Baked Ziti with Italian Sausage

Baked Ziti with Italian Sausage


  • 3 Tbs Olive oil
  • 1, 19 oz pkg ground turkey sausage, casings removed (can use mild, sweet Italian or hot sausage)
  • 1 small Eggplant, cut into 1/2 inch cubes
  • 1 Med Onion, chopped
  • 3 Garlic, peeled and minced, cloves
  • 1/2 cup Red wine
  • 1, 28 oz can Crushed plum tomatoes
  • 4 cup gluten free Ziti or Penne, cooked al dente
  • 1/4 cup Chopped fresh basil
  • 1/3 cup Chopped Kalamata olives
  • 2 1/2 cup Shredded mozzarella cheese
  • Kosher Salt and fresh ground pepper to taste
  • 1/2 cup Shredded parmesan cheese


  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse in cold water, cover and set aside.
  2. Position a rack in the upper third of an oven and preheat to 400*.
  3. In a 12” nonstick fry pan. Heat 1 Tbsp. oil over medium heat. Add decased sausage and cook, crumbling with a wooden spoon, until no longer pink and cooked through about 5-7 minutes. Remove from heat and transfer to a large bowl
  4. Using the same pan, heat 4 teaspoons of the olive oil. Add the eggplant and cook, stirring occasionally, until tender and the edges are starting to brown, about 6-8 minutes. Remove from heat and transfer to the bowl with the sausage.
  5. Set the same pan over medium heat and warm the remaining 2 tsp olive oil. Add the onion and cook until softened. Add the garlic and cook for 1 minute. Add the wine, increase the heat to medium-high and bring to a boil, stirring to scrape up any brown bits. Cook until the liquid is almost evaporated, about 3 minutes. Add the can of crushed tomatoes and simmer until thickened, about 10 minutes.
  6. In the bowl with the eggplant and sausage, add the cooked pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce and mix to combine; season with salt and pepper.
  7. Transfer this mixture to a 9X13” lightly oiled baking dish (or the oven proof 12 inch fry pan). Sprinkle the remaining ½ cup of mozzarella and the parmesan cheese on top. Cover with aluminum foil and bake for 25 minutes. Uncover and broil for 2-4 minutes, keeping a close eye, until the cheese is lightly golden.
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