"This recipe is a complete meal. Just add a loaf of fresh bread and you're ready." — George Couch
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Italian sausage, casings removed
1 (14.5 ounce) can
peeled and diced tomatoes
1 (15 ounce) can
1 1/2 teaspoons
dry ziti pasta
2 (4.5 ounce) cans
sliced mushrooms, drained
shredded mozzarella cheese
grated Parmesan cheese
I thought this was great - I read the other reviews and made some modifications: I used a whole cup each of chopped onion and celery, and I used a 28 oz. can of tomato sauce. I used fresh crushed garlic, fresh and dried basil, fennel seed, white pepper, and a pinch of hot pepper flakes. And less salt. I used part skim mozzarella to bring down the fat content and instead of canned mushrooms I used a pound of fresh, sliced mushrooms. The many layers shown here by keeping the mushrooms, sauce, and sausage mixture separate seemed too time consuming, so I mixed those together, and my layers were simply pasta, sauce, cheese, repeat. I also added some fresh chopped parsley to the top before baking it for 25 minutes. We really enjoyed it with a loaf of french bread, and it makes lots - I'm happy to have yummy leftovers!
I found that this recipie didn't use nearly enough sauce. I would triple the sauce on this. 45 minutes in the oven may also be too long. If everything is already cooked and fairly warm, it should only take 15-20 minutes in the oven. It came out very dry and near the edges the macaroni was crunchy. Definitely would be better with a lot more sauce and less time in the oven.
This is great, but the second time I made it I made modifications: I sauteed the sausage along with the vegetables, and then just added the tomatoes and seasonings. I made extra sauce by using a 28 oz. can tomatoes (ran them through the food processor) and an extra 8 oz. tomato sauce, adding extra seasonings as well. I also used fresh mushrooms, and just sliced them and cooked them in the sauce. Instead of layering everything, I just mixed the cooked pasta together with the sauce and layered that with the cheese (using lots more cheese than called for). I ended up with two layers of sauce/cheese. I was looking for something very saucy and cheesy, and that was pretty much perfect!
Use hot italien sausage for more flavor; after removing from casing, brown in olive oil and a little garlic powder.
I don't use the canned tomatoes or sauce, I find that Clasico brand Spagetti bottled sauce is best because it's a little chunky and good flavor. I always double the recipe and make two portions, freezing one. In the process I probably use about 4 or 5 bottles of sause (28oz - I think).
Delicious and easy! Like others, I used a premade sauce - I used Emeril's "Kicked Up Tomatoe". The changes I made after reading the reviews was to use only 1/2 the amt. of pasta (I was cooking for 3), 1/2 the amount of sausage but used the full amount of onions (omitted the celery), used one can of mushrooms, used a 28 oz jar of speghetti sauce, the full 8 oz. of mozzarella and parmeasan cheese. I also just mixed everything together except for the parmeasan which I added to the top as directed. It turned out perfectly - I was told it was the best ziti I had ever made and I agree. If you are going to do the recipe for 8 servings I agree with most of the others - you will need more sauce. Thanks submitter!
We use Boca Italian sausage for this and absolutely love it. I too use pre-made pasta sauce and I mix everything together rather than layering it-also I cover the casserole while cooking so it doesnt dry out-thanks for a great recipe!
This was a delicious recipe for baked ziti. Subbed bottled pasta sauce and only used about 12 oz of ziti based on other reviews. Also used 8 oz fresh mushrooms. Fabulous! Will repeat often.
A delicious change from regular pasta and sauce. If you work during the week, this is an excellent dish to make ahead and re-warm. It's also a hit at pot-lucks.
* Percent Daily Values are based on a 2,000 calorie diet.
Ziti with Italian Sausage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 153
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