INGREDIENTS
- 333 grams dried ziti or penne
- 8 thin Italian pork sausages or about 500 grams pork mince
- 320 grams ricotta
- 1 egg
- 1 onion – diced
- 2 cloves of garlic, crushed.
- oregano, basil – to flavour – own choice
- salt and pepper
- chilli flakes – to taste
- 800 – 900 grams of pasta sauce (or a 500ml jar and 400 ml tin tomatoes)
- mozzarella and parmesan cheese – to top
DIRECTIONS
- Preheat an oven to 175 degrees C. Grease a 9 x 13 inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown breaking it up into mince, about 10 minutes. Drain sausage and set aside.
- Stir together the ricotta, egg, onion, garlic, and herbs in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 of the pasta sauce; mix well.
- In the prepared baking dish, cover the bottom with 1/3 of pasta sauce. Layer 1/2 of the pasta mixture, 1/3 of pasta sauce. Then layer the remaining 1/2 of the pasta mixture, 1/3 of the pasta sauce, and 1/2 of the cheese. Sprinkle with more herbs if desired. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.
Serves 6-8.