"This is quite possibly the one thing that I am constantly asked to make. This is a ziti with a lot of flavor." — Ashley
Watch video tips and tricks
1 (16 ounce) package
dry ziti pasta
mild Italian sausage
1 (15 ounce) container
yellow onion, minced
ground black pepper
1 1/2 (26 ounce) jars
spaghetti sauce, divided
1 (8 ounce) package
shredded Italian cheese blend
I made the full recipe as is, but used low-fat cheese and whole wheat pasta. I do not believe this had any negative impact on taste. I opted to split it into (2) 8x8 pans as it really makes a large portion. One of which I baked & served that evening, and the other I assembled & then threw in my freezer for another night. In each pan, I had room for a layer of sauce, a layer of the pasta mixture, another layer of sauce, and topped it with cheese. But as a side note, I did not add cheese to the one I froze. When I was ready to finally bake the frozen pan, I let it thaw overnight in my fridge. I threw it in my preheated oven (375 F) and cooked for approx 45 min (wrapped in tin foil). I added the cheeses, and let it cook for another 15 minutes. Good taste, easy to make (and freeze for later!), and the sausage adds substance. Will make again.
did not like this at all!! tasted like a jar of spaghetti sauce soup
I made this recipe to feed a hungry group during a ski weekend and it was amazing! Both the picky adults and the pickier children loved it. I increased the amount of sausage slightly and used italian style turkey sausage. I prepared the recipe up through step 5 and then put the tray in the fridge all day. When we got home that night, I increased the oven temp to 375 and cooked it covered for 45 minutes and uncovered for 15. It was perfect!
Everytime I've eaten baked ziti it's always been dry and flavourless, but this recipie is EXCELLENT! I love it!! I followed the recipe the same other than cooking the onions and garlic with the sausage since I don't like raw onions. The noodles stayed nice and soft and were sooo creamy and delicious!
Very good basic recipe. I made modifications to suit my family's tastes. I used ground chuck vs sausage (family does not care for it) and sauteed the onion and garlic with it. Used a can of diced tomatoes to mix into the ricotta cheese, egg, etc. Because it can be a little bland, used allot more spices in the mixture, such as Italian Seasoning, parsley flakes, garlic powder, onion powder, paprika, chili powder and cumin powder. Used 40 oz of Prego spaghetti sauce to keep it from drying out.I also used 16 oz of Italian shredded cheese (8 oz per layer). I sprayed the aluminum foil with Olive Oil Pam before covering (to keep the cheese from sticking) and baked it at 375 degrees for 45 minutes, then uncovered and baked an additional 20 minutes. I let it stand for another 15 minutes while my garlic bread was baking to let it set up. This was delicious!!! My son was over for dinner and wanted to take the leftovers home (a first!) but I wouldn't let him. Instead, I gave him this recipe (with my modifications, of course, lol). I've made other baked ziti recipes, but this was the best by far.
I make a similar recipe, minus the ricotta. I use hot Italian sausage instead of the mild for a little kick. This is an excellent dish for a busy day, easy to put together and bake.
This recipe and it's contents is wonderful. A bit more Italian Sausage is needed for our taste. Great recipe!
This recipe was delicious! My husband had a few friends over when I made this and I barely had any leftovers! I will definitely make this again - recipe needs no changes.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Ziti with Sausage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 246
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
It's the simple solution to the weeknight dinner challenge.
See how to make Colleen's five-star baked ziti.
This hearty baked pasta casserole stars Italian sausage in a rich tomato sauce.