Ingredients
Scale
- 1 lb Penne or Ziti pasta
- 1 lb Italian sausage (mild or hot, casings removed)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 24 oz jar of your favorite marinara sauce
- 15 oz container of whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick spray or olive oil. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, but stop 2 minutes early to keep it “al dente.” The pasta will finish cooking in the oven. Drain the pasta and set it aside. In a small bowl, mix the ricotta cheese with half of the Parmesan cheese and the dried oregano.
- Heat a large skillet over medium-high heat. Add the Italian sausage and cook until browned, breaking it into small crumbles with a wooden spoon. Add the diced onion and cook for another 4-5 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the marinara sauce and red pepper flakes. Simmer the sauce for 5 minutes. In a large mixing bowl, combine the cooked pasta, the sausage sauce mixture, and the ricotta mixture. Stir until everything is well-coated.
- Transfer the pasta mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top. Bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on the edges. Remove from the oven and let the casserole rest for 5-10 minutes to allow the sauce to set. Garnish with fresh parsley before serving directly from the dish.
- Cook Time: 45 minutes