Ingredients:

  • 1 lb Ziti or Penne Rigate
  • 1 lb Italian Sausage, bulk or casings removed
  • 1 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, minced
  • 1 small Yellow Onion, finely diced
  • 48 oz High-quality Marinara sauce
  • 15 oz Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten
  • 0.5 cup Grated Parmesan Cheese
  • 0.25 cup Fresh Parsley, chopped
  • 1 tsp Dried Oregano
  • 3 cups Shredded Low-Moisture Mozzarella
  • 0.5 cup Fresh Basil leaves, torn
  • 1 pinch Red Pepper Flakes

Instructions:

  1. Searing the Savory Foundation: In a Dutch oven over medium-high heat, brown the Italian sausage, breaking it into small crumbles. Add onions and garlic to the rendered fat and sauté until onions are translucent and aromatics are fragrant.
  2. Par-Boiling the Ziti: Bring a large pot of heavily salted water to a boil. Cook the ziti for exactly 2 minutes less than the package instructions to ensure structural integrity. Reserve a splash of pasta water before draining.
  3. Emulsifying the Ricotta Liaison: In a mixing bowl, whisk together the whole milk ricotta, beaten egg, grated parmesan, chopped parsley, dried oregano, and a splash of the reserved pasta cooking water until a silky, uniform emulsion is formed.
  4. Assembly and Layering: Combine the marinara sauce with the sausage and aromatic mixture. In a 9x13 inch baking dish, utilize a nesting technique by layering a small amount of sauce, then the par-boiled pasta, then dollops of the creamy ricotta mixture.
  5. Baking: Top the assembled layers with the shredded low-moisture mozzarella. Bake at 375°F (190°C) for approximately 30 minutes or until the cheese is charred and bubbly.
  6. Garnish and Rest: Remove from oven and let rest for 5-10 minutes to allow the sauce to set. Garnish with fresh torn basil and red pepper flakes before serving.