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Italian Sausage Baked Ziti

  • Prep 30 min
  • Total 60 min
  • Ingredients 7
  • Servings 8
  • Pinterest
    545
  • Save
    2K
  • Print
    2K
  • Facebook
    73
  • Email
    153

Here’s a hearty tummy-warming casserole made with Italian pork sausage and ziti - a flavorful dinner. Perfect for a large gathering. MORE+ LESS-

Ingredients

4
cups uncooked ziti or penne pasta (14 oz)
1
lb bulk Italian pork sausage
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
cup chopped onion (1 large)
2
jars (25.5 oz each) Muir Glen™ organic roasted garlic pasta sauce
2
logs (8 oz each) presliced fresh mozzarella cheese
1
cup finely shredded Parmesan cheese (4 oz)

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • 2
    Meanwhile, in 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring occasionally, until no longer pink. Remove from skillet; set aside. Cook mushrooms and onion in drippings 8 minutes, stirring occasionally, until tender.
  • 3
    In large bowl, stir together cooked pasta, sausage, mushroom mixture and pasta sauce. Spoon half of mixture into baking dish. Top with half of the mozzarella cheese slices. Spoon remaining pasta mixture over cheese. Top with remaining mozzarella cheese slices.
  • 4
    Bake uncovered 30 to 35 minutes or until heated in center and cheese is melted. Sprinkle with Parmesan cheese. Bake 5 minutes longer.

Expert Tips

Top with chopped basil and a little crushed red pepper before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
710
% Daily Value
Total Fat
39g
0%
Saturated Fat
16g
0%
Sodium
1260mg
0%
Total Carbohydrate
58g
0%
Dietary Fiber
6g
0%
Protein
32g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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