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Baked Ziti Plus

Baked Ziti Plus

  • Prep

    20 m
  • Cook

    3 h 55 m
  • Ready In

    4 h 15 m
Mike

Mike

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 {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 782 kcal
  • 39%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 57g
  • 18%
  • Protein:
  • 48.5 g
  • 97%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 1509 mg
  • 60%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Liz D.
0

Liz D.

9/23/2013

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 instead of slices and/or cubes, and cooked the garlic with the meat to eliminate a step. Added 1 1/2 tsp salt, 4 tsp sugar, 1 tsp italian seasoning, and 1/4 tsp pepper to the sauce. I didn't have tomato puree so substituted a small can of tomato paste and 1 cup of water. I had red peppers instead of the green. I used 1# top quality Italian sausage from our local butcher shop, it made a difference since it features prominently in the overall flavor. This was delicious. You can taste the long simmering of the sauce in the overall product. This is definitely being added to our family recipe repertoire, everyone loved it and you can feed an army!

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