Ingredients:
- 1 tablespoon olive oil (15 ml)
- 1 pound Italian sausage (sweet or hot, casings removed) (450g)
- 1 medium yellow onion, chopped (about 1 cup) (150g)
- 2 cloves garlic, minced (about 1 teaspoon) (6g)
- 1 (28-ounce) can crushed tomatoes (800g)
- 1 (15-ounce) can tomato sauce (425g)
- 1 teaspoon dried oregano (5 ml)
- 1/2 teaspoon dried basil (2.5 ml)
- 1/4 teaspoon red pepper flakes (optional) (1.25ml)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley (optional) (15g)
- 1 pound ziti pasta (450g)
- 15 ounces ricotta cheese (full-fat or part-skim) (425g)
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese (30g)
- 8 ounces mozzarella cheese, shredded (about 2 cups) (225g)
Instructions:
- Heat olive oil in a large skillet over medium heat. Brown the sausage, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion and garlic to the skillet and sauté until softened, about 5 minutes.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, reduce heat, and cook for 15 minutes, stirring occasionally. Stir in parsley (if using).
- While the sauce simmers, cook the ziti according to package directions until al dente - about 1 minute less than the box suggests. Drain well.
- In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well.
- Preheat oven to 375°F (190°C). In a large bowl, combine the cooked ziti with half of the tomato sauce.
- Spread a thin layer of sauce on the bottom of the baking dish. Add half of the ziti mixture, followed by all of the ricotta mixture, and then the remaining ziti mixture.
- Pour the remaining sauce over the ziti. Sprinkle evenly with shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let stand for 10 minutes before serving.