- 5
Ingredients
- 14 ounces flat pasta, such as farfalle
- 3/4 pound Italian sausage (sweet or hot), casings removed
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 medium-sized zucchini, diced
- 4 garlic cloves, minced
- 1 can (28 ounces) unseasoned tomato sauce
- 4 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- Salt and freshly ground black pepper
- 1 cup ricotta cheese
- 2 ounces mozzarella, grated (1/2 cup)
- 1/4 cup freshly grated Parmesan
- 1/4 cup chopped fresh parsley
- 1 egg, lightly beaten
Preparation
Step 1
Bring a pot of salted water to a boil. Cook the pasta in the water until just barely done; do not overcook. The pasta should still be firm. Drain and set aside.
Brown the sausage in a large skillet over medium-high heat, about 3 minutes.
Add the onion and bell pepper and saute for 3 minutes. Add the zucchini and garlic and saute for another minute. Drain off any excess fat.
Stir in the tomato sauce, oregano, basil and thyme. Season to taste with salt and pepper. Simmer for 10 minutes. Stir again ad adjust the seasonings.
Meanwhile, mix together the ricotta, mozzarella, Parmesan, parsley, egg and 1/4 tsp. black pepper in a medium bowl.
Stir the past and ricotta mixture into the skillet. Cover and simmer for 15 minutes, stirring occasionally. Let stand for 5 minutes before serving.