Easy Baked Ziti with Ricotta and Meat Sauce

Ingredients

• 1 pound ziti pasta
• 1 pound mild Italian sausage, casings removed
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 1 (6-ounce) can tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more for pasta water
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 15 ounces whole-milk ricotta cheese
• 1 large egg
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 cup freshly grated Parmesan cheese, divided
• 2 cups shredded low-moisture mozzarella cheese, divided
• 2 tablespoons olive oil

Instructions

1. 1

   Preheat your oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Cook the ziti for 2 minutes less than the package directions call for. You want it firmly al dente since it will continue cooking in the oven. Drain the pasta and toss it with a drizzle of olive oil to keep it from sticking together. Set aside.

2. 2

   While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until it is browned and cooked through, about 6 to 7 minutes. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

3. 3

   Push the meat to the sides of the pan and add the tomato paste to the center. Let it cook, stirring frequently, for about 2 minutes to caramelize slightly. This step deepens the flavor of the entire sauce. Pour in the crushed tomatoes and stir everything together. Season with the oregano, salt, black pepper, and red pepper flakes. Reduce the heat to medium-low and let the sauce simmer for 10 minutes, stirring occasionally.

4. 4

   In a medium bowl, combine the ricotta, egg, parsley, half of the Parmesan, and a pinch of salt and pepper. Stir until smooth and well combined. The egg helps the ricotta set slightly in the oven so it stays creamy without becoming watery.

5. 5

   Add the cooked ziti to the meat sauce and stir to coat every piece well. Transfer half of the pasta and sauce mixture into a lightly greased 9x13-inch baking dish. Dollop half of the ricotta mixture in spoonfuls across the surface, then scatter half of the mozzarella and a little Parmesan over the top. Add the remaining pasta and sauce, then repeat with the rest of the ricotta, mozzarella, and Parmesan.

6. 6

   Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, until the cheese on top is bubbly, golden, and beginning to brown in spots. Let the ziti rest for 10 minutes before serving. This rest time makes it much easier to scoop and helps the flavors settle.

7. 7

   Serve directly from the baking dish, garnished with a little extra fresh parsley and an additional dusting of Parmesan if you like. Leftovers keep well covered in the refrigerator for up to 4 days.