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ImpossibleTM Sausage Links Baked Ziti

Chef J Michael Melton
Impossible™ Italian Sausage Links Baked Ziti with gooey cheese and marinara sauce, in baking dish and served on a plate, ready to enjoy.
  • 6Servings
  • Super Easy
  • 16Ingredients
  • 25 minPreparation
  • 60 minCooking
  • 85 Total TimeTotal Time

Making Impossible™ Sausage Links Baked Ziti is all about your life choices. Spicy or nah? Do you put in the work to make this marinara all by yourself? Or do you stand on the shoulders of those who came before you and made marinara in a jar that you bought at the grocery store?

16 Ingredients

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  • 1 Package Impossible™ Sausage Made From Plants, Italian or Spicy (4 Links, 13.5 oz)
  • 1 Pound ziti pasta, cooked al dente
  • 3 Tablespoons olive oil, divided
  • 1/2 Cup yellow onion, diced fine
  • 3 Cloves garlic, minced fine
  • 1/2 Cup red wine
  • 28 Ounce can San Marzano crushed tomatoes
  • 1 1/2 Tablespoons Fresh thyme, chopped
  • 1 1/2 Tablespoons Fresh basil, chopped
  • 1 1/2 Tablespoons Fresh oregano, chopped
  • 3/4 Cup Vegetable Stock
  • 1/2 Teaspoon crushed red pepper flake
  • salt & black pepper to taste
  • 8 Ounces ricotta (or plant-based ricotta)
  • 1 Pound shredded mozzarella (or plant-based mozzarella)
  • 1/2 Cup grated pecorino romano or parmesan (or plant-based parmesan)
5 steps
  1. Cook the Impossible Sausage Links

    Preheat oven to 375°F. In a large saute pan over medium heat, add 1 1/2 tablespoons of the oil. Place the Impossible Sausage Links in the pan and allow to sear, turning every minute or so to avoid burning and to brown on all sides, approximately 5 minutes. Turn heat to low and continue to cook approximately 5 more minutes, or until 160°F internal temperature is reached. Remove Impossible Sausage Links from the pan, and set aside.

  2. Make the Marinara

    Add the remaining 1 1/2 tablespoons oil. Add garlic and onion to the pan and cook until soft and translucent, stirring occasionally. Stir in crushed red pepper flakes. Deglaze the pan with red wine and cook until most of the liquid evaporates, about 3-4 minutes. Add in vegetable stock and bring to a simmer. Add crushed tomatoes and bring to boil. Reduce to a simmer, and cook for about 10-15 minutes, stirring occasionally. While the sauce is simmering, slice the Impossible Sausage Links about 1/2-1 inch thick and set aside. To finish the marinara, add 1 tablespoon each of the fresh herbs and season to taste with salt and pepper. Please note: to use dried herbs, cut each quantity of herb in half and add to the pan when you add the crushed red pepper flakes above.

  3. Assemble the Ziti

    In a 9 x 13 inch baking dish, layer 2 cups marinara, then half of the cooked pasta, then half the ricotta. Evenly distribute half of the Impossible Sausage Link slices over the ricotta. Repeat with another layer of 2 cups marinara, and the remaining cooked pasta, ricotta, and Impossible Sausage Link slices.

  4. Top and Bake

    Pour remaining sauce over the top of that layer of Impossible Sausage Links, and top with mozzarella, then pecorino or parmesan. Bake until cheese is melted and golden brown, about 25-30 minutes. Remove from oven and allow to cool for 10-15 minutes prior to serving.

  5. Serve and Enjoy

    Top with remaining herbs, and serve with crusty bread.

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