Ingredients:

  • 1 lb Ziti or Penne Rigate
  • 1 tbsp Kosher salt
  • 1 lb Italian sausage, casings removed
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz high-quality marinara sauce
  • 1/2 tsp crushed red pepper flakes
  • 15 oz whole milk ricotta cheese
  • 1 large egg, room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 lb low-moisture mozzarella cheese, shredded

Instructions:

  1. Heat a large skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles. Cook until mahogany-colored and no longer pink. Add diced onions and minced garlic, sautéing until translucent (about 5 minutes).
  2. Stir the marinara sauce and red pepper flakes into the meat mixture. Simmer on low for 10 minutes. If the sauce is too thick, add a splash of pasta water.
  3. In a medium bowl, whisk together the ricotta cheese, egg, 1/4 cup of the Parmesan, and the chopped parsley. Stir in a handful of the shredded mozzarella.
  4. Boil ziti in salted water for 2 minutes less than the package directions for al dente. Drain and combine the pasta with the meat sauce in the stockpot.
  5. Spread half of the saucy pasta into a 9x13 inch baking dish. Dollop the ricotta mixture over the top, then cover with the remaining pasta.
  6. Top with the remaining mozzarella and Parmesan cheese. Bake at 375°F (190°C) for 20-25 minutes until the cheese is golden-brown and bubbly.