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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 minutes
Cook Time30 minutes
Total Time45 minutes
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.