Ingredients

The following ingredients have 10 Servings
  • 1 Tbsp olive oil
  • 1 3/4 cup chopped yellow onions ((1 medium onion))
  • 1 lb Mild or Hot Italian Sausage, (such as Johnsonville)
  • 3 cloves garlic, (minced)
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can petite diced tomatoes
  • 3 Tbsp tomato paste
  • 1/3 cup slightly packed chopped fresh basil, (plus more for topping)
  • 4 Tbsp chopped fresh parsley, (divided)
  • Salt and freshly ground black pepper
  • 1 (15 oz) container ricotta cheese
  • 1 large egg
  • 3 1/2 cups (14 oz) shredded mozzarella, (divided)
  • 3/4 cup (1.7 oz) finely shredded parmesan, (divided)
  • 16 oz dry ziti pasta

Instruction

  • Preheat oven and boil water: Preheat oven to 350 degrees. Bring a large pot of water to a boil (for pasta). 
  • For the sauce: Heat olive oil in a large saute pan (deep skillet), add onions and saute 2 minutes then add sausage and cook, stirring and breaking up sausage occasionally, until cooked through, adding in garlic during last 1 minute, drain excess fat. 
  • Stir in crushed tomatoes, diced tomatoes, tomato paste, basil, 2 Tbsp parsley and season with salt and pepper to taste. Bring mixture to a light boil, then reduce heat to low, cover and allow to simmer 10 minutes then remove from heat. 
  • Too cook pasta: Cook pasta according to package directions about a minute shy of al dente. Drain pasta while reserving 1/4 cup of the pasta water. 
  • Return pasta to empty pot, immediately add reserved pasta water and 1 cup of the red sauce then toss pasta to coat.
  • For the cheeses: In a mixing bowl using a fork stir together ricotta, egg, 2 Tbsp parsley and season with salt and pepper. Mix in 1 1/2 cups of the mozzarella and 1/2 cup of the parmesan.
  • To assemble the ziti: Spray a 13 by 9-inch baking dish with non-stick spray. Spread 1 1/2 cups of the red sauce evenly into bottom of dish, then spread 1/2 of the pasta over sauce then dollop spoonfuls of ricotta mixture all over pasta and flatten slightly.
  • Top with remaining pasta. Spoon remaining sauce evenly over pasta layer. Sprinkle top evenly with remaining 2 cups of the mozzarella and 1/4 cup parmesan.
  • To cook the baked ziti: Tent baking dish with foil (don't let it touch the cheese or it will stick) and bake 15 minutes then uncover and bake 10 - 15 minutes longer until cheese is melted throughout. Serve warm.