Baked Ziti Plus

1
Mike 0

"Standard baked ziti with sausage, peppers, and onions added to the sauce. There may be more pasta and sauce that cannot fit into the pans. That's ok, it tastes delicious without baking as well!"
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h 15 m servings 782 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 782 kcal
  • 39%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 57g
  • 18%
  • Protein:
  • 48.5 g
  • 97%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 1485 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes.
  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ground beef into garlic. Add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. Cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours.
  3. Heat a large skillet over medium-high heat. Cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. Slice sausages into 1/4-inch rounds. Stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and return rigatoni to pot.
  6. Dice about 3/4 the mozzarella into 1/8-inch cubes. Mix cubed mozzarella with ricotta cheese in a bowl. Stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. Pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. Toss well.
  7. Slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures.
  8. Bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes.

Reviews

1

Excellent dish. It was way too much food, I cut the ingredients in half and put in a 9 x 13 pan, still had some leftover to freeze for an individual dinner. I used shredded mozzarella cheese i...