Recipe Redux: Ziti with Italian Sausage

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I posted one of our favorite dinners, Ziti with Italian Sausage, about a year and a half ago. But there were no pictures and it was basically a copied-from-AllRecipes recipe. No fun! And not me at all.

So the other night I was making the ziti and decided I needed to share its yummyness with you in pictures. Sadly, my pictures didn’t turn out that great. But here they are, anyway, to give you an idea of the process and the results.

Recipe Redux: Ziti with Italian Sausage

Yield: about 6 servings

Recipe Redux: Ziti with Italian Sausage


  • 1 lb. bulk Italian sausage (or breakfast sausage)
  • 1/2 c. diced celery
  • 1/2 c. diced onion
  • 14.5 oz. canned diced tomatoes (Italian-flavored with garlic are great here)
  • 15 oz. tomato sauce
  • 1/4 tsp. garlic powder (omit if using tomatoes with garlic)
  • 1 tsp. dried oregano
  • 3/4 tsp. salt
  • 12-16 oz. dry pasta (preferably ziti or penne rigate)
  • 8 oz. shredded mozzarella cheese
  • 1/4 c. grated Parmesan cheese (the real stuff, if you can!)


Brown sausage with celery and onions, breaking up the sausage into small pieces. Drain off fat. Set aside.

In a saucepan, combine tomatoes (drained), tomato sauce, garlic powder, oregano, and salt. Bring to a simmer; reduce to low.

Boil pasta until very al dente – it will continue cooking when baked. Preheat oven to 350F. Drain pasta when done.

In a deep dish, layer pasta, sausage mix, mozzarella, and sauce. Repeat layers once. (I just used the pot I boiled the pasta in, because that makes one fewer dish I have to wash!) Top with grated Parmesan.

Cook at 350F for 35-45 minutes or until brown and bubbly.

Mmmm! Cheesy, sausagey, tomatoey, carb-loaded goodness!

For a variation, you could stir 4 ounces of cream cheese into your tomato sauce. It would make it a lovely tomato-cream sauce instead. If you’re in a pinch, you could also use jarred pasta sauce in place of the “semi-homemade” one here.

Added to Mouthwatering Monday, Tasty Tuesday, $5 Dinner Challenge, Ultimate Recipe Swap at Life as Mom, Ingredient Spotlight: Sausage.

3 thoughts on “Recipe Redux: Ziti with Italian Sausage

  1. Thanks for the tip on the sausage…will try that next time instead of ground beef!

    Ha! I do the cream cheese in tomato based sauces a lot…especially if I have some "leftover" garden herb or whatever flavor ('cept fruit).

    You can also cut down on the pots on your stuff by draining the sausage and then putting the sauce ingredients in with the sausage…then use it in your dish. This is how I've been making my ziti and it works great (and always with the cream cheese)…

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