Baked Ziti with Sausage

597 Ratings
  • 5 108
  • 4 144
  • 3 211
  • 2 113
  • 1 21

This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months.

Everyday Food, December 2004, Everyday Food, December 2004

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
1 hr 15 mins
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Ingredients

Directions

  • Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.

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  • Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

  • Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

  • Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.

  • Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Cook's Notes

To freeze, prepare the dish through step 4; let cool completely before covering tightly with plastic wrap and placing in the freezer. If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, and continue with step 5.

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Reviews (38)

597 Ratings
  • 5 108
  • 4 144
  • 3 211
  • 2 113
  • 1 21
Martha Stewart Member
01/27/2017
The recipe looks delicious...however, I was shocked to see you taste from the spoon you hand been using, then use it to continue stirring the dish....not good. sori
Martha Stewart Member
06/20/2015
I really liked this. I made it tonight and pretty much followed the recipe exactly except I added a good handful of basil at the end of cooking the sauce. I used fontina cheese and everyone thought it was better than mozzarella and worth it. I am hoping the frozen one is as good
Martha Stewart Member
03/04/2015
Easy to make , I only seasoned once while the pasta is cooking , seasoning again would be too much for me . I bought all the ingredients from Whole Foods and it was gluten free , I used turkey sausage instead of chicken and it came out amazing. I also used a mixed Italian Blend cheese to top the pasta before making and cubed mozzarella instead of the fontina. The italian blend mix is a combination of fontina mozzarella ... DEFF. must try
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Martha Stewart Member
02/01/2014
I just made it for the second time. It is so good. I will bring this one to a super bowl party tomorrow. The second tray of it I will keep for myself because I know how much food will be there. However, if it's needed I'll slip across the street and bring over the second tray. I love it and know I'll make it often. It's so nice to know there is always the back-up tray. I may even divide the second tray.
Martha Stewart Member
01/08/2014
I made this last night and my husband and daughter, Alexis, loved it! They could not stop picking at it while we had a discussion at the dinner table. I made it with two 12 oz packages of Apple chicken sausage and chopped up 8 oz.'s of Fontina. The tomatoes also had jalapeno, fresh herbs & spices in it, so it had a bit of a kick, which balanced out the sweetness in the sausage. I also grated fresh mozzarella cheese to top if off along with the parmesan cheese. Delicious dinner and hardy.
Martha Stewart Member
11/18/2013
I was excited to try this recipe, but did not love the final dish. Even after using high-quality chicken sausage and fontina, this tasted bland to me. The ingredients were not inexpensive for the result. I would consider making again but adding more flavor (fresh herbs, etc)
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Martha Stewart Member
11/14/2013
Made this last night, but added a full 8 OZ of Fontina cheese. Really excellent! A keeper.
Martha Stewart Member
10/30/2013
Made this last night for the family and I used turkey sausage instead of the chicken sausage (store did not have the chicken sausage) and it tasted wonderful. I thought it would be alittle running with all the tomatoe juice and it was fine. Best dinner ever and can not wait to have it again.
Martha Stewart Member
11/01/2011
Now this is sooo a recipe I want to try!
Martha Stewart Member
09/10/2011
For "queenzookie",try drainging tinned Tomatoes.Use Your Favourite Flavours and Taste if not using un~pasterised Eggs.Should renew Faith in Miss.Martha.
Martha Stewart Member
11/10/2010
this is one of our fav's in the family. although it says it's 2 recipes, it barely lasts us one dinner! thanks martha!!!
Martha Stewart Member
08/16/2010
Best baked pasta dish. I substitute mozzarella for the fontina and use crushed tomatoes from the can as a short cut. Everyone loves it.
Martha Stewart Member
05/16/2010
With so many flavorful ingredients, I expected this to be very tasty. But I found it to be barely mediocre. It was less than the sum of its parts. Sorry, Martha!
Martha Stewart Member
03/03/2009
I used ground chkicken and seasoned it with Penzey's Italian Sausage seasoning - perfect and cost effective!
Martha Stewart Member
11/16/2008
I had to use Hilshire Farms Smoked Turkey Sausage as chicken was not available. Also Fontina cheese was $23.00/lb at Safeway so I used a 4-Italian shredded cheese mix instead. I think the idea here is to get a smokey flavor, but my family said to try either sweet or hot Italian sausage next time. The vodka sauce makes this very good.
Martha Stewart Member
11/16/2008
I substituted a few things to this dish....Italian Sweet Basil Sausage for the Chicken Sausage and my grocery store didnt have fontina cheese but used Mozzerella instead. Excellent recipe!
Martha Stewart Member
11/16/2008
My family loved this recipe, I had nothing left. I love that I can put the second dish in the freezer for another dinner. Perfect! I substituted the Italian Sweet Basil for the chicken sausage. Delicious! Definately make this dish again.
Martha Stewart Member
11/15/2008
I added pancetta in mine and it came out totally divine.
Martha Stewart Member
11/13/2008
To christydiane: I believe the chicken sausage described here is precooked. If I were substituting raw ground turkey sausage I would definitely cook and crumble first.
Martha Stewart Member
11/13/2008
I tried jarred Vodka pasta sauce in this dish, and it worked just fine. Also substituted vegetarian Italian sausage for chicken sausage. Delicious!
Martha Stewart Member
11/13/2008
This is DELICIOUS made just as directed but you can do fine with a jarred sauce. Also Fontina is a yummy melty Italian cheese but good substitutes would be mozzarella, Asiago - even a shredded Gruyere ["Swiss-y"] cheese would be good.
Martha Stewart Member
11/12/2008
Is the smoked chicken sausage already cooked? I am substituting ground turkey sausage and was wondering if i should brown it before putting in the recipe.
Martha Stewart Member
11/12/2008
Is the smoked chicken sausage already cooked? I am substituting ground turkey sausage and was wondering if i should brown it before putting in the recipe.
Martha Stewart Member
11/12/2008
You can find excellent chicken sausage at Cosco or Sams. Many butcher shops make thier own and also many Italian markets.In fact, Emirel even has one that is quite tasty.
Martha Stewart Member
11/12/2008
Sprouts, Whole Foods and Central Market in texas all carry Turkey Sausage. You can also get Jenny O Turkey Sausage at Target Superstores
Martha Stewart Member
11/12/2008
Any recommendations on a brand or source for chicken sausage? Several recipes call for it, but I haven't found it in regular grocery chains in Texas.
Martha Stewart Member
11/12/2008
I'll try to remember to let you know, I'm going to to store and using the jarred sauce for tonight.
Martha Stewart Member
11/12/2008
Is it possible to substitute jarred vodka pasta sauce in this dish instead of making the sauce in the recipe? This would save some time.
Martha Stewart Member
11/12/2008
red6586--Thanks for the suggestion- I may try pepper jack for more punch! My apologies for multiple entries. No indications that 1 submit worked!
Martha Stewart Member
11/12/2008
Hi novawalker, Mozzarella would be a good substitute, although not as flavorful, but easier on the checkbook too.
Martha Stewart Member
11/12/2008
What is a good substitue for fontina cheese? I've never had it?
Martha Stewart Member
11/12/2008
Has anyone here made their own sausage? I saw this and wondered about making my own chicken sausage, adding our fav seasonings. Any advice?
Martha Stewart Member
03/19/2008
This is really good and flavorful! The flavors really meld well together and are subtly delicious. I followed recipe exactly. I definately recommend this one!
Martha Stewart Member
02/24/2008
Recipe did not say what SIZE pan of pasta this makes. It only makes one 13x9, as a previous commenter noted. Very tasty though. I used kale instead of spinach.
Martha Stewart Member
02/17/2008
This is a delicious dish. I made it just in one 13x9 pan. I made it a day in advance and was able to cook it right before a dinner party. It turned out great.
Martha Stewart Member
02/15/2008
Delicious. Makes 2 9x9 casseroles. Next time I will shred all of the cheese instead of just the cheese for the top. Great to make on a weekend when you have kitchen time and then freeze for easy weeknight meal with little cleanup. Good leftovers for work too! I will keep this in my lineup
Martha Stewart Member
01/09/2008
Turned out great! I ended up doubling the recipe because we are having two sets of friends over this week. I froze half and served the other half last night. Very good!
Martha Stewart Member
12/30/2007
Good. So good! It's quick and definately easy to make for a starter cook like me! My husband thought my cooking skills are definately improving after this dish!
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