Ingredients:

  • 2 Tbsp Olive Oil
  • 900 g Sweet Italian Sausage (removed from casings)
  • 1 large Yellow Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 2 Tbsp Tomato Paste
  • 1 (794 g) tin Crushed Tomatoes
  • 120 ml Beef Stock (low sodium)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • ½ tsp Red Pepper Flakes (adjust to taste)
  • Salt and Black Pepper to taste
  • 450 g Ziti Pasta (or Penne Rigate)
  • 1 Tbsp Kosher Salt (for the boiling water)
  • ¼ cup Fresh Parsley (chopped, for garnish)
  • 425 g Whole Milk Ricotta Cheese (drain excess liquid)
  • 1 Large Egg (for binding)
  • ½ cup Parmesan Cheese (freshly grated, plus extra for topping)
  • 3 cups Low-Moisture Mozzarella Cheese (shredded, divided: 2 cups for mixing, 1 cup for topping)

Instructions:

  1. Brown the Meat: Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the Italian sausage and break it up. Cook until thoroughly browned (about 8 minutes). Drain off all but 1 Tbsp of the rendered fat.
  2. Sauté Aromatics: Reduce heat to medium. Add the diced onion and cook until softened and translucent (about 5 minutes). Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
  3. Simmer: Stir in the crushed tomatoes, beef stock, oregano, basil, and red pepper flakes. Season generously with salt and pepper. Bring to a gentle simmer, then reduce heat to low and cover loosely. Simmer for 30 minutes, stirring occasionally to concentrate the flavor.
  4. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the ziti and cook until al dente minus 2 minutes (it must be undercooked, as it will finish cooking in the oven). Drain well.
  5. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, egg, ½ cup of grated Parmesan, 2 cups of the shredded mozzarella, salt, and pepper. Mix thoroughly until uniform.
  6. Combine Components: Pour approximately 1 cup of the meat sauce into the mixing bowl with the cooked pasta. Toss gently to coat the pasta and prevent sticking. Preheat oven to 190°C / 375°F.
  7. Base Layer: Ladle 1 cup of the remaining meat sauce into the bottom of the prepared 9x13 inch (23x33 cm) deep baking dish.
  8. Layer the Pasta: Spread half of the sauced pasta evenly over the base. Dot spoonfuls of the ricotta mixture over the pasta layer, gently spreading it out.
  9. Top Layer and Sauce: Add the remaining half of the sauced pasta. Pour the remaining meat sauce evenly over the top.
  10. Bake (Covered): Sprinkle the remaining 1 cup of mozzarella cheese and the remaining Parmesan cheese evenly over the top layer. Cover the dish tightly with aluminium foil. Bake in the preheated oven for 20 minutes.
  11. Bake (Uncovered) and Rest: Remove the foil and continue baking for another 10–15 minutes, or until the cheese is bubbling and golden brown. Allow the baked ziti to rest for 10 minutes before slicing and serving. Garnish with fresh parsley.