Equipment Needed
- Large pot for boiling pasta
- Large, deep skillet or Dutch oven
- Colander
- Medium mixing bowl
- 9×13 inch baking dish
- Wooden spoon or silicone spatula
- Box grater (if grating your own cheese)
- Aluminum foil
You don’t need fancy gear here, but a good, deep skillet or a Dutch oven is my MVP for this recipe. It allows you to brown the sausage and build the entire sauce in one vessel, which means more flavor and fewer dishes to wash—a win in my book. I specifically call for a 9×13 dish because a smaller one leads to messy overflow in the oven (I learned this the hard way with a very smoky kitchen). And while aluminum foil seems simple, it’s crucial for getting the perfect bake: covered for melting, uncovered for that glorious, bubbly top.
Step-by-Step Instructions
First, we build our flavor base. Bring a large pot of salted water to a boil for the pasta later. In your large skillet or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it up with your spoon into small crumbles. Let it cook until it’s beautifully browned and no longer pink—this takes about 7-8 minutes. Don’t rush this step; that browning equals flavor. Then, add the diced onion right into the sausage fat and cook until soft and translucent, about 5 minutes. Stir in the garlic until fragrant, just 30 seconds more. Now, pour in the crushed tomatoes and tomato sauce. Add the oregano, basil, red pepper flakes, and a good pinch of salt and pepper. Let this simmer, uncovered, for at least 15-20 minutes. This simmering time is non-negotiable; it lets the flavors marry and the sauce thicken perfectly.
While the sauce simmers, cook the ziti in your boiling water, but here’s my biggest timing tip: only cook it to al dente, about 2 minutes less than the package says. It will continue cooking in the oven, and mushy ziti is a sad ziti. Drain it and return it to the pot. In a separate bowl, mix the ricotta, egg, fresh parsley, half of your Parmesan, and a generous pinch of black pepper. This mixture adds such wonderful creaminess to every bite. Now, combine everything. Pour the finished sausage sauce over the drained ziti and stir to coat. Then, gently fold in the ricotta mixture in dollops—don’t overmix! You want beautiful ribbons of ricotta throughout.
Finally, assemble. Pour half of the sauced pasta mixture into your greased baking dish. Layer on half of your mozzarella (I like using slices here for a great pull). Spoon the rest of the pasta on top, then finish with the remaining mozzarella (shredded works great for the top) and the rest of the Parmesan. Cover tightly with foil and bake at 375°F (190°C) for 20 minutes. Then, the grand finale: remove the foil and bake for another 15-20 minutes until the top is golden, spotty, and bubbling furiously at the edges. I promise, the sight and smell are worth the wait.
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