Baked Ziti
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Whip up my easy, crowd-pleasing baked ziti—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!
Photo by Johnny Miller, (Clarkson Potter, 2021)
This baked ziti is a MAJOR crowd-pleaser. Whether I’m hosting a family gathering or cooking a meal for my 20-year-old son’s friends (I usually double the recipe in that case!), this dish always delivers. In fact, I love it so much that it’s featured proudly on the cover of my second cookbook! The secret to its uniqueness lies in using Italian sausage, which is a shortcut to incredible flavor, and skipping the ricotta cheese, which tends to have a grainy texture in traditional baked ziti. The recipe is doable on a weeknight yet special enough to serve to company, and it’s also a fantastic option for a make-ahead potluck dish.
If you’re looking to save time, you can opt for pre-shredded mozzarella cheese from a bag; just make sure it’s the whole milk version (the low-fat version isn’t nearly as good). As the baked ziti works its magic in the oven, throw together a big Italian salad and warm some foccacia, and you’re ready to feast!
Table of Contents
“Simply outstanding…I made the ziti for a huge birthday party I hosted for a member of my family. Everyone (ages 5 to 91) devoured it.”
What You’ll Need to Make Baked Ziti
- Ziti Noodles: The main pasta component of the dish; rigatoni or penne can used as well.
- Italian Sausage: Bulk sausage is ideal as it can be easily crumbled, but you can also use sausage with casings, removing them before cooking.
- Garlic: Enhances the overall flavor of the sauce.
- Canned Crushed Tomatoes: Form the base of the tomato sauce, providing a rich and tangy flavor.
- Salt, Sugar, Red Pepper Flakes: Seasonings that balance the flavors of the sauce.
- Heavy Cream: Adds creaminess and richness to the tomato sauce.
- Pecorino Romano: Offers a sharp and salty flavor. Parmigiano Reggiano cheese can be substituted if needed.
- Fresh Basil: Provides a fresh and aromatic flavor.
- Mozzarella Cheese: Contributes to the cheesy, gooey, and indulgent texture of the baked ziti.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Boil the Noodles
Bring a large pot of salted water to a boil. Cook the 1 lb of ziti noodles according to the package instructions until a few minutes shy of al dente, about 7 minutes. (It will continue to cook in the oven, so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
Step 2: Make the Sauce
Heat a large sauté pan over medium-high heat, and crumble the 1½ lbs sausage into the pan.
Cook the sausage, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate.
Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.
Stir in the 28-oz can crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar, and ¼ teaspoon red pepper flakes and simmer for 10 minutes.
Add the 1 cup heavy cream, 1/3 cup of the pecorino Romano, and 1/3 cup basil to the pan.
Then stir in the cooked sausage.
Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine.
Step 3: Assemble & Bake
Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half of the remaining pecorino Romano (1½ tablespoons).
Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons).
Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes.
Frequently Asked Questions
Whole milk mozzarella is best. You can purchase a plastic-wrapped brick of mozzarella (usually sold in the dairy case) and shred it yourself. To make it easier to work with, pop it in the freezer for 15 to 20 minutes prior to shredding. Or, to save time time, it’s perfectly fine to use pre-shredded mozzarella; just be sure it is made from whole milk. Avoid fresh buffalo mozzarella, which is best suited for salads.
Yes, the dish can be assembled, covered, and refrigerated for up to 2 days in advance. Bake, covered tightly with aluminum foil, in a 425°F (220°C) oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.
Absolutely! Baked ziti is a great candidate for freezing, and it can be frozen for up to 3 months before or after baking. If you freeze before baking, thaw the dish in the refrigerator overnight and bake, covered tightly with aluminum foil, in a 425°F (220°C) oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout. To freeze after baking, let the dish cool completely, then cut it into individual portions or leave it whole. Wrap the portions tightly in plastic wrap or aluminum foil, or place them in an airtight container. To reheat, simply thaw in the refrigerator overnight and bake until heated through.
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Video Tutorial
Baked Ziti
Whip up my easy, crowd-pleasing baked ziti—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!
Ingredients
- 1 lb ziti noodles
- 1½ lbs ground spicy or sweet Italian sausage (or removed from casings)
- 4 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
- ⅓ cup chopped fresh basil, plus more for serving
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Instructions
- Bring a large pot of salted water to a boil. Add the 1 lb of ziti noodles and cook according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
- Preheat the oven to 425°F and set the oven rack in the middle position.
- Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the 1½ lbs of sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves of minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the 28-oz can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes.
- Add the 1 cup cream, ⅓ cup of the pecorino Romano, cooked sausage, and ⅓ cup basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons). Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
- Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.
Pair with
Nutrition Information
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- Per serving (10 servings)
- Calories: 613
- Fat: 38 g
- Saturated fat: 18 g
- Carbohydrates: 43 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 25 g
- Sodium: 913 mg
- Cholesterol: 111 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Followed recipe almost to a T and it was delicious! I switched up the cheeses because I only had cheddar and mozzarella, and we have venison Octoberfest sausages. So I used cheddar in the sauce and in middle layer and mozarella on the top. Kids ate it up and hubby said it was restaurant quality! He would only like mushrooms added to it next time, but not a deal breaker. It’s in my personal recipe book with ‘Potluck Go To’ written beside it!
Does this recipe taste creamy? My husband has a real aversion to creamy dishes, but I can sneak it in if it doesn’t taste creamy. Thank you!
I don’t think it tastes overly creamy (but it is cheesy). Hope that helps!
I’m looking for a meatless ziti. Would this recipe work if I omit the sausage?
Hi Melissa, Several readers have commented that they’ve made vegetarian versions of this and have added sauteed veggies (like bell peppers, mushrooms, etc.) in place of the sausage. That said, I really prefer this with sausage because it adds so much flavor. You may want to consider this lasagna recipe instead. Hope that helps!
I agree that it tastes cheesy not creamy. I’m not a huge tomato fan so loved how the cream toned that down.
It came out great. I thought the recipe called for onion so I chopped it and added it before I cooked the garlic. I used hot sausage.
Othersise I followed the recipe.
Can this be made in a slow cooker? If so how would you suggest?
Hi Tina, I don’t have experience with a slow cooker, but because of the pasta, my gut tells me this would not be a good candidate for one. Sorry!
Hi Jenn! I traditionally have made ziti with ricotta but see your recipe calls for heavy cream instead. Just curious if there is a reason behind this swap and/or if you suggest adding ricotta as well. Thank you!
Hi Lucy, I know ricotta is traditional for baked ziti, but I leave it out because it has a tendency to get dry and grainy when baked. I use heavy cream to add richness instead. I’d suggest going that route and I think you’ll really like it! 🙂
Hi! Can I use a marinara sauce that I already prepared ahead of time instead of crushed tomatoes? Also, have you ever added spinach?
Hi Jamie, yes, you can use the marinara sauce but you may need to cut back on the added salt depending upon how salty your marinara is. And I have never added spinach but a few readers have commented that they have. Please LMK how it turns out if you try it!
Hi Jenn!
I just want you to know what a Godsend your website and cookbook have been for me the past few months. As a Nurse working during this time and a “want to be Professional Chef,” I have yet to make any of your recipes, without substitutions, that I, nor my family wouldn’t give 10 stars if possible. Your recipes are all amazing and complex tasting, but not complex to make. I find so much joy and relaxation at the end of a long day to come home and cook any recipe of yours, knowing that I don’t need an emergency frozen pizza “just in case!” Every single time that I serve your meals, I get rants and raves from picky eaters who proclaim it’s their new favorite. This recipe is already being requested for breakfast, lunch, and supper tomorrow… 😎 For a few minutes after serving and enjoying your recipes, I get to forget my long days in the hospital surrounded by sick patients… I get to have my dream career as an amazing chef and mama. I have brought several of your meals to the hospital for coworkers and always recommend your cookbook and website after they tell me I’m in the wrong profession (if only I could take the credit 😂)!
Thank you, Jenn! I hope that you and your beautiful family have a safe and wonderful Holiday Season! ❤️
I wait patiently for your next cookbook 🙈
Hi Kim, First, thanks so much for what you do working on the front lines during this incredibly scary time. And thanks for your nice words about the recipes — so glad you and your family enjoy them and they give you a reprieve at the end of a long and stressful day – I appreciate you taking the time to let me know; you made my day! 🙂
AMAZING!!
This had such GREAT flavor. I made it yesterday and served to the family—they loved it and asked for the recipe. It was also very easy to make.
It was delicious and now our family’s favorite pasta dish! All four of us loved it from our picky youngster to our teenager. It made 6-8 servings so we even had it for dinner the next night. We prefer a bit more sauce in our pasta dishes so I used only 1 lb of sausage, and a bit less pasta. I also added dried Italian seasoning and everyone raved. Don’t skip the basil! Thank you Jenn!!
This was so easy and delicious! I used 2 pounds of sweet Italian sausage, just easier than saving the half pound. It turned out fine. Will use this as my go to Ziti recipe. Thank you!
Hi Jenn,
Hope all is well with you and your family.
I’m an avid follower and recently challenged our family to each deliver one of your dinners once a month to the each of us. The key being the dinners must be re-heatable and good to be served for three days. Including my wife Barbara and I, we have four families. Our home, Dad and Moms along with my two sisters homes are all within 2 miles of each other. Sunday October, 18th was the first week and we made/delivered your Baked Ziti with Sausage. They all served it today, Monday and loved the dish! Thanks for sharing your great recipes with us! Especially during these trying times the recipes have kept us busy in the kitchen! Be Well. Michael
What a great plan (and so glad to hear the ziti was a hit)! 🙂
Another winner from this website.
The sauce was SO good Jenn – and an utterly stunning presentation. Fresh basil added so much flavor too!
For what it’s worth, once I got home from the grocery store I realized I mis-read the ingredient list and only had bought the 1 pound package of sausage, not 1.5 as your recipe advises. I decided to go for it anyway – and it was still awesome!! I know it would be even better with more sausage in the ratio – but sharing that in case someone else makes the mistake. We didn’t feel meat-deprived with only 1 pound…
Appreciate so much what detailed descriptions you provide, and how my finished product also looks like yours!!
Thanks again for another awesome recipe!!!
One more question for you. I arrived home w/o the mozzarella, but notice I do have fresh mozzarella ‘pearls’ in the fridge. Should I dice them up and use or double up one the Parmesan, or go back to the store?
Candy
Hi Candy, I may be weighing in too late (sorry!) to help but if not, I think you could use the mozzarella pearls (and don’t need to dice them). It’s not likely to be as gooey but will still be good. I would not double up on the Parmesan though. Hope that helps!
Hi Jen,
Going to make this today and just noticed there are no onions in the sauce. I know you have a good reason for everything, so please advise why not. I typically include them, but that’s just habit.
Candy
Hi Candy, I thought this had plenty of flavor without onions, but feel free to add some sauteed onion to it if you’d like. Hope you enjoy!
No onions, it is, then. Thanks for the speedy reply.
I have a lot of ground beef I need to use up. If I use 1.5 lbs ground beef, do you have any suggestions on how to season it? I thought I would add another Tsp of salt, 1/2 tsp pepper and 1.5 tsp dry Italian seasoning as well as add a diced onion to the garlic sauté. Do you think this would work out or do you have another suggestion? I know you haven’t tested it, but you are a much more experienced chef than I am! Thank you!
Hi Steve, I think that would work. I might also add some whole or ground fennel seeds, paprika, and red pepper flakes. Please LMK how it turns out!
Thank you for the reply! I made it last night and took your advise adding paprika, fennel seed and a pinch of pepper flakes to the meat as well as the salt, pepper and Italian seasoning I mentioned above. I also added a diced onion to the garlic sauté. It was excellent! One of the best baked zitis I have ever had. I love the cream instead of ricotta and the flavors were great. I split it into two smaller baking dishes since we are only 2, and put one in the freezer. As always, your amounts, timing and ingredients are spot on. I look forward to trying it with Italian sausage, but the ground beef was delicious with the seasonings I used. Thanks again for the help!
So glad it turned out nicely — thanks for the follow-up!
We don’t eat pork so will be trying this variation tomorrow. Thank you!
I don’t cook. At all. But I made this for my kids and we all loved it. And believe me … if I can do this, anyone can.
This is an excellent recipe that I’ve made a lot of times. It is easy to make, has great flavor and is enjoyed by kids and adults. I use 2 pounds of sausage.
Thanks Jenn for the recipe!
I love this recipe – I make this casserole at least once a month. It’s so easy and so tasty. We never have leftovers!
I made this for the first time tonight (not sure why it took so long – I’ve been following your blog for years) and my husband devoured it! We used only 1 lb of sausage meat and felt that it was plenty for each bite. The cream helped the dish stay smooth and decadent. We will definitely be making this over and over!
If I half the recipe does that change the temp or cooking time?
No, both should be about the same. Enjoy!
Great recipe and so quick! Thank you
Question? My husband and I are vegetarians – do you think we could replace the sausage with a veggie crumbles product, faux meat? Like Beyond Meat crumbles or something similar? Thanks…
Hi Susan, I’ve never tried veggie crumbles, but I have no reason to believe it won’t work. Please LMK how it turns out if you try it! 🙂
I used faux meat crumbles, added extra garlic and spices and it came out great! A delicious success! Thank you!
So glad it came out nicely!
Will the red pepper flakes add heat? My family does not like spicy food so I’m debating leaving it out. Looking forward to trying this! 🙂
Hi Jen, it’s such a small amount that it really doesn’t add much heat at all but if you’re concerned, feel free to omit them. Hope you enjoy!
Hi Jenn. I am making this for my neighbors who had a baby arrive 3 weeks early last night! Is a disposable foil pan suitable? I will assemble it and let them decide if they’d like to bake it or freeze it and wasn’t sure what to deliver it in. Thank you so much.
That’s nice that you’re making this for your neighbors! Yes, I think a disposable aluminum pan should work here. Hope they enjoy. 🙂
I typically make my ziti in an disposable, so I don’t have to worry about clean up. There us no difference from when i used to make it in the glass dish, except of course the clean up. Also just be careful to support the bottom.
The best baked ziti I have ever tasted. I’ve made it 3x now and just love how easy it is to freeze. The recipe as written is perfect for 3 (fairly large) meals for my SO and me. All I add is a little warmed up marinara sauce prior to plating. Thanks so much for this delicious recipe!
This is the best baked pasta recipe I have ever devoured. Such a simple to make recipe with such great flavor. Absolutely enjoyed every bite. Will definitely make this again and again.
Delicious! Made it for picky kids who say they don’t like sausage or ricotta cheese in their baked ziti. You were right about shredding your own mozzarella, it melted beautifully. And the heavy cream made it creamy without using ricotta cheese. I did 1/2 sausage, 1/2 ground beef and they didn’t notice.
This looks amazing. I’d really like to try it but in Australia I haven’t been able to find ground sausage to be sold like that. What’s the best substitute to use to get the same flavour?
Hi Mim, You can buy Italian sausage links and remove it from the casings. If you can’t find that, you can get away with using ground beef. Just make sure it’s well seasoned as the sausage has a lot of seasoning. Hope you enjoy!
I wasn’t sure about this one bc no Ricotta however, this was the best baked ziti ever. This is now a favorite. Delish and easy.
Hi Jenn,
My family loves this recipe! Could you tell me how many ounces are in the 1/2 cup of grated Pecorino cheese? Thanks so much!
It’s the equivalent of 1.75 ounces. Hope you enjoy!
I LOVE I can always trust your recipes Jenn! Wanted to make something with a little twist in my family’s favorite Ziti, looked this one up…made it for my granddaughter’s birthday, she LOVED it, as well as remaining guests. Thank you, so wonderful at random notice I can pull out your recipes and have great success. One of our two favorites is your chocolate cream pie, the best of the best! Thank you SO much for all your hard work!
💓
So simple and delicious
This is a favorite of our family’s, and has become by “go-to” when I make a casserole or baked dish for friends. It freezes and reheats wonderfully, which is perfect. I often double the recipe so I can have leftovers 🙂
Again, a winner recipe from you. So often I don’t like baked ziti dishes because all I taste is cheese. This had all the flavor of a lot of cheese, but allowed the other flavors to come through. My husband said, “you can make this anytime you want.” You have become my go-to reference for recipes. Thank you!
This is one of our new favorite recipes! I got with everyone and guests have asked for the recipe. Definitely worth trying.
The best I’ve ever had!
Hands down the best baked ziti and sausage recipe of all time. I’ve tried so many different recipes found online, and truly none compare. Even my picky eating toddlers devoured. Saving this recipe, and trying so many more. Don’t be afraid to send me a sample of any new recipes you’re testing 😉 A++
🙂 So glad you (and your little ones) enjoyed!
Hi Jen! I have tried 80% of your recipes- and ALL of them came out 10 stars! This recipe is now a go-to in our household! I am only 12 but have the biggest passion for cooking. Can’t wait for the new cookbook! I already have a book stand ready! Just one question, I have made this recipe before SEVERAL times :):), and want to make it again, but sadly- I have no Italian Sausage, will Ground Beef be fine? Thanks, Jen for everything!
Are you actually 12? You sound so mature!! 🙂 Yes, you can use ground beef here; I would suggest adding some extra herbs and spices to mimic the sausage flavor (onion powder, fennel seeds, crushed red pepper, black pepper, oregano, salt, etc). Hope you enjoy!
Oh really?! Haha, Thank you!! All the best on the new cookbook!
🙂 💗
Made this recipe today and we absolutely loved it. Looked kid friendly and certainly didn’t deceive.
I did not have heavy cream on hand or even whole milk as the last drop was consumed in the morning. So I substitute some inexpensive $3 cooking wine for the heavy cream and that worked out well and I think helps reduce calorie-intensity of the overall dish. I did add a tablespoon of butter and I one small takeout packet of ranch sauce to add the creamy, white-pink color and some salty-flavor .
I had ground italian sausage on hand in a 1-lb tube – that stuff seems to like in the refrigerator for a long, long time. I had it sitting around unfrozen in the refrigerator for one week and still tasted great.
I bought fresh basil by a bunch for this and loved that. I did not use pecorino romano cheese, just ended up using a half-pound of shredded mozzarella. Turned out great, as expected.
Thanks for a easy, delicious recipe for kids and adults.
This is my all-time favorite baked ziti recipe. It’s out-of-this-world and we make it frequently for company or for friends of ours that need a meal. No changes, no adjustments. I come back to it all the time!
I made this for dinner tonight and it was delicious and a fairly simple recipe too! I used partially dried basil, so I only put in 1/2 of the 1/3 cup that the recipe suggests. I used shredded parmesan cheese because I couldn’t find Romano.
would like to try a vegetarian version of this dish and I know you’ve mentioned substituting veggies instead of the sausage, but what about vegan sausage, which tends to still pack in quite a bit flavor? Do you think that might sub in better or is there a reason this would not work?
Hi Grace, I’ve never tried vegetarian sausage, but I have no reason to believe it won’t work. I’d love to hear how it turns out if you try it! 🙂
Wow! Jenn’s recipes always delight, but this one is outstanding! I made it with half sweet sausage and half spicy. Super yum!
I made this for my family and they loved it!!! I will be sharing this recipe with my girlfriends!
I love this meal! I thought it was difficult to make the first time but it just gets easier and easier. I make it at least once every two weeks because it is my boyfriend’s favorite!! He said he could eat it for breakfast lunch and dinner. For me, it is a little too rich to eat all the time because of the fatty sausage but the taste is amazing. This is my “cook to impress” dish, and I’m making it for boyfriend’s mom tonight 🙂
Thank you for a great recipe. How would you adapt for individual portions in aluminum pans? Thank you
Glad you like it! Depending on the size of the pans, they may need a little less time in the oven.
I don’t usually review or comment but my super picky, foodie son (17) made this recipe tonight and it was delicious! He tripled the red pepper flakes and used Molinari’s spicy sausage which made me a little uneasy but somehow this dish incorporated it like a pro without getting too spicy. This is a keeper:)
This was a great recipe! Absolutely delicious. Super easy and straightforward instructions.
Dear Jen,
I made this for supper and it is so delicious. This is going to be my dish when we do potluck in school. Easy to make. I followed the recipe step by step. so Goood!
Thank you!
Maria
This baked Ziti was absolutely delicious and the recipe is one I plan to make again and again!
I had purchased all the ingredients and looked forward to making it, when overnight the weather turned hot and steamy! No problem- we just turned the A/C down and pretended it was late fall instead of midsummer! Everyone loved the cream addition that softens the acidity of the tomatoes. Thank you, and I can promise I will be making this again in cooler weather or as soon as this heat wave is over!
Barb
My son cannot eat sausage because of sodium nitrate. Can I sub ground beef.
Sure — Just make sure you season it well with salt, pepper, and a pinch of Italian seasonings like oregano, parsley and fennel if you have it on hand. Enjoy!
A big hit with my family!