Sausage & Peppers Baked Ziti

March/April 2013

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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.

Sausage & Peppers Baked Ziti

Makes: 4 servings, about 1 1/2 cups each

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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
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat cottage cheese
  • 3/4 cup Italian blend shredded cheese


  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.


Per serving: 430 calories; 10 g fat (4 g sat, 3 g mono); 48 mg cholesterol; 61 g carbohydrates; 0 g added sugars; 28 g protein; 11 g fiber; 708 mg sodium; 835 mg potassium.

Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (44% dv), Magnesium (32% dv), Calcium (27% dv), Zinc (25% dv), Iron & Potassium (24% dv), Folate (17% dv).

Carbohydrate Servings: 4

Exchanges: 3 starch, 3 vegetable, 2 lean meat, 1/2 medium fat meat

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March/April 2013
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