Could not get ziti but had rigatoni, but I would say it would be better with the slightly smaller pasta. Potentially sub with penne instead. This had quite a kick considering I only used 1/2 tsp of chilli flakes. The italian sausage has a slight spice too. Very cheesey, would make again.
(Buring the top is optional - perhaps implement checks at the 15 min mark. Ooops).
Ingredient
500g ziti pasta
Salt
1 tbsp olive oil
500g Italian sausage, minced (I use salsicciamo which you can buy as mince but I find the sausage has been milled more and is less lumpy)
1 large onion, chopped
3 to 4 cloves garlic, chopped
1 tsp dried rosemary
1 tbsp Italian seasoning
1/2 tsp chilli flakes
4 cups marinara or pasta sauce (I use Don Pepino which I buy in bulk from Italian stores but Dolmio will do)
Black pepper, to taste
225g mozzarella cheese, grated
1 cup grated Parmesan
1 heaped cup ricotta cheese
Method
Cook the pasta as per instructions.
Heat the olive oil in a large pan on medium heat and add the sausage, breaking up any large chunks, until mostly browned.
Add the onions and sauté until the onions are translucent, about 4 to 5 mins.
Add the garlic, rosemary, Italian seasoning and chilli flakes and stir.
Cook for 1 min, then add the tomato sauce, stir well and bring to a simmer.
Spread a thin layer of the sauce in the bottom of a casserole dish.
Dot the surface with half of the ricotta cheese.
Ladle a spoonful of sauce into the pasta, stir it well and then add to the dish.
Pour the rest of the sauce over the pasta.
Dot the remaining ricotta cheese over the pasta and sprinkle on top both the mozzarella and the Parmesan cheese.
Bake at 180C uncovered in the oven until the top is lightly browned and the cheese melted, about 20 to 25 mins.
Let stand for 10 mins before serving.
Comments