Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

I love this recipe because it's always better the next day.

Ingredients Nutrition


  1. Heat a pan with olive oil, add in chopped onion and garlic. Saute for 2 minutes. Add in ground beef and cook until done. Add in Italian seasoning and red pepper.
  2. When done, set meat aside.
  3. Using same pan remove the casings from the sausage and crumble and saute until crispy, not burnt.
  4. Heat water to a rolling boil to cook pasta.
  5. Cook ziti al dente.
  6. The same pan mix sausage and ground beef.
  7. Add sauce and pasta to pan with meat and mix.
  8. In an aluminum tin, line the bottom with the meat and pasta mixture and sprinkle cheese. Keep layering until done adding cheese in between. You may need two tins.
  9. Bake in oven at 350°F covered for about 1/2 hours. Remove tin foil and continue baking for another 1/2 hour or until crispy and golden brown.
  10. Remove from oven. Sprinkle with parsley and cut into squares and serve.


Most Helpful

This recipe does make lots! It is easy to put together and freezes well. I followed CarolAT's suggestion and used two 24 oz jars of sauce and three 8 oz packages shredded mozzarella cheese. I did add some freshly grated Parmesan as well. The casserole was layered in a 9x9 inch square pan (estimated 4 servings) and 6 loaf pans (estimated 3 servings each). The pans were covered with foil and placed in the freezer for a quick weeknight dinner.

PaulaG November 02, 2007

This dish is very tasty; however, the directions were a little hard to follow and the serving size posted is incorrect. The directions for: 2 your favorite sauce and 3 pre-shredded mozzarella cheese was not clear so I had to guess. I used two 24oz jars of my favorite tomato and basil sause and 3 cups of shredded mozzarella cheese. I also used Penzeys Italian Herb mix for the Italian seasoning. The recipe states the dish is for 4 servings but then calls for 2 lbs of ziti pasta. I made 1 1/2 lbs of ziti, and I had at least 16 servings not four. This recipe makes a lot so I decided to freeze some to enjoy on other days. This recipe would be great to use if you had to take a dish for a pot luck because it will serve a lot of people.

CarolAT October 15, 2007

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