Ingredients:

  • 1 pound (450g) penne pasta
  • 4 quarts (4 liters) water
  • 2 tablespoons (30 ml) salt
  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) sweet Italian sausage, casings removed
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 1 red bell pepper, seeded and chopped (about 1 cup / 150g)
  • 1 green bell pepper, seeded and chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 1 (28 ounce / 800g) can crushed tomatoes
  • ½ cup (120 ml) tomato paste
  • ½ cup (120 ml) chicken broth
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 15 ounces (425g) ricotta cheese
  • 1 large egg, lightly beaten
  • ¼ cup (30g) grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups (225g) shredded mozzarella cheese

Instructions:

  1. Cook penne pasta according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat.
  3. Brown the sausage, breaking it up with a spoon. Drain off any excess grease.
  4. Add onion and bell peppers; cook until softened, about 5-7 minutes.
  5. Stir in garlic, oregano, basil, and red pepper flakes (if using); cook for 1 minute more.
  6. Add crushed tomatoes, tomato paste, chicken broth, and sugar. Season with salt and pepper.
  7. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
  8. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper.
  9. Preheat oven to 375°F (190°C).
  10. Spread a thin layer of sauce in the bottom of the baking dish.
  11. Combine the cooked pasta with the remaining sauce.
  12. Spread half of the pasta mixture into the baking dish.
  13. Dollop half of the ricotta mixture over the pasta.
  14. Sprinkle with half of the mozzarella cheese.
  15. Repeat layers with remaining pasta, ricotta, and mozzarella.
  16. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  17. Let stand for 10 minutes before serving.