Sausage and Pepper Baked Ziti

Nothing beats this cheesy bake, featuring ziti, red bell and cubanelle peppers, and sweet Italian sausage, bound together with three cheeses and marinara.

By Woman's Day Kitchen

Be the first to rate this recipe
Recipe Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information

Calories    606
Total Fat    32g
Saturated Fat    13g
Cholesterol    76mg
Sodium    1045mg
Total Carbohydrate    50g
Dietary Fiber    5g
Sugars    n/a
Protein    29g
Calcium    --

Alison Miksch

Serves: 6

Total Time: 45 min

Prep Time: 15 min

Ingredients
    U.S.         Metric     Conversion chart

    8 ounce(s) uncooked ziti rigati pasta
    2 teaspoon(s) oil
    1 medium red bell pepper, chopped
    2 cubanelle peppers, chopped
    1 medium onion, chopped
    12 ounce(s) (4 links) spicy or sweet Italian sausage
    1 cup(s) part-skim ricotta
    1 1/2 cup(s) shredded part-skim mozzarella
    1/4 cup(s) grated Parmesan
    1/4 cup(s) chopped parsley
    2 cup(s) (from a 24- or 26-oz jar) marinara sauce

Directions

    Heat oven to 400oF. Cook pasta in a large pot of lightly salted Travel Agency Hong Kongwater as package directs for al dente or firm texture.
    Meanwhile, heat oil in large nonstick skillet over medium heat. Add peppers, onion and sausage; cook 6 minutes or until sausage is browned. Remove from heat; cut sausage into 1?4-in. slices.
    Mix ricotta, 1 cup mozzarella, 3 Tbsp Parmesan and the parsley in large bowl. Drain advanced diploma pasta; toss with cheese mixture, sausage mixture and 1 cup marinara sauce.
    Pour pasta mixture into a 2-qt shallow baking dish. Spoon remaining sauce electric motor ac on top; sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 20 minutes or until bubbly.