Recipe by Recipe Reader
This has the flavors of lasagna, but is easier to put together. I combined elements from several different recipes and it worked out well.
Top Review by Lavender Lynn
We make and enjoy ziti often as comfort food and something easy to package and freeze for later quick meals. This is as good as what we usually make, which is saying something! The cheesy, saucy center layer gives this casserole that "something special." Made for PRMR, Jan. 09.
- 8 ounces ziti pasta
- 2 Italian sausages, I use turkey sausage
- 1 cup diced tomato, seasoned with garlic & basil
- 2 cups marinara sauce, I use Ragu
- 1 cup part-skim ricotta cheese
- 1⁄3 cup parmesan cheese, grated (split in half)
- 1 1⁄2 cups part-skim mozzarella cheese, shredded (reserve 1/2 cup for top)
- 1⁄4 cup pesto sauce, ready-made
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- Preheat the oven to 350 and spray an 8 X 8 baking dish with non-stick spray.
- In a large pot of boiling water, cook the ziti pasta for 7 minutes and drain.
- Meanwhile, cut up the sausages and brown in a skillet over medium heat.
- Add tomatoes and spaghetti sauce, and simmer for a few minutes.
- In a bowl, combine ricotta, half of the parmesan, and 1 cup of the mozzarella cheeses with 1/4 pesto sauce, and season with black pepper.
- Spoon a little of the sauce into the casserole dish and add half of the pasta.
- Add half of the remaining sauce.
- Add all of the cheese mixture.
- Add the remaining pasta, then the remaining sauce.
- Top with 1/2 cup mozzarella and remaining parmesan cheese.
- Bake uncovered for 30 minutes.