Copycat Pizza Hut Tuscani Meaty Marinara Pasta

Why You’ll Love This Recipe

• Faithful copycat of that nostalgic, slightly sweet, meaty Pizza Hut Tuscani pasta.
• Big, bold pizzeria flavors: fennel, oregano, and garlicky marinara clinging to every ziti tube.
• Blanket of melty, golden mozzarella that bakes up bubbly in minutes.
• Make-ahead and freezer-friendly for easy weeknights or game day.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, fresh parsley
• Dairy: Low-moisture whole-milk mozzarella, Parmesan
• Pantry: Ziti, crushed tomatoes (28 oz), tomato sauce (15 oz), tomato paste, olive oil, sugar, dried oregano, dried basil, fennel seeds, red pepper flakes, kosher salt, black pepper, mild Italian sausage (meat department), 85% lean ground beef (meat department)

Full Ingredients

Meaty Marinara Sauce

• 1 tbsp extra-virgin olive oil
• 12 oz mild Italian sausage, casings removed
• 12 oz 85% lean ground beef
• 1 medium yellow onion, finely diced (about 1 cup)
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 tbsp tomato paste
• 1 tbsp granulated sugar, plus more to taste (up to 1 1/2 tbsp total for a slightly sweet finish)
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1 1/2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp fennel seed, lightly crushed
• 1/4 tsp red pepper flakes
• Up to 1/2 cup water or low-sodium beef broth, as needed to loosen

Pasta & Cheeses

• 1 lb (16 oz) ziti
• 1 tbsp kosher salt for pasta water
• 3 cups (12 oz) shredded low-moisture whole-milk mozzarella
• 1/2 cup (2 oz) finely grated Parmesan

To Finish

• 1–2 tbsp chopped fresh parsley
• Olive oil for greasing the baking dish

Step-by-Step Instructions

Step 1: Prep and preheat

Heat the oven to 400°F. Lightly grease a 9×13-inch baking dish with olive oil. Bring a large pot (at least 6 quarts) of water to a boil and season it with 1 tablespoon kosher salt. Keep it covered so it comes to a boil quickly.

Step 2: Brown the meats

In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and ground beef, breaking the meat into small crumbles with a spoon. Cook until well-browned and no longer pink, 6–8 minutes. If there’s more than about 2 tablespoons of fat, spoon off the excess.

Step 3: Build the slightly sweet marinara

Add the diced onion to the pot and cook, stirring, until translucent and tender, 4–5 minutes. Stir in the minced garlic and cook until fragrant, 30–45 seconds. Add the crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, basil, fennel, red pepper flakes, salt, black pepper, and 1/2 cup water or broth. Bring to a lively simmer, then reduce heat to medium-low. Simmer, partially covered, for 15–20 minutes, stirring occasionally, until thick and glossy. Taste and adjust salt and sweetness (add up to 1/2 tablespoon more sugar for that signature slightly sweet finish).

Step 4: Boil the ziti to very al dente

While the sauce simmers, cook the ziti 2 minutes less than the package directions for al dente (usually about 8 minutes). Reserve 1/2 cup of the starchy pasta water, then drain the pasta well.

Step 5: Sauce the pasta

In a large bowl or the empty pasta pot, combine the drained ziti with about 3 cups of the meat sauce and a splash (2–4 tablespoons) of pasta water. Toss until all tubes are generously coated and look glossy. The mixture should seem slightly saucier than you think; the pasta will absorb some in the oven.

Step 6: Assemble the casserole

Spread 1 cup of the remaining sauce in the bottom of the prepared 9×13 dish. Add the sauced ziti and gently level it. Spoon the rest of the meat sauce over the top, making sure no pasta is exposed. Sprinkle evenly with the mozzarella, then the Parmesan.

Step 7: Bake until bubbly and golden

Bake uncovered at 400°F for 12–15 minutes, until the cheese is fully melted and the edges are bubbling. For browned, pizzeria-style spots, switch to broil for 1–2 minutes, watching closely.

Step 8: Rest, garnish, and serve

Let the pasta rest 5–10 minutes so it sets and slices cleanly. Sprinkle with chopped parsley and serve hot. Pass extra Parmesan and red pepper flakes at the table.

Pro Tips

• Undercook the pasta by 2 minutes. It finishes in the oven and stays perfectly tender.
• Use low-moisture whole-milk mozzarella for the best melt and browned bubbles. Fresh mozzarella can release excess moisture.
• That signature sweetness is subtle—start with 1 tablespoon sugar, then adjust to taste after simmering.
• If your sauce gets too thick, loosen with a splash of pasta water before assembling.
• Broil at the end for classic browned cheese, but keep the oven door cracked and watch constantly.

Variations

• Spicy Arrabbiata Meaty Marinara: Use hot Italian sausage and increase red pepper flakes to 3/4 teaspoon. Add a pinch of chili powder for depth.
• Lighter, Leaner Bake: Swap turkey sausage and 90–93% lean ground turkey; use part-skim mozzarella and sweeten the sauce with 1/2 cup finely grated carrot instead of sugar.
• Extra-Cheesy: Dot 1 cup ricotta between the sauced pasta layers before adding the mozzarella for a richer, creamier bite.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat covered at 350°F for 15–20 minutes or microwave individual portions with a splash of water to loosen the sauce. To make ahead, assemble completely, cover tightly, and refrigerate up to 24 hours; bake covered at 400°F for 20 minutes, then uncover and bake 10–15 minutes more. To freeze (up to 2 months), wrap the unbaked casserole tightly in plastic, then foil. Bake from frozen at 350°F, covered, for 45–55 minutes; uncover and bake 10–15 minutes until hot and bubbly.

Nutrition (per serving)

Approx. 610 calories; 37 g protein; 30 g fat; 52 g carbs; 4 g fiber; 950 mg sodium. Values are estimates and will vary with brands and exact measurements.