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Baked Ziti Plus

Rated as 4.25 out of 5 Stars

"Standard baked ziti with sausage, peppers, and onions added to the sauce. There may be more pasta and sauce that cannot fit into the pans. That's ok, it tastes delicious without baking as well!"
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Ingredients

4 h 15 m servings 782 cals
Original recipe yields 16 servings

Directions

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  1. Heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes.
  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ground beef into garlic. Add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. Cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours.
  3. Heat a large skillet over medium-high heat. Cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. Slice sausages into 1/4-inch rounds. Stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and return rigatoni to pot.
  6. Dice about 3/4 the mozzarella into 1/8-inch cubes. Mix cubed mozzarella with ricotta cheese in a bowl. Stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. Pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. Toss well.
  7. Slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures.
  8. Bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 782 calories; 40.5 g fat; 57 g carbohydrates; 48.5 g protein; 118 mg cholesterol; 1485 mg sodium. Full nutrition

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Reviews

Read all reviews 4
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I cut the recipe in half, with exception to the puree - I used the full 28 oz can as pasta needs a lot of sauce and, I recommend 1 1/2 lbs of mozzerella for a single casserole. I added a tsp of...

I followed the recipe as written. While the flavor is ok, it was dry.

I made this almost like it says, except for using shredded parmesan with the mozzarrella and also I didn't cook sauce as long. This is a delicious recipe. I could keep on eating it, it taste ...

Excellent dish. It was way too much food, I cut the ingredients in half and put in a 9 x 13 pan, still had some leftover to freeze for an individual dinner. I used shredded mozzarella cheese i...