Baked Ziti with Johnsonville Italian Sausage Recipe -
Baked Ziti with Johnsonville Italian Sausage Recipe

Baked Ziti with Johnsonville Italian Sausage

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"This baked pasta dish combines sweet Italian sausage, tomatoes, eggplant, and kalamata olives."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings


  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse in cold water, cover and set aside.
  2. Position a rack in the upper third of an oven and preheat to 400 degrees F.
  3. In a 12-inch nonstick fry pan. Heat 1 tablespoon oil over medium heat. Add decased sausage and cook, crumbling with a wooden spoon, until no longer pink and cooked through about 5-7 minutes. Remove from heat and transfer to a large bowl.
  4. Using the same pan, heat 4 teaspoons of the olive oil. Add the eggplant and cook, stirring occasionally, until tender and the edges are starting to brown, about 6-8 minutes. Remove from heat and transfer to the bowl with the sausage.
  5. Set the same pan over medium heat and warm the remaining 2 teaspoon olive oil. Add the onion and cook until softened. Add the garlic and cook for 1 minute. Add the wine, increase the heat to medium-high and bring to a boil, stirring to scrape up any brown bits. Cook until the liquid is almost evaporated, about 3 minutes. Add the can of crushed tomatoes and simmer until thickened, about 10 minutes.
  6. In the bowl with the eggplant and sausage, add the cooked pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce and mix to combine; season with salt and pepper.
  7. Transfer this mixture to a 9x13" lightly oiled baking dish (or the oven proof 12 inch fry pan). Sprinkle the remaining 1/2 cup of mozzarella and the parmesan cheese on top. Cover with aluminum foil and bake for 25 minutes. Uncover and broil for 2-4 minutes, keeping a close eye, until the cheese is lightly golden.
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  • To streamline preparation, the same oven proof fry pan can be used for sauteing the vegetables and sausages on the stove top and then baking the pasta dish in the oven.

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2013

My family loved this recipe -- and it was fulling and I got two dinners out of one pan. Score!

Most Helpful Critical Review
May 17, 2013

I tried this recipe and with the recommended amount of red wine, the sauce ended up tasting exactly like red wine. I had to dilute it with water and then when that didn't work, added in cheese to change the taste and texture. I wouldn't make this again.


9 Ratings

Oct 10, 2013

Great recipe - and a great combination of flavors! The only thing I did differest was using fresh spinach instead of eggplant. I love the addition of the kalamata olives! This was a nice twist on regular baked ziti. It paired great with a garden salad, warm bread, and a glass of wine.

Oct 27, 2013

Always great with Johnsonville! So easy to make and always turns out like a gourmet dish. I alter the ingredients based on what I have on hand, but using the core ingredients you can't go wrong.

Sep 30, 2013

This was pretty good. I added about half of the wine it called for based on the comments by another reviewer that the wine was overpowering. I added a pinch of dried oregano and about 3/4 teaspoon of sugar to make it not so acidic.

Mar 05, 2013

If you love Mediterranean flavors, you will love this dish. I followed the recipe with the exception of using dried basil instead of the fresh. I also didn’t bother with broiling the cheese at the end because my results when I use a broiler are usually disastrous. We enjoyed this dish and thought it was very good.


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  • Calories
  • 974 kcal
  • 49%
  • Carbohydrates
  • 88.3 g
  • 28%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 46.2 g
  • 71%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 47.3 g
  • 95%
  • Sodium
  • 1639 mg
  • 66%

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

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