distribute the sausage and pasta. Top with mozzarella strips and spoon dollops of the remaining ricotta across the surface.
- Increase the oven to 500°F or switch to high broil and bake uncovered for 5–7 minutes, or until the cheese is melted and beginning to brown. If broiling, watch carefully as it may only take a few minutes. Garnish with fresh basil and serve.
Notes
Finishing under the broiler creates a golden, slightly crisp cheese layer and lightly sears the noodle edges.
No ricotta on hand? Stir 1/3–1/2 cup heavy cream into the sauce as a substitute for the creamy element.
A 12-inch cast iron skillet is ideal for this recipe because of its higher sides. For smaller portions use a 9- or 10-inch skillet or a Dutch oven for larger quantities.
Nutrition
Nutrition information is an approximation.