Baked Ziti With Italian Sausage Recipe -
Baked Ziti With Italian Sausage Recipe
  • READY IN 45 mins

Baked Ziti With Italian Sausage

Recipe by  

"A chunky marinara sauce, Italian sausage and mushrooms make the perfect combination with pasta and fennel seeds. A crisp green salad, garlic bread and icy Nestea round out a savory Italian-style dish!"

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    45 mins


  1. PREHEAT oven to 400 degrees F. Grease 13 x 9-inch baking dish.
  2. HEAT olive oil in large saucepan. Add sausage; cook, stirring frequently, until no longer pink. Drain. Add mushrooms and fennel; cook, stirring frequently, until mushrooms are tender. Add sauce; cook, stirring occasionally, until heated through. Remove from heat.
  3. ADD pasta to sauce mixture; toss well to coat. Spoon into prepared baking dish; sprinkle evenly with mozzarella and Parmesan cheese.
  4. BAKE for 15 to 17 minutes or until cheese is bubbly. Cool for 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2004

Excellent recipe. I used hot Italian sausage, and omitted the fennel seeds as I can't stand it. Also used home-made marinara sauce. Definitely make it a day ahead of when you want to eat it - the flavors really intensify. Thanks!

Most Helpful Critical Review
Nov 05, 2004

I wanted to like this more but it was just too bland even though I added extra seasonings as well as red and white wine. My kids did the "how many bites do I have to have" thing. My husband enjoyed it but I have seen better recipes. Doubt I will make this ever again.


24 Ratings

Dec 27, 2003

Yummy and very easy to make. No where on the recipe said how much to heat the oven to so I did 350F and baked it for 17 minutes. It was perfect! My husband said they should rename this to Sausage Pizza Ziti!! He loves sausage and mushroom pizza and said it tasted just like it! This was so yummy! THANKS Buitoni!!!

Feb 05, 2004

Oh, we ate too much!!! This was really good. When I went to the store to buy the contents, I noticed that the marinara sauce recommended in this recipe cost exactly twice as much as the Store brand that is in jars. Instead of buying two 15 oz. containers of the recommended brand, I bought only one....then I bought 1 jar of the store-brand marinara sauce in a jar. There was VERY LITTLE DIFFERENCE in taste between the two----so I recommend buying a less expensive brand. I also marbeled the cheese throughout the recipe before baking it.....soooo good!

Aug 10, 2009

This was very good and very easy. Only change i would make would be to double the amount of pasta (use the whole box instead of just 8 oz) and double the amount of sauce. The quantity as is doesnt really warrant a 9x13 pan. Delicious though!

Nov 14, 2005

This was sooo good! I am a new cook, though, and found the directions to be too general. I used hot Italian sausage (slice before cooking, I guess, it doesn't say that) and poured a little sauce in the bottom of the baking dish before adding the pasta mixture so it wouldn't burn before the cheese melted. I also layered the cheese throughout. My boyfriend raved about it and ate all of the leftovers the next day!

Apr 08, 2005

I made this last night and I too also did a few modifications to the recipe. I ommitted the fennel seeds and made my own marinara sauce. In my sauce I added white zinfadel, onions,a few pieces of garlic, and red pepper flakes. Instead of using mild Italian sausage I used hot. And I used fresh basil and crimini mushrooms, intead of the regular ones and used lots of mozzarella cheese since I only had that. Otherwise, it was a pretty decent recipe. My fiancee loved it and ate just about the whole thing.

Nov 10, 2003

If you add the chesse though-out the pasta, it looks more like the picture. Other than that it tastes great!


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  • Calories
  • 771 kcal
  • 39%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 43.2 g
  • 66%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 1719 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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