Ingredients:

  • 1 pound Ziti or Penne Pasta
  • 5 pounds Italian Sausage (casings removed)
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 2 tablespoons Olive Oil
  • 1 (28 ounces) can Crushed Tomatoes
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • Pinch to 1/2 tsp Red Pepper Flakes (Optional)
  • Salt & Black Pepper to taste
  • 1/4 cup Fresh Parsley, chopped
  • 15 ounces Whole Milk Ricotta Cheese
  • 1 cup Parmesan Cheese, grated (plus extra for topping)
  • 1 large Egg
  • 8 ounces Low-moisture Shredded Mozzarella
  • 4 ounces Fresh Mozzarella, sliced or torn

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Boil ziti in heavily salted water until very al dente (about 2 minutes less than package directions). Drain immediately and set aside.
  3. In a large, heavy-bottomed Dutch oven, heat olive oil over medium-high heat. Add Italian sausage, breaking it up with a spoon. Cook until browned through, then drain off excess fat, leaving about 1 tablespoon behind.
  4. Add diced onion to the pot and cook until softened (about 5 minutes). Add minced garlic and red pepper flakes; cook until fragrant (about 1 minute).
  5. Stir in tomato paste and cook for 1 minute to caramelize. Add crushed tomatoes, oregano, and basil. Season lightly with salt and pepper. Bring to a simmer, then reduce heat and cook gently for 15 minutes, allowing flavours to meld. Stir in half the fresh parsley at the end.
  6. While the sauce simmers, combine ricotta, 1 cup Parmesan, and the egg in a medium bowl. Season with a pinch of salt and pepper. Mix well until smooth.
  7. In a very large bowl, combine the drained pasta, about 3/4 of the tomato sauce, and half of the shredded mozzarella. Stir gently until everything is evenly coated.
  8. Spread half of the pasta mixture evenly into the prepared baking dish. Drop spoonfuls of the ricotta mixture over the pasta layer. Top with the remaining half of the pasta mixture. Pour the reserved sauce over the top.
  9. Sprinkle the remaining shredded mozzarella and the torn/sliced fresh mozzarella over the very top. Sprinkle with remaining Parmesan.
  10. Cover the dish tightly with foil. Bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes, or until the cheese is deeply golden brown and bubbling furiously.
  11. Let the Ziti rest for 10–15 minutes before slicing and serving. Garnish with remaining fresh parsley.