Pioneer Woman’s Baked Ziti

Pioneer Woman’s Baked Ziti is a meat lover’s dream. Two kinds of meat and triple cheese make this the ultimate Italian-American comfort food.

pioneer woman's baked ziti

This post is a sponsored post, meaning I have collaborated with Pioneer Woman in return for financial compensation and free products for testing purposes. This post also contains affiliate links. Should you make a purchase through a link I provide I may receive a small percentage at no cost to you.

Baked Ziti is one of our favorite dishes. It’s the ultimate in Italian-American comfort food. If you like the way lasagna is baked, you’ll love baked ziti. It’s similar, but without the tediousness of layering pasta. Served casserole style, it’s filled with zesty tomato sauce, Italian sausage and gooey cheesy goodness.

Today, I’m going to share Pioneer Woman’s recipe for baked ziti. This was the first time I’ve tried it and it was yummy!!! Ree girl, this was awesome!

The Pioneer Woman

If you’ve never heard of the Pioneer Woman, I pity you just a tad. Ree Drummond is a famous blogger who shares her life on a ranch in Oklahoma. On her blog, she cooks up some good ole’ eats that anyone can cook. These days she also has her own show on The Food Network. I love her down to earth writing style that makes you feel like her best friend. Be sure to follow her blog…after mine, of course!

Making Baked Ziti

Traditionally ziti uses ziti pasta which resembles small tubes, but I’ve also used penne pasta in a pinch and found it works just as well. In Italy it’s ziti al forno, which translates exactly to “baked ziti.”

I received a complimentary jar of the Rustic Bolognese sauce. It’s very tasty and reminds me of a homemade sauce, minus the hassle! I grew up on Prego. Over the years, I’ve used all kinds of sauces. I highly recommend trying Pioneer Woman’s new line of Italian pasta sauces which now come in the following varieties:

  • Marinara
  • Italian Sausage & Peppers
  • Rustic Bolognese
  • Four Cheese
  • Garden Vegetable

In the past, I’ve used a different recipe for baked ziti, but after today, I’m switching. This is a meat lovers dream! It calls for a pound of ground beef and a pound of Italian sausage! I’ve written the recipe to use ground Italian sausage because it is readily available to me at my store. If you can’t find it, you can always use regular link Italian sausage. I recommend cutting the casing lengthwise with a knife and then peeling off for easy removal. Then brown, like normal.

baked ziti

Pioneer Woman Baked Ziti

A delicious Italian-American casserole filled with zesty tomato sauce, cheese, Italian sausage basked into bubbly goodness.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: bacon casserole, cheesy casseroles, italian, italian sausage, pasta, tomato sauce

Ingredients

  • 1 lbs Ziti Pasta Uncooked
  • 2 Tsp Extra Virgin Olive Oil
  • 1 Cup Chopped Onions
  • 3 Cloves Garlic Minced
  • 1 Lbs Italian Sausage Ground
  • 1 Jar PIONEER WOMAN Pasta Sauce
  • 1 Egg
  • 1 15oz Ricotta Cheese
  • 1 Cup Parmesan Shredded
  • 1 Cup Mozzarella Cheese Shredded
  • 1 Lbs Lean Ground Beef

Instructions

  • Heat oven to 375
  • Cook pasta as directed on package, omitting salt
  • Meanwhile, heat oil in large skillet on medium heat. Add onions and garlic; cook 3-5 minutes or until crisp-tender, stirring frequently
  • Crumble sausage, then ground beef into skillet with cooked vegetables. Cook until ground meats are evenly browned, stirring occasionally. Remove from heat.
  • Mix egg, ricotta, and parmesan until blended
  • Drain pasta and spoon into a large bowl. Add pasta sauce mixture and ricotta mixture; mix lightly. Spoon into 13×9-inch baking pan sprayed with cooking spray; top with mozzarella.
  • Bake 20 mins or until heated through
pioneer woman's baked ziti
pioneer woman rustic bolognese

Pin For Later

Pin now for later! Also, don’t forget to subscribe so you can get great recipes delivered right to your inbox! If you’re looking for more comfort food, you absolutely need to try my Shrimp & Crawfish Étouffée and my Rich Fudgy Scratch Brownies. Thanks for reading!

Tomato and Cucumber Salad

Learn how to make this refreshing tomato and cucumber salad with a homemade red wine vinaigrette.

tomato and cucumber salad

Making Tomato & Cucumber Salad

Can I be real for a second? I hate eating healthy. There…my secret is out. You can keep your cauliflower fried rice – it ain’t for me! Sorry, not sorry. That’s why when I find a delicious way to incorporate veggies in my meal plan, I snag it! So today, I’m sharing how to make my tomato and cucumber salad.

It’s easy to make your own red wine-balsamic vinaigrette for it which you can create in a salad dressing shaker or mix directly in the salad. Personally, I think it tastes best when you let it chill in the fridge for an hour after making. It gives a chance for the flavors to marinade together.

I love this tomato and cucumber salad because it fits all diets. Whether you’re doing Keto, Atkins, Whole30, Weight Watchers, or Paleo, it’s full of clean ingredients.

No Boring Lettuce – Yes, Please

I love Greek salads! And this recipe is bursting with Mediterranean flavors. with the tomato, cucumber, fresh basil, red onion, fresh parsley…be still my heart. I love serving a cold bowl of this yummy goodness.

This salad is a great alternative to the same old, boring lettuce style salad. I often have it as a lunch. If you need something heavier as a meal, try adding avocado, olives, shrimp and/or feta cheese (if you aren’t doing paleo). I’ve even added it to Quinoa!

tomato and cucumber salad

I recommend eating this fairly quickly. The cucumbers break down a little faster than the rest of the salad. You can store in a air tight container for a few days.

Tomato & Cucumber Salad

Crisp cucumber and juicy tomato make this delicious summer salad. Similar to a Greek Salad, this recipes calls for all natural ingredients 
If you aren’t following a paleo diet and would like it to be more filling, you may add a half cup of feta cheese
Course: Salad, Side Dish
Keyword: atkins, basil, cucumber, gluten free, greek, keto, paleo, red onion, red wine vineger, tomato, whole30
Servings: 2

Ingredients

  • 1/4 Cup Red Wine Vinegar
  • 2 Tsp Balsamic Vinegar
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Olive Oil Extra Virgin
  • 2 Lrg Cucumber Chopped
  • 1 Cup Tomatoes Chopped
  • 2 Tbsp Red Onion Finely Chopped
  • 2 Tbsp Fresh Italian Parsley Chopped
  • 2 Tbsp Fresh Basil Chopped
  • Salt To taste

Instructions

  • Chop all veggies and herbs and transfer to a mixing bowl
  • In a small bowl or salad dressing shaker, combine all your wet ingredients to make your dressing
  • Mix well and pour on your salad
  • Toss gently to blend
Tomato and cucumber salad

I hope you enjoy this salad as much as I do. You can thank me later!

The post, Tomato & Cucumber Salad, first appeared on My Beautiful Mess.

Looking for more recipes? Try Roasted Root Medley

Zuppa Toscana

zuppa toscana soup

I love the fall. It’s a great excuse to make delicious soups and stews. Zuppa Toscana (translation Tuscan Soup) is one of my favorite Italian soups! It’s very easy to make and only requires a few ingredients. Above all, it’s inexpensive and is a quick weeknight dinner. It’s done in just 30 minutes! Zuppa Toscana is delectable soup has a chicken broth base and combines Italian sausage, potatoes and kale. Add red pepper flakes for added spice.

Serves 6 | Prep: 5 mins | Total Cook time: 30 min

Ingredients:

  • 1 lbs ground Italian sausage
  • 1 tsp red pepper flakes
  • 48 oz chicken stock
  • 2 White potatoes, diced
  • 3 cups Kale, shredded
  • ¼ cup whole milk

Instructions

  • On a medium heat, brown ground Italian sausage in a medium stockpot. If meat is dry, you may add a tablespoon of olive oil and continue frying.
  • Prepare potatoes by dicing into ¼” pieces.
  • Add potatoes to meat and lightly fry for a few minutes.
  • Add red pepper flakes and stir.
  • Deglaze the stockpot by adding chicken stock and scraping the bottom of the pan.
  • Bring soup to a boil.
  • Reduce heat to medium high and continue cooking for 15-20 mins.
  • Add shredded kale and continue cooking for an additional 5 mins.
  • Add milk to create a creamy broth, stir and serve.

Tips: White potatoes have a delicate skin that does not need to be peeled. I’ve found heavy cream separates from the broth and have found milk incorporates better. For an even lighter version, try using Turkey Italian Sausage. Some versions also add cooked bacon, but I have found it can be over powering. If chicken broth isn’t available, you may substitute with water and chicken bouillon. 

 

Looking for more recipes? Try White Chocolate Raspberry Muffins