Sausage & Peppers Baked Ziti

Sausage & Peppers Baked Ziti

4 Reviews
From: EatingWell Magazine, March/April 2013

This healthy baked ziti recipe doesn't require any chopping and is made on the stovetop, so it is perfect for a busy weeknight dinner. Using whole-wheat pasta adds fiber; opt for penne if whole-wheat ziti is hard to find.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces whole-wheat penne or ziti
  • 1 16-ounce bag frozen pepper and onion mix (not thawed)
  • 6 ounces turkey sausage (2 large links), crumbled
  • 2 8-ounce cans no-salt-added tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ½ cup reduced-fat cottage cheese
  • ¾ cup Italian blend shredded cheese


  • Active

  • Ready In

  1. Cook pasta in a pot of boiling water according to package directions. Drain.
  2. Meanwhile, heat a large ovenproof skillet over medium-high heat. Add frozen vegetables and sausage; cook, stirring occasionally, until most of the liquid from the vegetables has evaporated, 10 to 15 minutes.
  3. Position rack in upper third of oven; preheat broiler.
  4. Stir tomato sauce, garlic powder, oregano and salt into the skillet. Reduce heat to medium-low; stir in cottage cheese and the pasta. Cook, stirring, until heated through, about 2 minutes. Top with shredded cheese.
  5. Place the skillet under the broiler to brown the cheese, 1 to 2 minutes.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 408 calories; 10 g fat(4 g sat); 11 g fiber; 58 g carbohydrates; 27 g protein; 68 mcg folate; 48 mg cholesterol; 9 g sugars; 0 g added sugars; 2,132 IU vitamin A; 44 mg vitamin C; 272 mg calcium; 5 mg iron; 702 mg sodium; 763 mg potassium
  • Nutrition Bonus: Vitamin C (73% daily value), Vitamin A (43% dv), Iron (28% dv), Calcium (27% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 3 vegetable, 2 lean meat, ½ medium fat meat

Reviews 4

November 20, 2018
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By: Jason
Doubled the recipe and went a bit fresher, with an onion, 3 bell peppers, and 4 cloves garlic (instead of powdered). Upped the sausage to 1lb, used 1 cup cottage cheese, 2 teaspoons oregano, and wound up using a 28oz crushed tomatoes and 8oz can tomato sauce (with salt so did not add any more), topping with 5 oz shredded cheese blend. Had to mix the pasta and sauce mix in a 13x9 baker. Took about an hour from putting the water on for pasta to pulling it out of the oven (veggie prep while water boiled and pasta cooked). Really like the results and was quick and easy for a weeknight; will definitely make again.
May 20, 2014
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By: EatingWell User
Good Weeknight Meal I made this exactly as described and it was a good weeknight meal that I will likely make again. My only criticism is the texture of the cottage cheese; it was a little chunky for my liking. I may process it in the food processor before adding next time in order to get a smoother texture. Otherwise, this was great and had a lot of flavor!
April 09, 2013
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By: EatingWell User
Quick & Tasty Meal I can't stand recipes that use only a partial box of pasta so I used the whole box - 12 oz. I also used a whole package (4 links) of Amylu Sundried Tomato & Basil Chicken Sausage. The dish turned out great. I started the pasta and then worked on the other directions and everything got done cooking at exactly the right moment. Pros: quick, easy, tasty, leftovers
March 08, 2013
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By: EatingWell User
Good weeknight dinner I made a few changes. I used 8 ounces of sweet/hot Italian sausage; the bag of frozen veggies was only 12 ounces; one 14-ounce jar of pizza sauce; and 5 ounces of Italian 6-blend cheese. After making the 'sauce' I added the cooked ziti but 8 ounces was way too much so I probably only used 4 to 5 ounce. It may not have been as healthy but it was a good weeknight dinner and quite easy. Pros: Easy Cons: Needed more flavor
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