There’s something comforting and nostalgic about a steaming casserole of pasta, bubbling cheese, and a rich tomato sauce. This Copycat Olive Garden Neapolitan Ziti: Bring Back This Restaurant Favorite recipe captures that exact feeling — an easy, weeknight-friendly dish that delivers bright tomato flavor, fragrant basil, and tender pasta. It’s the kind of plate you want to serve when you need cozy, reliable dinner that feeds a crowd and tastes like it came straight from a restaurant kitchen.

Before we dive into the method, know that this recipe keeps things approachable: Italian sausage for depth, fresh bell pepper and basil for brightness, canned tomatoes and puree for a robust base, and Parmesan for a salty finish. The steps are written clearly and in order so you can move confidently from stovetop to oven without fuss.

Ingredients

1 1/2 pounds Italian sausage
1 1/3 cups chopped green bell pepper
6 tablespoons olive oil, divided use
28 ounces canned Italian-style or plum tomatoes
10 3/4 ounces tomato puree
1 teaspoon minced garlic
1/2 cup fresh basil
salt and pepper to taste
3/4 pound ziti pasta, prepared according to the package directions
5 cups marinara sauce
2 tablespoons chopped parsley
1/4 cup Parmesan cheese

Notes on ingredients and swaps

If you prefer mild over spicy flavor, choose a sweet Italian sausage. For a spicier bite, spicy Italian sausage works great. If you want a vegetarian version, substitute the sausage with a plant-based Italian-style crumbles and keep the rest of the ingredients the same. Use good quality canned tomatoes and tomato puree to build a sauce with real depth. Fresh basil makes a noticeable difference; tear or chiffonade it just before stirring into the sauce.

Equipment

Large skillet or sauté pan
Large pot for boiling pasta
Wooden spoon or spatula
Colander
9×13-inch baking dish (or similar casserole dish)
Measuring cups and spoons

Step-by-step Instructions

Prepare the pasta: Bring a large pot of salted water to a boil. Cook 3/4 pound ziti pasta according to the package directions until al dente. Drain the pasta in a colander and set aside while you make the sauce.
Brown the sausage: Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add 1 1/2 pounds Italian sausage, breaking it up with a wooden spoon. Cook until the sausage is fully browned and no longer pink, 6–8 minutes. Transfer the cooked sausage to a plate and set aside; do not discard the fat in the pan.
Sauté the bell pepper: Add the remaining 3 tablespoons of olive oil to the same skillet and reduce the heat to medium. Add 1 1/3 cups chopped green bell pepper and sauté until softened, about 4–5 minutes. Stir frequently so the peppers cook evenly and pick up any browned bits left from the sausage.
Add tomatoes and seasoning: Pour 28 ounces canned Italian-style or plum tomatoes into the skillet with the bell pepper. Add 10 3/4 ounces tomato puree and 1 teaspoon minced garlic. Stir to combine, breaking up the canned tomatoes with your spoon if needed. Bring the sauce to a gentle simmer.
Finish the sauce: Return the browned sausage to the skillet and stir to incorporate into the tomato mixture. Add 1/2 cup fresh basil, and season with salt and pepper to taste. Let the sauce simmer gently for 8–10 minutes to allow the flavors to meld and the sauce to thicken slightly.
Combine pasta and marinara: In a large mixing bowl or the pot used for the pasta, combine the cooked ziti with 5 cups marinara sauce. Mix well so every piece of pasta is coated. Taste and adjust seasoning if necessary.
Layer the casserole: Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread a thin layer of the pasta-and-marinara mixture on the bottom. Spoon the sausage-and-tomato mixture evenly over the pasta layer, then add the remaining pasta mixture, pressing gently to create an even casserole surface.
Bake until bubbly: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes, or until the edges are bubbling and the top is lightly golden.
Garnish and serve: Remove the casserole from the oven and let it rest for 5–7 minutes. Sprinkle 2 tablespoons chopped parsley and 1/4 cup Parmesan cheese over the top. Serve hot, dividing into portions and enjoying the comforting, saucy pasta while it’s fresh.

Troubleshooting and tips

If your sauce seems thin after simmering, cook it a little longer uncovered to reduce and concentrate the flavors.
For an extra cheesy top, stir in 1/2 cup shredded mozzarella before baking and add the Parmesan after baking as directed.
Don’t overcook the ziti. Cook it to al dente so it holds up during baking and doesn’t turn mushy.
Leftovers reheat well in the oven at 350°F (175°C) for 15–20 minutes or in the microwave for single servings.

Make-ahead and storage

This dish can be assembled up to a day ahead. Cover and refrigerate the assembled casserole and bake it when you’re ready; you may need an extra 10 minutes of baking time if going straight from the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.

Why this recipe works

Copycat Olive Garden Neapolitan Ziti: Bring Back This Restaurant Favorite balances meaty, savory sausage with bright tomato and fresh basil. The double use of tomato products (canned tomatoes and tomato puree) creates a layered sauce that’s both robust and smooth. Sauteing the bell pepper in the sausage pan pulls in those browned bits, adding extra depth, and finishing with fresh herbs and Parmesan keeps each bite lively. The method is forgiving, which makes it perfect for home cooks who want great flavor without fuss.

Serving suggestions

Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness.
Offer garlic bread or warm dinner rolls to sop up any extra sauce.
A simple side of roasted broccoli or green beans adds color and a textural contrast.

Final thoughts

This Copycat Olive Garden Neapolitan Ziti: Bring Back This Restaurant Favorite is one of those dependable recipes that fills the house with irresistible aromas and satisfies a hungry crowd. It’s straightforward to prepare, customizable to your taste, and perfect for busy weeknights or weekend dinners alike. Keep the ingredients on hand and you’ll always have a comforting, restaurant-style meal ready to go.

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Copycat Olive Garden Neapolitan Ziti: Bring Back This Restaurant Favorite

A comforting baked ziti with Italian sausage, peppers, and a fresh tomato-basil sauce that recreates the Olive Garden classic.

Prep Time15

Cook Time30

Total Time45

Servings: 8 servings

Ingredients

1 1/2 pounds Italian sausage
1 1/3 cups green bell pepper chopped
6 tablespoons olive oil divided use
28 ounces canned Italian-style or plum tomatoes
10 3/4 ounces tomato puree
1 teaspoon minced garlic
1/2 cup fresh basil
salt and pepper to taste
3/4 pound ziti pasta prepared according to package directions
5 cups marinara sauce
2 tablespoons chopped parsley
1/4 cup Parmesan cheese

Instructions

Cook the Italian sausage in a skillet or bake until fully cooked; drain any fat, let cool slightly, then halve lengthwise and slice into 1/2-inch pieces.
Heat 2 tablespoons olive oil in a skillet over medium heat and sauté the chopped green bell pepper until it is no longer crisp but not fully soft, about 4–6 minutes; set aside.
In a heavy saucepan, combine the canned tomatoes (crush by hand if desired for a chunky texture), tomato puree, minced garlic, 4 tablespoons olive oil, and fresh basil; bring to a light simmer over medium heat.
Add the sautéed peppers and sliced cooked sausage to the sauce and simmer together for 3–5 minutes; season with salt and pepper to taste.
Cook the ziti according to package directions until al dente, reserving 1/2 cup pasta cooking water if needed, then drain.
Toss the cooked ziti with the marinara sauce, adding a splash of reserved pasta water if the sauce needs loosening, then serve topped with the sausage-and-pepper mixture.
Garnish each serving with chopped parsley and grated Parmesan cheese before serving.

Equipment

Large Skillet
heavy saucepan
Large Pot
Colander
Knife
Cutting Board
Spatula or Wooden Spoon

Notes

Crush canned tomatoes by hand for a chunky sauce texture.
Tear basil leaves rather than chopping to release more flavor.
Reserve 1/2 cup pasta cooking water before draining to help the sauce cling to the pasta.