We love this easy Baked Ziti with Italian Sausage. It is the perfect meal to feed a hungry family and freezes great! My family loves to see me thaw this one out of the freezer. Baked Ziti with Italian Sausage is a great freezer meal!
Baked Ziti with Italian Sausage
Baked Ziti with Italian Sausage is a great freezer meal!
Ingredients
- 8 ounces dry ziti pasta cooked, drained and kept warm
- 2 teaspoons olive oil
- 12 ounces mild Italian sausage links casings removed
- 6 ounces mushrooms sliced
- 2 packages 15-ounce Marinara Sauce
- 1 1/2 cups shredded mozzarella cheese (6 ounces)
- 2 tablespoons shredded Parmesan or Romano cheese
Instructions
- Preheat oven to 400° F (205°C). Grease 13 x 9-inch baking dish.
- Heat olive oil in large saucepan. Add sausage; cook, stirring frequently, until no longer pink. Drain.
- Add mushrooms and fennel; cook, stirring frequently, until mushrooms are tender. Add sauce; cook, stirring occasionally, until heated through.
- Remove from heat.
- Add pasta to sauce mixture; toss well to coat. Spoon into prepared baking dish; sprinkle evenly with mozzarella and Parmesan cheese.
- Bake for 15 to 17 minutes or until cheese is bubbly. Cool for 5 minutes before serving.
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
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Lisa Boggess
August 8, 2011 at 4:10 pmThis recipe looks super easy and tasty!!! I think the entire family will like it!! Im going to try it tonight for supper 🙂 Thx!!!
Julie Schexnayder
August 8, 2011 at 8:41 pmOk so this was a huge hit at my house! I added one pound of ground meat and doubled everything else. That gave two meals, one for tonight and the other for the freezer. I will be making this on a regular basis for sure!
Amy W.C.
January 25, 2012 at 3:45 pmOMG YUUUMMY!! I have to make this soon! What brand of Italian Sausage do you buy?
FYI- It doesn’t say anything about fennel in the ingredients, but then it says in #3 (in the directions) to “Add mushrooms and fennel”.