My husband begs for this 4 ingredient dinner every single weekend and I am always happy to make it
This Oven Baked Sausage and Pepper Ziti turns just a handful of simple ingredients into a deeply comforting, crowd-pleasing dinner. By letting the sweet Italian sausage, tender bell peppers, and savory marinara sauce bake right into the pasta, you get a rich, hearty casserole that tastes like it simmered on the stove for hours.
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Oven Baked 4-Ingredient Sausage and Pepper Ziti
Ingredients:
| Ingredient | Quantity |
| Dried ziti pasta | 12 ounces |
| Sweet Italian sausage links, sliced into 1/2-inch rounds | 1 pound |
| Medium bell peppers (any color), cored and sliced into thin strips | 2 |
| Jarred marinara sauce (about 3 cups) | 24 ounces |
| Olive oil (for greasing the baking dish, optional) | 1 tablespoon |
| Kosher salt, plus more for pasta water | 1 teaspoon |
| Freshly ground black pepper (optional) | 1/2 teaspoon |
Step-By-Step Directions:
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Preheat and prep: Heat your oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil if you want an easier cleanup later.
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Boil the pasta: Bring a large pot of salted water to a boil. Cook the ziti until it is just shy of al dente (about 1 to 2 minutes less than the box instructions) since it will finish cooking in the oven. Drain and set aside.
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Brown the sausage: Heat a large skillet over medium-high heat. Add the sausage rounds in a single layer and cook, stirring occasionally, until browned on the edges and cooked through (about 6 to 8 minutes). Spoon off any excess grease.
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Sauté the peppers: Stir the sliced bell peppers directly into the skillet with the sausage. Cook for 4 to 5 minutes until they soften slightly but still keep a little bite.
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Simmer the sauce: Pour the marinara sauce into the skillet, scraping up any flavorful browned bits from the bottom. Bring it to a quick simmer, then season with the kosher salt and black pepper before turning off the heat.
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Toss everything: Combine the drained ziti with the sauce mixture directly in the skillet (or use a large mixing bowl if your pan is full). Fold thoroughly until all the pasta is completely coated.
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Bake covered: Transfer the pasta mixture into your prepared baking dish and spread it evenly. Cover the dish tightly with aluminum foil to lock in the moisture and bake for 20 to 25 minutes until bubbling. Tip: Remove the foil for the final 5 minutes if you like crispy top edges.
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Rest and serve: Let the casserole rest for 5 minutes out of the oven so the sauce can settle, then transfer to a serving bowl and scoop out generous portions while hot.
