Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 lb Italian Sausage, casings removed
- 1 Yellow Onion, finely diced
- 6 cloves Garlic, minced
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- 1 can Cento Certified San Marzano Tomatoes, hand crushed
- 1 jar Cento Traditional Passata
- 1 pkg Anna Cut Ziti
- 15 oz Whole Milk Ricotta con Latte
- 12 oz Mozzarella, shredded
- 3/4 cup Parmigiano Reggiano, grated
- 1/2 cup Fresh Basil, roughly chopped
- 1/2 tsp Cento Italian Seasoning
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
Directions
Preheat oven to 375ºF. In a large pan, heat olive oil over medium-high heat. Add sausage, breaking it into small pieces, and cook for 6-8 minutes, until browned. Add onion and cook for 5-7 minutes, until softened and lightly golden. Stir in garlic and cook for 30 seconds, until fragrant. Add tomato paste and cook for 1-2 minutes, stirring constantly, until slightly darkened. Stir in passata, tomatoes, Italian seasoning, salt and pepper. Bring to a gentle simmer, reduce heat to low and cook for 20 minutes, stirring occasionally, until slightly thickened. In a medium bowl, combine ricotta, 1/2 cup Parmigiano Reggiano, basil, salt and pepper. Mix until just combined and set aside. Bring a large pot of salted water to a boil. Add pasta and cook 2-3 minutes less than package directions, until just shy of al dente. Drain well and toss with about 3 cups of the prepared sauce until evenly coated. Spread about 1 cup of sauce over the bottom of a 9x13-inch baking dish. Add half of the sauced pasta and evenly spread the ricotta mixture over the pasta. Sprinkle with half of the mozzarella and half of the remaining Parmigiano Reggiano. Add the remaining pasta and top with the remaining sauce, mozzarella and Parmigiano Reggiano. Cover loosely with foil and bake for 20 minutes. Remove foil and continue baking for 15-20 minutes, until the sauce is bubbling and the cheese is melted and golden. Allow to rest for 10-15 minutes before serving. Serves 8-10.
