Ziti Mexi-talian

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Low Fat Chili with a Kick

Submitted by: Courtney

Vegetable Minestrone

Vegetable Minestrone

Sausage and Blackeyed Peas

My family likes this best in the winter months.

Prep Time 30 mins
Cook Time 2 hrs
Temp High
Yield Serves 6-8

A twist on an Italian favorite giving it a Mexican flare. A huge hit for my family, but be warned........It's really spicy! If you aren't a fan of spicy, use mild sausage and chopped tomatoes with garlic and oregano instead of rotel.

Ingredients

  • 1 Pound Ground Hot Italian Sausage
  • 1 Jar Prego
  • 1 Onion, chopped
  • 1/2 Green Pepper, chopped
  • 1 Can Mild Rotel
  • 1 Package Penne Pasta
  • 1 Package shredded mozzarella
  • 1/2 Cup Grated parmesian

Directions

  1. Step One

    Place prego and rotel in crock and start heating. I also added some minced garlic, oregano, and italian seasoning to taste.

  2. Step Two

    Brown sausage and drain. Add onions and peppers until barely softened. Then add to sauce. Simmer until hot throughout.

  3. Step Three

    Boil pasta just until slightly tender. Add pasta to the sauce and stir in carefully making sure all noodles are coated with sauce.

  4. Step Four

    Sprinkle with grated parmesian and top with a pkg of mozzarella. Allow to cook until cheese is melted.

  5. Step Five

    This can also be heated thoroughly on the stove and added to the crock or a greased 9x13 dish and placed in oven until brown.

Crockin' Reviews Add Review
  1. Lisa

    What size jar of sauce did you use? I used the largest glass jar the 1st few times and it was fine, but last week I used the largest jar that is plastic, and I used a can of chopped tomatoes along with the rotel. It was even better except not spicy. I couldn’t find the hot sausage and had to use mild.

  2. Charlotte G.

    Charlotte G.

    Yes, I did. Maybe thin was the wrong word. The sauce itself wasn’t actually thin. It was just too much noodle and not enough sauce for our taste.

  3. Lisa

    Charlotte, did you add the cooked pasta to crock and mix with the sauce? It has to cook that way with the cheeses on top. I made this again Friday night and I’ve never had the sauce be thin. The pasta will absorb the moisture from the sauce as it continues to cook.

  4. Charlotte G.

    Charlotte G.

    I couldn’t find the ground hot Italian sausage, so I just used the regular ground Italian sausage and that tasted pretty good. I also used the whole bell pepper, and I’m glad I did. If I make this again, I will not use the whole box of noodles, because the sauce was pretty thin after it went on all those noodle. I’d probably just use half of a box of noodles.

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  5. Lisa

    NOTE: I just noticed that I put 2 hrs cooking time. If you heat the sauce in the crock it will take much longer to heat. I heated my sauce on the stove and transferred to the crock. Sorry if that was confusing. Just bought the ingredients to do this one again!

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