Baked Ziti with Johnsonville Italian Sausage Recipe - Allrecipes.com
Baked Ziti with Johnsonville Italian Sausage Recipe

Baked Ziti with Johnsonville Italian Sausage

Recipe by  

"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
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Directions

  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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Footnotes

  • 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.
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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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Nutrition

  • 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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