Italian Sausage Baked Ziti
This is a recipe that I found on allrecipes.com and my oldest son loved it and he has made a lot of changes to it. I'm sure mine isn't as good, but we occasionally compare notes on what we're doing differently to change it up. He puts a little wine in his, I think. Maybe this will inspire him to post his..... :-)"This is a great recipe and we love it! I made a few modifications: used Johnsonville Mild Italian Ground Sausage, added diced celery to the meat & onions and used a 1.5 lb jar of Classico Roasted Sweet Basil Spaghetti Sauce. It turned out just fine and wasn't too soupy. There was enough left over to freeze for 2 more meals. Since my husband is a pasta lover I'm sure this will be on his favorites list. It is very YUMMY!!!! Thanks!" - cogramma
Yield: 6 Servings Ready in 1 hours, 15 minutes
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Verified by stevemur
Italian Sausage Baked Ziti Preparation
Brown the meat and onion and then drain fat. Return the meat and onion back to the pan and add the spaghetti sauce. Simmer meat and sauce for 15 minutes.
Preheat oven to 350 degrees. Layer ingredients in a square baking dish in the following order:
Pour 1 cup of the sauce mixture on the bottom.
Add half of the pasta, half of the provolone cheese slices, and half of the ricotta cheese (spreading ricotta) over the provolone cheese.
Add half of the remaining sauce, then the remaining pasta and mozzarella and ricotta cheese.
Pour the remaining sauce over the ricotta cheese, and top with parmesan cheese.
Bake for 30 minutes on a cookie sheet to prevent splatters in your oven. Serve with crusty bread and a salad, if desired.
The last time I made this, I had some of the Slow Cooked Spaghetti Sauce (http://www.bigoven.com/recipe159579) leftover that I had frozen and it makes very good sauce for the ziti. I had made it as a marinara sauce without the meat.
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