Ingredients
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- 1 pound Italian sausage
- 1 small yellow onion diced
- 28 ounces pasta sauce or marinara sauce
- 14.5 ounces canned diced tomatoes with juices, 1 can
- 2 teaspoons Italian seasoning
- ½ cup water
- 16 ounces ziti
- 15 ounces ricotta cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 2 cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- thinly sliced fresh basil leaves or chopped fresh parsley for garnish, optional
Instructions
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Preheat the oven to 375°F. Grease a 9x13inch baking dish.
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In a large skillet, over medium-high heat, brown the sausage and onion, breaking it up with a spoon until the sausage is fairly fine. Drain any fat.
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Add the pasta sauce, tomatoes, water, and Italian seasoning. Simmer uncovered for 12 minutes or until thickened, stirring occasionally. Season with salt and pepper to taste,
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Meanwhile, boil ziti in a large pot of salted water until al dente. Drain well.
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In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.
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Add 1 cup of sauce to the bottom of the prepared baking dish. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
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Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
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Bake uncovered for 25-30 minutes or until golden and bubbly.
Notes
If replacing the sausage with ground beef or turkey, add 2 cloves of garlic, and 1 teaspoon of Italian seasoning to the meat as it cooks.
½ teaspoon red pepper flakes can be added to the sauce for a little kick if you’d like
To Prepare Ahead of Time: Prepare as directed, storing the 1 cup of cheese for the topping in a separate container. Refrigerate, tightly covered, for up to 48 hours or freeze for up to 4 months. If frozen, thaw in the fridge overnight.
Remove from the fridge at least 30 minutes before baking. Bake for 25 minutes, add the cheese, and bake for an additional 20 to 25 minutes or until hot and bubbly.
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