Amount Per Serving
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 pound (454g) ziti, penne, or other thick tubular pasta
- 4 cups (950ml) homemade or high-quality store-bought red sauce (such as Rao's), divided
- 12 ounces (340g) whole-milk homemade or high-quality ricotta cheese (see notes)
- 3 ounces (85g) Parmigiano-Reggiano, finely grated and divided (about 1 1/2 cups)
- 1lb sweet Italian sausage (optional)
- 2 large eggs, beaten
- 1 cup (240ml) heavy cream
- 3 tablespoons minced fresh flat-leaf parsley, divided
- 3 tablespoons minced fresh basil, divided
- Kosher salt and freshly ground black pepper
- 1 pound (454g) whole-milk mozzarella cheese, cut into rough 1/4-inch cubes and divided
- Cooking spray
- Adjust an oven rack to the middle position and preheat the oven to 400°F.
- Place ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring after the first 5 minutes to prevent sticking. Drain.
- Pour 3 cups of the red sauce into a large pot; add ricotta, half of the Parmigiano, eggs, cream, and half of the parsley and basil, and stir to combine.
- Season to taste with salt and pepper.
- Add the soaked ziti along with half of the mozzarella cheese cubes and stir until well combined.
- Transfer to an ungreased 9- by 13-inch baking dish and top with the remaining 1 cup red sauce and mozzarella.
- Lightly grease aluminum foil with cooking spray. Cover the baking dish tightly with the sprayed aluminum foil and bake for 45 minutes.
- Remove foil and bake until the cheese beginsto brown, about 15 minutes longer.
- Remove from oven and sprinkle with remaining Parmigiano, then let cool for 10 minutes. Sprinkle with remaining parsley and basil and serve.
- Look for a ricotta cheese that contains nothing but milk, salt, and starter culture or acid. Avoid those with gums and stabilizers. Our favorite national store-bought brand is Calabro.
- I made two versions of this 6/2023. One with 1lb sweet Italian sausage and one without. Both were very good.