Ingredients:

  • 1 lb (450g) Rigatoni pasta
  • 1 lb (450g) Italian Sausage
  • 2 cloves Garlic, minced
  • 28 oz (800g) Marinara sauce
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 1/4 cup Fresh Parsley, chopped
  • 15 oz (425g) Whole Milk Ricotta cheese
  • 1 Large Egg, lightly beaten
  • 2 cups (225g) Shredded Mozzarella cheese
  • 1/2 cup (50g) Grated Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Brown the 450g of sausage in your skillet over medium high heat, breaking it into small crumbles until no pink remains and it sizzles.
  3. Add the 2 minced garlic cloves, 1 tsp oregano, and 1/2 tsp red pepper flakes to the meat, stirring for 1 minute.
  4. Deglaze the pan by pouring in the 800g of marinara sauce, scraping up any browned bits from the bottom.
  5. Simmer the sauce for 5 minutes until it thickens slightly and smells fragrant.
  6. Boil the 450g of rigatoni in a large pot of heavily salted water for 6 minutes until very firm to the bite.
  7. Mix the 425g of ricotta, 1 beaten egg, and 1/4 cup parsley in a separate bowl until smooth.
  8. Combine the drained pasta with the meat sauce in your large bowl, ensuring every tube is filled with ragu.
  9. Layer half of the saucy pasta into the baking dish, then spread the ricotta mixture in an even layer across the center.
  10. Top with the remaining pasta, then shower the surface with the 2 cups of mozzarella and 1/2 cup of Parmesan.
  11. Bake for 30 minutes until the cheese is bubbling and the edges are golden brown.