No-Bake Ziti
This No-Bake Ziti gives you all the warm, cheesy comfort of traditional baked ziti without ever turning on the oven. Everything cooks in one Dutch oven, including the pasta, which means fewer dishes and easy cleanup when dinner is over. It is hearty, flavorful, and perfect for a busy weeknight when you want something filling without spending hours in the kitchen.
The sauce starts with lean ground beef and tomato paste. Cooking the tomato paste for a few minutes before adding the other ingredients helps deepen its flavor and gives the sauce a rich, savory base. Two jars of marinara keep this recipe simple, while fire-roasted tomatoes add even more flavor. Mushrooms and frozen peppers and onions make the meal feel extra hearty without requiring much chopping or preparation.
Because the dry ziti cooks directly in the sauce, it absorbs all that tomato and Italian flavor as it becomes tender. Make sure to stir the pasta frequently, especially toward the end of the cooking time. The sauce will thicken as the pasta releases starch, so add a little more water if the mixture gets too thick before the ziti is fully cooked.
Once the pasta is tender, the entire dish is covered with mozzarella cheese. Put the lid on the Dutch oven and let the heat trapped inside melt the cheese until it is ooey-gooey and delicious. You get the cheesy top you expect from baked ziti without waiting for a casserole to bake.
Ingredients
1 pound lean ground beef
1 (6-ounce) can tomato paste
2 (24-ounce) jars marinara sauce
Water for rinsing the marinara jars
1 (15-ounce) can fire-roasted diced tomatoes, undrained
1 (8-ounce) can sliced mushrooms, drained and rinsed
11 ounces frozen peppers and onions, about half of a 22-ounce bag
2 teaspoons Italian seasoning, plus more for topping
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
¾ teaspoon salt
12 ounces uncooked ziti
1 (8-ounce) bag shredded mozzarella cheese
Directions
Add the lean ground beef to a large Dutch oven over medium-high heat. Cook, breaking the meat apart with a wooden spoon, until it is browned and fully cooked. Drain any excess grease if needed.
Add the tomato paste to the ground beef and stir until everything is well combined. Cook for 3 to 4 minutes, stirring frequently. The tomato paste should darken slightly as it cooks.
Pour both jars of marinara sauce into the Dutch oven. Add a little water to each empty jar, replace the lids, and shake well to loosen the sauce left inside. Pour the water into the pot.
Add the undrained fire-roasted tomatoes, drained and rinsed mushrooms, frozen peppers and onions, 2 teaspoons Italian seasoning, garlic powder, onion powder, black pepper, and salt. Stir everything together well.
Bring the sauce to a boil. Add the uncooked ziti and stir until the pasta is well coated and mostly covered by the sauce. Reduce the heat as needed to maintain a steady simmer.
Cook the ziti for 15 to 20 minutes, stirring frequently to prevent the pasta and sauce from sticking to the bottom of the Dutch oven. If the sauce becomes too thick before the pasta is tender, add a small amount of water and continue cooking.
Once the pasta is tender, taste the sauce and adjust the seasonings if needed. Spread the mozzarella evenly over the top and sprinkle it with additional Italian seasoning.
Reduce the heat to low and cover the Dutch oven with the lid. Let the ziti cook until the mozzarella is completely melted and ooey-gooey. Serve hot.
Recipe Notes
This recipe is best served immediately while the cheese is hot and melted. As the ziti sits, the pasta will continue soaking up the sauce and the mixture will thicken. Store leftovers in an airtight container in the refrigerator. When reheating, add a splash of water or marinara sauce to loosen everything back up.
