Baked Ziti

Undercooking the pasta slightly before it goes into the oven keeps it from turning mushy during baking, since it continues cooking in the sauce.

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the package directions for al dente — it will finish cooking in the oven, and fully cooked pasta baked again turns mushy. Drain and set aside.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned, 6–7 minutes.

3. 3

   Add the onion and cook until softened, 5–6 minutes. Add the garlic and cook 1 minute more.

4. 4

   Add the crushed tomatoes, diced tomatoes, oregano, and red pepper flakes. Simmer for 15–20 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.

5. 5

   In a separate bowl, mix the ricotta, egg, Parmesan, and a pinch of salt and pepper until smooth.

6. 6

   In a large bowl, combine the cooked pasta with about three-quarters of the meat sauce and 1 1/2 cups mozzarella, tossing to coat evenly.

7. 7

   Spread half the pasta mixture in a 9x13-inch baking dish. Dollop spoonfuls of the ricotta mixture evenly over the top, then spread the remaining pasta mixture over that.

8. 8

   Spread the remaining meat sauce over the top, then sprinkle with the remaining 1 cup mozzarella and extra Parmesan.

9. 9

   Cover with foil and bake for 25 minutes.

10. 10

    Remove the foil and bake for 15–20 minutes more, until bubbling and the cheese is melted and golden in spots.

11. 11

    Let rest for 10 minutes, garnish with fresh basil, and serve.