whole wheat ziti, tomatoes, chicken sausage, mozzarella- baked ziti- cook for your life- anti-cancer recipes

Baked Ziti

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Our founder Ann Ogden Gaffney didn’t grow up eating baked ziti. In her words “Baked ziti was a revelation when I came to the US. We never ate pasta like this at home. How...


  • 12 kale leaves, stems discarded
  • 8 ounces whole wheat ziti, penne, or rigatoni
  • Salt, to taste
  • 2 teaspoons olive oil, divided
  • 1 pound Italian chicken sausage
  • 12 ounces fresh mozzarella cheese, cut into ¼-inch dice
  • ½ cup freshly grated Parmesan cheese
  • 3 cups marinara sauce or Quick Tomato Sauce

Nutrition Facts


450 cals


24 g

Saturated Fat

11 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g


32 g


6 g


4 g


27 g


1307 mg


  1. Preheat the oven to 350 degrees.
  2. Bring a pot of salted water to boil. Drop in the kale leaves, cook for 3 minutes, then remove with a slotted spoon and run under cold water, squeeze out the water and roughly chop. Place into a large bowl.
  3. Bring the water back up to a boil and cook the pasta 3 minutes less than package instructions. Drain and toss with 1 teaspoon of olive oil and transfer to the large bowl with kale.
  4. Meanwhile, in a skillet heat 1 teaspoon of olive oil. Add the chicken sausage and cook over medium heat, turning occasionally, until well browned. Place on a cutting board, and cut into ½-inch dice. Add to the pasta mixture.
  5. Toss the pasta, kale, and sausage with fresh mozzarella, Parmesan cheese and Quick Tomato Sauce. Taste for salt, then pour into a 9- by 12-inch baking tray. Bake for 30 minutes covered with foil, then another 5 to 10 uncovered or until well browned. Serve.

Chef Tips

If you’re vegetarian, just leave out the sausage!

If you’re gluten free, sub the rigatoni out for some gluten-free penne.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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