Ziti with Italian Sausage

Name: Ziti with Italian Sausage
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 pound Italian sausage, casings removed; ½ cup diced celery; ½ cup diced onion; 1 (14.5 ounce) can peeled and diced tomatoes; 1 (15 ounce) can tomato sauce; ¼ teaspoon garlic powder; 1 ½ teaspoons salt; 1 teaspoon dried oregano; 1 pound dry ziti pasta; 2 (4.5 ounce) cans sliced mushrooms, drained; 8 ounces shredded mozzarella cheese; ¼ cup grated Parmesan cheese

Rating: 4.37 stars

218 Ratings
152 Reviews
12 Photos

This recipe is a complete meal. Just add a loaf of fresh bread and you're ready.

By George Couch

Gallery

Recipe Summary

prep:

15 mins

cook:

1 hr 15 mins

total:

1 hr 30 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

In a skillet over medium heat, cook sausage with celery and onion until sausage is evenly browned, about 5 to 10 minutes. Drain excess grease, and set aside.

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Step 2

In another skillet over medium-low heat, combine tomatoes, tomato sauce, garlic powder, salt, and oregano. Simmer while preparing pasta.
Step 3

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
Step 4

Preheat oven to 350 degrees F (175 degrees C). In a 3 quart baking dish, layer ziti, mushrooms, sausage, mozzarella cheese, and sauce. Repeat layers, and top with grated Parmesan.
Step 5

Bake for 45 minutes in the preheated oven, or until browned and bubbly.

Nutrition Facts

Per Serving:

465 calories; protein 24.6g 49% DV; carbohydrates 52.3g 17% DV; fat 17g 26% DV; cholesterol 42.7mg 14% DV; sodium 1620mg 65% DV. Full Nutrition

Reviews (152)

Most helpful positive review

Kuldunia

12/09/2003

I thought this was great - I read the other reviews and made some modifications: I used a whole cup each of chopped onion and celery and I used a 28 oz. can of tomato sauce. I used fresh crushed garlic fresh and dried basil fennel seed white pepper and a pinch of hot pepper flakes. And less salt. I used part skim mozzarella to bring down the fat content and instead of canned mushrooms I used a pound of fresh sliced mushrooms. The many layers shown here by keeping the mushrooms sauce and sausage mixture separate seemed too time consuming so I mixed those together and my layers were simply pasta sauce cheese repeat. I also added some fresh chopped parsley to the top before baking it for 25 minutes. We really enjoyed it with a loaf of french bread and it makes lots - I'm happy to have yummy leftovers! Read More

Helpful

(112)

Most helpful critical review

SMILES77

01/03/2004

I found that this recipie didn't use nearly enough sauce. I would triple the sauce on this. 45 minutes in the oven may also be too long. If everything is already cooked and fairly warm it should only take 15-20 minutes in the oven. It came out very dry and near the edges the macaroni was crunchy. Definitely would be better with a lot more sauce and less time in the oven. Read More

Helpful

(51)

218 Ratings

5 star values: 115
4 star values: 75
3 star values: 23
2 star values: 3
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kuldunia

12/09/2003

Helpful

(112)

Jennifer

01/26/2004

This is great but the second time I made it I made modifications: I sauteed the sausage along with the vegetables and then just added the tomatoes and seasonings. I made extra sauce by using a 28 oz. can tomatoes (ran them through the food processor) and an extra 8 oz. tomato sauce adding extra seasonings as well. I also used fresh mushrooms and just sliced them and cooked them in the sauce. Instead of layering everything I just mixed the cooked pasta together with the sauce and layered that with the cheese (using lots more cheese than called for). I ended up with two layers of sauce/cheese. I was looking for something very saucy and cheesy and that was pretty much perfect! Read More

Helpful

(66)

SMILES77

01/03/2004

Helpful

(51)

JHAMMILL

02/09/2003

Use hot italien sausage for more flavor; after removing from casing brown in olive oil and a little garlic powder. I don't use the canned tomatoes or sauce I find that Clasico brand Spagetti bottled sauce is best because it's a little chunky and good flavor. I always double the recipe and make two portions freezing one. In the process I probably use about 4 or 5 bottles of sause (28oz - I think). Read More

Helpful

(34)

Aspiring Chef Rita

05/22/2005

Delicious and easy! Like others I used a premade sauce - I used Emeril's "Kicked Up Tomatoe". The changes I made after reading the reviews was to use only 1/2 the amt. of pasta (I was cooking for 3) 1/2 the amount of sausage but used the full amount of onions (omitted the celery) used one can of mushrooms used a 28 oz jar of speghetti sauce the full 8 oz. of mozzarella and parmeasan cheese. I also just mixed everything together except for the parmeasan which I added to the top as directed. It turned out perfectly - I was told it was the best ziti I had ever made and I agree. If you are going to do the recipe for 8 servings I agree with most of the others - you will need more sauce. Thanks submitter! Read More

Helpful

(28)

BESARO

01/03/2004

We use Boca Italian sausage for this and absolutely love it. I too use pre-made pasta sauce and I mix everything together rather than layering it-also I cover the casserole while cooking so it doesnt dry out-thanks for a great recipe! Read More

Helpful

(23)

KWEAVE

12/30/2003

A delicious change from regular pasta and sauce. If you work during the week this is an excellent dish to make ahead and re-warm. It's also a hit at pot-lucks. Read More

Helpful

(12)

Carol Shorter Hicks

12/15/2005

This was a delicious recipe for baked ziti. Subbed bottled pasta sauce and only used about 12 oz of ziti based on other reviews. Also used 8 oz fresh mushrooms. Fabulous! Will repeat often. Read More

Helpful

(12)

GINALSCOTT

12/30/2003

I was in a hurry so I used a jarred sauce. It was still YUMMY! Read More

Helpful

(9)

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Nutritional Information

Ziti with Italian Sausage

Servings Per Recipe: 8
Calories: 464.6

% Daily Value *

protein: 49 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 17 %

sugars:

fat: 26 %

saturated fat: 36 %

cholesterol: 14 %

vitamin a iu: 16 %

niacin equivalents: 88 %

vitamin b6: 20 %

vitamin c: 14 %

folate: 38 %

calcium: 30 %

iron: 25 %

magnesium: 21 %

potassium: 16 %

sodium: 65 %

thiamin: 31 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Ziti with Italian Sausage

1 of 152

All Reviews

Kuldunia

12/09/2003

Helpful

(112)

Jennifer

01/26/2004

Helpful

(66)

SMILES77

01/03/2004

Helpful

(51)

JHAMMILL

02/09/2003

Helpful

(34)

Aspiring Chef Rita

05/22/2005

Helpful

(28)

BESARO

01/03/2004

Helpful

(23)

KWEAVE

12/30/2003

A delicious change from regular pasta and sauce. If you work during the week this is an excellent dish to make ahead and re-warm. It's also a hit at pot-lucks.

Helpful

(12)

Carol Shorter Hicks

12/15/2005

This was a delicious recipe for baked ziti. Subbed bottled pasta sauce and only used about 12 oz of ziti based on other reviews. Also used 8 oz fresh mushrooms. Fabulous! Will repeat often.

Helpful

(12)

GINALSCOTT