"An irresistible, quick, and easy casserole with kielbasa, ziti and tomatoes and topped with Monterey Jack cheese. Loved by every kid and adult I've ever made it for! Serve with loaf of Italian bread and a green salad." — BONNIE Q.
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dry ziti pasta
Polish sausage, sliced diagonally
3 (14.5 ounce) cans
Italian-style stewed tomatoes
3 (8 ounce) cans
chopped fresh parsley
ground black pepper
Italian-style dry bread crumbs
shredded Monterey Jack cheese
This was awesome. I have only had this recipe for about a month and I've already made it for three separate occassions. The only change I made was to use the small size ziti (mini penne). This recipe reheats up very well too..It doesn't get dry at all like some other pasta/sauce dishes do when you try to reheat the next day.
I'm close to giving this recipe a 2, which is rare for me. I'm pretty easy to please. I will not prepare it again without some modifications. As is, it's too dry. I may cut the kielbasa in smaller chunks for wider disbursement. I thought the taste was rather generic, and would benefit from some stronger flavors like garlic, crushed red pepper flakes, etc.
I really liked this recipe. Next time I will double the kielbasa though. I used Colby-Jack cheese for a little more flavor.
I found this to be very good! I did take in some of the advice from other reviewers. I used diced tomatoes with onions and added garlic and red pepper flakes when cooking the kielbasa. Would def. make again.
This was easy and VERY budget friendly but not really a hit with this family. We didn't really care for it. My husband will usually eat what's leftover (by having seconds or sometimes even thirds) but he didn't even want his first helping--which is not a good sign. We won't be trying this again, I'm sorry.
Of course I changed this recipe to coordinate with what I had in the house, and my experience as a personal chef...Reduce (Rigatoni) pasta to 3/4 lb. 1. I used beef polish sausage, and fried it sans the vegetable oil (it has it's own fat to fry in) 3. I then added to the sausage 1 clove of garlic, small onion (chopped finely), small amt. of pepper for taste, parsley, pinch of crushed red pepper and cooked for 5min. I then added 1 jar of spaghetti sauce plus 1 4oz can tomato sauce, and brought to a slight boil...at which time I added 10 small frozen meatballs. Simmered for 15min stirring often. Cut the meatballs in half, and mixed with pasta in 8 by 11 glass . I added a dusting of italian style breadcrumbs, a sprinkling of cheese, and topped with italian pepperoni. Cooked uncovered for 25 min checking often to ensure that it did not dry out. There were no leftovers, and that is saying something in this family. This is an excellent starter recipe. Tweak it to your liking!
Yup, It's a winner! I used dried parsley and pasta sauce instead of tomato sauce. It was great...Yum!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Kielbasa Pasta Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 266
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