Ingredients:

  • 1 lb ziti pasta
  • 1 lb ground Italian sausage
  • 48 oz marinara sauce
  • 3 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 1 lb low-moisture whole milk mozzarella cheese, shredded
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp black pepper

Instructions:

  1. Heat 1 tbsp extra virgin olive oil in a large pan over medium high heat and add 1 lb ground Italian sausage. Use your spoon to break it into small bits.
  2. Once the meat is no longer pink, stir in 3 cloves garlic and 1 tsp dried oregano. Sauté for only 1 minute until fragrant to avoid burning the garlic.
  3. Pour in 48 oz marinara sauce and 0.5 tsp black pepper. Bring to a low simmer for 5 minutes so the flavors marry.
  4. Cook 1 lb ziti pasta in salted water for 2-3 minutes less than the al dente time on the box. It should be quite firm in the center.
  5. Drain the pasta and toss it directly into the pot with the meat sauce. Stir well so every tube is filled with sauce.
  6. In a medium bowl, combine 15 oz whole milk ricotta cheese with 1 large egg. Whisk until smooth and the egg is fully integrated.
  7. Fold in 0.5 cup freshly grated Parmigiano Reggiano and half (0.5 lb) of the shredded mozzarella. This creates a cheese glue that holds the pasta together.
  8. Spread half of the pasta and sauce mixture into a 9x13 baking dish. Dollop the ricotta mixture over the top and spread it gently.
  9. Top with the remaining pasta, then sprinkle the rest of the mozzarella. Bake at 375°F (190°C) for 30 minutes until golden and crackling.
  10. Sprinkle with 0.25 cup fresh parsley. Let it rest for 10 minutes before serving so the layers set.