Ingredients:

  • 1 lb Ziti or Penne Rigate
  • 1 lb Spicy or Mild Italian Sausage, casing removed
  • 1 tbsp Extra Virgin Olive Oil
  • 28 oz Crushed San Marzano Tomatoes
  • 3 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 2 cups Fresh Baby Spinach
  • 15 oz Whole Milk Ricotta Cheese
  • 1 Large Egg
  • 1/2 cup Freshly Grated Parmigiano-Reggiano
  • 3 cups Low-Moisture Part-Skim Mozzarella, shredded
  • 1/4 cup Fresh Basil, chiffonade

Instructions:

  1. Preheat oven to 375°F (190°C). Grease your 9x13 baking dish lightly with olive oil.
  2. Cook the 1 lb ziti in salted water for 2 minutes less than the 'al dente' time. Note: It will finish softening in the tomato sauce later.
  3. Heat 1 tbsp oil in a large pan and cook the 1 lb sausage until browned and no longer pink.
  4. Add the 3 cloves minced garlic, 1 tsp oregano, and 1/2 tsp red pepper flakes to the sausage. Sizzle for 60 seconds until the garlic smells toasted.
  5. Pour in the 28 oz crushed tomatoes. Cook for 10 minutes on low heat to let the flavors meld.
  6. Stir in the 2 cups baby spinach until just collapsed. Remove the pan from the heat.
  7. In a separate bowl, whisk the 15 oz ricotta, 1 egg, and 1/2 cup Parmigiano until smooth and airy.
  8. Toss the drained ziti with the sausage sauce and half of the mozzarella. Stir gently to avoid breaking the pasta.
  9. Spread half the pasta in the dish, dollop the ricotta mixture over it, then add the rest of the pasta. Top with the remaining 1.5 cups mozzarella.
  10. Bake 25-30 minutes until the cheese is bubbling and golden brown. Let it rest for 10 minutes before garnishing with fresh basil.