Ingredients
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1 lb Italian sausage (I like to use the hot, but mild or sweet works as well)
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1/2 medium onion, diced
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3 -4 garlic cloves, minced (depending on taste)
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1 (28 ounce) can crushed tomatoes
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1 tablespoon italian seasoning
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crushed red pepper flakes
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salt and pepper
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3/4 lb penne rigate
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1 lb mozzarella cheese (I buy Frigo or similar brand in a ball shape, easier to work with)
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3/4 cup parmesan cheese (save half to top the pasta)
Instructions
- To make the Sauce:
- In a large pot, brown Italian sausage over medium high heat until cooked through. About 5 minute.
- Reduce heat to medium, add onion and garlic. Cook until opaque. About 3-4 minute.
- Combine tomatoes, Italian seasoning, red pepper flakes, and salt/pepper with onion, garlic, meat mixture and bring to a boil.
- Reduce heat to a simmer and cook covered for about 10 minutes, stirring occasionally.
- Baked Ziti:
- Cook pasta according to package, generally about 9-11 minutes for al dente.
- Halve the mozzarella. Cut half the portion into cubes, and the other half into thin slices (should look like discs, which will go on top of the pasta).
- Combine drained pasta with sauce, cubed mozzarella, 1/2 the parmesan cheese, and a pinch of red pepper.
- Place the combined pasta/sauce/cheese into a buttered 9x13 pan (I like to use my Le Crueset, presents better at the table).
- Top with remaining mozzarella slices and parmesan cheese.
- Bake in a 400°F oven for 45 minutes until the pasta is bubbly and the cheese is golden brown.