TI cut the recipe in half because the full recipe is too much for two people. The full recipe is good for entertaining I make the entire sauce recipe and save half for another time and I used an 8×8 inch baking dish. Serve the pasta with some cooked sausage and a salad.
For the sauce:
1 lb Italian sausage links
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon tomato paste
1/2 teaspoon red pepper flakes
5 cups canned, finely diced tomatoes (about 46 ounces)
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 pound dried ziti or penne pasta
1 cup whole-milk ricotta cheese
1/2 cup finely grated Parmesan cheese, divided
1/4 teaspoon kosher salt
8 ounces shredded mozzarella cheese (about 2 cups), divided
For the sauce:
Heat the oil in a large pot and lightly brown the sauce links. Add the garlic and onion and saute for 5 minutes. Add the remaining sauce ingredients, stir well and bring to a simmer. Partially cover the pan and cook the sauce until thickened, about 1 hour.
Heat the oven to 375°F. Spray a 9×13 inch baking dish with cooking spray
Cook the pasta al dente and drain.
Cook the pasta. When the water is boiling, add the pasta and cook until just tender. While the pasta is cooking, make the ricotta filling.
Make the ricotta filling. Stir the ricotta, egg, 1/4 cup of the Parmesan,1/2 of the mozzarella cheese, and salt together in a small bowl; set aside.
Return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated. Taste and season with salt and pepper as needed.
Transfer half of the pasta into a 9×13-inch baking dish and spread it into an even layer. Spread the ricotta filling over the pasta.
Top with the remaining pasta in an even layer.
Pour the remaining sauce over the pasta and spread it into an even layer. Sprinkle the surface evenly with the remaining mozzarella and the remaining Parmesan.
Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes.