Ready in 1 hour 15 minutes
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!"
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.
rob3 3m agoI am having a problem with the jar of sauce. The original recipe above calls for a 3LB jar. A regular jar of Classico sauce is 1LB 8OZ (24oz) . We are only going to use 1/2 LB of pasta. To get 3 LB of sauce you would have to use almost three jars. That would float the pasta right out of the dish. What am I missing ? I want to try this but I want to do it correctly. Thank you.
ReverendKen 6m agoI loved this, but I found it easier to make my own sausage without casing, I bought two different kinds of meat grinders at second hand stores, and I find them indispensable in my cooking experience, and I believe the large Universal Meat grinder was like Three bucks, and the own I had bought before which is a smaller steel one cost two bucks, I'm happy with both.
sandyiniowa 8m agoVery good!!
ljbw 1y agoI used Jimmy Dean breakfast sausage ,bell peppers, diced onions with less cheese- Thank you for sharing.... honestly speaking Arlington, Texas
dontrey 1y agobest with hawian bread
dontrey 1y agofam. it im now superdad.. all smiles
Valerie411 2y agoVery good! Added mushrooms and tasted great, but in sure any veggie would taste good!
1LovelyCrystal 2y ago
kostyc 2y agoVery good. I would add more sausage in it next time
jokergod2000 2y agoToo much cheese, not enough meat but I think the main problem was the lack of spices and the poor instructions.