Ingredients:

  • 1 lb (450 g) Dry Ziti or Penne Pasta
  • 1 Tbsp (15 ml) Olive Oil
  • 1 lb (450 g) Italian Sausage (mild or hot, casing removed)
  • 1/2 cup (60 g) Onion, diced finely
  • 1/2 cup (60 g) Green Bell Pepper, diced finely
  • 1 (24 oz / 680 g) jar High-quality Marinara or Pizza Sauce
  • 1 cup (240 g) Ricotta Cheese (whole milk recommended)
  • 1 large Egg (lightly beaten)
  • 1/4 cup (60 ml) Whole Milk (optional)
  • 1 tsp (5 ml) Dried Oregano
  • 1/2 tsp (2.5 ml) Red Pepper Flakes (optional)
  • Salt and freshly ground Black Pepper (to taste)
  • 3 cups (340 g) Low-Moisture, Part-Skim Mozzarella Cheese, shredded (divided)
  • 1/2 cup (50 g) Freshly Grated Parmesan Cheese
  • 3 oz (85 g) Sliced Pepperoni
  • 2 Tbsp (10 g) Fresh Basil, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook the ziti or penne pasta in a large pot of salted water until al dente—about 2 minutes less than the package instructions. Drain thoroughly and set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until fully browned (no pink remains). Drain off excess grease.
  4. Add the diced onion and bell pepper to the cooked sausage mixture. Sauté until softened (about 5 minutes). Remove the mixture from heat.
  5. In a medium bowl, whisk together the ricotta cheese, beaten egg, milk (if using), oregano, salt, and pepper until combined and creamy.
  6. In a very large mixing bowl, combine the drained pasta, the sautéed sausage and vegetable mixture, and the jarred marinara sauce. Stir well until the pasta is fully coated.
  7. Spread half of the seasoned pasta mixture evenly into the bottom of the prepared baking dish.
  8. Carefully dollop spoonfuls of the ricotta mixture over the pasta base. Gently spread the ricotta into an even mid-layer.
  9. Sprinkle 1 cup of the shredded mozzarella and all of the grated Parmesan over the ricotta layer.
  10. Add the remaining half of the pasta mixture and spread evenly to cover the ricotta layer.
  11. Sprinkle the remaining 2 cups of mozzarella over the top. Arrange the pepperoni slices on top of the mozzarella.
  12. Bake for 30–35 minutes, or until the cheese is melted, bubbly, and the edges are golden brown.
  13. Remove from the oven and let the casserole rest for 10 minutes before slicing. Garnish with fresh basil before serving.