Ingredients

The following ingredients have 10 Servings
  • 1 pound Italian sausage (casings removed (OR ground beef))
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic (minced)
  • 1 (28-ounce) can diced tomatoes in puree
  • 1 (16-ounce) can tomato sauce
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 to 2 tablespoons sugar
  • Salt & freshly ground black pepper
  • Crushed red pepper flakes (to taste (optional))
  • 1 pound ziti pasta (or penne)
  • 8 ounces ricotta cheese
  • 8 ounces grated regular mozzarella
  • 8 ounces fresh mozzarella (thinly sliced)
  • 1/4 cup grated Parmesan

Instruction

  • Crumble the Italian sausage (or ground beef) into a large pot set over medium-high heat. Cook, drain, and push meat to the edges of the pot. Drizzle the oil in the center of the pot and add the garlic, stirring and cooking for about a minute or until fragrant and beginning to turn light golden brown. Stir int the tomatoes with juices, tomato sauce, herbs, and garlic powder. Bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer for 10 minutes.
  • While sauce is cooking, preheat oven to 400°F. Simultaneously, bring a large pot of salted water to a boil on the stove over high heat. Cook the ziti until just al dente (do not overcook). Drain and set aside.
  • After sauce has simmered for 10 minutes, taste and stir in enough sugar to counter the acidity of the tomatoes. Season sauce to taste with salt, freshly ground black pepper, and crushed red pepper flakes (if using). If desired, add more herbs (particularly if using fresh herbs).
  • Stir the cooked ziti into the marinara sauce. Mix in ricotta cheese and grated mozzarella. Pour pasta into a 4 1/2 to 5-quart baking dish (I use a large rectangular baking dish that's slightly larger than a 9x13). Top with sliced fresh mozzarella and sprinkle with grated Parmesan. Bake until golden brown and bubbly, about 20 to 30 minutes.