classic comfort food.
1 pound ground sweet Italian sausage
1 small onion, diced
2 cloves garlic, minced
2-28 ounce cans San Marzano tomatoes
2 tsp Italian seasoning
16 ounces ziti, penne, or other ridged pasta
15 ounces full fat ricotta cheese
2 tbs parsley, fresh if you have it
1 egg
2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese (the real stuff)
About two hours before you want to eat: brown the sausage and onion in a large pot. Drain as much fat as you can. Saute the garlic for one minute. Add 1 tsp of Italian seasoning and the two cans of tomatoes plus half a can of water. Bring to a boil, then partially cover and simmer. The sauce should reduce significantly.
Prepare the pasta according to package directions. Toss with the sauce, reserving 1 cup.
In a small bowl, combine the ricotta, egg, parsley, parmesan, and 1 cup mozzarella cheese.
Preheat your oven to 375. Add the reserved cup of sauce to the bottom of a 9x13” baking dish. Layer half of the pasta, all of the ricotta, and about half of the remaining sauce. Then layer the remaining pasta, the remaining sauce, the 1 cup of mozzarella, and 1 tsp of Italian seasoning.
Bake 20-25 minutes until bubbling.