Simplify your weeknight dinner with no boil baked ziti. Easy to prepare, this dish is creamy and perfect for family meals.
On busy weeknights, I want a dinner that tastes like it took all day…but was actually a total breeze to put together. This no-boil baked ziti is exactly that kind of recipe. It’s creamy, saucy, cheesy, and unbelievably comforting, and the best part is that you don’t even have to cook the pasta first. Truly a pasta miracle that the whole family will love!
I first made a version of this when I had friends coming over on a weeknight and absolutely zero time to fuss with a dozen pots and pans. Instead of boiling the noodles separately, I mixed them right into the sauce before baking—and it came out better than my usual version. The pasta absorbs the sauce as it cooks, making every bite rich, cozy, and full of flavor.
This one has become a go-to for family dinners, holidays, and even meal trains for friends. It’s always a hit, and nobody ever guesses how simple it is.
Why We Love This No-Boil Baked Ziti
- Only one pot and one baking dish (everyone loves fewer dishes!)
- We use raw pasta so there’s no boiling water required
- It’s the perfect recipe for feeding a crowd
- Cozy, creamy, flavorful, and always a hit. Truly one of the best comfort foods
This is the kind of meal that brings people to the table and keeps them lingering. The kind that tastes like love.
Key Ingredients for this Easy Baked Ziti
For the Sauce & Pasta:
- 1 pound mild Italian sausage
Adds savory depth, richness, and a perfect amount of seasoning right into the sauce. - 1 medium yellow onion, diced
Brings sweetness and warmth that balances out the tomatoes. - 1 teaspoon kosher salt & ½ teaspoon coarse ground pepper
Enhances every flavor in the dish. - 2 teaspoons Italian seasoning + 1 teaspoon oregano
Layers in classic Italian flavor with herbs like basil, thyme, and marjoram. - 3 cloves garlic, minced
No baked ziti is complete without garlic’s aromatic magic. - Two 24-oz jars of marinara sauce
Choose a sauce you love—it’s the backbone of the dish. (I use Rao’s!) - 1 cup low-sodium beef broth
Provides enough liquid for the dry noodles to cook in the oven. - ¼ cup heavy cream
Adds the silkiest finish and balances acidity. - 16 oz ziti noodles (uncooked!)
The star of the no-boil magic.
Cheese Layer:
- 1 (15-oz) container ricotta cheese
Makes everything creamy and luxurious. - 1 egg
Helps bind the ricotta mixture so it stays layered. - Salt & pepper
Seasons the cheese so every layer has flavor. - ¾ cup parmesan cheese, freshly grated (divided)
Adds sharp, nutty flavor. - 2 cups mozzarella cheese, freshly shredded (divided)
Melts beautifully for that classic stretchy-topped finish. - Parsley or fresh basil
Adds freshness and color when serving.
How to Make this No-Boil Baked Ziti Recipe
Preheat & Prepare.
Spray a high-sided 9×13 baking dish with cooking spray. Preheat the oven to 400°F.
- Cook the Sausage Mixture.
In a large pot over medium heat, add a drizzle of olive oil and cook the sausage and onion with salt and pepper until fully browned, using awooden spoon to break up the bigger pieces of sausage. Drain the excess fat. - Build the Sauce.
Add garlic and cook for one minute. Stir in the Italian seasoning, oregano, pasta sauce, beef broth, and heavy cream. Mix well and remove from heat. - Add the Pasta.
Pour the uncooked ziti right into the sauce and stir until everything is coated. - Assemble the Layers.
Spoon half of the pasta mixture into your prepared baking dish.
- Make the Ricotta Layer.
In a medium bowl, mix together ricotta, egg, salt, and pepper. Spread this on top of the pasta layer. Sprinkle with half the Parmesan and half the mozzarella. - Final Layer.
Add the remaining pasta and top with the rest of the Parmesan and mozzarella. - Bake.
Spray a piece of aluminum foil with cooking spray so it doesn’t stick to the cheese. Cover tightly and bake for 55 minutes. - Check & Finish.
If pasta is al dente, uncover and bake an additional 10 minutes until the cheese isgolden brownIf the pasta is still firm, recover and bake 10-12 minutes more before uncovering. - Rest & Serve.
Let the baked ziti rest for 5–10 minutes before serving. Garnish with parsley, basil or red pepper flakesif desired.Tips For Success
- Use high-quality sauce. It truly makes all the difference.
- Freshly shredded cheese melts best. Skip the pre-shredded if possible.
- Use a deep baking dish (at least 3-inch sides) to avoid overflow.
- If concerned, place dish on a rimmed baking sheet in the oven.
Serving Suggestions
Serve this baked ziti with:
- Warm garlic bread
- Cucumber Tomato and Feta Salad – perfect for summer gatherings and quick meals in under 15 minutes.
- Asparagus Salad with Tomatoes and Basil – delicious and refreshing asparagus salad with tomatoes and basil. Quick and easy to make with under 10 ingredients.
- A glass of Chianti or sparkling water with lemon
How to Store & Reheat
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheat in the microwave, covered, to keep moisture in.
- This dish does not freeze well (pasta becomes mushy).
- You can make the sauce ahead, but do not add the pasta until you’re ready to bake.
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The Easiest One Pot No-Boil Baked Ziti with Sausage
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Ingredients
1-pound mild Italian sausage
1 medium yellow onion, diced
1 teaspoon kosher salt
½ teaspoon coarse ground pepper
2 teaspoons Italian seasoning
1 teaspoon dried oregano
3 cloves garlic, minced
2, 24-oz jars of pasta sauce
1 cup low-sodium beef broth
¼ cup heavy cream
16-oz package of ziti
Cheese-
1, 15-oz container of whole milk ricotta cheese
1 large egg
¼ teaspoon kosher salt
¼ teaspoon coarse ground pepper
¾ cup parmesan cheese, freshly shredded, divided
2 cups mozzarella cheese, freshly shredded, divided
Parsley or fresh basil, chopped, for garnish, optional
Instructions
Spray a high-sided 9×13 baking dish with cooking spray and preheat your oven to 400 F.
In a large pot over medium heat add the sausage, onion, salt, and pepper. Cook until the meat is cooked through. Drain the fat. Add garlic and cook for an additional minute. Add the Italian seasoning, oregano, pasta sauce, beef broth, and heavy cream. Mix together well. Remove from the heat and add the pasta. Mix together until the noodles are coated. Layer half the noodles and sauce mixture in the bottom of the prepared tall casserole dish.
In a mixing bowl, mix together the ricotta, egg, salt, and pepper. Spoon all this mixture over the noodles in the baking dish followed by half the parmesan cheese and half the mozzarella cheese. Add the remaining noodles over top and then sprinkle the remaining cheese on top. Spray a piece of foil with cooking spray, tightly wrap the casserole dish in foil, and bake for 55 minutes. Remove foil and check for the doneness of the pasta. If the pasta is al dente, cook for an additional 10 minutes until the top of the cheese is nice and melted. If the pasta is still firm, re-cover with foil and bake for an additional 10-15 minutes and check again before removing the foil.
Remove from the oven and let sit for 5-10 minutes before serving hot with a sprinkle of parsley or basil, if desired.
Notes
If you use table or sea salt, use half the amount.
Make sure to use a high-quality pasta sauce. The taste of this dish is greatly affected by the sauce so using a sauce you love the taste of is imperative. I used Rao’s.
I highly recommend using freshly grated cheese as it melts better.
A standard glass 9×13 baking dish may overflow with this pasta dish. Use a baking dish that has at least 3-inch sides. Metal baking dishes typically have higher sides. If you are worried about it boiling over, place the dish on a rimmed baking sheet before putting it in the oven.
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheat, covered, in the microwave.
This dish will not freeze well.
You can make the meat sauce in advance and store in the fridge up to 2-3 days before assembling, if desired. You will need to cook this dish covered for at least 10-15 minutes longer if you are baking it with cold sauce. Do not let the noodles sit in the sauce in the fridge or they will not cook right.
Serve with garlic bread or crusty bread, if desired.
You can half this recipe and bake in a deep 10×10 baking dish.
Make sure to spray the foil or the cheese will stick to it.
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