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Baked Ziti with Johnsonville Italian Sausage

Baked Ziti with Johnsonville Italian Sausage

The Kitchen at Johnsonville Sausage

The Kitchen at Johnsonville Sausage

This baked pasta dish combines sweet Italian sausage, tomatoes, eggplant, and kalamata olives.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 974 kcal
  • 49%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 88.3g
  • 28%
  • Protein:
  • 47.3 g
  • 95%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1639 mg
  • 66%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse in cold water, cover and set aside.
  2. Position a rack in the upper third of an oven and preheat to 400 degrees F.
  3. In a 12-inch nonstick fry pan. Heat 1 tablespoon oil over medium heat. Add decased sausage and cook, crumbling with a wooden spoon, until no longer pink and cooked through about 5-7 minutes. Remove from heat and transfer to a large bowl.
  4. Using the same pan, heat 4 teaspoons of the olive oil. Add the eggplant and cook, stirring occasionally, until tender and the edges are starting to brown, about 6-8 minutes. Remove from heat and transfer to the bowl with the sausage.
  5. Set the same pan over medium heat and warm the remaining 2 teaspoon olive oil. Add the onion and cook until softened. Add the garlic and cook for 1 minute. Add the wine, increase the heat to medium-high and bring to a boil, stirring to scrape up any brown bits. Cook until the liquid is almost evaporated, about 3 minutes. Add the can of crushed tomatoes and simmer until thickened, about 10 minutes.
  6. In the bowl with the eggplant and sausage, add the cooked pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce and mix to combine; season with salt and pepper.
  7. Transfer this mixture to a 9x13" lightly oiled baking dish (or the oven proof 12 inch fry pan). Sprinkle the remaining 1/2 cup of mozzarella and the parmesan cheese on top. Cover with aluminum foil and bake for 25 minutes. Uncover and broil for 2-4 minutes, keeping a close eye, until the cheese is lightly golden.
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Reviews

RealCookingDiva
1

RealCookingDiva

10/13/2013

My family loved this recipe -- and it was fulling and I got two dinners out of one pan. Score!

Jillian
1

Jillian

10/10/2013

Great recipe - and a great combination of flavors! The only thing I did differest was using fresh spinach instead of eggplant. I love the addition of the kalamata olives! This was a nice twist on regular baked ziti. It paired great with a garden salad, warm bread, and a glass of wine.

Liz Dalton
0

Liz Dalton

10/27/2013

Always great with Johnsonville! So easy to make and always turns out like a gourmet dish. I alter the ingredients based on what I have on hand, but using the core ingredients you can't go wrong.

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