Name: Firefly Grill STLs Baked Meaty Ziti Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb ziti pasta (or penne); 2 cups shredded mozzarella cheese; 0.5 cups grated Parmesan cheese; 0.25 cups fresh basil leaves, thinly sliced (optional); 1 lb Italian sausage (mild or hot), casings removed; 1 tbs extra-virgin olive oil; 1 each yellow onion, medium, finely diced; 4 cloves garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp red pepper flakes; 0.5 cups chicken or vegetable broth; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt; 0 to taste black pepper; 1 cups ricotta cheese; 1 each egg; 2 tbs fresh parsley, chopped (or 1 tsp dried parsley)

Method

Pasta & Assembly

Preheat and prepare pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the ziti 2 minutes shy of package al dente (usually 7-8 minutes) because it will finish cooking in the oven. Drain and set aside.

Assemble casserole

In a large mixing bowl combine the cooked ziti, 1 cup of shredded mozzarella, 1/3 cup grated Parmesan, the ricotta mixture (see Cheese & Binder), and about 1 1/2 to 2 cups of the meat sauce (reserve some sauce for topping). Stir gently to evenly coat the pasta. Transfer mixture to a 9x13-inch baking dish, spreading evenly. Spoon remaining sauce over the top, then sprinkle with remaining 1 cup mozzarella and remaining Parmesan.

Bake uncovered in the preheated oven until cheese is melted and bubbling and the top is browned in spots, about 20-25 minutes. If you like a more browned top, broil 2-3 minutes watching closely. Let rest 5-10 minutes before serving; garnish with sliced basil.

Meat & Sauce

Cook sausage

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the removed-skin Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving rendered fat in the pan.

Build sauce

Reduce heat to medium. If pan is dry, add a splash of olive oil. Add the diced onion and a pinch of salt; cook until softened and translucent, about 5 minutes. Add the minced garlic and cook 30-45 seconds until fragrant. Stir in the tomato paste and cook 1 minute to remove raw edge. Add the crushed tomatoes, cooked sausage, dried oregano, dried basil, red pepper flakes, 1/2 cup broth, sugar (if using), 1 tsp salt, and black pepper to taste. Bring to a gentle simmer, reduce heat to low, and cook, partially covered, for 12-15 minutes to meld flavors and thicken slightly. Taste and adjust salt, pepper, or sugar.

Cheese & Binder

Prepare ricotta binder

In a medium bowl combine 1 cup ricotta, 1 beaten egg, chopped parsley, and a pinch of salt and pepper (to taste). Stir until smooth. This mixture will bind the pasta and add creaminess.