Ingredients for Italian Turkey Sausage And Ziti Bake
- Hot Italian Turkey Sausage
- Garlic Cloves
- Red Peppers
- 1/2 medium yellow onion, chopped
- White Mushroom
- Tomatoes In Puree
- 6 oz canned tomato paste
- 1 tsp salt
- Ziti Pasta
- Part Skim Mozzarella Cheese
- 1/2 cup grated Romano cheese
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How to Make Italian Turkey Sausage And Ziti Bake
- Brown 1 lb Italian turkey sausage in a deep 12-inch nonstick skillet over medium heat for 10 minutes, breaking it up with a spoon. Transfer to a medium bowl using a slotted spoon.
- Add 2 tbsp olive oil to the skillet. Add 2 cloves minced garlic, 1 green bell pepper (chopped), 1/2 medium yellow onion (chopped), and 8 oz sliced mushrooms. Cook covered for 10 minutes.
- Uncover and cook for another 8 minutes, or until vegetables are tender and most of the liquid has evaporated.
- Stir in 28 oz canned crushed tomatoes, 6 oz canned tomato paste, 1 tsp salt, and 1/2 tsp black pepper.
- Bring to a boil over medium-high heat, breaking up tomatoes with a spoon. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
- Meanwhile, cook 1 lb ziti pasta according to package directions, but cook 2 minutes less than recommended. Reserve 1/2 cup of pasta water.
- Preheat oven to 400°F (200°C).
- Drain the pasta and return it to the pot. Add the reserved pasta water and the tomato sauce. Stir to coat.
- Add 16 oz shredded mozzarella cheese and the browned sausage. Toss to combine.
- Divide the mixture evenly between two shallow, ungreased 2 1/2-quart ceramic baking dishes.
- Sprinkle with 1/2 cup grated Romano cheese.
- Bake one casserole for 20-25 minutes, or until the top is browned and the sauce is bubbling. Let stand for 10 minutes before serving.
- Prepare the second casserole for freezing (optional): Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking according to step 12.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
36g
Fat
38g
Carbs
19g
