Reviewed: Apr. 6, 2005

I only made minor changes to the recipe to suit my family's tastes. Otherwise, this recipe was great.

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SUPERCHICK77

Cooking Level: Expert

Living In: Bronx, New York, USA

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Reviewed: Feb. 21, 2005

This was wonderful. I used spicey sausage, but my whole family loved this.

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JILLCO8

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Reviewed: Jan. 26, 2005

Very good and very easy to make. I browned the sausage with the celery, minced garlic and onion, drained it on some paper towels, then added it to the sauce along with fresh mushrooms. No need to dirty another pan. I also used double the amount of canned tomatoes and tomatoe sauce. Extra cheese needed as well. This works with penne or fusilli pasta as well. Kids loved it!

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CHERILEE

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Reviewed: Dec. 28, 2004

This is a great base recipe. I enjoy a recipe one can work with. I as many others added extra sauce and cheese. I decreased the salt to a scant half teaspoon and added hotsauce and pepper. I also added a can of Italian tomatoes plus a bit more Italian seasoning. My family tends to like a little less meat so I hope to try this with no meat and with half the meat. I know it will turn out yummy. One other thing, this really does make a ton of food. You will have plenty to share!!!

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MsCathieJeanne

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Reviewed: Dec. 13, 2004

This is quite good, but I would make a few changes next time. I have a wonderful sauce recipe that simmers all day and will use that for the sauce, and use more of it, I used 16 oz of mozzarella instead of 8, and use the salt to taste as I found the sauce on the salty side. This recipe was very easy, and with more sauce and next time I'll use hot Italian sausage as other reviewers have said, I think it would go from quite good to excellent.

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ELLENEJ22

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Reviewed: Nov. 21, 2004

Read all of the reviews and took a leap of faith and made a batch for a party tonight. It was a huge success!! I doubled the sauce, sauteed fresh mushrooms and used spicy Italian sausage. The only comment that my SO (who does most of the cooking around here!) could add was he'd like more cheese next time, possibly ricotta! Enjoy!!

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lkatano

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2004

Good, but I like things with a little more zing. Next time, I will sprinkle in some red pepper flakes!

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LARNEL

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Reviewed: Sep. 29, 2004

I thought this was great! I didn't think the meat would be enough but it was perfect. I added 1 1/2 cans of tom. sauce and we liked it that way. The only thing is that it was way too salty and I used less than suggested. Next time I'll just use 1/2 tsp. I made this for company today and made 20 servings in 2 foil pans. First of all for 15 adults and 6 kids I had one entire foil pan left over. Plus there was absolutely no sauce in the pan. I have no idea why ( I had an entire large pot full of sauce that I added). My mom suggested using tom. pasted to kind of make the sauce thicker. I was bummed about that part but surprisingly it still had a great flavor. Used 4-8 oz. packs of mushrooms. just add them to the meat mixture (probably 3 would be plenty).

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HESANTONE

Cooking Level: Beginning

Home Town: Farmington Hills, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Sep. 21, 2004

AWESOME! We used hot Italian sausage and it was nice and spicy! One of the best pasta bakes I've ever had!

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STACIEMARIE11

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Reviewed: Jun. 8, 2004

This recipe was okay. Tasted great, but I had to make a few revisions. I added an extra can of tomato sauce and had to cook 20 longer to get the ziti noodles softer. I think next time I am going to boil the noodles first while I am browning the sausage. That way it can go in the oven for a shorter period of time.

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WENDYM

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Reviewed: May 26, 2004

Very good taste, but next time I will make more sauce.

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EEYOREX32

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Reviewed: Apr. 14, 2004

I made this yesterday and my adult dtr and I loved it. I didn't use mushrooms..we don't like em, and I increased the tomato sauce and only had diced tomatoes with balsamic vinegar, basil and olive oil, but my dtr said it was the best I ever made. Thanks George!!

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JANEDANSBURY

Cooking Level: Intermediate

Home Town: Palmyra, New Jersey, USA

Living In: Berwyn, Pennsylvania, USA

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Reviewed: Feb. 23, 2004

Yum yum in the tum tum! Fabulous recipe. I decided to use a jar of spaghetti sauce as the base and added some extra seasoning. As the sausage and diced onion cooked, I added celery seed, garlic powder, basil, Mexican oregano and a teaspoon of sugar (to cut down on the acidity).I didn't have any canned mushrooms or regular so I just chopped up on big portobella and added that while cooking. Then I put in the sauce and let it heat up a little. Added the parmesan at this point, stirred together and pour half over the ziti. Top that with mozzerella and then layered again. The kids ate this up. Even though we eat had two portions, there are tons of leftovers today. Makes a lot. Will make this again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 4, 2004

Thought this was an excellent recipe but made a few cahnges and scaled it down. I used 3/4 # sauasage,1/4 c. onions, 1.4 c. celery,1-28 oz. jar of spaghetti sauce, 1tsp sugar, 1/2 # ziti noodles, 12 oz. mozzarella,and 1/3 c. Parmesan. I did use the garlic and Italain seasoning. Baked in a 2 quart casserole dish.

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JPBROUGH

Cooking Level: Intermediate

Home Town: Port Clinton, Ohio, USA

Living In: Fremont, Ohio, USA

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Reviewed: Jan. 29, 2004

THis is a great recipe. I had only one can of mushrooms, but the end result was the best baked ziti I had ever made. I also grated in a little asiago cheese with the mozzerella.

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TAILORMOUSE

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Reviewed: Dec. 30, 2003

I loved this myself so rated this 5 stars and hubby thought it was pretty good. I made more sauce and left out the mushrooms. I also added a little sugar for my husband but he still thought it was a little too "acidic" as he likes to say.

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NJSS2000

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Reviewed: Dec. 19, 2003

I used my own leftover tomato sauce and sauted the celery,mushrooms and onion with sausage. Good and easy..

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BIDPOOL

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Reviewed: Dec. 8, 2003

I added a can of Rotel tomatoes, a little more garlic powder, 1 teaspoon Italian seasoning, 1 tablespoon brown sugar, instead of celery, added 1/2 teaspoon celery seed, used 1 whole onion, less pasta and baked for only 30 minutes. Thus the *** because I varied the recipe quite a bit after making it via as written the first time.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 1, 2003

I used two 32 ounce jars of spaghetti sauce instead of making it and it worked perfectly.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 25, 2003

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!

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Kuldunia

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Ziti with Italian Sausage

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