★Ingredients
1 lb (450 g) penne pasta
1 lb (450 g) Italian sausage (mild or spicy)
1 large onion, chopped
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
3 cloves garlic, minced
1 (6 oz) can tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 cups ricotta cheese
1 large egg
★Instructions
- Preheat the oven: to 375°F (190°C).
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the sauce: In a large skillet, cook the Italian sausage over medium heat until browned. Remove the sausage from the skillet and set aside. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Combine the sauce ingredients: Return the sausage to the skillet and add the crushed tomatoes, tomato sauce, tomato paste, sugar, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir well to combine. Let the sauce simmer for 15-20 minutes, stirring occasionally.
- Prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, and half of the chopped parsley. Mix until well combined.
- Assemble the dish: In a large baking dish, spread a thin layer of the sauce on the bottom. Add half of the cooked penne pasta, followed by half of the ricotta mixture, half of the remaining sauce, and half of the shredded mozzarella cheese. Repeat the layers with the remaining pasta, ricotta mixture, sauce, and mozzarella cheese. Sprinkle the remaining Parmesan cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Garnish and serve: Remove the baked penne from the oven and let it cool for a few minutes. Sprinkle with the remaining chopped parsley before serving.
Enjoy!