5-Ingredient Tuscan Ziti Bake

This 5-Ingredient Tuscan Ziti Bake pairs tender pasta with tangy Italian dressing, chewy sun-dried tomatoes, and melted mozzarella. The ziti starts dry and cooks in the Dutch oven, soaking up the seasoned broth before the cheese goes on top.

How to Bake Ziti Without Boiling It First

Shake the dressing well before measuring it, then stir it into the hot broth. Press the dry ziti down into the liquid and cover the pot tightly. Stir halfway through the covered bake so any noodles near the surface move down into the sauce. If the liquid has mostly been absorbed and the ziti is still firm, stir in a splash of hot water and keep baking it covered.

When to Add the Mozzarella

Wait until the ziti is just tender. Stir ½ cup of mozzarella into the pasta, then scatter the remaining cup over the top. Bake uncovered until the cheese melts and bubbles. Let the ziti rest briefly before scooping so the sauce settles around the pasta.

5-Ingredient Tuscan Ziti Bake Recipe Card

A Dutch oven pasta bake with sun-dried tomatoes, Italian dressing, and a bubbly mozzarella topping.

Prep time — About 10 minutes
Covered bake time — About 35 to 45 minutes
Uncovered bake time — About 8 to 10 minutes
Rest time — 5 minutes
Servings — 6

Ingredients

1 pound uncooked ziti
2 cups low-sodium chicken broth
1½ cups bottled Italian dressing, well shaken
1½ cups shredded mozzarella cheese, divided
1 cup oil-packed sun-dried tomatoes, drained and sliced

Seasonings and Optional Garnishes

½ teaspoon kosher salt, or to taste
½ teaspoon black pepper
¼ cup grated Parmesan, for serving (optional)
1 tablespoon chopped fresh parsley or basil, for serving (optional)
Nonstick cooking spray or a little oil, for the Dutch oven

Instructions

Preheat the oven to 375°F (190°C). Lightly grease an oven-safe Dutch oven with a tight-fitting lid.
Heat the chicken broth until steaming. Add the dry ziti, hot broth, Italian dressing, sun-dried tomatoes, and black pepper to the Dutch oven. Stir and press the pasta down into the liquid.
Cover and bake for about 35 to 45 minutes, stirring after 20 minutes. Start checking the pasta at 35 minutes. If the ziti is still firm and the pot looks dry, stir in ¼ cup hot water at a time as needed, then cover and continue baking until the pasta is just tender.
Taste and add kosher salt as needed. Stir in ½ cup mozzarella, then sprinkle the remaining 1 cup over the top.
Bake uncovered for 8 to 10 minutes, until the cheese is melted and bubbling.
Let rest for 5 minutes. Serve warm with Parmesan, parsley, or basil, if desired.