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Ingredients
Scale
- 1 pound ziti pasta (or penne pasta) (453.592 grams)
- 1 pound Italian sausage (casings removed) (453.592 grams)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes (optional)
- 24 ounces spaghetti sauce (709.765 ml)
- 8 ounces tomato sauce (236.588 ml)
- 15 ounces full-fat ricotta cheese (425.243 grams)
- 16 ounces shredded mozzarella (453.592 grams)
- 1/2 cup grated Parmesan cheese (50 grams)
Instructions
- Preheat oven to 350°F (175°C) and coat a 9×13 inch baking dish with cooking spray.
- Cook ziti pasta in boiling water for 6-8 minutes, drain and set aside.
- Brown Italian sausage in a skillet; add diced onion and minced garlic, then spices.
- Combine pasta with the sausage mixture and sauces.
- Layer half of the mixture in the baking dish, add dollops of ricotta, and sprinkle with mozzarella and Parmesan.
- Add remaining pasta mixture, top with more mozzarella and Parmesan.
- Bake uncovered for 30-35 minutes until cheese is bubbly and golden.
Notes
Avoid overcooking the pasta as it will continue cooking in the oven.
Feel free to adjust spices to suit your taste preferences.
Ensure even cheese distribution for optimal melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 580
- Sugar: 6
- Sodium: 1200
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 47
- Fiber: 3
- Protein: 26
- Cholesterol: 75