Three Cheese Baked Ziti With Meatballs and Sausage
Three Cheese Baked Ziti With Meatballs and Sausage requires about 1 hour from start to finish. This recipe makes 10 servings with 720 calories, 40g of protein, and 41g of fat each. For $2.98 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. 118 people were glad they tried this recipe. Head to the store and pick up tomato sauce, yellow onion, meatballs, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. It is brought to you by A Family Feast . With a spoonacular score of 89%, this dish is great. Similar recipes include Baked Ziti with Meatballs | Easy, Cheesy & Delicious, Baked Ziti with Sausage, and Baked Ziti and Sausage.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
4 ounces button mushrooms sliced thick
1 tablespoon extra virgin olive oil (*see Step 1)
2 tablespoons extra virgin olive oil
1 pound sliced Fontina cheese
¾ pound green bell pepper cut into one inch dice
1 24-ounce bag Johnsonville Fully-Cooked Three Cheese Italian Style Meatballs, heated in the microwave until hot.
1 cup freshly grated Parmesan cheese plus more for serving
1 pound dry rigatoni
1 package Johnsonville Fully-Cooked Italian Sausage Slices or 1 ½ pounds (uncooked) Johnsonville Sweet Italian Sausage Links (*see Step 1)
2 cups shredded mozzarella cheese
5 cups tomato sauce plus more for serving, heated
¾ pound yellow onion cut into one inch dice
Equipment:
frying pan
casserole dish
oven
pot
Cooking instruction summary:
*Follow this step only if using Johnsonville Sweet Italian Sausage Links. In a large skillet over medium heat, heat the one tablespoon of olive oil and cook sausage links until browned and cooked through, about five minutes. Once done, remove from pan, then cool and slice into one inch links. (If using Johnsonville Fully-Cooked Italian Sausage Slices, start with the next step omitting the first single tablespoon of olive oil in the ingredients list that would have been used to cook the raw sausage.)In the same large skillet, heat 2 tablespoons olive oil over medium high and add onion, peppers and mushrooms. Cook until onions are just tender, about five minutes. Add sausage slices (the ones you cooked or the Johnsonville fully-cooked) and heat just to hot and remove from heat.While peppers and onions are cooking, bring a large well-salted pot of water to a boil and cook rigatoni to just under al dente. They should still be chewy. Once done, drain and hold.Preheat oven to 350 degrees.Spray a 9x13x3-inch casserole with non-stick cooking spray.Layer a cup of hot tomato sauce in bottom of casserole dish.Mix 2 cups of tomato sauce with the drained rigatoni and pour one third of this into the pan, reserving the other two thirds for different layers.Layer half the Fontina over the pasta.Layer all of the sausage and pepper mixture over the Fontina.Sprinkle half of the Parmesan cheese over the sausages.Layer another third of the pasta and top with the remaining Fontina.Layer the entire bag of bag Johnsonville Fully-Cooked Three Cheese Italian Style Meatballs over the Fontina and top with one cup of tomato sauce.Layer the final third of pasta and top with the last cup of tomato sauce and the remaining Parmesan cheese, letting some of the Johnsonville Meatballs poke through from the previous layer.Top with the mozzarella and bake uncovered for 30 minutes until hot and bubbly and just starting to brown on top.Serve hot with additional tomato sauce and Parmesan cheese.
Step by step:
1. *Follow this step only if using Johnsonville Sweet Italian Sausage Links. In a large skillet over medium heat, heat the one tablespoon of olive oil and cook sausage links until browned and cooked through, about five minutes. Once done, remove from pan, then cool and slice into one inch links. (If using Johnsonville Fully-Cooked Italian Sausage Slices, start with the next step omitting the first single tablespoon of olive oil in the ingredients list that would have been used to cook the raw sausage.)In the same large skillet, heat 2 tablespoons olive oil over medium high and add onion, peppers and mushrooms. Cook until onions are just tender, about five minutes.
2. Add sausage slices (the ones you cooked or the Johnsonville fully-cooked) and heat just to hot and remove from heat.While peppers and onions are cooking, bring a large well-salted pot of water to a boil and cook rigatoni to just under al dente. They should still be chewy. Once done, drain and hold.Preheat oven to 350 degrees.Spray a 9x13x3-inch casserole with non-stick cooking spray.Layer a cup of hot tomato sauce in bottom of casserole dish.
3. Mix 2 cups of tomato sauce with the drained rigatoni and pour one third of this into the pan, reserving the other two thirds for different layers.Layer half the Fontina over the pasta.Layer all of the sausage and pepper mixture over the Fontina.Sprinkle half of the Parmesan cheese over the sausages.Layer another third of the pasta and top with the remaining Fontina.Layer the entire bag of bag Johnsonville Fully-Cooked Three Cheese Italian Style Meatballs over the Fontina and top with one cup of tomato sauce.Layer the final third of pasta and top with the last cup of tomato sauce and the remaining Parmesan cheese, letting some of the Johnsonville Meatballs poke through from the previous layer.Top with the mozzarella and bake uncovered for 30 minutes until hot and bubbly and just starting to brown on top.
4. Serve hot with additional tomato sauce and Parmesan cheese.
Nutrition Information:
covered percent of daily need
