Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

An Quick and easy casserole with Kielbasa,Ziti and tomatoes and topped with Monterey Jack cheese. Kids and adults all love it. Serve with French bread and a green salad for a great meal.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Bring large pot of lightly salted water to a boil.
  3. Add pasta and cook for 8 to 10 minutes over mediun-high heat or until al dente.
  4. Drain Pasta.
  5. In a mediun skillet over medium-high heat, Cook sausage in oil until browned on both sides, 5 minutes.
  6. In a large bowl, combine Ziti,sausage,stewed tomatoes,tomato sauce,oregano,parsley and pepper.
  7. Mix well.
  8. Pour into 9x13 baking dish.
  9. Sprinkle with bread crumbs and shredded cheese.
  10. Cover with foil (the new Release foil works great).
  11. Bake 30 minutes.
  12. Remove foil and bake 10 to 15 minutes more, until top is golden.
Most Helpful

This is a nice, quick alternative to Ziti! So easy to put together and has a very nice flavor! If you have no Monterey Jack Cheese on hand, Mozzarella or Provolone, I'm sure would work wonderfully with this! Serve it with a tossed green salad and crispy bread. Thanks, Barb, we certainly did enjoy our supper this evening!

Bev March 22, 2003

The family liked it well enough but felt that the amounts of stewed tomatoes and tomato sauce were overkill, drowning the small amount of pasta and keilbasa the recipe called for...Or perhaps we simply prefer our pasta dishes a little less overwhelmed with it's sauce...UPDATE: This 'casserole' is an excellent candidate for OAMC use...We adjusted the recipe to our taste, doubled the recipe, ate one and froze one...The following week the frozen batch was thawed in the fridge 24 hours in advance and then baked per the recipe's instructions...It survived the freezing process and reheated well...Thank you for showing us a new variation of a Ziti Bake!

Cookin'withGas September 26, 2007

I made this for a church potluck and it disappeared! Next time I might try doubling the sausage. Great recipe, thanks for posting!

HMS June 29, 2003