BAKED ZITI WITH SAUSAGE
This is quite possibly the one thing that I am constantly asked to make. This is a ziti with a lot of flavor.
Provided by Ashley
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
- Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
- In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 68.9 g, Cholesterol 85.5 mg, Fat 27.4 g, Fiber 5.9 g, Protein 30.7 g, SaturatedFat 12.3 g, Sodium 1485.1 mg, Sugar 14.9 g
BEST ZITI EVER
Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
Provided by Dawn
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
- Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 71.3 g, Cholesterol 75.2 mg, Fat 28.5 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 12.9 g, Sodium 1617.5 mg, Sugar 17.5 g
BEST ZITI EVER WITH SAUSAGE
Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
Provided by Dawn
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
- Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 63.1 g, Cholesterol 71.8 mg, Fat 25.3 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 11.7 g, Sodium 1350.3 mg, Sugar 10.8 g
BAKED ZITI WITH ITALIAN SAUSAGE
Any dinner table benefits from the addition of this great Italian flavor!
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Cook sausage links according to package directions; drain, cut into ¼-inch slices.
- In a large bowl, combine sausage slices, pasta, pasta sauce, water, basil, garlic, Parmesan cheese, pepper and mix well.
- Spoon mixture into a greased 9-in. x 13-in. x 2-in. baking dish.
- Arrange garlic bread slices on top of meat mixture.
- Sprinkle evenly with mozzarella cheese.
- In a small bowl, dip tomato slices into olive oil.
- Place one slice of tomato on each piece of bread.
- Bake uncovered, at 400°F for 25-30 minutes or until heated through. Remove from oven and let rest for 5 minutes before serving.
- Garnish with basil leaves. Serve.
BAKED ZITI AND SAUSAGE
This is my husband's favorite casserole, and he requests it often. He loves the combination of zesty Italian meat and three types of cheese, which together create a scrumptious baked ziti with sausage.-Christina Ingalls, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Drain; place in a large bowl. In a small skillet, cook sausage over medium heat until no longer pink; drain and cut into 1/2-in. slices., In a large saucepan, melt butter. Stir in the flour, 1 teaspoon salt and 1/4 teaspoon pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese. Pour over pasta; toss to coat., In a small bowl, combine the egg, cottage cheese, parsley, and remaining Parmesan cheese, salt and pepper. Spoon half of the pasta mixture into a greased 2-1/2-qt. baking dish. Top with cottage cheese mixture. Add sausage to the remaining pasta mixture; spoon over the top. Sprinkle with mozzarella cheese and paprika. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts :
BAKED ZITI WITH SAUSAGE
I like to use the sauce as a base and change the meat and pasta. Easy to put together and rarely leftovers! Stacey
Provided by Stacey Sweet
Categories Pork
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 440°F.
- in a large saucepan heat olive oil add yellow onion and cook until tender.
- add sausage, continue to cook for 2 minutes.
- add tomatoes, oregano and basil.
- simmer sauce on low In a large bowl, combine ricotta cheese, salt,parsley and parmesan cheese.
- set aside.
- In a large pot of boling salted water, cook pasta until it is not quite al dente.
- drain pasta and combine with ricotta cheese mixture.
- remove sauce from heat and allow to cool for 5 minutes.
- after cooling, add sauce to pasta/ricotta mixture and mix well.
- pour mixture into a 4-5 quart baking dish.
- spread mozzarella cheese evenly over pasta.
- bake until cheese begins to brown, about 20 minutes.
- let stand 5 minutes before serving.
Nutrition Facts : Calories 736.9, Fat 35.2, SaturatedFat 15.7, Cholesterol 89.8, Sodium 1484.8, Carbohydrate 66.1, Fiber 4, Sugar 5, Protein 37.8
SKILLET-BAKED ZITI WITH SAUSAGE
Make and share this Skillet-Baked Ziti With Sausage recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position; preheat oven to 475°.
- Pulse tomatoes in food processor until coarsely ground and no large pieces remain, about 12 pulses.
- Cook sausage in 12-inch ovensafe nonstick skillet over med-high heat, breaking up meat with wooden spoon, until no longer pink, about 4 minutes.
- Stir in garlic and pepper flakes and cook until fragrant, about 1 minute.
- Stir in processed tomatoes and 1/2 teaspoon salt.
- Decrease heat to med-low and simmer gently until tomatoes no longer taste raw, about 10 minutes.
- Stir in water and pasta.
- Cover and increase heat to med-high, and cook at vigorous simmer, stirring often, until pasta is tender, 15-18 minutes.
- Stir in cream, Parmesan, and basil and season with salt and pepper to taste.
- Sprinkle mozzarella evenly over top.
- Transfer skillet to oven and bake until cheese is melted and browned, 10-15 minutes; serve.
Nutrition Facts : Calories 746.4, Fat 30.6, SaturatedFat 15.8, Cholesterol 103.5, Sodium 1242.2, Carbohydrate 77.6, Fiber 4.9, Sugar 7.5, Protein 41
PERFECT POTLUCK DISH SAUSAGE AND PEPPER BAKED ZITI
Both kids and adults will dive into this new twist on baked ziti. If you like, assemble it up to one day ahead, refrigerate and bake just before serving. If you make it the day before you will have to adjust the baking time. I have taken this to our church potluck dinners. The recipe is always requested. Enjoy!
Provided by jrbennett
Categories One Dish Meal
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare sauce. In deep nonstick 12 inch skillet cook sausage over medium heat 5 minutes or until browned on all sides, stirring occasionally.
- Reduce heat to medium.
- Discard all but two tablespoons sausage fat.
- To sausage in skillet add garlic, peppers and onion
- Cook until vegetables are tender, stirring occasionally.
- Stir in whole tomatoes,tomato sauce, salt,oregano and basil.
- Heat to boiling over medium heat breaking up tomatoes with side of spoon.
- Reduce heat to low, cover and simmer 10 minutes.
- Meanwhile preheat oven to 400.
- Heat large covered saucepot of salted water to boiling over high heat.
- Add pasta; cook 2 minutes less than cooking time recommended on label.
- Drain well.
- Combine vegetables with pasta.
- Pour into 9 x 13 greased pan. Spread mozzarellacubes on top.
- Bake 30 minutes.
- Before serving sprinkle romano cheese on top.
Nutrition Facts : Calories 549.2, Fat 26.3, SaturatedFat 10.9, Cholesterol 65.1, Sodium 1563.8, Carbohydrate 48.1, Fiber 4.1, Sugar 7.2, Protein 29.9
SAUSAGE-AND-PEPPER BAKED ZITI
Make and share this Sausage-And-Pepper Baked Ziti recipe from Food.com.
Provided by aggiebarnes
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a deep nonstick 12" skillet, cook sausage over medium-high heat, stirring occasionally, until browned on all sides, about 5 minute.
- Reduce heat to medium. Discard all but 2 T sausage fat. Add garlic, pepper and onion to sausage in skillet; cook, covered, stirring occasionally, until vegetables are tender, 10 minute Stir in whole tomatoes, tomato puree and salt; bring to a boil over medium heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 10 minute.
- Meanwhile preheat oven to 400 degrees F. In a large pot of boiling salted water, cook pasta 2 min less than cooking time recommended on label.
- Drain pasta and return to pot; stir in sausage mixture to coat. Add mozzarella and toss to combine. Transfer pasta mixture to an ungreased 9x13" baking dish and spread it out evenly; sprinkle with grated cheese.
- Bake, uncovered, until top browns and sauce is bubbling, 20 to 25 minute Let stand 10 min before serving.
ZITI WITH SAUSAGE, ONIONS, AND FENNEL
Here the meaty skillet sauce and the ziti cook at a leisurely pace compared to the rapidity of the preceding capellini with caper sauce. But the cooking principles are the same. In the first few minutes you want to caramelize each ingredient as it is introduced to the pan-this is especially important with the tomato paste, to give it a good toasting before it is liquefied in the pasta water. The sauce needs 6 minutes or more at a good bubbling simmer after adding the water in order to draw out and meld the flavors of the meat and vegetables as well as to soften the pieces of fresh fennel. At that time the ziti will be ready to finish cooking in the sauce.
Yield serves 6
Number Of Ingredients 14
Steps:
- Heat 6 quarts of water with the tablespoon of kosher salt to boiling in the pasta-cooking pot.
- Remove the sausage from its casing and break the meat up a bit with your fingers.
- Trim the fennel bulb (see box and photos, pages 78-79). Slice the bulb in half lengthwise, then slice each half in 1/4-inch-thick lengthwise slices. Separate the slivers of fennel if they are attached at the bottom; cut the long slivers in half so you have about 3 cups of 2-inch-long matchsticks of fennel. Chop and reserve 1/3 cup fronds for garnish.
- Have the remaining sauce ingredients ready and nearby.
- Pour the olive oil into the skillet and set it over medium-high heat. Add the sausage meat and cook, stirring and breaking it up more with a wooden spoon, until it is sizzling and beginning to brown, about 1 1/2 minutes.
- Push the sausage a bit aside and drop the onion slices into a clear part of the pan; sauté, stirring, till they're sizzling and wilting, another 2 minutes or so, then stir them in with the meat.
- Following the illustrations, clear a space and drop in the fennel; let it heat up and wilt for 1 minute or more, then stir it around with the sausage and onions.
- Sprinkle on 1/4 teaspoon salt; drop the peperoncino in a hot spot and toast the flakes for 1/2 minute, then stir them in.
- Clear a good-sized hot spot in the center of the pan, plop in the tomato paste, and cook, stirring it in the spot for a good minute or more, until it is sizzling and caramelizing; then stir it in with everything else.
- Ladle 3 cups of boiling pasta water from the pot into the skillet, stir well, and bring the liquid to a boil. Adjust the heat to maintain an active simmer all over the pan.
- Drop the ziti in the boiling water in the pasta pot. Stir and bring back to the boil. Cook about 8 minutes (a minute less than what is recommended on the package), until the ziti are not quite al dente.
- Continue to simmer the sauce until the flavors have developed and the fennel is soft but not mushy, 6 minutes or more. The sauce should not get too thick: stir in another cup or two of boiling pasta water if it reduces rapidly. When the sauce is done, taste it and add more salt if you want. If the pasta is not ready, turn down the heat to keep the sauce at a very low simmer until the ziti are on their way-then turn the heat up.
- As soon as the ziti are ready by your timing, lift them out of the pot with a spider. Let excess water drip off only for an instant, and drop the wet cylinders into the simmering sauce.
- Start tossing pasta and sauce together; ladle in more water if the sauce seems too thick.
- Sprinkle over all the chopped fennel fronds, and continue to cook and toss the ziti in the skillet for 2 minutes, or until they are perfectly al dente and coated with sauce. If the pasta appears dry, ladle in more hot pasta water; if it is soupy, cook rapidly to thicken the sauce.
- Remove the skillet from the heat, sprinkle the grated cheese over the ziti, and toss it in.
- In Italian, the verb we use to describe the final dressing of the pasta with sauce is condire-translated, "to season, to flavor." And the phrase condire la pasta reminds us that the sauce should be considered a condiment, an enhancement to the pasta.
- I like to think of pasta, especially fresh egg pastas, as playing the leading role in the pasta dish. So why drown the chief protagonist before the drama has started?
- Keep these ideas in mind when you bring your pasta and sauce together in a skillet. If you see that the quantity of sauce is disproportionate to the pasta, spoon some out (and save it, of course) before tossing and finishing the dish. And if you see that the sauce is soupy and collects in the bottom of the skillet, raise the heat while tossing the pasta actively, evaporating the excess water and thickening the sauce so it adheres to the pasta.
- For 1 pound of pasta, bring 6 quarts of water to a full boil (too little water produces a gummy pasta; too much water washes away too much starch).
- Stir 1 tablespoon kosher or coarse sea salt into the water anytime before adding pasta.
- Adding pasta to the pot: Drop shaped and tubular pasta into the boiling water and stir well. Slip long pasta into the water and push the strands under gradually as they soften, bending them into the water, then stirring well to make sure the strands are separated.
- After adding pasta, cover the pot and return water to the boil over high heat.
- Be prepared to uncover the pot before the water boils over.
- Tip: if the water is boiling up and over, blow on it to settle it down.
- Start timing the pasta when the boil resumes.
- For dry pastas that will finish in the skillet, cook in the pot for 2 minutes less than the minimum time given on the package.
- Cook pasta at a rolling boil, either partly covered (you can reduce the heat and save energy) or uncovered. Stir the pasta now and then.
- Did you forget to salt the water? Better to check before the pasta is done: sip water from a wooden spoon; it should be "comfortably" salty at least.
- If you forgot to salt, add it right away: saltless pasta is redeemable while it's in the water; it will absorb some salt even in a brief boil.
- Test pasta by extracting a piece and tasting it 1 to 2 minutes before the designated time for doneness. When it is not quite done al dente, lift out with a spider, tongs, or other tool, let excess water drain into the pot, and drop the pasta with clinging water into the skillet.
- Don't discard pasta water until the dish is finished!
- Shells, rigatoni, radiatori, fettuccine
BEST ZITI EVER WITH SAUSAGE
Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
Provided by Allrecipes Member
Categories Italian Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
- Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 63.1 g, Cholesterol 71.8 mg, Fat 25.3 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 11.7 g, Sodium 1350.3 mg, Sugar 10.8 g
FIRE-ROASTED ZITI WITH SAUSAGE
We punch up our pasta with smoked sausage and fire-roasted tomato sauce. It's an easy recipe to switch up-use whatever noodles and spaghetti sauce are in your pantry. -Jean Komlos, Plymouth, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, cook ziti according to package directions for al dente. Drain; return to pot., Add tomatoes, pasta sauce and sausage to ziti; heat through over medium heat, stirring occasionally. Stir in 1 cup mozzarella cheese and cottage cheese. Sprinkle with remaining mozzarella cheese. Cook, covered, 2-5 minutes or until cheese is melted.
Nutrition Facts : Calories 463 calories, Fat 23g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 1634mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 3g fiber), Protein 23g protein.
SIMPLE SAUSAGE BAKED ZITI - ONLY 5 INGREDIENTS
This makes a great dinner that is rich and creamy. I like to use jimmy dean's sausage but any brand will work. One of our favorite go to meals for dinner.
Provided by lilypad722
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Boil water to cook 10 oz. or a little more than half of a large box of ziti and cook til al dente then drain.
- Brown and crumble the sausage and then add spaghetti sauce to the sausage to warm up.
- In a 4-5 quart casserole dish pour in cooked ziti and top with alfredo sauce stirring to mix well.
- Pour sausage and spaghetti sauce on top of the alfredo, but do not stir it together.
- Cover with shredded mozzarella and bake for 30 minutes.
Nutrition Facts : Calories 604.1, Fat 33.2, SaturatedFat 12.8, Cholesterol 73.3, Sodium 1406.2, Carbohydrate 49.4, Fiber 1.9, Sugar 10.1, Protein 25.5
More about "best ziti ever with sausage recipes"
BAKED ZITI WITH SAUSAGE - ONCE UPON A CHEF
From onceuponachef.com
Category DinnerCalories 613 per servingTotal Time 1 hr 30 mins
- Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
- Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
- Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
BAKED ZITI WITH SAUSAGE | SOUTHERN LIVING
From southernliving.com
BEST BAKED ZITI EVER - THE STAY AT HOME CHEF
From thestayathomechef.com
BAKED ZITI WITH SAUSAGE - THE SEASONED MOM
From theseasonedmom.com
HOW TO MAKE BAKED ZITI WITH SAUSAGE • THE WICKED NOODLE
From thewickednoodle.com
BEST ZITI EVER - MEDITERRANEAN RECIPES
From fooddiez.com
BEST ZITI EVER WITH SAUSAGE - TF ANSWERS
From tfanswers.com
BEST BAKED ZITI WITH SAUSAGE AND RAPINI RECIPES | FOOD NETWORK …
From foodnetwork.ca
BAKED ZITI WITH SAUSAGE RECIPE | MYRECIPES
From myrecipes.com
BEST ZITI EVER WITH SAUSAGE | RECIPE | RECIPES, ZITI PASTA RECIPE ...
From pinterest.com
EASY BAKED ZITI WITH SAUSAGE RECIPE - LIFE'S AMBROSIA
From lifesambrosia.com
BAKED ZITI WITH SAUSAGE: ITALIAN COMFORT FOOD AT ITS BEST
From cookist.com
TOP 43 BEST BAKED ZITI RECIPE EVER-RECIPES
From hola2.heroinewarrior.com
BAKED ZITI WITH SAUSAGE - TOTALLYCHEFS
From totallychefs.com
CREAMY BAKED ZITI WITH SAUSAGE AND PEPPERS RECIPE
From thespruceeats.com
BEST ZITI EVER WITH SAUSAGE POPULAR RECIPES
From recipesenak.blogspot.com
BEST ZITI EVER | RECIPESTY
From recipesty.com
ONE-POT ZITI WITH SAUSAGE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
10 BEST BAKED ZITI WITH SAUSAGE AND GROUND BEEF RECIPES | YUMMLY
From yummly.com
BEST ZITI EVER WITH SAUSAGE - MEDITERRANEAN RECIPES
From fooddiez.com
BAKED ZITI WITH ITALIAN SAUSAGE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
BEST ZITI EVER WITH SAUSAGE RECIPE - EASY RECIPES
From recipegoulash.cc
BEST ZITI EVER WITH SAUSAGE - REVIEW BY BIBI - ALLRECIPES.COM
BEST EVER BAKED ZITI RECIPE - BAKER BY NATURE
From bakerbynature.com
THE BEST EASY BAKED ZITI - THE WHOLESOME DISH
From thewholesomedish.com
BEST ZITI EVER WITH SAUSAGE | RECIPE | RECIPES, COOKING ... - PINTEREST
From pinterest.com
EASY BAKED ZITI WITH SAUSAGE AND CHEESE: A GREAT TIME SAVER MEAL!
From diyhomegarden.blog
BAKED ZITI WITH SAUSAGE (COMFORT FOOD!) - GONNA WANT SECONDS
From gonnawantseconds.com
EASY BAKED ZITI WITH SAUSAGE - 101 COOKING FOR TWO
From 101cookingfortwo.com
BEST ZITI EVER - BIGOVEN.COM
From bigoven.com
BEST ZITI EVER WITH SAUSAGE | RECIPESTY
From recipesty.com
BAKED ZITI WITH ITALIAN SAUSAGE | SOUTHERN FOOD AND FUN
From southernfoodandfun.com
You'll also love