Neapolitan Ziti – Easy Olive Garden Copycat

This Neapolitan-style Olive Garden Ziti is layered with juicy sausage, bell peppers, rich tomato sauce, and just the right amount of cheese. It’s one of those pasta dishes that feels like a win even on a midweek slump — cozy, simple, and honestly? Makes great leftovers.

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Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: savory, herby, saucy
• Great for: weeknight resets, leftovers, pasta cravings

Why I Like This Recipe

I had sausage in the fridge and zero motivation to cook anything real. But I started chopping peppers, simmering sauce, and suddenly this whole ziti situation came together. Nothing complicated — just solid ingredients and a big bowl of food that made me feel like I actually had my life under control (for a sec, at least).

Ingredients

• 1½ lbs Italian sausage
• 1⅓ cups chopped green bell pepper
• 6 tbsp olive oil, divided
• 28 oz canned Italian-style tomatoes
• 10.75 oz tomato puree
• 1 tsp minced garlic
• ½ cup fresh basil
• Salt & pepper, to taste
• ¾ lb ziti pasta
• 5 cups marinara sauce (jarred or homemade)
• 2 tbsp chopped parsley
• ¼ cup grated Parmesan

How To Make Neapolitan Ziti

1. Cook the sausage: Bake or pan-fry until browned and cooked through. Let it rest, then slice into ½-inch pieces.
2. Sauté the peppers: In 2 tbsp of the olive oil, cook peppers over medium heat until soft but still holding shape.
3. Make the tomato sauce: Combine tomatoes, puree, garlic, basil, and the rest of the olive oil in a saucepan. Let it simmer gently for about 10 mins. Toss in sausage + peppers and simmer another 3–5 mins.
4. Boil the pasta: Cook ziti according to package — al dente is the goal. Drain but don’t rinse.
5. Sauce it up: Warm up the marinara. Toss ziti until it’s nicely coated — no dry noodles, ever.
6. Assemble and serve: Pile up that saucy pasta. Top with sausage and pepper mixture. Sprinkle with parsley + Parmesan and eat it while it’s hot (or cold out of the fridge tomorrow, no judgment).

Tips for Success

• Bake the sausage for less mess — just slice it after.
• Use fresh basil, not dried. It seriously makes a difference.
• Don’t overcook the ziti. Slightly firm = perfect texture later.
• Add mozzarella on top and broil for a melty, golden finish.

Storage and Reheating

• Fridge: Cool completely. Store in a sealed container up to 4 days.
• Freezer: Yes, it freezes great. Just cool it first and freeze in portions.
• Reheat: Microwave works. But stovetop + splash of water gives a better texture.

Frequently Asked Questions

• Can I make this ahead?
  Yep. It actually tastes better the next day once the flavors soak in.
• Can I use another type of pasta?
  Totally. Penne, rigatoni, or even rotini would all work here.
• Do I have to use both tomato puree and whole tomatoes?
  You could just use one or the other, but the combo gives you a nice texture — rich but still chunky.
• Is it spicy?
  Not really, but you can use spicy sausage or add chili flakes if you want heat.
• What if I don’t have fresh basil?
  Skip it or sub with a small pinch of dried basil — but fresh really brings it to life.

Common Mistakes and How to Dodge Them

• Overcooking the pasta: Ziti gets soft fast. Pull it off the heat when it still has some bite — it’ll keep cooking once mixed with sauce.
• Skipping the basil: I know, it feels optional. But it adds fresh, bright flavor that cuts through the richness. Worth it.
• Using cold sausage straight from the fridge: Warm it up or let it rest a bit before slicing — helps keep its shape and blend better with the sauce.
• Not seasoning the sauce: Even if your canned tomatoes are good, taste and adjust. Salt, pepper, a little sugar if it’s too acidic.
• Serving dry pasta: Sauce your pasta before plating. Nobody wants a ziti desert.

Nutrition Facts (Per Serving)

• Calories: 646 kcal
• Total Fat: 36g
• Saturated Fat: 11g
• Cholesterol: 65mg
• Sodium: 950mg
• Potassium: 710mg
• Total Carbohydrate: 58g
• Dietary Fiber: 6g
• Sugars: 10g
• Protein: 24g

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